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First try at Pork Carnitas

Discussion in 'Food Forum' started by RaiderCop, Apr 15, 2007.

  1. RaiderCop

    RaiderCop NRA Life Member

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    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!

    [​IMG] [​IMG]
     
  2. Mild Bill

    Mild Bill Millennium Member

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    Damn, I'm pokin' a fork at my computer screen!

    :thumbsup:
     

  3. tavo

    tavo

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    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:
     
  4. RaiderCop

    RaiderCop NRA Life Member

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    Glad I could help. The lard (only 2 tbs melted) really crisps up the pork nicely. ;)
     
  5. Cali-Glock

    Cali-Glock Mountain Man

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    looks and sounds wonderful!
     
  6. Heckler&Koch

    Heckler&Koch

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    If you bring that to a Raiders game tailgate can I join ya? I'll bring the beer
     
  7. Jerseycitysteve

    Jerseycitysteve

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    What nectar is to honey so lard is to good Mexican cooking.
     
  8. Wulfenite

    Wulfenite The King

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    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.
     
  9. Pepiot

    Pepiot Yippee ki-yay...

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    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.
     
  10. RaiderCop

    RaiderCop NRA Life Member

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    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!?!
     
  11. 97guns

    97guns

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    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....
     
  12. 97guns

    97guns

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    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?
     
  13. The Pontificator

    The Pontificator Angry Samoan

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  14. RaiderCop

    RaiderCop NRA Life Member

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    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
     
  15. 97guns

    97guns

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    thanks, im gonna cook some off for CINCO next weekend.....
     
  16. The Pontificator

    The Pontificator Angry Samoan

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    Where does one buy Wolfgang Puck's Chicken Stock?

    Obviously not at Wal-Mart :rofl:
     
  17. MrsKitty

    MrsKitty

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    Juice of an orange: is this a regular orange or a blood orange or just whatever you have? :wavey:
     
  18. K.C. Dia

    K.C. Dia

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    RaiderCop, do you cover the carnitas when you bake them in the oven?
     
  19. RaiderCop

    RaiderCop NRA Life Member

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    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.
     
  20. Wulfenite

    Wulfenite The King

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    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.