This is peak Kenji and why I started watching in the first place. Unique POV. Improvised/off the cuff. Informative. Showing us mortals how to level up day to day home cooking.
He's one of the few TH-cam chefs I watch. He gives lessons on how to cook, good substitutions, technique, etc all rolled into one. Everyone else usually just give recipes, usually involving things that can be difficult to find everywhere. I'll take another Kenji video any day.
I have 70 lbs. of pork shoulder cooking sous vide for our church Christmas party on Sat. Kenji's carnitas recipes have blessed the lives of many people, thank you!
@@AndrewThibeault Thank you, it did! We were able to make 100 fleece blankets for women coming out of prison and foster children. Lots of hygiene kits as well, and some gift bags for a senior center. We had enough leftover carnitas that we had another meal after church today!
I seriously thought I was watching an old video when he went ham on the food and I had to check that yes, this is current. It's just Kenji enjoying delicious food and taking us all along on the journey again!
Watched this earlier today and plan on making it sometime next week but it inspired me to go get the carnitas plate from the family owned Mexican restaurant in my neighborhood. For $14 I just ate what feels like my body weight in Carnitas. Thank you Kenji for everything you do!!
I swear I owe like 90% of my culinary prowess to Kenji, and half of that is due to his PoV videos. I just made a three minute taco with vacuum packed frozen (thawed) carnitas from a local Mexican restaurant, half a diced avocado, 1/4 of a diced red onion, and a small handful of grated gruyere placed on top of the carnitas as soon as I flipped them in the skillet, below the tortillas. I added a few drops of habanero salsa and oh. my. GOD. My stomach is full, and so is my heart.
I had some leftover home made cranberry sauce, and saw this. Ran out and got pork shoulder and an orange for the carnitas. What a great combo! I also made some of Kenjis Frijoles Charro to go with it. All so Delicious, thanks Kenji!
Just made these carnitas and they are simple and delicious! Thank you, Kenji, for your clarity, common sense, and for providing your expertise on these delicacies.
I did too, but it turned out a little bland. Did you make a salsa or something for yours. I should say the flavor was much better after I added a bunch of lime juice.
Thanks for doing another Carnitas vid. Have used your last vid to make carnitas almost a dozen times now-it’s become our favorite meal to share with friends.
This is my favorite and most made recipe out of anything I've cooked over the past years. It's become special so watching you make it has been a full circle moment
Your carnitas recipe has been my go to for several years now it's so easy and always turns out well! Never thought of a cranberry sauce or relish on a pork taco before but as soon as I saw it it made perfect sense , sounds sooo good
"Are navel oranges navel like the belly button or naval like the Village People?" this is such a perfect encapsulation of Kenji. Brilliant, informative, delicious, but always above all else fun. Not to mention engaging and always make me feel like I'm capable of doing it myself (even though I'll never be half as good as he is). Love the video, carnitas are one of my favorite dishes in the world!
Dig the copper pot notes. One of my favorite things in Baja Mexico since childhood is passing through small villages. Every one has one or more carniceria with a copper pot outside the store, filled with hot lard, and carnitas frying away. Pork, pig tails, snouts, ears, feet, all of it.
I've made your home-friendly carnitas at least a dozen times, and I've also had carnitas at one of the (supposedly) best places for them in San Diego. The difference in taste a quality is so small, I'd have to eat them side-by-side to pick out the differences. Your method makes an amazing approximation of the "real thing"!
I really like your previous video (where the camera gave out part way through), but I also like this one! It showed a few variables that demonstrate how forgiving the recipe in general is. Gonna have to make these again. :3
Perfectly captures the satisfaction of leaning on the kitchen counter stuffing carnitas tacos in my face as fast as I can make em. Made a big batch just last week maybe I'm already due for another one
Just curious, If you only have little bit of oil stain on your big cutting board like ins 09:17 do you clean the whole board with soap? or just wipe it down?
Nice. I’m glad Thanksgiving is over based solely on the fact that all the cooking videos have to do with turkey. Glad to see a new carnitas video. Thank you!
I wish I saw this video two weeks ago. World have done this for Thanksgiving instead of turkey with the traditional sides. I bet it would work. Thanks Kenji.
