Carnita's Fail and questions

Kent8621 · February 2019

i attempted to do pork carnita's last night, 10lb butt was on sale for .99/lb at sprouts, rubbed it down with a garlic, Worcestershire, cilantro, cumin, paprika, pepper and crushed red pepper. smoked for 2 hours, then into a CI dutch oven with onions peppers, apple cider vinegar, lime juice and chicken stock (we are doing keto so i stayed away from OJ) and after a few hours the juice rose up, checked the temp and it was at 160ish, took another 3 hours to hit 203 and probe tender and the juice was basically gone. it came out as good pulled pork that was not at all like carnitas. any tips or recommendations i appreciate. the veggies were basically chard to the bottom at the end not sure what went wrong. in other news i got the feature wall in my wifes office done, my only win

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HoustonEgger · February 2019

I've always done a 2nd cook on my carnitas ti crisp up the pork - after pulling the pork, I'll add some juice back and fat if needed and then crisp up either in a fryer, broiler or hot egg.

lkapigian · February 2019

Authentic Carnitas are done like a Confit , world of difference and it does not make it fatty

Kent8621 · February 2019

i was trying this recipe from @KiterTodd and @Eggcelsior but it did not go as pictured.

https://eggheadforum.com/discussion/1171736/carnitas-a-la-eggcelsior

stlcharcoal · February 2019

HoustonEgger said:

I've always done a 2nd cook on my carnitas ti crisp up the pork - after pulling the pork, I'll add some juice back and fat if needed and then crisp up either in a fryer, broiler or hot egg.

Same here. Left overs from pulled pork.

I've sauté some onions and poblanos, then toss them with the crisp'ed up pulled pork. Hit them with some Dizzy Pig Fajita'ish and that's about it.

pgprescott · February 2019

I always cut the butt or shoulder into 2"-4" chunks prior to braising. Then once braised tender, I will take the lid off and let it rip a bit to reduce the liquid and crisp up the edges. I would even take a ladle or baster and remove some liquid or fat. The idea of cutting up ahead will decrease cooking time and provide surface area for the seasonings and the crisping.

THEBuckeye · February 2019

You lost me at the wall.

Kent8621 · February 2019

THEBuckeye said:

You lost me at the wall.

the wifes idea, i just had to execute it. its bold but its her craft room so figured what does it matter...

Kent8621 · February 2019

pgprescott said:

I always cut the butt or shoulder into 2"-4" chunks prior to braising. Then once braised tender, I will take the lid off and let it rip a bit to reduce the liquid and crisp up the edges. I would even take a ladle or baster and remove some liquid or fat. The idea of cutting up ahead will decrease cooking time and provide surface area for the seasonings and the crisping.

i will try that next time.

SmokeyPitt · February 2019

I suspect the issue is you cooked it uncovered the entire time and all the liquid evaporated.

Here is another more recent post from @KiterTodd I had bookmarked:

https://eggheadforum.com/discussion/1181812/mojo-smoked-pork-carnitas-tacos/p1

The basic formula is: butts on the egg (uncovered) for 90 minutes, then in a covered dutch oven for 90 minutes.

Not to state the obvious, but when you cook in a covered pot the rate of evaporation is much slower. I also think the food will cook much faster in a covered pot when you trap the steam in.

I like the wall...if your wife likes it then that is all that matters.

thetrim · February 2019

Build that wall

Kent8621 · February 2019

SmokeyPitt said:

I suspect the issue is you cooked it uncovered the entire time and all the liquid evaporated.

Here is another more recent post from @KiterTodd I had bookmarked:

https://eggheadforum.com/discussion/1181812/mojo-smoked-pork-carnitas-tacos/p1

The basic formula is: butts on the egg (uncovered) for 90 minutes, then in a covered dutch oven for 90 minutes.

Not to state the obvious, but when you cook in a covered pot the rate of evaporation is much slower. I also think the food will cook much faster in a covered pot when you trap the steam in.

I like the wall...if your wife likes it then that is all that matters.

Thank you, the lid didnt quite fit so i left it off looking back i figured that is where i went wrong but live and learn. the meat is still edible and not a waste so there is that.

Carnita's Fail and questions

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