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Goner Message Board / Food & Drink / anyone ever made carnitas?
Posted: Dec 9, 2009 7:29 pm
was thinking of trying this recipe this weekend based on this dude's enthusiasm ,and the pics.


any objections? any improvements?
Posted: Dec 9, 2009 8:04 pm
Where's the lard? No lard, no carnitas!
Posted: Dec 9, 2009 8:11 pm
bring on the ad-vice! a nigga needs to know, and abuela ain't around anymore to ask.
Posted: Dec 9, 2009 8:57 pm
...and furthermore...no cerveza, no trabajo!
Posted: Dec 9, 2009 8:59 pm
Posted: Dec 9, 2009 9:31 pm
That ain't carnitas. Here's the recipe for carnitas:

Slaughter a hog.
Render the fat in a large cauldron.
Hack the rest of the pig, organs and all into fist size chunks.
Fry the chunks in the lard.
Make tacos.

The shit is fried, not roasted.
Posted: Dec 9, 2009 9:42 pm
No lard, no carnitas!
Seriously....two tablespoons vegetable oil? What the fuck is that?...carnit-ish?.. a whole container of manteca baby....you want to feel the blood struggling to get through your arteries..
Posted: Dec 9, 2009 9:44 pm
Lard is not only delicious, it is healthy and delicious.
Posted: Dec 9, 2009 10:44 pm
this what i wanted to hear. now someone tell me exactly how to do it. i got a fuckton of motherfuckers to feed on saturday.

seriously, i need every last goddamn detail. i can't really cook, but i can follow a recipe.
Posted: Dec 9, 2009 10:53 pm
If you don't have an abuela, then always turn to Dianne Kenndy or Rick Bayless for your Mexican Cuisine...

Here's Rick's authentic Carnitas. You might want to scale it down from the 4 gallons of lard required.

Posted: Dec 9, 2009 11:46 pm
aaaaaaaaand...yer done.
Posted: Dec 10, 2009 12:20 pm
I always thought carnitas was just roast pork fried, but I was reading a book about Mexico D.F. and it said carnitas includes cabeza, tripe, etc., along with the regular roast pork type thing.
Posted: Dec 10, 2009 1:26 pm
Hack the rest of the pig, organs and all into fist size chunks.
Posted: Dec 10, 2009 4:18 pm
carney, i really wanna hang out one day.
Posted: Dec 10, 2009 7:37 pm
Go with that Rick Bayless recipe. I'd personally add a little garlic to the mix, but that's just me.
Posted: Dec 10, 2009 8:05 pm
i ain't even gonna do it now. have too many people to feed and don't wanna ruin it. i'll try it for myself at a later date.

so what the recipe is, is just pork butt rubbed with salt and lime juice, then fried in lard? that's it, or did i miss something?

anyhoo, i'm making two batches of machaca instead. woohoo! i got that one down real good.
Posted: Dec 11, 2009 2:52 pm
joe, go for it!
Posted: Dec 11, 2009 6:30 pm
carney, i really wanna hang out one day.

Don't think I will make it to SLC anytime soon, but one of these days I need to make it back up to Memphis. Haven't been there since I toured alot in the 90's. I want to eat at your dad's place. And Gus's, Cozy Corner, BBQ shop, Jack Pirtles and a dozen other places. Don't know if I should go before or after my next angioplasty (just kidding, havent had one in about 5 years).
Posted: Dec 11, 2009 6:31 pm
so what the recipe is, is just pork butt rubbed with salt and lime juice, then fried in lard? that's it, or did i miss something?

It;s not really fried, more like simmered. It's basically confit.
Posted: Dec 11, 2009 11:54 pm
If you head to Memphis let me know.
You're still my hero
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