Kenji any advice on selecting a cutting board like the one you have that contours over the edge of the counter? I've seen some sellers saying things like to never use it to cut meat, and only use olive (not vegetable) oil to refresh it etc... I'm not sure what to look for without having buyers remorse later since they are a little expensive for nice hardwood ones
Is that the sage/breville smart oven you cooked it in? If it is how did it compare with the fancier one which talk about being able to basically do sous vide without a vacuum bag?
Love your videos and enjoy you as a person. When you say you can strain the fat and keep it for next time. How long is the fat good for and is this something that requires refrigeration?
I just love that you put cranberry sauce on that taco. 1000% something I would’ve done and now I’m planning to make these to use up my leftover cranberry sauce.
I really like the idea that this was cooked in a counter top oven. I would like to know two (2) things what model oven and what size cast iron, 8-inch?
I actually did this recipe and scalled it up and put everything in a dutch oven. Used the same cooking time and temp and the middle was still raw even if my baking dish made it "snug". I believe that my issue was because it wasn't a flat dish. I think that as long as you don't pile it up, you should be good.
You cooked it for 3 1/2 to 4 hours and it was still raw? You might want to check to make sure your oven is actually getting to the temp you have it set to because that seems crazy to me. That should not only be enough time to cook the meat but it should be enough time to convert connective tissue to gelatin making it soft.
How do you clean that big chopping board? Do you really heave that thing over to the sink? Serious question, because I would like a large chopping board, but it's hard to clean
Don’t you pour the liquid into a container to solidify in the fridge to create fat/jelly separation then use the jelly back on the pork when reheating it?
What kind of oven is that on your counter? I live in a small apartment and it doesn't have a real stove/oven. The microwave has a convection oven built in but something extra like that would be great.
Just reheated some carnitas last night that were frozen via your old video. Fantastic on fresh corn tortillas :) Hey Kenji, can herbs simmered overnight in a poultry stock go bitter?
They’re called navel oranges because of the little indentation on the end which resembles a belly button. If it were “of or relating to the Navy” (like the Village People 😆) it would be spelled naval.
Your pup is so stinkin’ adorable 😍😍😍 I want to come over for a snuggle. I like that you use cast iron and a toaster oven. Gives me hope for being able to make amazing food in a small space. I have a full oven, but I love my toaster oven and try to use it when I can. I also have an affinity for cast iron and use mine often.☺️
I always hold off making carnitas because I think of it as a large batch meal, this is great. I rwalize you could do a similar volume birria as well. amazing stuff Kenji, thank you🙏
love carnitas but don't make them enough - so i would be interested in reusing the fat since you mentioned it, but would it freeze? don't want it to go rancid just sitting around in my fridge for like months
Hey Kenji, I started making the pulled pork you did a while back with the 4 derived dishes and it has become a regular favorite with my family. I do tacos the way you do it here, crisped on a griddle. But when I use store bought corn tortillas (sometimes day- or two-day-old), the tortillas tend to ‘delaminate’ and fall apart. Is there anything I can do to keep the tortillas intact? Or do I just need to use better, fresher tortillas?
Hey Kenji! This is one of my favorite recipes of yours and I make it pretty regularly as a form of meal prep. In the other video, you crisped it under the broiler. Would you say its better to wait until right before serving to crisp it and store it in the fridge before that step to avoid drying it out?
Is there any risk to the seasoning of that cast iron when you cook with something like oranges long term? Im always wary of even sautéing tomatoes in my seasoned cookware.
When saving the pork fat what is the best way to keep it ? Is it refrigerated which is the best container for it ? And I love the idea of putting cranberry sauce on it looked delicious.
