CarNEPAS

[NePaSmoKer]

CarNEPAS  :D  :D

Here it is and what you will need.  You can add smoke to this for 1 hour if you like. I opted not to smoke cuz its too flipping cold out there for me  :D

1 bone in pork butt, shoulder or blade
1 bulb garlic
1 can condensed milk (evaporated)  Yeah your thinking he has really lost it now......Trust me
1 can Coke 12oz
2 cinnamon sticks
2 t salt
2 t black pepper
1/2 t cumin
1 t liquid smoke (opt)

For Later
1 bunch cilantro
1 med red onion
Salsa of your choice
Refried beans (opt)
Corn or flour tortillas

Trim some of the fat off, not allot. Cut pork into large to med chunks and place in pan. Leave some meat on the bone and make some slices into the meat and but the bone into the pan. Add salt, pepper, cumin and the 2 cinnamon sticks. Next remove the garlic skin from the bulb keeping the bulb intact. Cut the top from the bulb and place in pan. Next pour milk on top of the pork, Then pour the coke in. Add enough water to bring the liquid level up. Dont completely cover the pork.

Your going to want to stir this up.......RIGHT?............WELL DONT. Let it just how it is.

Cover and simmer for 2 hours.

After cooking remove pork and shred with forks.

Chop cilantro and dice onions.
Warm tortillas and refried bean. Make Carnitas tacos. Top with cilantro and onions and your choice of salsa.

Photos of prep below.

Pork


Trimmed some.


The bone.


Ingredients


Cut garlic bulb.


Pork chunks with the bone.


Dry Ingredients added to pork.


Milk added.


Coke added.


Water added to bring the level up.


Cant find my big lid so i had to improvise  ;D Simmer for 2 hours...........And wait



More to follow.

CarNEPAS  ;D  :D

[Gizmo]

Looks Great NePas,
Looking forward to the more to come.

[anderson5420]

My son and daughter in law aim to be the Mexican food king and queen of Berlin (Germany), and have been selling tacos off a cart.  I guess their recipe is not too far off yours!

*** Carnitas ***

2 lbs pork shoulder cut into three-inch chunks, some fat trimmed off
Canola or peanut oil
1 tsp. cumin (I take whole cumin seed, toast it in a pan and then grind it)
1 tsp. ancho chile, ground (take a whole dried ancho chile and toast it in the pan until it puffs up and gets crunchy, but not burned, then grind it up. Powder works great, too!)
1 tsp. chile powder (this is a blend I found here in the German grocery stores.)
1/2 tsp. black pepper
2 cloves garlic, chopped
2 bay leaves
1 cinnamon stick
Juice of one lime
Zest of half a lime
Juice of one medium orange
Zest of half an orange
1/2 c. Coca-Cola

Chopped onion
Chopped cilantro
Lime wedges
Corn tortillas

Salt pork chunks and let rest for at least an hour.

Combine cumin, ancho chiles, chile powder, black pepper, garlic, bay leaves, cinnamon stick, citrus juices and zest and 1/4 c. cola in a bowl. (This could be done the night before.)

On the stove, sear salted pork chunks in a little oil until a deep golden-brown. You'll probably have to do this in batches. When finished, deglaze the pan with 1/4 c. Coca-Cola and if needed, a little water.

Place pork chunks in a baking dish and pour in liquid from deglazed pan. Pour in spice and juice mixture. The pork chunks should be about 2/3 submerged. If they aren't, add water.

Place pan in pre-heated 350-degree oven. Periodically turn the pork chunks while they cook (every hour or so). Braise until tender (about three hours). When the pork is ready (i.e. super tender), pull pan out of the oven and break chunks into smaller pieces so the meat sucks up the remaining cooking liquid. If for some reason, you are left with a bunch of cooking liquid, first separate the pork from it, and then reduce the cooking liquid on the stovetop. Then shred and toss pork and liquid together and place back in the oven for a couple of minutes, if needed.

Serve on corn tortillas with cilantro and onion sprinkled on top. We serve them with a tomatillo salsa (salsa verde), which has a nice zingy flavor that complements the richness of the pork.

