Carnitas/Carne Seca

Try this.

Pork, Butt, Carnitas, Beli

For aficionados of pork, carnitas(Little Pieces of Browned Pork) are an all-time favorite in Mexico. For some reason the carnitas in the state of Michioacan have always been considered the best...couldn't be any easier!!!! Here is the recipe!!!!!


INGREDIENTS:
3 lbs Pork Shoulder, Skin & Bone Removed
2 tsp Salt, or to taste




Procedure Procedure:
1 Cut the meat, with the fat, into strips about 2 by 3/4 inches. Barely cover the meat with water in a heavy wide pan. Add the salt and bring to a boil, uncovered. Lower the heath and let the meat continue cooking briskly untill all the liquid has evaporated- by this time it should be cooked through but not falling apart.
2 Lower the heath a little and continue cooking the meat until all the fat has rendered out of it. Keep turning the meat until is lightly browned all over- total cooking time is about 1 hour 10 minutes.
3 Serve immediately for best flavor & texture.
4 Carnitas can be eaten as a main course or as a hearty botana accompanied by guacamole or preferably a fresh green sauce or Salsa Mexicana Cruda


Recipe Type
Main Dish, Meat

Recipe Source
Source: BGE Forum, Beli, 2009/01/06

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Pork, Butt, Carnitas, Latin, Thirdeye

PP works wonderfully for burritos and enchiladas too. I even use it as a base for my tamale filling.Generally the cooking method for Carnitas is either braising or baking until the pork is able to be shreaded. Usually the seasonings are salt and pepper and sometimes garlic and onion are added. Following shreading, the pork is baked until the edges are just crispy. The meat is served with side bowls of salsa, maybe a chili sauce, onion & cilantro so that you add whatever you like to the burrito. The roadside stands or Taco Trucks sell it by the pound and you buy fresh tortillas and build your own.So if you like you can return a tray of PP to the Egg or the oven for a litle while, and there is nothing wrong if you want to add some of your favorite Mexican spices to it at this time. I like using both flour and corn tortillas and if you have access to fresh masa (or want to deal with Masa Harina) you can make gorditas, as they are excellent too. They are thicker than corn tortillas and are fried on a griddle until lightly browned. I make them about 3" in diameter and use Mexican melting cheese on top of the carnitas & toppings.~thirdeye~


INGREDIENTS:



Recipe Type
Main Dish, Meat

Recipe Source
Author: Thirdeye

Source: BGE Forum, Thirdeye, 2006/03/26


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Beef, Roast, Texas BBQ Al Pastor


INGREDIENTS:



ROAST BEEF AL PASTOR
1 John Casey has spent a lot of time in South Texas and has watched the Mexican cowboys cook over an open fire. Here is the way he says to make a perfect al pastor roast beef. First of all go to the best butcher you know and buy a good quality roast beef, a rump roast, that weighs between 6 and 8 pounds.
2 Next, you go to the hardware store. Get a steel rod 4-5 feet long and 1/2 inch in diameter. Have one end of the rod sharpened so you can drive it into the ground. Drill 4 holes 6 inches apart at 2 feet, 2 1/2 feet, 3 feet, and so on. Each hole must accommodate a good-sized cotter pin, which is inserted through the hole at right angles to the rod. Thread a big flat washer onto the rod and let it rest on the cotter pin. These pins and washers keep the meat from sliding down the rod. The various holes allow you to adjust the distance between the meat and heat source, as necessary. Salt and pepper the roast, then impale the meat on the rod. Fix the washers below and above the meat, drive the rod into the ground at a 60 degree angle, and you have an alfresco spit.
3 Now here is the way Casey says to build the perfect outdoor fire. Get the kids to find 2 logs that are well seasoned but not rotten. They should be about 3 feet long and at least 4 to 6 inches in diameter. Butt these logs into a right angle. Build a hardwood fire-oak, hickory, or pecan-in the crotch or the joint of the logs. Keep the meat on the rod which is hanging out over this fire about 3 feet above the heat. Turn the meat from time to time, Casey says the fire will smolder in the logs and that if you have everything positioned just so, you can go away at dawn and by 2 o'clock in the afternoon have a good dinner waiting.


Servings: 1

Recipe Type
Main Dish, Meat

Recipe Source
Author: From: The Only Texas Cookbook, Texas Monthly Press, 1981 By: Linda West Eckhardt

Source: BBQ List, Only Texas Cookbook

Interesting.I have been told,the first time you visit a mexican restraunt in the U.S. to try the carnitas,that will tell you if it is a good one or just a place that sells chips and fajitas. :huh:

Anita's in Chantilly by Dulles. Not fancy, but outstanding New Mexican cooking. You really need to have breakfast there someday.

My favorite carnitas recipe is however I cooked them last time .



Carnitas with Pickled Onions

Simple Carnitas

Mas Carnitas

Carnitas

Jagermeister wrote:

Thanks for the link. That recipe is very similar to the one Beli provided a while back. I'll have to try both. Do you like the green sauce recipe? I have been looking for a good one.

I love the green sauce recipe! We NEVER have the carnitas without the green sauce. And when they're not in season we have had success replacing the green tomatoes with a basic salsa verde