What incredible timing- I have leftover cranberry sauce in my fridge, and my grocery store had pork shoulder on sale yesterday. Guess I'm making carnitas
As a mexican I aprove: I'd love to try the cranberry sauce on carnitas taco: I imagine the complementay flavors must be a hit! In my family in Guadalajara is a tradition to eat turkey on christmas or new year; just as our cousine have influenced the USA, we in Mexico also eat turkey and cranberry sauce (or more commonly with mushroom gravy and side dishes: mashed potatoes, christmas afruit salad, steamed vegetables, etc.). Some familys on the northen states do celebrate thanksgiving day, but in the rest of the country is more common to have turkey on christmas night, among many traditional mexican dishes options: codfish, romeritos, lomo relleno (stuffed pork loin), chicken, pierna mechada (roast pork leg), tamales, pozole, etc. We try to cook something special and different to the everyday dishes. In the recalentado I will buy some traditional carnitas to eat with my cranberry sauce leftovers: thanks Kenji! God bless you all and have a great Christmas!
I make them almost exactly the same way, but plus a little whole clove, cumin seeds, oregano, and black peppercorns. Not too much. I even use a little less cinnamon.
I make this whenever "pork butt" is on sale and use pretty much the same aromatics; although, I often include a tiny bit of turmeric and ginger. However, it never occurred to me to include citrus. I'll definitely include it the next time I make carnitas.
I love this recipe. My Mexican neighbor makes the "whole hog" version and I'm not really fond of the fat or stomach. I'll make this for him for Christmas. Thanks!
dumb question, but is it possible to braise too long? i've made this method a few times, and there have been a couple of times the pork was a bit dry, even with it being totally encased in oil.
This is peak Kenji and why I started watching in the first place. Unique POV. Improvised/off the cuff. Informative. Showing us mortals how to level up day to day home cooking.
He's one of the few TH-cam chefs I watch. He gives lessons on how to cook, good substitutions, technique, etc all rolled into one. Everyone else usually just give recipes, usually involving things that can be difficult to find everywhere.
I'll take another Kenji video any day.
Also some validation how similar I cook/move around the kitchen - almost feel like a pro ;)
My favorite videos of his, unscripted... tosses a camera on his forehead and cooks dinner.
I'm so glad the content has been coming to us again! For a while I was afraid we had lost Kenji to life's many twists and turns! 😂
I have 70 lbs. of pork shoulder cooking sous vide for our church Christmas party on Sat. Kenji's carnitas recipes have blessed the lives of many people, thank you!
That's a lot of pork! Hope your Christmas party went well! ☺️
@@AndrewThibeault Thank you, it did! We were able to make 100 fleece blankets for women coming out of prison and foster children. Lots of hygiene kits as well, and some gift bags for a senior center. We had enough leftover carnitas that we had another meal after church today!
@@gabelstapler19 Awh that warms my heart
I love how 99% of time Kenji mentions he’s going to put something away to eat tomorrow he ends up eating a portion 5 seconds later 😂
We need those “ooh’s” and “aaah’s”
In this case it was one of the least surprising twists in cinematographic (and culinary) history!
I seriously thought I was watching an old video when he went ham on the food and I had to check that yes, this is current. It's just Kenji enjoying delicious food and taking us all along on the journey again!
He’s like the rest of us 😂 . I wouldn’t be able to resist either
Every time he takes a bite, there's a little grunt of approval. I watched his bolognese video yesterday, same "umph".
So much new Kenji content lately, loving it!
The slow cooked carnitas recipe from Serious Eats has been a staple in my house for years now. I probably make that thing once every month or two.
I gotta say, the camera tilt when Kenji hunches to take a bite made me smile. Such a visceral action.
Watched this earlier today and plan on making it sometime next week but it inspired me to go get the carnitas plate from the family owned Mexican restaurant in my neighborhood. For $14 I just ate what feels like my body weight in Carnitas. Thank you Kenji for everything you do!!
I swear I owe like 90% of my culinary prowess to Kenji, and half of that is due to his PoV videos.
I just made a three minute taco with vacuum packed frozen (thawed) carnitas from a local Mexican restaurant, half a diced avocado, 1/4 of a diced red onion, and a small handful of grated gruyere placed on top of the carnitas as soon as I flipped them in the skillet, below the tortillas. I added a few drops of habanero salsa and oh. my. GOD. My stomach is full, and so is my heart.
A welcome lesson in methods and using up what you have. This is why I enjoy your posts so very much!
I had some leftover home made cranberry sauce, and saw this. Ran out and got pork shoulder and an orange for the carnitas. What a great combo! I also made some of Kenjis Frijoles Charro to go with it. All so Delicious, thanks Kenji!