[ronbeaux]

That sounds fabulous!! I'd throw in a pepper or two though. ;D

[NePaSmoKer]

My son and daughter in law aim to be the Mexican food king and queen of Berlin (Germany), and have been selling tacos off a cart.  I guess their recipe is not too far off yours!

*** Carnitas ***

2 lbs pork shoulder cut into three-inch chunks, some fat trimmed off
Canola or peanut oil
1 tsp. cumin (I take whole cumin seed, toast it in a pan and then grind it)
1 tsp. ancho chile, ground (take a whole dried ancho chile and toast it in the pan until it puffs up and gets crunchy, but not burned, then grind it up. Powder works great, too!)
1 tsp. chile powder (this is a blend I found here in the German grocery stores.)
1/2 tsp. black pepper
2 cloves garlic, chopped
2 bay leaves
1 cinnamon stick
Juice of one lime
Zest of half a lime
Juice of one medium orange
Zest of half an orange
1/2 c. Coca-Cola

Chopped onion
Chopped cilantro
Lime wedges
Corn tortillas

Salt pork chunks and let rest for at least an hour.

Combine cumin, ancho chiles, chile powder, black pepper, garlic, bay leaves, cinnamon stick, citrus juices and zest and 1/4 c. cola in a bowl. (This could be done the night before.)

On the stove, sear salted pork chunks in a little oil until a deep golden-brown. You'll probably have to do this in batches. When finished, deglaze the pan with 1/4 c. Coca-Cola and if needed, a little water.

Place pork chunks in a baking dish and pour in liquid from deglazed pan. Pour in spice and juice mixture. The pork chunks should be about 2/3 submerged. If they aren't, add water.

Place pan in pre-heated 350-degree oven. Periodically turn the pork chunks while they cook (every hour or so). Braise until tender (about three hours). When the pork is ready (i.e. super tender), pull pan out of the oven and break chunks into smaller pieces so the meat sucks up the remaining cooking liquid. If for some reason, you are left with a bunch of cooking liquid, first separate the pork from it, and then reduce the cooking liquid on the stovetop. Then shred and toss pork and liquid together and place back in the oven for a couple of minutes, if needed.

Serve on corn tortillas with cilantro and onion sprinkled on top. We serve them with a tomatillo salsa (salsa verde), which has a nice zingy flavor that complements the richness of the pork.

Yours sounds good too. I have spanish, mexican roots. we had allot of mexican food when i was growing up. I also have a carnitas recipe on the recipe site. Carnitas has so many ways to prepare, its like the Gumbo of mexican food.

[KevinG]

This title made me think you were bragging about your new Jeep. Good thing I read through, sounds like a good recipe!

[NePaSmoKer]

Here is the CarNEPAS done


Its so tender it just about shred itself.





Here is the leftover stock. Freeze it in small containers or ice cube trays to add to rice, beans and such  ;D
   Thats the ceiling light in there  ;D


Sorry for my hand but i couldnt get DE CARNEPAS DE LA TACO to sit on the plate  :D  ;D





Now i gotta clean the kitchen before i get in DE LA DOG CASA by Mrs CarNepas   :D  :D

[anderson5420]

Yes indeedy! I love the REAL carnitas, off the van in Omak, Washington!  Or anywhere that there is a significant Hispanic population that knows up from down! SO unlike the pasty ground beef "tacos" from the fast food joints! 

[classicrockgriller]

nepas might just try this in some Tamalies.

Mexican food.   yummmmm

[Tenpoint5]

Looks really good.

[ArnieM]

This title made me think you were bragging about your new Jeep. Good thing I read through, sounds like a good recipe!

That was my first thought as well  ;D

[NePaSmoKer]

This title made me think you were bragging about your new Jeep. Good thing I read through, sounds like a good recipe!

That was my first thought as well  ;D

That would be CarJeepas  :D  :D

[FLBentRider]

This title made me think you were bragging about your new Jeep. Good thing I read through, sounds like a good recipe!

That was my first thought as well  ;D

That would be CarJeepas  :D  :D

JeepNepas!

[ArnieM]

This is getting confusing.  NePaS, aka FreePaS, aka JeepPaS.  ;D

[FLBentRider]

JeePas, CreePas, where'd you get that FreePas!