Just made this today, 😊 absolutely fantastic. The only thing I did slightly different was, after I cubed and seasoned, I smoked my pork for 4 hours before I brazed. Wow, awesome recipe. Thanks, Matt.
Matt- these are easily the best tacos I’ve ever made. Made these for my Moms birthday/the Derby yesterday and they were an absolute hit. Can’t thank you enough for these videos. 🤙🏻🤙🏻
Did this yesterday! Knocked it of the park with these tacos. All loved them with my wife growing up in the valley and an army buddy from Azusa some of the best carnitas they’ve had ever. Used Cheerwine instead of Coke because that’s what I had in the house. The tortillas dipped in lard and then heated is also a keeper. Well done. Thank you for your videos.
Man, I seen every way you can make carnitas. I've seen it in person from old Mexican ladies. Dude! You frickin nailed it better than I ever saw! I see why they are the best you have ever done! You rock man! Awesome job! I just wish I could have tried one. I think I can actually taste it because I know your seasoning! Thanks for the inspiration!
Out standing video Matt. 2 things I have not seen before. cooking the taco shells in oil. And making your lunch drink. And, you are right about only onions and cilantro with the Carnitas..
Just wanted to say i did your spareribs with pepper as the first layer and holy cow for the 2nd, smoked on a pit boss 1150 for 5 1/2 hrs, spritzed with apple cider vinegar, whiskey, and honey for the last hr and rested in jack daniels sweet and spicy bbq sauce and it came out phenomenal! That pepper layer first with holy cow after, provided a great bark and crunch. Thank you!
Dude, cooking styles are regional, not ethnic necessarily. The world has gotten to be a much smaller place. I love watching you create beautiful southwestern style Texican foods. Keep it coming. Never apologize.
They say there's two types of Texans: those who were born here, and those who got here as soon as they could. As a member of the first group, I salute you. I particularly love that you called it "comino". I was in college before I learned that "cumin" meant the same thing as "comino".
Onion, cilantro, chopped Serrano and fresh lime juice is my preference. But yes, carnitas are my personal favorite tacos to make also. Very underrated.
The last batch of carnitas I made, I changed up the pork cuts. I used pork shoulder, pork ribs, and pork belly. This was the best batch of all and is now my go to method for carnitas. I will try smoking the next batch and see how that works. All of the different textures and depth from the rib bones and belly to me is closer to the ol school way.
I woke up excited for a Wednesday Meat Church video drop!! Carnitas is a family fave. I've done this similar cook with beef shank as well. Pair this with a good crema and everyone is licking their fingers when its all done. Thanks for making this simple for us backyard chefs to follow along.
Gotta try this. One of the things I love about your channel is you keep it real. Thank you for not posting your favorite recipe for Vegan Quiche Lorraine. Also, I appreciate your support of Texas businesses. Yeah, I saw that bottle of Bolners. Very fine channel. I recently did the Bowl of Red recipe and it was excellent.
Holy hell! This may be the most amazing recipe on TH-cam. I mean, yeah, it’s not “traditional” but a pretty darn good spin, and very doable. How many folks have a copper vat lying around that aren’t making moonshine? I can’t wait to try this. I have been trying to make carnitas using pork shoulder in my Insta-pot, and broiling in the oven to finish with mediocre success. This recipe seems like a much better solution. I am conflicted between having the fresh white onion and cilantro, or a pickled red onion with avocado chunks.
im one of those sad people who hate cilantro it does tase like soap LOL. I am from SoCal so i always put refried beans in every taco. I smoke my refried beans so they are delicious . pretty much everything i bbq i learned from you so thanks for the great show.
The smells coming out of the kitchen this morning are unreal. We made a smoked tomatillo salsa to drizzle on the tacos. Thanks for this winner of a recipe.
Tacos! Another awesome looking taco that I've gotta try for taco Tuesday! Hard to imagine these being better than the Birria or Barbacoa tacos though. I also must say, I'm super glad I stumbled upon your videos. Because of you I bought a new Traeger a few weeks ago, made a trip to Waxahachie for supplies, and have been really loving cooking outside again. Thank you! I hope you never stop doing this.