Look at Jamón doing his best Shabu impression! 😍
Love this recipe. I let it all cool overnight in the 'fridge, coat the large chunks in the solidified lard and fry them in an air fryer.
GENIUS! Control the chaos of the popping oil.
Thanks Kenji! I’ve always over-complicated Carnitas. Thanks for showing us the simplicity needed!
Just made these carnitas and they are simple and delicious! Thank you, Kenji, for your clarity, common sense, and for providing your expertise on these delicacies.
I did too, but it turned out a little bland. Did you make a salsa or something for yours.
I should say the flavor was much better after I added a bunch of lime juice.
Did you season the pork shoulder in the beginning? I tried looking for when he seasoned the meat, but I’m missing it for some reason
Thanks for doing another Carnitas vid. Have used your last vid to make carnitas almost a dozen times now-it’s become our favorite meal to share with friends.
This is my favorite and most made recipe out of anything I've cooked over the past years. It's become special so watching you make it has been a full circle moment
Your carnitas recipe has been my go to for several years now it's so easy and always turns out well! Never thought of a cranberry sauce or relish on a pork taco before but as soon as I saw it it made perfect sense , sounds sooo good
I love the doggy. So cute and adorable and I just want to give him a big ol' cuddle 💕
Classical Kenji; the very best. Thankfully HE's back!
"Are navel oranges navel like the belly button or naval like the Village People?" this is such a perfect encapsulation of Kenji. Brilliant, informative, delicious, but always above all else fun. Not to mention engaging and always make me feel like I'm capable of doing it myself (even though I'll never be half as good as he is). Love the video, carnitas are one of my favorite dishes in the world!
Dig the copper pot notes. One of my favorite things in Baja Mexico since childhood is passing through small villages. Every one has one or more carniceria with a copper pot outside the store, filled with hot lard, and carnitas frying away. Pork, pig tails, snouts, ears, feet, all of it.
Looks amazing! I like the drywall/spackle tool being used -- probably less expensive than a "kitchen" bench scraper.
I've made your home-friendly carnitas at least a dozen times, and I've also had carnitas at one of the (supposedly) best places for them in San Diego. The difference in taste a quality is so small, I'd have to eat them side-by-side to pick out the differences. Your method makes an amazing approximation of the "real thing"!
The fact that this is made in a countertop toaster oven shows how accessible this recipe is! 👏👏👏
I have that same oven. It’s great. Much more than a toaster oven though.
@@gabrielsolomon8676 what type/brand is it? lookin to buy it myself
@@lordmcdude595looks like the Beville smart oven
👍
I really like your previous video (where the camera gave out part way through), but I also like this one! It showed a few variables that demonstrate how forgiving the recipe in general is. Gonna have to make these again. :3
Thank you for strapping on the go pro again! Having that POV makes the recipes seem more accesible somehow...
Made all of this the other night and everything was so good. Will definitely be keeping pickled red onions on hand from now on
That looks absolutely delicious & and great advert for cranberry sauce all year round 😊
Perfectly captures the satisfaction of leaning on the kitchen counter stuffing carnitas tacos in my face as fast as I can make em. Made a big batch just last week maybe I'm already due for another one
Just curious, If you only have little bit of oil stain on your big cutting board like ins 09:17 do you clean the whole board with soap? or just wipe it down?
Made this. Delicious!! Followed the recipe as is. Have saved and frozen the fat for the next time I make them. Thanks Kenji.
I would love a video of your kitchen hacks / organization/ workflow strategy!
Perfect for our Christmas Eve dinner and way more appealing than my usual stovetop method. Genius!
Nice. I’m glad Thanksgiving is over based solely on the fact that all the cooking videos have to do with turkey. Glad to see a new carnitas video. Thank you!
I wish I saw this video two weeks ago. World have done this for Thanksgiving instead of turkey with the traditional sides. I bet it would work. Thanks Kenji.
Kenji any advice on selecting a cutting board like the one you have that contours over the edge of the counter? I've seen some sellers saying things like to never use it to cut meat, and only use olive (not vegetable) oil to refresh it etc... I'm not sure what to look for without having buyers remorse later since they are a little expensive for nice hardwood ones
Is that the sage/breville smart oven you cooked it in? If it is how did it compare with the fancier one which talk about being able to basically do sous vide without a vacuum bag?
