BajaNomad - anything new from anybody on carnitas?

anything new from anybody on carnitas?

capt. mike - 5-11-2009 at 01:00 PM

i did a search. mine are ok sometimes.

i had some at a restaurant in phx yesterday for group Mom's day outing. it was really good.

anyone want to add new tips on getting really good pork shoulder to crisp up just right for carnitas style fillings?

i've been flash frying slow roasted boston butts in hot chili infused oil while shredding.

missing something tho. it is good but not spectacular. :?:

Hook - 5-11-2009 at 10:10 PM

Here is the recipe we are going to try next. Been searching for a good one that originates in a crockpot but also includes "finishing" it in the oven for the essential crispiness.

The slight changes we are going to make is to be sure and use cumin as one of the spices and to lightly pour Coca-Cola or Dr. Pepper over the meat before it goes into the oven.

Probably will try it this weekend.........will let you know.

1 5lb. pork shoulder picnic roast, thawed
1 medium brown onion, chopped
1 Tbls. salt
1 tsp. pepper
1/2 lb. lard
juice of 1 lime
juice of 1 lemon
1/2 cup orange juice
3 cloves garlic, finely chopped
spices to taste

Put roast in crockpot, fat side down, turn on low. Add the combined juices and pour over roast. Put chopped garlic and onion on top of the roast after adding liquids. Let cook for about 4 hours on low.

After 4 hours, turn over roast to be fat side up, and add salt and pepper. You may add other spices at this time also to your preference. Cover and cook on LOW for 18 more hours. When done, spoon out meat with strainer spoon into 9x13 cake pan, discarding the juices, fat and bones. Chop large pieces of meat into smaller pieces. Bake meat in 425 degree oven for 20-25 minutes to crisp the meat lightly. Return to crockpot and cover to keep warm. Serve with flour or corn tortillas and your favorite salsa, onions, cilantro or guacamole.

BajaNuts - 5-11-2009 at 10:23 PM

sounds yummy!!!!!

I'll try it and post "non-barf" fluorescent piactures. :biggrin:

ps-
for those who are just tuning in- in my last post pertaining to cooked meat, I made a reference to the fact my son said it looked like barf but tasted GREAT!.....

from the mouth of babes...........

Hook - 5-13-2009 at 08:36 AM

Now contemplating some further alterations to this recipe.

The first, that I should have noted initially, is that 3 cloves of garlic for 5 lbs of meat is a ridiculously low amount. We will probably triple that (at least!).

Second, we will taste the meat as it comes out of the crockpot before we decide to use the cola/DP. If the orange/lemon/lime/sugar content is deemed adequate to impart the flavor/ crispness desired, we may forego the soft drink.

Third, salt content may be increased AT ANY TIME, ON ANY DISH.

Incidently, the soft drink recommendation was from a place in LA where we used to go for carnitas...........so long ago now, I cant remember the name. Works real well at supply the sugars needed for that caramelized crispiness that is the hallmark of good carnitas.

docsmom - 5-17-2009 at 12:43 PM

I've tried roasting then frying, roasting then baking. They're all pretty good. But for spectacular this seems to be the only method that delivers the REAL THING.
Not quick or simple but worth the effort to me.

http://www.emerils.com/recipe/6521/Carnitas-Soft-Tacos-with-...

Fred - 5-17-2009 at 02:09 PM

I slow cook with a lot of spices, then pull apart and fry in extra virgin olive oil (EVOO). Seems to work the best for me.

lingililingili - 5-17-2009 at 02:15 PM

Bake with lots of garlic in a slow oven for six to seven hours, before serving I also shred it and throw in a frying pan. Quite often I will dice up potato, fry that til crisp then add the shredded meat. Yum!

DENNIS - 5-17-2009 at 02:49 PM

They're supposed to be boiled in oil....just like the heretics in the hands of the Inquisition. What's with this baking stuff?

lingililingili - 5-17-2009 at 03:14 PM

You are going to have to take it up with my Mexican family, what can I tell you. My great grandmother baked, my grandmother baked and my mother baked, therefore I bake!