I made carnitas for myself and son last Saturday on our ninja woodfire grill. The only thing I don't do is the pre-fry in fat. I'll have to try that next time as carnitas are pretty darn tasty.
My old man used to make these over an open fire with some oak. The smoke really used to make a big difference. There were a few missed key ingredients but you did a great job.
Bay leaves..LOL..to this day I have NO idea what they add..My mother would add them into the Cuban dished she'd make and a few others and I would always complain that it would always end up on my plate or me crunching on it, even after she said she picked them all out...I always smile when I see them added.
Finally got my first round of seasoning at my local ace here in Wheaton IL thanks for the great products. I started with holy voodoo holy cow and dia de La fajita.
Matt, love the channel. I had a request. On your seasonings, it would be awesome if it had a little line graph that showed, how salty, peppery, spicy, garlicky that particular seasoning is. It could have more than just those 4 lines or bars on the graph, but i know it would help me be able to layer your seasonings without making it too salty or too spicy.
My favorite taco as well. You could make up a bunch of it to eat throughout the week…except that my family loves tacos too much to have leftovers. Lol…. They will definitely love this recipe.
Wow that looks delicious! Can you do a video on starting and maintaining specific temps on offsets? What’s the trick? I seem to add too much wood or cut off the airflow at the wrong times. Thanks!
I got the fajita spice from Meat Church, and toss it on all my veggies before grilling. I love this company, this channel, Matt is tight. I'm about that life.
Matt I've always been taught/told that you should fold up and "crease" fresh bay leaves before adding. Releases their oils more completely is the reason. Interested in your thinking on this.
Hi Matt. You can turn a slow morning into an inspiring day with your videos. This one, like all the others, gave my Sweetie, Spring Hen, an idea - Have a "Taco Tuesday" party at our little neighborhood park that we call "Happy Place." Taco's would be a nice alternative to the always popular "Hamburger Day." I'll need to practice first. So off to the store for some tequila. Oh yeah, and to the butcher for some pork butt and lard. Thanks for all you do to introduce us to great recipes that we can do ourselves if we pay attention to your easy-to-watch videos. Spring Chicken
I miss you guys!!!! Tell Spring Hen I said hello and i hope you guys are doing well!!! The Church you made me is about to get moved into our new store!
What do you think about finishing them on a griddle? Like a black stone or similar? Would be super easy already rubbing for the tortillas Or maybe the convective heat from offset is important?
You can skip the lard or oil all together. Make sure to use all the fat on the pork, I typically cut bigger chunks of fat off but put them in the pot so they still render and I can pick them out when done. I still eat the pure fat pieces but cut up and mixed into the lot of the meat. Just cook low and slow and you will have a pool of your own lard for next time, if kept correctly. Follow his technique for the crisping part and you are all set.
An awesome recipe! I'm in San Antonio, and we kinda pride ourselves on TexMex dishes. Let's just say, "I ain't made about this recipe!" 🤣 And Matt's comment about cilantro, PERFECT! I, too, feel sorry for the doubters. I'd say this recipe is next up in my Outdoor Cocina. Thanks, Matt! 👍
First, no judgment but as alternate method to mix lime juice in a bottle is to use your tongue to form a seal around the rim. Then turn the bottle up like you're drinking it...or use your finger...dealer's choice...regardless, great video/recipe!
Tastes like Texas? 99% of what you just prepared is Mexican food! Cmon! Carnitas, cebolla, cilantro, tacos, topochico, tequila!! Want more? Keep preparing delicious mexican food. Yummy.
There is just something disturbing about trying to watch a cooking video and a ZuPoo ad pops up! Love your channel, but youtube’s selection of ads is just insane! Keep up the good work! We will definitely try this one!
Hey brother don’t let all the keyboard warriors get to ya! Both my parents are Mexican immigrants and your version of carnitas is far better than most I’ve seen! It don’t matter how you make them! Keep doing what you’re doing!
