Pork carnitas - usually very bland

[Labrador_Deceiver]

@Bridget_Burke

The classic method does involve a huge copper pot & a bunch of lard. There are other ways of cooking the meat that are more suited to the home kitchen–but they usually involve a final step to provide a bit of crunch. If the pork is just stewed, you can get a very bland dish…

The Original Ninfa’s, a pioneering Houston restaurant, serves enchiladas verdes made with carnitas; chicken is more common. Over the restaurant’s long history, they sometimes substituted bland stewed pork for real carnitas & the difference was notable. (Hmm… time to drop by again.)

Yeah, Bayless has a great oven method that he recommends for feeding a smaller number of people (4-6, I think). He uses a cross-section of pork butt, and puts in it a pan with some water, covered. When it’s braised, but still a little firm, he removes the cover and cooks the water off. Then he crisps up both sides in a hotter oven.

It isn’t quite as good as the real deal (mainly because I like to order various cuts when I get Carnitas), but it’s damn good. These days, I usually get lazy and buy it at the Mexican grocery.

[zoid]

[ul]
[li]Get yourself a nice 3-4 lb. pork shoulder[/li]
[li]Cut that sucker into 2" chuncks seasoned w/ s&p[/li]
[li]Fry in a couple tablespoons of lard (or vegetable shortening if you just cant get lard) untill your chuncks are really crispy, almost burnt but not black[/li]
[li]Pour in a 1/3 to 1/2 bottle of this stuff[/li][li]Simmer slowly for 1 1/2 hours[/li]
[li]Eat with soft tortillas (and balck beans, guac, sour cream, whatever)[/li]
[li]Come back here tomorrow and thank me[/li][/ul]

[medstar]

@Johnny_L.A

knock, knock, knock

What are you doing in there?

I’m pulling the pork!

Oh, is that what you kids are calling it nowadays?

::d&r::

[phxjcc]

@pulykamell

It’s all about the pork and the technique. The best carnitas I’ve had were prepared very simply: just a bunch of pieces of pork (mostly shoulder and ribs), cooked in a large copper kettle in lard until it becomes soft and shreddable. Usually, you start low for about an hour and a half, and then finish it off on high heat for the last 15 minutes or so to crisp up the outsides. Sometimes, they will add orange peel or orange pieces or various spices to the oil.

It’s very straightforward food. A good carnita has a nice crispness and browning on the outside, juiciness on the interior pieces, and tastes mostly of pork, not much else, unless you sauce it up.

I have done this without the copper pot and just used a stock pot. Get the country style ribs from Costso and three packages of lard, juice two oranges and two limes and then throw them into the pot. Cook for ~ 3 hours and you’ll have great carnitas.

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This is actually a better tasting, but non-traditional method of making them

[NicorGasMan]

@zoid

[ul]
[li]Get yourself a nice 3-4 lb. pork shoulder[/li]
[li]Cut that sucker into 2" chuncks seasoned w/ s&p[/li]
[li]Fry in a couple tablespoons of lard (or vegetable shortening if you just cant get lard) untill your chuncks are really crispy, almost burnt but not black[/li]
[li]Pour in a 1/3 to 1/2 bottle of this stuff[/li][li]Simmer slowly for 1 1/2 hours[/li]
[li]Eat with soft tortillas (and balck beans, guac, sour cream, whatever)[/li]
[li]Come back here tomorrow and thank me[/li][/ul]

That is very similiar to what I do, but I simmer first and then strain and fry to crisp at the end. I’ll give your method a shot next time. Totally agree about that marinade. Not way its going to be bland.

[QuercusMax]

Here’s my recipe - its more of a Cuban style, but very similar to carnitas. Every time I’ve made this it’s been utterly devoured.

Ingredients:

3-4 pound pork shoulder
3/8 cup orange juice
3/8 cup lime juice
6-8 cloves chopped garlic
1 coarsely chopped onion
some cumin
a couple of bay leaves
a couple of cloves
some oregano
some thyme
salt and pepper
1/2 to 1 cup water
1 lime squeezed
Directions

1. Cut the pork into 2-3 inch chunks, taking out the bone and a lot of the fat.

2. Sear it in a dutch oven in batches until crispy. Marinate in the orange and lime juice for an hour or two, then return to the Dutch oven.

3. Add the rest of the marinade, a bunch of coarsely chopped garlic, some cumin, the bay leaves, a couple of cloves, some oregano, some thyme, and some salt and pepper. Add the 1/2 - 1 cup of water.

4. Cook on the stove top for 2-3 hours covered at a simmer. This part could also be done in the oven at around 325 degrees. After the meat is falling apart, take the lid off, stir and shred the pieces of meat.

5. Return to the oven and let the marinade dry off in the oven. Mix and squeeze 1 lime over the meat. Perhaps a bit of salt and pepper would not be amiss.