Love your videos and enjoy you as a person. When you say you can strain the fat and keep it for next time. How long is the fat good for and is this something that requires refrigeration?
love the cute wee treble clef on your compost bin!
I just love that you put cranberry sauce on that taco. 1000% something I would’ve done and now I’m planning to make these to use up my leftover cranberry sauce.
Love the video! What’s in the jar to the right of the peppercorns?
These are really phenomenal! Thanks for another great recipe Kenji
Great recipe, and I love getting to see Jamón! Such an adorable little guy.
Kenji
What Beef / Pork Recipe is Quickest, Healthiest and Tastiest for Daily Diet ?
Thank You
I've made taco carnitas a million times before, but yesterday, I tried Kenji's recipe, and I will never again make the meat in any other way.
I really like the idea that this was cooked in a counter top oven. I would like to know two (2) things what model oven and what size cast iron, 8-inch?
Im impressed how you explain why doing this and that. Looks delicious too, subscribed.
Looks delish! Was that a drywall knife?
Doggo is like "you sure are talking a lot while you're not feeding me"
I actually did this recipe and scalled it up and put everything in a dutch oven. Used the same cooking time and temp and the middle was still raw even if my baking dish made it "snug". I believe that my issue was because it wasn't a flat dish. I think that as long as you don't pile it up, you should be good.
You cooked it for 3 1/2 to 4 hours and it was still raw? You might want to check to make sure your oven is actually getting to the temp you have it set to because that seems crazy to me. That should not only be enough time to cook the meat but it should be enough time to convert connective tissue to gelatin making it soft.
How do you clean that big chopping board? Do you really heave that thing over to the sink? Serious question, because I would like a large chopping board, but it's hard to clean
Navel oranges are named after the human navel! if they were named after the navy, they'd be naval oranges lol
Sailors have bellybuttons too.
Hey kenji, I don't eat pork do you think this recipe would work well with something like beef chuck roast?
Chicken thigh.
This is one of the most delicious things I’ve ever made - highly recommended
Would you use a pressure cooker if you had one available
kenji, do you (or anyone else with experience here) think this would work with beef chuck?
Since seeing your other video on carnitas, I make this regularly now...and I guess I'm making them next week then!
Don’t you pour the liquid into a container to solidify in the fridge to create fat/jelly separation then use the jelly back on the pork when reheating it?
That looks delicious.
That blue bowl looks stunning :)
What kind of oven is that on your counter? I live in a small apartment and it doesn't have a real stove/oven. The microwave has a convection oven built in but something extra like that would be great.
Good to see Jamon!!!
Just reheated some carnitas last night that were frozen via your old video. Fantastic on fresh corn tortillas :) Hey Kenji, can herbs simmered overnight in a poultry stock go bitter?
They’re called navel oranges because of the little indentation on the end which resembles a belly button. If it were “of or relating to the Navy” (like the Village People 😆) it would be spelled naval.
Your pup is so stinkin’ adorable 😍😍😍 I want to come over for a snuggle.
I like that you use cast iron and a toaster oven. Gives me hope for being able to make amazing food in a small space. I have a full oven, but I love my toaster oven and try to use it when I can. I also have an affinity for cast iron and use mine often.☺️
I always hold off making carnitas because I think of it as a large batch meal, this is great. I rwalize you could do a similar volume birria as well. amazing stuff Kenji, thank you🙏
You have a paint scraper in your kitchen drawer (@ 10:39) ????
I did the recipe from your previous video twice and once the meat came out a little dry...
Is it possible I cut the meat too small?
More likely just over cooked it.
love carnitas but don't make them enough - so i would be interested in reusing the fat since you mentioned it, but would it freeze? don't want it to go rancid just sitting around in my fridge for like months
Hey Kenji, I started making the pulled pork you did a while back with the 4 derived dishes and it has become a regular favorite with my family. I do tacos the way you do it here, crisped on a griddle. But when I use store bought corn tortillas (sometimes day- or two-day-old), the tortillas tend to ‘delaminate’ and fall apart. Is there anything I can do to keep the tortillas intact? Or do I just need to use better, fresher tortillas?
