Julia Collin-Davison shows how to make mouth-watering carnitas for spectacular tacos or other Mexican-style dishes.
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Video Rating: 4 / 5
Pork butt=shoulder???
And ham is the ACTUAL butt
A comedy of errors. For carnitas you need to sear the shoulder in fat, lard
if you want to be authentic. You do not need gallons of lard, just an inch
or so in a very hot pan. All sides until you have a very pronounced crust.
Then you can slow cook it in a separate pan or pot using FRESH
flavorings….onion, garlic, jalapenos. Dried oregano? Go home. Add the
lime juice at the end (everyone knows that citrus turns bitter as you cook
it, fresh lime at the end, preferably at the table, makes a dish taste
fresh). Serve it with fresh, soft corn tortillas and condiments like
onions, cilantro and cabbage. Do not waste your time with the recipe in
this video. These people must be from Massachusetts.
There’s some that will say ok that’s a quick alternative that’s worth
trying and then there’s these cretins that haven’t even tried this method
but will say it comes nowhere near “real carnitas”.
To all the naysayers-I think that this recipe is just another approach to
emulating a whole genre of carnitas. Certainly, your grandmother’s recipe
is the best but, there are millions of grandmothers, each of whom have
their particular recipe and method. Is there an authentic sandwich? Who
really makes the perfectly authentic Boston baked beans? This recipe puts
you in the ballpark. After that, it’s up to you to hit a home run or score
a touchdown. If it tastes good, I’ll eat it. If it doesn’t taste good,
I’ll find another recipe. Got it??
I don’t care what you want to call this, I made it tonight and it was
great. The only thing I did differently was I added a few cloves of garlic
to the pot, and I topped my tacos with a simple slaw of shredded cabbage &
diced onion, seasoned with salt, pepper, coriander & fresh lime juice. I
don’t care what the cork-sniffers think it was fantastic.
Carnitas is not a mean Mexican Pulled Pork, it literally means little meat.
Often enough Carnitas are served as cubed meat instead of pulled. There are
many different ways to cook carnitas, this is a nice looking method. The
important part of being a carnita is juicy and tender on the inside, and
crispy, but not burned on the outside.
I really don’t mind if it’s not authentic. I only care about how it tastes,
and this recipe is great. I have made this quite a few times and it feeds a
crowd. I toast some tortillas right on the flames of my gas fired kitchen
stove and set a big bowl of this meat out with a variety of condiments.
Everyone helps themselves to tortillas and fixes them the way they prefer
with the condiments they like. I get rave reviews for this dish as shown.
I will accept absolutely nothing less than Authentic Carnitas using
Authentic Methods with Authentic Ingredients from Authentic Pigs cooked by
Authentic Mexicans in Authentic Mexico. Any deviation from this will
result in my eternal condemnation. *Flies off into the sunset*
I’ve made this recipe quite a few times because people keep asking for it
over and over again. I use a pork shoulder (picnic roast) which is a really
cheap cut, but it works better here than a leaner more expensive cut like a
loin roast which doesn’t have enough fat, and turns out dry and tasteless
compared to the shoulder roast. Side Note: I cut the rind off the pork
shoulder and slow cook it in a cast iron skillet to render out the fat and
leave the cracklings for my 4 dogs who gather in the kitchen for the
finished treats.
The serving suggestions of the toasted tortillas and other garnishes work
well, but I also like a little fresh salsa too.
I understand the concern of some people, specially since im from mexico,
and this has little to do with carnitas or pulled pork, its more like amix
between the two, and they keep saying over and over that carnitas and
pulled pork are the same, wich is not. still that “copy” or mix with both
recipes seem to work fine, but again carnitas are not mean to be super soft
, and mexican pulled pork has a lot more spices in it.
Where is the cueritos, Buche, tripas, and cachete? Way too far from
carnitas. If you want to learn about Mexican food and the alternative way
to cook it in the USA, watch or Google Rick Boyles. A true American who try
to preserve the real Mexican food.
True carnitas the whole pig is used, the fat is rendered, then large
chunks are cooked in its own fat in a large copper kettle slowly. Then
chopped or pulled at the table. This is a all day process. However this
does look very good.
You people from American Test Kitchen continue to mislead cooks all over
the US with your antics recipes. This are not carnitas. Most of your
recipes suck big.
I think they’re going to bring that sauce down to a glaze.
Wife and I made this the weekend. We had it with homed salsa in homed flour
tortillas. May not be traditional but we loved it!
You made me Hungry.
Making real Mexican authentic carnitas is not something that anyone just
knows how to make. It’s not easy to make and it takes a long time. I’m sure
this shit on here doesn’t come close to the real awesome taste of real
carnitas.