As a Mexican, I can tell you, those carnitas look authentic. Keep preaching Matt, love your stuff. Saludos.
as not a Mexican, thank you for approving so I can make the authentic way from here lol
Lol you’re not really Mexican then…
@@gators4592 I don't get it either
As a carnita I can tell you this Mexican is authentic
Your dish soap comment about cilantro was absolutely hilarious 😂
Just made this today, 😊 absolutely fantastic. The only thing I did slightly different was, after I cubed and seasoned, I smoked my pork for 4 hours before I brazed. Wow, awesome recipe. Thanks, Matt.
Matt- these are easily the best tacos I’ve ever made. Made these for my Moms birthday/the Derby yesterday and they were an absolute hit. Can’t thank you enough for these videos. 🤙🏻🤙🏻
I’ve just recently got into bbq, and your recipes have made me famous, this one will just be another one of my go to for taco nights.
Did this yesterday! Knocked it of the park with these tacos. All loved them with my wife growing up in the valley and an army buddy from Azusa some of the best carnitas they’ve had ever. Used Cheerwine instead of Coke because that’s what I had in the house. The tortillas dipped in lard and then heated is also a keeper. Well done. Thank you for your videos.
Man, I seen every way you can make carnitas. I've seen it in person from old Mexican ladies. Dude! You frickin nailed it better than I ever saw! I see why they are the best you have ever done! You rock man! Awesome job! I just wish I could have tried one. I think I can actually taste it because I know your seasoning! Thanks for the inspiration!
I sincerely appreciate that!
I love carnitas after growing up in NM in the 50's and 60's. Lots of hispanic moms would cook this for lunch. Love it!
Appreciate you shouting out the local joints.
Yessir. Small business makes the world go around.
Out standing video Matt. 2 things I have not seen before. cooking the taco shells in oil. And making your lunch drink. And, you are right about only onions and cilantro with the Carnitas..
Yessir!
Just wanted to say i did your spareribs with pepper as the first layer and holy cow for the 2nd, smoked on a pit boss 1150 for 5 1/2 hrs, spritzed with apple cider vinegar, whiskey, and honey for the last hr and rested in jack daniels sweet and spicy bbq sauce and it came out phenomenal! That pepper layer first with holy cow after, provided a great bark and crunch. Thank you!
KILLER!!!!
Dude, cooking styles are regional, not ethnic necessarily. The world has gotten to be a much smaller place. I love watching you create beautiful southwestern style Texican foods. Keep it coming. Never apologize.
They say there's two types of Texans: those who were born here, and those who got here as soon as they could. As a member of the first group, I salute you. I particularly love that you called it "comino". I was in college before I learned that "cumin" meant the same thing as "comino".
Thanks for being here Greg!
lol Matt I love your videos, attitude and the intro and outro music keep it coming!
All your recipes are awesome
Onion, cilantro, chopped Serrano and fresh lime juice is my preference. But yes, carnitas are my personal favorite tacos to make also. Very underrated.
So good!
For me it’s gotta be onion, cilantro and jalapeños. If I’m feeling randy, maybe habaneros instead.
The last batch of carnitas I made, I changed up the pork cuts. I used pork shoulder, pork ribs, and pork belly. This was the best batch of all and is now my go to method for carnitas. I will try smoking the next batch and see how that works. All of the different textures and depth from the rib bones and belly to me is closer to the ol school way.
One of the best tacos around. The bbq smoke element is clutch
Thanks Narbe!
I woke up excited for a Wednesday Meat Church video drop!! Carnitas is a family fave. I've done this similar cook with beef shank as well. Pair this with a good crema and everyone is licking their fingers when its all done. Thanks for making this simple for us backyard chefs to follow along.
Love it Victor!
Bro, those are next level. You're one of the best food channels on YT.
Thank you so much!!! -Matt
Wow, greetings from México. You took a great recipe to a whole new level!! Cant wait to try it!
