First try at Pork Carnitas [Archive] - Glock Talk

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RaiderCop
04-15-2007, 21:20
I just spent Easter in SoCal with my (legal) immigrant grandparents and simply did not get enough Mexican food. So today I tried my hand at carnitas for the first time.

I simmered 5 lbs of pork shoulder (cut into cubes) in chicken stock (not broth), cumin, coriander, peppercorns, 1 onion, 6 crushed garlic cloves, the juice of one orange & its peel, salt and 2 bay leaves. After three hours, I put it into a baking dish, tossed the pork in 2 tbs of lard and baked it for 30 minutes on 450 degree.

They were actually very good. I made the onion/cilantro topping. Add some guacamole and corn tortillas… mmm!

http://i74.photobucket.com/albums/i278/raidercop/carnitas.jpg http://i74.photobucket.com/albums/i278/raidercop/carnitas2.jpg

Mild Bill
04-16-2007, 14:10
Damn, I'm pokin' a fork at my computer screen!

:thumbsup:

tavo
04-17-2007, 03:35
This carnitas looks great.

We use about the same recipe, though the lard step is new to me. Thanks for posting this.

Incidentally, we have family now living in Asia that crave good Mexican food. You just hooked them up too. :thumbsup:

RaiderCop
04-17-2007, 07:17
Glad I could help. The lard (only 2 tbs melted) really crisps up the pork nicely. ;)

Cali-Glock
04-17-2007, 12:01
looks and sounds wonderful!

Heckler&Koch
04-17-2007, 23:00
If you bring that to a Raiders game tailgate can I join ya? I'll bring the beer

Jerseycitysteve
04-17-2007, 23:05
What nectar is to honey so lard is to good Mexican cooking.

Wulfenite
04-19-2007, 21:14
I'll have to try the baking dish lard trick. I usually cook the pork cubes in the dutch oven till they go stringy, then fry them in butter on a griddle, but its not exactly the texture I'm looking for.

Pepiot
04-19-2007, 21:22
Dude that's just wrong!!! I'm starvin and you post a pic of that. I'm not that far from you could I come over for dinner?:motorcycle:O.K. I'mon my way.

RaiderCop
04-19-2007, 21:48
H&K: I will gladly bring the carnitas, now only if the Silver & Black get back on track. I have a good feeling about Lane!

Pepiot: Sorry homie all gone!?!

97guns
04-27-2007, 18:26
im gonna make some next weekend for cinco de mayo, ive never used cumin/coriander though but ive heard that cumin is a main spice in mexican cooking so i guess ill have to pick some up. i guess im gonna cook it in the crock pot first and then bake em off like you did, raw onions are a must though. thanks for the tips....

97guns
04-28-2007, 12:16
well i picked up some cumin today and will try it when i do up the carnitas, any idea how much to add to 3 or 4 pounds of pork?

The Pontificator
04-28-2007, 20:52
:eat: :eat: :eat: :drool: :drool: :drool:

RaiderCop
04-29-2007, 12:43
Originally posted by 97guns
well i picked up some cumin today and will try it when i do up the carnitas, any idea how much to add to 3 or 4 pounds of pork?

I used just under 5 lbs of pork shoulder and simmered in the following

2 cartons of Wolfgang Puck's chicken stock (not broth)enough to cover
2 tbs ground cumin
2 tbs ground coriander
10-12 whole peppercorns
1 onion quartered
6 crushed garlic cloves,
the juice of one orange & its peel
1 tbs salt
2 bay leaves

After three hours, I put it into a baking dish, tossed the pork in 2 tbs of melted lard and baked it for 30 minutes on 450 degree.

Hope this helps

97guns
04-29-2007, 14:19
thanks, im gonna cook some off for CINCO next weekend.....

The Pontificator
04-29-2007, 15:46
Where does one buy Wolfgang Puck's Chicken Stock?

Obviously not at Wal-Mart :rofl:

MrsKitty
04-30-2007, 19:34
Juice of an orange: is this a regular orange or a blood orange or just whatever you have? :wavey:

K.C. Dia
05-02-2007, 13:25
RaiderCop, do you cover the carnitas when you bake them in the oven?

RaiderCop
05-02-2007, 18:42
1. I thought one could get anything at Wal-Mart... except guns? I guess you could use broth, but that would add a whole more salt.

2. Just a normal medium sized naval orange.

3. No I did not cover. You want the cripsing/browning affect the lard and high heat gives. Just keep an eye on it so don't burn.

Wulfenite
05-03-2007, 13:31
So I tried the baking method last night. Previously I had fried the carnitas on a griddle to crisp it after the stewing phase.

However, when I went to the cubboard, where I though I had lard, there was none. So I improvised. I got out a 1/2 pound of bacon, put it on the panini grill and collected the grease that dripped off. Mmmmm Mmmmmm Good! Everything tasts better with bacon.

RaiderCop
05-03-2007, 20:00
:thumbsup: :thumbsup: :thumbsup: :thumbsup: