Looks delicious. I thought the part about adding the salted water to the simmering pot of lard/pork was really interesting. I've kind of learned to keep water away from hot grease/oil but I guess when the temp is low enough like you had it going that it could work together. I guess the idea is that helps keep moisture in the meat? One way or another it all looks great. Thank you for taking the time to share.
Thanks for your kind words! Yes, adding water to hot lard is unusual, but it helps keep the meat moist. You're right to be cautious with hot grease. This technique works well for carnitas, and that's a great question - it left me intrigued too, wondering about the chemistry behind it.
Yea Travis I like using small bits of oil to extract the flavor of spices and mix it in you know. But this is like stewing or braising with a twist! Instead of stewing in a water to make broth, you just boil/fry with the oil. And you know all the flavor in those aromatics is getting extracted. Really cool technique
I love your show. You are the best authentic Mexican chef on you tube. This is the best carnitas demonstration I have seen. I'm so over all these people that use milk and coke. Yours is the one I have been looking for. Your husband is one blessed man to have you. Thank you. I grew up learning my Sicilian grandmother skills. Now I'm learning the Mexican ways.
I thought the seasoning was interesting the only carnitas I have had is cooked beer, tequila, oranges and garlic 🤷♀️ looks good but when I want carnitas I want my carnitas 😂❤ just curious
Thank you for bringing me back to Michoacán. I am hungry as always after watching your videos. FYI, my wife’s sister is the queen of carnitas. Best wishes to you all.
I just got back from a 6 week trip to Puerto Vallarta. I miss the weather. I miss the tacos. And I most definitely miss the carnitas! It goes good on everything!
So I just got done making these. This was sooo good. The flavor from the lard and spices, in combination with some lime and cilantro was something else. Honestly I want to cook these for my family next time we have a get together.
Great episode! I live in Michoacán myself, so I am very familiar with the local style of carnitas - though I have never made them myself. You inspire me to go purchase a big cazo and cook some up. You gave the proper temperature for the oil during the browning stage. Do you happen to know what temp we should shoot for during the simmering stage? I also really enjoyed the episodes you did a while back going to visit your family rancho.
Thank you for this recipe. Everyone pours coke, or orange juice or milk in them so I wouldn’t try to make them. I will try and make these for my sons and I. Thanks again. Puerto Rican here that loves carnitas. ☺️
Where can I find the copper cookware you are using… I went to California with my husband and his aunt and uncle has one too but it was my husband abuela’s I really would love one .. and p.s. I’m the talk of his side of the family because of you … lol YOU ARE AMAZING AND I SO APPRECIATE YOU THANK YOU SO MUCH FOR SHARING
That looks amazing!!! I have always wondered why I see pork skin in the supermarket!! I’m definitely going to try this. It reminds me of the delicious foods they serve at my church’s international festivals.
Last time I tried to make carnitas in the crockpot and just added a bag of chicharrones to the pork. It wasn't the best carnitas I have had. But it was passable. Yours looks so much better than mine could ever be.
Lady I don't know you , but I love you sooo much after seeing this video!! The dish looks delicious!!!!!! Love from Florida and God bless. (subscribed as well)
I made carnitas in a 9-13” baking dish, then crisped them in the broiler. It actually worked pretty good. No doubt what you presented is a sensational method. Question I have is what do you do with the lard afterwards..?
I went to Santa Clara de cobre and bought a beautiful copper Skillet but I didn't know it had to be lined to actually be useful. So now that expensive Skillet just sits on my stove top, but it looks beautiful. I got many other copper items as well.
Another excellent informative video making me hungry! Thank you!! One question, where did you get that cute onion cilantro bowl? I checked your online shop, but didn't see it. I know I can probably find it online, but if you link it on your website, I'd love to buy it there to support your channel.
I've never had carnitas with the skin. I need to try that. I'll have to find a butcher that would sell the skin to me. I like your choice of cuts of meat. I've also never had carnitas made with rib meat. I would love to see you make papusas. I tried some at a restaurant where the owner was from Ecuador, and they were delicious. I would love to learn how to make them.
I love the pork skin, personally the best part. I hope you can give this recipe a try. And we will see about the pupusas. I will try to learn! thankfully my husband is Salvadorian.
estoy en México en este momento con mi familia y nos hemos asegurado de comer carnitas varias veces. Es muy difícil encontrar un lugar en los ee uu que las haga bien.
What a shame that you used the processed lard and didn't go to your butcher for their lard. The difference in taste is noticeable from the white lard to the medium brown one. Then you don't need any bouquet gardi or anything! I add the "buche" or pork stomach for the best flavor of all. You don't need a copper pot at all, I've made them in my Dutch Oven or in the Cast Iron Pot to fantastic results too. Save the lard to use in frijoles refritos and any other fried delicacy. I keep it in the fridge and on-hand.
I went on Instagram and gave you five stars. I was vote number two if there’s another area to vote on, please let me know. You deserve all the five stars in the world.♥️♥️♥️♥️♥️
I live in Mazatlán and have tortas ahogadas de carnitas four times a week (yes, I know they're a Jalisco thing - my place imports the bread from Guadalajara)! Cueritos though - you can keep them! They remind me of pencil erasers! Thanks for the video!
Looks delicious. I thought the part about adding the salted water to the simmering pot of lard/pork was really interesting. I've kind of learned to keep water away from hot grease/oil but I guess when the temp is low enough like you had it going that it could work together. I guess the idea is that helps keep moisture in the meat? One way or another it all looks great. Thank you for taking the time to share.
Thanks for your kind words! Yes, adding water to hot lard is unusual, but it helps keep the meat moist. You're right to be cautious with hot grease. This technique works well for carnitas, and that's a great question - it left me intrigued too, wondering about the chemistry behind it.
Yea Travis I like using small bits of oil to extract the flavor of spices and mix it in you know. But this is like stewing or braising with a twist! Instead of stewing in a water to make broth, you just boil/fry with the oil. And you know all the flavor in those aromatics is getting extracted. Really cool technique
Only do this with Lard.
I love your show. You are the best authentic Mexican chef on you tube. This is the best carnitas demonstration I have seen. I'm so over all these people that use milk and coke. Yours is the one I have been looking for. Your husband is one blessed man to have you. Thank you. I grew up learning my Sicilian grandmother skills. Now I'm learning the Mexican ways.
Thanks so much for your kind words! I hope you enjoy them!
I thought the seasoning was interesting the only carnitas I have had is cooked beer, tequila, oranges and garlic 🤷♀️ looks good but when I want carnitas I want my carnitas 😂❤ just curious
Thank you for bringing me back to Michoacán. I am hungry as always after watching your videos. FYI, my wife’s sister is the queen of carnitas. Best wishes to you all.
Call your wife’s sister and get the carnitas already 😂
Glad you enjoyed the recipe. Thanks for the kind wishes! ☺️
Very nice presentation. It looks great.
As always you two knock it out of the park with your delicious recipes. Thank you for sharing.
Hope you enjoy! 😊
I just got back from a 6 week trip to Puerto Vallarta. I miss the weather. I miss the tacos. And I most definitely miss the carnitas! It goes good on everything!
You're the best!!
I feel so lucky to have you teaching me more about cooking.........even though I'm 67, it's never too late to be a better cook
Wonderful! love the enthusiasm.
So I just got done making these. This was sooo good. The flavor from the lard and spices, in combination with some lime and cilantro was something else. Honestly I want to cook these for my family next time we have a get together.
You have the best Mexican recipes and are such a pleasure to watch. Much love to you both ♥️
Glad you like them! So kind of you.
@@VillaCocina❤
Fantastic looking recipe. I will try these carnitas in the near future.
You should! ☺️
It's a pleasure to watch you cook, thank you very much for sharing!
Omg I been waiting for this 👏👏👏TY
My pleasure!
Those look off the chain phenomenal
Its kinda like frying but also making a stew. Amazing!!! There are some very cool techniques here I had not heard of
Great episode! I live in Michoacán myself, so I am very familiar with the local style of carnitas - though I have never made them myself. You inspire me to go purchase a big cazo and cook some up. You gave the proper temperature for the oil during the browning stage. Do you happen to know what temp we should shoot for during the simmering stage? I also really enjoyed the episodes you did a while back going to visit your family rancho.
Hello! Thanks for reaching out! A gentle simmer typically falls between 180°F and 190°F
Oh my goodness! Oh my goodness! I want that so badly! Looks delicious Rosanna!
Sorry, Rossana!
Your husband is one lucky guy!
Big thumbs up for this recipe! Thank you, love your channel and all your recipes :)
Thanks for the support! 🙌
Oooh I love carnitas I'm definitely cooking this tonight no cap yo 💯 😋
Have fun! You’ll love them.
I love your videos, that looks delicious.....
Thank you for this recipe. Everyone pours coke, or orange juice or milk in them so I wouldn’t try to make them. I will try and make these for my sons and I. Thanks again. Puerto Rican here that loves carnitas. ☺️
Awesome! Enjoy! 😊
Where can I find the copper cookware you are using… I went to California with my husband and his aunt and uncle has one too but it was my husband abuela’s I really would love one .. and p.s. I’m the talk of his side of the family because of you … lol YOU ARE AMAZING AND I SO APPRECIATE YOU THANK YOU SO MUCH FOR SHARING
Buena receta ❤
That looks amazing!!! I have always wondered why I see pork skin in the supermarket!! I’m definitely going to try this. It reminds me of the delicious foods they serve at my church’s international festivals.
Last time I tried to make carnitas in the crockpot and just added a bag of chicharrones to the pork. It wasn't the best carnitas I have had. But it was passable. Yours looks so much better than mine could ever be.
Hope you try this recipe, it's so good!