Gotta try this. One of the things I love about your channel is you keep it real. Thank you for not posting your favorite recipe for Vegan Quiche Lorraine. Also, I appreciate your support of Texas businesses. Yeah, I saw that bottle of Bolners. Very fine channel. I recently did the Bowl of Red recipe and it was excellent.
I appreciate that feedback Steve.
Rio Grande Valley here! Love your content Matt. This is one recipe I will try with my smoker.
Thank you Arnold!
Holy hell! This may be the most amazing recipe on TH-cam. I mean, yeah, it’s not “traditional” but a pretty darn good spin, and very doable. How many folks have a copper vat lying around that aren’t making moonshine? I can’t wait to try this. I have been trying to make carnitas using pork shoulder in my Insta-pot, and broiling in the oven to finish with mediocre success. This recipe seems like a much better solution. I am conflicted between having the fresh white onion and cilantro, or a pickled red onion with avocado chunks.
The vid starting with Hallelujah is fitting for Carnita, its a gift from God. Praise 👏
I'd enjoy seeing how you clean everything after, like your dutch oven and flat top.
Just made these carnitas today! Turned out delicious and so tender! No on got mad at them! Thanks!
Carnitas are my favorite usually have them on the weekends
Thanks Raul!
im one of those sad people who hate cilantro it does tase like soap LOL. I am from SoCal so i always put refried beans in every taco. I smoke my refried beans so they are delicious . pretty much everything i bbq i learned from you so thanks for the great show.
Gave it a try this morning. It was off the hook delicious! Only add was a bit of Cotija cheese.
Great video Matt! Showing love from the RGV! Weslaco Texas!
Thanks Eddie!
Looks fantastic !!! I love how you make your Ranch Water in the bottle !!
Thanks. It's a fun drink that way.
The smells coming out of the kitchen this morning are unreal. We made a smoked tomatillo salsa to drizzle on the tacos. Thanks for this winner of a recipe.
Yessssss!!!!!!!❤
Looks super good, can't wait to make them. thanks for sharing your techniques and secrets
Tacos! Another awesome looking taco that I've gotta try for taco Tuesday! Hard to imagine these being better than the Birria or Barbacoa tacos though. I also must say, I'm super glad I stumbled upon your videos. Because of you I bought a new Traeger a few weeks ago, made a trip to Waxahachie for supplies, and have been really loving cooking outside again. Thank you! I hope you never stop doing this.
Those 3 are all good.
Well... I was going to make the Mexican Pulled Pork Tacos this weekend for a party. NOW I'm making these Carnitas!
Thanks for the new recipe!!!
Enjoy!
This would be a great NHL Playoff viewing party entrée while watching the Wild and the Stars play and get closer to Cinco de Mayo. GO Wild. Skillet
I made carnitas for myself and son last Saturday on our ninja woodfire grill. The only thing I don't do is the pre-fry in fat. I'll have to try that next time as carnitas are pretty darn tasty.
My old man used to make these over an open fire with some oak. The smoke really used to make a big difference. There were a few missed key ingredients but you did a great job.
What would you add?
I love carnitas! I will be trying this recipe soon.
Smoked is the way to go. It just adds that wow factor.
Dang Matt those tacos look amazing! This is next on my list of backyard cooks! Oh and cilantro rocks!
Enjoy Bruce. Thanks for being here.
Bay leaves..LOL..to this day I have NO idea what they add..My mother would add them into the Cuban dished she'd make and a few others and I would always complain that it would always end up on my plate or me crunching on it, even after she said she picked them all out...I always smile when I see them added.
Excellent as alway, it’s going in the recipe book.
Please make videos on making great salsas/hot sauce.
My salsa video is on this channel. www.meatchurch.com/blogs/recipes/smoked-salsa
I have not eaten any carnitas in a long time. Just came across you channel. Will be watching 👍👍
Whether it's a Mexican restaurant, or a food truck, carnitas is always my go-to Mexican dish! Love your take on this delicious dish!
