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Learn how to make Pork Carnitas Recipe! Go to http://foodwishes.blogspot.com/2014/10/crispy-pork-carnitas-these-little-meats.html for more information, and many, many more recipe videos. I hope you enjoy this easy Crispy Slow-Roasted Spiced Pork Recipe!
Oh my god he didn’t put cayenne in it :O
This looks delcious. I’d like to try it but was wondering what kinda
flavour does the orange peel and juice bring. I’ve never cooked with
orange, I just was jut thinking about skipping that step
i made these for dinner yesterday, really delicious. not only is the meat
super flavorful (i never cooked such a savory meal with cinnamon before, i
was very surprised at how good those flavors compliment each other!) but as
mentioned in the video it’s really the consistency puts the dish over the
top.
unfortunately i had no tacos at home so i served the carnitas with crispy
potato wedges and a salad which was also very yummy and suiting. everyone
loved it, thanks so much as always for the great recipe!
salza? what is salza?
Hi John. I want to do this (and the salsa!) tomorrow, but on my Kamado
grill for some smokiness and because meat belongs on a grill, ovens are for
cupcakes. Lol. Any adjustments you would recommend for a bottom vs top heat
source? I’m thinking of using well seasoned cast iron vessels for both pork
and salsa. Temp control isn’t an issue. Thanks!
How would this recipe work in a dutch oven?
Why is pork shoulder also called pork butt? That’s two opposite ends of
the pig!
You have a really annoying cadence in your voice
salza
that chunk of meat would be about $100 here in Japan
In addition to the ingredients here, I suggest adding a can of coke and
half a can of beer while brazing. The coke will contribute to the sweat and
sticky texture and the beer is only an excuse to drink the other half of
the can.
Chef John, I love all of your recipes and also love alternate versions of
classics….but carnitas are kind of holy. No olive oil, no orange peel
(cinnamon?).
Pork shoulder seared on all sides in boiling lard, then slow cooked with
onions, garlic, jalapeno, sea salt and black pepper for 5-6 hours.
preferably in a big copper cauldron with a fire under it stoked with chair
legs on a street corner. Pulled apart and served with double corn
tortillas, pico de gallo and cilantro. Done.
Man, the way you ended the last word of every sentence in a drawn out,
upward tone annoyed the hell out of me. I love your recipes man, but your
voice overs are killing the vibe.
Just my opinion though and I’m sure nothing will change, including me
watching your videos lol
I hate how it talks… and now I talk like him when i explain this recipe.
Is this karma or just natural?
Anyone else see the irony in using kosher salt on
Pork?
why do you upload so late chef john?! I always get hungry before bed
This is legen…wait for it… Dary!!
Pork tacos in heaven? I don’t know man. God seems to kind of have a thing
against pork.
That’s why I practice Baconism. There aren’t very many rules. And there’s
no heaven. Or health insurance exemptions. But the pork chops served on
Thursday nights are fucking amazing.
Heaven IS real. God is real. And he loves you Chef John and everybody else
🙂 have a blessed day
People that can’t eat pork, there are NO substitutes, so use it anyway.
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