Im making it tonight!! First timer. I'll let you know how it comes out after dinner.
Waving from East Texas! Looks magnificent!!! ❤😊
They really are!
Making this now 🎉🎉🎉I’m pretty good at it done it a dozen times and I’m Italian lol
Lady I don't know you , but I love you sooo much after seeing this video!! The dish looks delicious!!!!!! Love from Florida and God bless. (subscribed as well)
Thanks for the love! 🙌
Nicely done.
Thank you!
Just found your channel!
Subscribed
Thank you ‼️
I made carnitas in a 9-13” baking dish, then crisped them in the broiler. It actually worked pretty good. No doubt what you presented is a sensational method. Question I have is what do you do with the lard afterwards..?
👍 Thank You Cooking Coach
Lookin' forward to carnitas!
You bet!
Looks great. Do you make your own lard?
I went to Santa Clara de cobre and bought a beautiful copper Skillet but I didn't know it had to be lined to actually be useful. So now that expensive Skillet just sits on my stove top, but it looks beautiful. I got many other copper items as well.
I'm always on the lookout for easy recipes and this one did not disappoint. Quick, simple, and delicious! 🕒
Hope you enjoy!
Amazing! Greetings from Zihuatanejo
Hi! Y Saludos!
Another excellent informative video making me hungry! Thank you!! One question, where did you get that cute onion cilantro bowl? I checked your online shop, but didn't see it. I know I can probably find it online, but if you link it on your website, I'd love to buy it there to support your channel.
Hi there! This was a gift from my mother. She brought it from Mexico. But, I’m sure you could look online or visit a local Mexican store.
Do you shred the meat before freezing or do you leave it in big chunks? My two favorite tacos are carnitas and lingua.
We need a video of the popusas!!! 😊
What should I do with the left over lard water mixture?
What do you do with the leftover cooking liquid/lard?
That’s the best looking carnitas I’ve ever seen 😂😂😂😊
Carnitas baby,,,they rock,,,, hahaha
Yea they do! 👊🏻
Gracias todo rico tienes buen sason😋
Mmmm... ❤
I've never had carnitas with the skin. I need to try that. I'll have to find a butcher that would sell the skin to me. I like your choice of cuts of meat. I've also never had carnitas made with rib meat.
I would love to see you make papusas. I tried some at a restaurant where the owner was from Ecuador, and they were delicious. I would love to learn how to make them.
I love the pork skin, personally the best part. I hope you can give this recipe a try. And we will see about the pupusas. I will try to learn! thankfully my husband is Salvadorian.
Damn!! I’m so hungry now , haven’t had carnitas in months 😞
I’m soooooo hungry now
Time to cook. 😋
Que rico!
Delicioso! 🙃
estoy en México en este momento con mi familia y nos hemos asegurado de comer carnitas varias veces. Es muy difícil encontrar un lugar en los ee uu que las haga bien.
Que disfruten! 🙌
❤
It is very obvious this is good stuff ! Pork Fat Rules ! (as my 1990's chef Emeril says).
❤❤
Anyone knows where I can get this cooper pot cheaper
Could it be substituted with beef or lamb? Because my digestive system and pork don’t exactly agree with each other.
I’m not sure if it would work with this recipe, so sorry to hear that.
Are your neighbors peeking over the fence hop for an invite 😂that’s what I would do
They actually did! 😂 Nelson kept mentioning he felt like the had no privacy. 😂
@@VillaCocina 😂
I don't know what part of Michoacan you went too...but they don't put anything but salt and water...
Quiroga Michoacan esta en el video si pones atención.
Always so beautiful
Crack the ribs for maximum flavor
Pupusas de carnitas?!?!?! 😳
What a shame that you used the processed lard and didn't go to your butcher for their lard. The difference in taste is noticeable from the white lard to the medium brown one. Then you don't need any bouquet gardi or anything! I add the "buche" or pork stomach for the best flavor of all. You don't need a copper pot at all, I've made them in my Dutch Oven or in the Cast Iron Pot to fantastic results too. Save the lard to use in frijoles refritos and any other fried delicacy. I keep it in the fridge and on-hand.
I went on Instagram and gave you five stars. I was vote number two if there’s another area to vote on, please let me know. You deserve all the five stars in the world.♥️♥️♥️♥️♥️
So kind of you! Thanks for going the extra mile for us. You can definitely pay a visit to villacocina.com , and rate a recipe you love ❤️
Esos si son tacos de carnitas, estilo Michoacán, mi favorito es el de pansa
Worse carnitas recipe ever!!!! Missing so much!
What is missing? Carnitas are normally pretty simple. There’s not supposed to be a lot here.
You should make a video and upload it then.
I live in Mazatlán and have tortas ahogadas de carnitas four times a week (yes, I know they're a Jalisco thing - my place imports the bread from Guadalajara)! Cueritos though - you can keep them! They remind me of pencil erasers! Thanks for the video!
You don’t like cueritos? 😂 I understand ✌️