Hey Kenji! This is one of my favorite recipes of yours and I make it pretty regularly as a form of meal prep. In the other video, you crisped it under the broiler. Would you say its better to wait until right before serving to crisp it and store it in the fridge before that step to avoid drying it out?
What kind of counter oven is that? What do you like?
Real curious how big that cast iron pan is since that toaster oven doesn't seem that big. 10"?
Is there any risk to the seasoning of that cast iron when you cook with something like oranges long term? Im always wary of even sautéing tomatoes in my seasoned cookware.
I don't have any oranges, but I do have some lemons and limes. Can I substitute?
Was planning to do carnitas tomorrow for a couple of friends visiting, crazy timing
When saving the pork fat what is the best way to keep it ? Is it refrigerated which is the best container for it ? And I love the idea of putting cranberry sauce on it looked delicious.
If its properly demoisturized by cooking the water off and skimming of the protein residue, it can safely stay on your countertop for months.
Using a putty knife as a bench scraper. That’s awesome.
"Is it 'navel' like the belly button or 'naval' like... The Village People?"
fuckin lmao
I’ve had leftover cranberry sauce since thanksgiving and have put it almost everything I’ve made, tacos included 😂
Was that a chunk of Berkshire ??
How do you like that Joule oven?
What incredible timing- I have leftover cranberry sauce in my fridge, and my grocery store had pork shoulder on sale yesterday. Guess I'm making carnitas
Love the trowel.
As a mexican I aprove: I'd love to try the cranberry sauce on carnitas taco: I imagine the complementay flavors must be a hit!
In my family in Guadalajara is a tradition to eat turkey on christmas or new year; just as our cousine have influenced the USA, we in Mexico also eat turkey and cranberry sauce (or more commonly with mushroom gravy and side dishes: mashed potatoes, christmas afruit salad, steamed vegetables, etc.).
Some familys on the northen states do celebrate thanksgiving day, but in the rest of the country is more common to have turkey on christmas night, among many traditional mexican dishes options: codfish, romeritos, lomo relleno (stuffed pork loin), chicken, pierna mechada (roast pork leg), tamales, pozole, etc. We try to cook something special and different to the everyday dishes.
In the recalentado I will buy some traditional carnitas to eat with my cranberry sauce leftovers: thanks Kenji!
God bless you all and have a great Christmas!
Tacos are one of the ultimate foods
Is that just a paint scraper you're using for the bench scraper? What a great idea. I feel like a bit of a dunce that I hadn't thought of it myself.
I make them almost exactly the same way, but plus a little whole clove, cumin seeds, oregano, and black peppercorns. Not too much. I even use a little less cinnamon.
What tends to be your go to neutral oil? I'm sure it changes, but just curious!
Yum! Great idea with the cranberry!
I make this whenever "pork butt" is on sale and use pretty much the same aromatics; although, I often include a tiny bit of turmeric and ginger. However, it never occurred to me to include citrus. I'll definitely include it the next time I make carnitas.
This looks sooo good. 🤤🤤
Hi Kenji! Wondering what brand of countertop oven that is? Seems very convenient.
It’s a Breville Joule.
A good decision is based on knowledge and not on numbers.
I love this recipe. My Mexican neighbor makes the "whole hog" version and I'm not really fond of the fat or stomach. I'll make this for him for Christmas. Thanks!
cranberry sauce on a taco with carnitas, no window shot, nothing better!
Most people have changed over from copper to stainless steal over the years. It 's actually been a while since the last time I saw a copper cazo.
That was perfect! I personally love carnitas in tacos with lime, fresh onion and cilantro, always with a very spicy salsa!
dumb question, but is it possible to braise too long? i've made this method a few times, and there have been a couple of times the pork was a bit dry, even with it being totally encased in oil.
i think he mentions this in his other carnitas video were he does it in the big oven
Definitely. See his Really Good Beef Stew video for great explanation. Changed my game!!
Absolutely possible! Braise just until it is tender.
I vote we start a go fund me for a bigger kitchen for Kenji.