Got some more pork going in for 40 mins with some mesquite. Then into a 300* oven for 3 hrs.
Just cant get my fill of it, like them fattys too ;D
(http://i123.photobucket.com/albums/o290/stlthy1/PICT0168.jpg)
nepas ;D
Do you ever take left over pulled pork and reseason it into Carnitas?
Quote from: Gizmo on July 27, 2007, 05:22:17 PM
Do you ever take left over pulled pork and reseason it into Carnitas?
yeah Giz i have done that too. I should have a few finished pics tonite posted ;D Thats if it dont get all ate :o
nepas .............................. estilo de nepas de carbón de el de cantina / cantina el carbon nepas style
I love carnitas. I love the pig, or as Homer Simpson called it (spare ribs, ham, bacon, pork chops... what is it Lisa, some kind of...) Miracle Animal.
I'm still pulling my batch of Chilorio (chile seasoned carnitas) out of the freezer from last time. Good stuff. Neps: enjoy a nice meal.
We say Bon Appetito in Italiano. In Cabo: mas banderas y carnitas por favor... Y donde esta (yeah you know the rest)
Cheers and happy weekend.
All smoked, cooked in the oven untill all the la cerveza de xx de equis de Dos es ida, is gone and some of the pork is crispy ;D Finished i have around 4 lbs of carnitas.
Translated (above line) dos equis xx beer is gone
(http://i123.photobucket.com/albums/o290/stlthy1/PICT0170.jpg)
nepas
Nepas, Always enjoy your carnitas postings. Would you share one of the recipes with the rest of us? I know I'd surely appreciate it. :) Thanks.
Mike
Quote from: HCT on July 28, 2007, 06:33:29 AM
Nepas, Always enjoy your carnitas postings. Would you share one of the recipes with the rest of us? I know I'd surely appreciate it. :) Thanks.
Mike
TY Mike
Here is the carnitas recipe my mom taught me. Smoking it was my idea.
Most of the ingredients are just eyed :o
Pork of your choice 4/5 pnds, bone in or out cut into chunks with most of the large fat trimmed.
toss in.
cilantro, fresh 1/2 bunch or 3 table spoons dried
garlic (diced, smashed or powder. up to you)
1/4 of a small onion
salt
pepper
Adobo
1 1/2 teasp ancho chili powder
1/2 teasp cumin
1/2 teasp mexican oregano
1 can salsa verde or whatever you like
Smoke in a pan for 40 mins with mesquite. Pour 1 beer DOS EQUIS XX if you can get it into pork chunks. Cover lightly with foil and place in the oven at 300* for 3 hrs. Strain pork and reserve the liquid. Shred pork with forks and return to pan. Add 1 cup of liquid back to pork and cook uncovered for 20 mins or untill most of the liquid is cooked out. Remove pan and stir pork around. Add more liquid if desired and cook again for another 20 mins. Keep reapeating until some of the pork is kinda dry and crispy. Season to your taste again.
I like mine with flour tortillas and frijoles refritos (refried beans) and strips of cactus meat ;D
Enjoy
nepas
Thanks Nepas, I'm going to make this to surprise my SIL. It sure will be a welcome change from the deep fried carnitas from the bodega.
Thanks,
Mike