Finally got my first round of seasoning at my local ace here in Wheaton IL thanks for the great products. I started with holy voodoo holy cow and dia de La fajita.
Enjoy!
I just discovered Cilantro and Onions in the last year on grilled chicken tacos. Good stuff.
Matt, love the channel. I had a request. On your seasonings, it would be awesome if it had a little line graph that showed, how salty, peppery, spicy, garlicky that particular seasoning is. It could have more than just those 4 lines or bars on the graph, but i know it would help me be able to layer your seasonings without making it too salty or too spicy.
I made these for gringo de mayo, they were freaking awesome! Thank you!!
Looks absolutely delicious!!!
Don’t ever stop making vids. Awesome dude.
Thanks Jordan!
I've made Mexican Pulled Pork Tacos, Beef Rib Tacos and it was so delicious. I can't wait to make this!!
Love that. Hope you enjoy!
Making me hungry. Awesome recipe
Thank you!
I have a Blackstone that I used at the end to crisp it up and that worked great
As a Latino, I definitely approve the recipe and the Mexican Coke to go with it, lol, nice touch! Thanks for sharing these recipes, keep em coming!
I sincerely appreciate that!
Holy moly that looks so good! I like red pickled onion and guacamole on carnitas tacos 🌮
Just made this, came out amazing. My picky kids devoured every scrap of pork. Thanks for the video.
My favorite taco as well. You could make up a bunch of it to eat throughout the week…except that my family loves tacos too much to have leftovers. Lol…. They will definitely love this recipe.
Love that.
Wow that looks delicious! Can you do a video on starting and maintaining specific temps on offsets? What’s the trick? I seem to add too much wood or cut off the airflow at the wrong times. Thanks!
Ahhhhhh Grandfather's Carnitas........I think you nailed it!
THANK YOU!!
Looks very delicious. Those are real Tacos. I would just put some homemade salsa with them. Great recipe 👍🏽
Thanks Robert! Watch the very end in the wrap up I use falsa salsa.
Yes I went back and saw that you used a salsa.👍. Awesome
Definitely going to try them! Thanks for sharing
You are welcome Jared.
Made this for the fam tonight. Have done carnitas before but slightly different. Big hit with everyone, great recipe!
Thanks for the feedback, Robert!
I got the fajita spice from Meat Church, and toss it on all my veggies before grilling. I love this company, this channel, Matt is tight. I'm about that life.
That is our veggie rub here too. Thanks David!
I absolutely love my carnitas but i can always take away something from what others do, looks delicious!
Great technique. Been trying to find something like this. Thank you.
Thanks Dennis!
Great video Matt! That cook on the pork looks so deliciously juicy. Makes me want to try something new and that’s awesome. Thanks for sharing.
Love it. Enjoy!
Sitting here at 2:30 in the morning unable to sleep and really wishing i had a couple three of those for sure!
Matt I've always been taught/told that you should fold up and "crease" fresh bay leaves before adding. Releases their oils more completely is the reason. Interested in your thinking on this.
Probably right.
Good looks great but what I really want to know is how u kept the flies away
Your videos are always on point! Would love to see you come out and visit Australia soon, maybe run a class here?
I turned down Meatstock back in March due to it interfering with family vaca. Soon!
Those look amazing Matt! I've got to try these out!
Thanks Brian!
Outstanding!! You gave me my cook for this weekend.
That makes me happy.
You nailed it brother ! I will be doing this soon! Gonna be doing goat meat empanadas 🔥soon as well !
DAMN those sounds good. I love cabrito.
So doing this... been wanting to do a taco "prep your own" cook for a while and this is now added to the meat selections.
Awesome, Bob!
Looking forward to adapting this to my Lone Star Grillz Pellet Smoker!! Thanks for all the recipes, Matt!!!
Enjoy!!!
Bruh
Ur an honorary mexican. Mexico would love ur cooking
Thank you Ignacio. That means a lot!
I have been waiting for this one!!! I judge a tex mex joint based on carnitas. I absolutely love them!! This video is going in my favorites list.