DENNIS - 5-17-2009 at 03:22 PM

Assuming that the baking method is acceptible for making Carnitas, I have to assume it would be correct to call SPAM..Carnitas.

That's what I get for assuming.

[Edited on 5-17-2009 by DENNIS]

lingililingili - 5-17-2009 at 03:55 PM

Dennis: You can Call SPAM anything you want. Carnitas is made of a hunk of pork (preferably butt) and you add whatever you want then you bake, crock, fry or boil. SPAM does not give you much choice, you get: Meat of pork, water, salt, modified potato starch, sugar, sodium , potassium chloride, more sodium, and more sodium. I'll take baked carnitas any day of the week.

Are you picking a fight with me?

DENNIS - 5-17-2009 at 05:03 PM

Quote:

Originally posted by lingililingili
SPAM does not give you much choice, you get: Meat of pork, water, salt, modified potato starch, sugar, sodium , potassium chloride, more sodium, and more sodium. I'll take baked carnitas any day of the week.

Are you picking a fight with me?

SPAM [God bless the Stuff] is pure pork shoulder and is deserving of sincere reverence. [didn't you and Steve ever live in a fox-hole?]

Nope....No fight in defense of SPAM. It stands on it's own.

Come to think of it, I think we should, from this day forward, refer to it as SPAMITAS. :tumble:

[Edited on 5-18-2009 by DENNIS]

Cypress - 5-17-2009 at 05:12 PM

Spam is yummy! :bounce:

Brown it in oil and serve it up with cream potatos.

Downright tasty! Makes some good sandwitches also. :tumble:

lingililingili - 5-17-2009 at 05:44 PM

Ha! Spam recipes! That's a whole other thread and I'm certain I would take first prize!

bajaguy - 5-17-2009 at 07:47 PM

Quote:

Originally posted by DENNIS
......didn't you and Steve ever live in a fox-hole?.....

Ah, nothing like getting up in the morning and frying a couple a slices of SPAM in your mess kit frying pan over a C-4 fire while burning your lip and tongue over a cup of coffee - instant, type II with a packet of creamer product, dried - drunk from a canteen cup............now those were the days!!!!!

docsmom - 5-18-2009 at 09:13 PM

Dennis dear,
You're almost right. But............
Carnitas needs to simmered, not boiled.
In lard, not oil.
That will make the perfect Carnitas!

edited for spelling

[Edited on 5-19-2009 by docsmom]

greta-inbaja - 7-9-2009 at 08:37 AM

Hook, did you ever try out your crockpot then baking method?? I am having a carnitas party next week. Do you really cook it for 18 more hours after turning??? I never used coke a cola, just OJ. But I might try it. I am far from a carnitas expert.

Hook - 7-9-2009 at 08:45 AM

My wife tried it, but with a much smaller portion than 5 lbs and she didnt monitor it. It was overcooked. I think that second stint that's supposed to go 18 hours is too long, even with the correct portion of meat. I would start checking it at 6-8 hours and see what you think. I like moist carnitas with the sweet crispy outer that the oven finishing gives it. This was dry.

We tried the finishing with Dr. Pepper. We got the crispiness but I think I would stick to OJ.

Russ - 7-9-2009 at 09:05 AM

Quote:

Originally posted by lingililingili
Bake with lots of garlic in a slow oven for six to seven hours, before serving I also shred it and throw in a frying pan. Quite often I will dice up potato, fry that til crisp then add the shredded meat. Yum!

I know it is sacrilege but I've been boiling the pork for 3 hours or until it shreds, instead of the slow bake and then doing what lingililingili does. But then I brown the meat with all the goodies. I render down the spicy water to a really nice gravy after the water cools and I can remove most of the fat. Add a little to the fried mix & yumm. Fresh corn tortillas.
I use my oven to store my frying pans. I get a rash every time I think of cleaning an oven.
And.... for those Spam highjackers: Spam sucks!