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Pork carnitas

tolsen5899
tolsen5899 Posts: 7
in EggHead Forum
With Cinco de Mayo around the corner, does anyone have the actual measurements of the ingredients for Eggcelsior's Pork Carnitas or any other Carnita recipe anyone has found that they like? Thanks in advance for any info.
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Comments

  • Foghorn
    Foghorn Posts: 10,227
    @Eggcelsior might.

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Just saw this.

    I use around 1/2 bunch of fresh oregano, maybe a couple of tablespoons?
    1/3-1/2 bunch of cilantro, around a 1/4 cup.
    around a tbsp of salt or adobo
    few tsp of pepper
    cayenne to taste
    couple tsp of paprika
    packet of sazon
    around 10-12 cloves of garlic
    tbsp of cumin
    1 jalapeno

    blend into a paste with around 1/4 cup of olive oil.

    I slice up some onion and green pepper then put the pork on top add an orange halved to the sides of it. I'll also pour Mojo Criollo around it as braising liquid, maybe 1 cup. You could add a cinnamon stick too.

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  • txhawkeye
    txhawkeye Posts: 279
    http://howtobbqright.com/blog/?p=2766
     I have used this a couple of times and liked it.
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    Dang, thats complicated.  I chop up 1 pork shoulder into 2x2" cubes.  Put in single layer cast iron pan.  Season salt & pepper and 1 bottle of Mexican cook.  Cook over direct heat (raised) for 3-4 hrs.  Occasionally turn cubes to brown all edges.  Easy peasy.


    I would rather light a candle than curse your darkness.

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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Eggcelsior said:
    Just saw this.

    I use around 1/2 bunch of fresh oregano, maybe a couple of tablespoons?
    1/3-1/2 bunch of cilantro, around a 1/4 cup.
    around a tbsp of salt or adobo
    few tsp of pepper
    cayenne to taste
    couple tsp of paprika
    packet of sazon
    around 10-12 cloves of garlic
    tbsp of cumin
    1 jalapeno

    blend into a paste with around 1/4 cup of olive oil.

    I slice up some onion and green pepper then put the pork on top add an orange halved to the sides of it. I'll also pour Mojo Criollo around it as braising liquid, maybe 1 cup. You could add a cinnamon stick too.

    Almost forgot, add a couple bay leaves.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
    Ozzie_Isaac said:
    Dang, thats complicated.  I chop up 1 pork shoulder into 2x2" cubes.  Put in single layer cast iron pan.  Season salt & pepper and 1 bottle of Mexican cook.  Cook over direct heat (raised) for 3-4 hrs.  Occasionally turn cubes to brown all edges.  Easy peasy.


    This isn't exactly carnitas, sounds good, though. More like Masitas de puerco(which is kinda Cuban carnitas).
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,673
    Eggcelsior said:
    Ozzie_Isaac said:
    Dang, thats complicated.  I chop up 1 pork shoulder into 2x2" cubes.  Put in single layer cast iron pan.  Season salt & pepper and 1 bottle of Mexican cook.  Cook over direct heat (raised) for 3-4 hrs.  Occasionally turn cubes to brown all edges.  Easy peasy.


    This isn't exactly carnitas, sounds good, though. More like Masitas de puerco(which is kinda Cuban carnitas).
    I will give your method a shot.  It sounds good, but I've always seen carnitas as a lazy day cook.

    Which region of Mexico is your recipie from?

    I would rather light a candle than curse your darkness.

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  • Focker
    Focker Posts: 8,364
    edited April 2017
    txhawkeye said:
    http://howtobbqright.com/blog/?p=2766
     I have used this a couple of times and liked it.
    Everything I have tried of Malcolm's has been fire.  Will get to his praline ham soon.

    I like how he incorporates the smoker in the cook, and keeps it real(not full blown authentic), throughout the recipe, chiles, cumin, citrus, onion, garlic, all the way to the avocado, sliced radish, and lime.  

    The makeshift chipotle crema is a nice finishing touch.

    The only thing I would add to this recipe, is Mexican oregano( in the rub, and during the braise stage).  Big difference between Mexican oregano and Mediterranean oregano, used in Italian and Greek dishes.  I prefer the Mexican oregano for just about everything.  Can be found, dried, at the Mexican grocer.  You crumble it in your hands as you add for flavor, wonderful stuff.
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • td66snrf
    td66snrf Posts: 1,838
    Pork carnitas would be considered redundant around here in SoCal
    XLBGE, LBGE, MBGE, SMALL, MINI, 2 Kubs, Fire Magic Gasser
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