LOVE IT
Love it Matt, your videos are next level. If a guy can’t get his hands on lard, any recommendations for a substitute?
Oil
Hi Matt. You can turn a slow morning into an inspiring day with your videos. This one, like all the others, gave my Sweetie, Spring Hen, an idea - Have a "Taco Tuesday" party at our little neighborhood park that we call "Happy Place." Taco's would be a nice alternative to the always popular "Hamburger Day." I'll need to practice first. So off to the store for some tequila. Oh yeah, and to the butcher for some pork butt and lard. Thanks for all you do to introduce us to great recipes that we can do ourselves if we pay attention to your easy-to-watch videos. Spring Chicken
I miss you guys!!!! Tell Spring Hen I said hello and i hope you guys are doing well!!! The Church you made me is about to get moved into our new store!
Thay look yummy man !! Something else for me to try on the traeger. Cheers man. 🍻
Enjoy Gord!
Love me some Carnitas. Gotta try that. BTW just tried your Texas Sugar 4-5 weeks ago. I put that stuff on everything now. My new Fav!
Thanks Gary!!!
I’ve always wanted to try and make Carnitas, i’m hyped! 🙌🏽
Do it!
Great video, Matt! Carnitas are one of my favorites! Will definitely have to try out your recipe on my Traeger!
Brother I love the way you use our Spanish terms while cooking this. You're definitely invited to the next carne asada
I appreciate that Robert!!!
Proud of the RGV taco shout-outs!!!!!! #meatchurch#rgv
Some reason, I'm now craving carnitas:-) Thanks Matt
What do you think about finishing them on a griddle? Like a black stone or similar? Would be super easy already rubbing for the tortillas
Or maybe the convective heat from offset is important?
This looks great! Are there any options to the Manteca lard? I’ve looked for it here before and no go. Thanks for another Great tutorial …
oil
You can skip the lard or oil all together. Make sure to use all the fat on the pork, I typically cut bigger chunks of fat off but put them in the pot so they still render and I can pick them out when done. I still eat the pure fat pieces but cut up and mixed into the lot of the meat. Just cook low and slow and you will have a pool of your own lard for next time, if kept correctly. Follow his technique for the crisping part and you are all set.
@@J2thaCee thanks for the great advice, I’ll be sure and give this a try. Appreciate it!
I just found a new use for my pork fat trimmings. Thanks for the nudge!
An awesome recipe! I'm in San Antonio, and we kinda pride ourselves on TexMex dishes. Let's just say, "I ain't made about this recipe!" 🤣 And Matt's comment about cilantro, PERFECT! I, too, feel sorry for the doubters.
I'd say this recipe is next up in my Outdoor Cocina. Thanks, Matt! 👍
Thank you!
Looks great. I’m attempting tacos al pastor for cinco de mayo.
Awesome!
First, no judgment but as alternate method to mix lime juice in a bottle is to use your tongue to form a seal around the rim. Then turn the bottle up like you're drinking it...or use your finger...dealer's choice...regardless, great video/recipe!
Tastes like Texas? 99% of what you just prepared is Mexican food! Cmon! Carnitas, cebolla, cilantro, tacos, topochico, tequila!! Want more? Keep preparing delicious mexican food. Yummy.
I mean we’re cousins basically. 👊🏽
Pickled onions could work well, that’s fantastic looking dish
There is just something disturbing about trying to watch a cooking video and a ZuPoo ad pops up! Love your channel, but youtube’s selection of ads is just insane!
Keep up the good work! We will definitely try this one!
LOLOL
Could you dip your tortillas in the existing lard that you were cooking with? That sounds even more amazing to me. Trying it today
Matt can you do a video on your pits especially the off set smokers and specifics on where you got them
These are Mill Scale Metalworks. Heirloom pit.
Hey brother don’t let all the keyboard warriors get to ya! Both my parents are Mexican immigrants and your version of carnitas is far better than most I’ve seen! It don’t matter how you make them! Keep doing what you’re doing!
I sincerely appreciate that Marlo!!!