Rick Bayless Carnitas
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- เผยแพร่เมื่อ 25 ส.ค. 2021
- Right this way for golden, luscious pork carnitas 👉 www.rickbayless.com/carnitas-...
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In my way of thinking, there are three ways to turn out pork carnitas.
First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.
The second way-the method I call “home-style”-is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.
The third-and I’ll admit that this isn’t a common approach-transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.
It's amazing to think that there are people who are actually mad at Rick and say he is appropriating Mexican culture. He's such a soft spoken and kind man who clearly has nothing but love and adoration for the food and culture of Mexico. I just don't understand how some people can think that way. Keep doing what you do, Rick. ❤️
there are simply a lot of people in the world who just want to tear others down. culture that isn't shared isn't culture at all!
literally who cares if one doesnt follow a recipe as its traditionally done, i dont get why do people get so upset over someone preparing something differently because thats not traditional, im a mexican and i see this recipe as good, it doesnt really even differ from how i know carnitas are made, the difference being that its made in a house and not everyone has access to a huge pot of boiling lard in their homes
When you’re a HAMMER, you’re always looking for a NAIL!! These days people are inventing things to be offended by. There’s no such thing as “cultural appropriations”.
it was a bunch of college kids trying to 'make a difference'. Fortunately Rick transcended to cultural appreciation. Unfortunately there are racist people who want to keep him eating 'white food'
Fantastic video
Im mexican, and I approve this. No cultural appropriation, just pure respect
I’m Mexican and I approve this message 👍🤤
As a first generation Mexican-American who still visits Mexico yearly, I really appreciate how passionate you are about Mexico's people, food, and culture. Please don't stop what you're doing and continue to share your knowledge and love for Mexico's wonderful, unique, and tasty food!
How has this channel evaded me for so long?! Mexico: one plate at a time is one of my favorite cooking shows of all time!
Me too
YOOOO THATS WHAT IM SAYING!!
I've Been Watching Him For About 15 - 20 Years On PBS🤠
@@jorgecamarillo506l71
I concur!!!! He's the best. I've been following his recipes and tutelage for years.
This is a real vato here! Acknowledging and informing the real way to cook carnitas and acknowledging its not how hes gonna do it. I respect that. Also props on the oranges, thats how you know this guy is legit.
Lol vato
His brother is an even cooler Vato,has a show on FS1.
Carnitas sin cuerito no son carnitas
@@alexcorona his brother is vato #1 in the real sense
@@diskoeric2248 what’s his brothers name plz? I don’t know how to find him and I don’t have the channel the other commenter referred to. Thanks for sharing if you can 🌹
Rick Bayless is not just one of my favorite chefs, but one of my favorite people.
"I don't think that my kitchen has ever smelled better..." that is a heck of a statement, coming from Rick Bayless
I went to his restaurant in downtown Chicago for my birthday and i met him and he was very humble and the food was excellent!
Had breakfast there, delicious food
Glad you’re making videos again Rick. We all missed you.
You're*
I haven’t missed this opportunistic gringo a bit and I don’t eat at taco cabana either for the same reason.
@@lovewillwinnn . * People. You're just as irritating 😒.
@@edlozano4081 I don't think of him as opportunistic because:
1. Rick has respect for the food, people, and country of Mexico.
2. He has traveled extensively in Mexico, humbly learning from many.
3. He has a genuine passion for and vast knowledge of the foods of Mexico.
4. He shares his passion and knowledge with anyone who wants to learn - and he offers free classes and free video recipes on the internet for people around the world - most of whom will never have the opportunity to go to Mexico. He does this in English for the many people who don't understand Spanish and thus can't learn from a Spanish-speaking video recipe/book by a knowledgeable Mexican cook/chef.
5. Is ok for him to EARN money from his endeavors - that's his chosen line of WORK, and the money covers his costs, supports his family and travels, and rewards him for his lifetime of culinary interest and abilities.
6. Etc, etc....
I, too, love sharing with people my vast knowledge and passion of foods from around the world, and I love learning from others. Does the 2 years I made money from making international meals delivered weekly to a dozen people make me opportunistic? Of course not. After decades of sharing foods - free to them, costly to me - , was fine that I covered my costs. Besides, they asked me to provide a weekly ready-meal. And they got appetizer-to-dessert meals from regions of which there are no local restaurants, such as Indonesia, Turkey, West Africa, usually priced at cost, $8-$15. An array of authentic Spanish tapas? And a Rijsttafel for $20? We all were happy.
Whether a person is opportunistic or not depends on his/her motivations, intentions, honesty, level of selfishness, etc.
Is a car mechanic working on your car opportunistic? Only if he/she lies, cheats, steals, price-gouges, or does shoddy work.... Otherwise, the mechanic is providing a needed service, using their time, talent, education, space, and special tools.
People can be opportunistic within their own homeland by taking advantage of their own people - they don't respect nor care about others, they don't educate people about their their gullibilities because then the opportunity of a victim would disappear, etc, etc.
Please think 2-3 times before saying such narrow-minded, hurtful things. Your making such a comment reflects NEGATIVELY on you.
@@r.g8725 Well considered post, thank you. Let's add that he studies the Spanish language every day, and studied their literature at university for four years. Who could be a better teacher? He shares it all with us. He comes from a place of joy.
Mexico: One Plate at a Time
My childhood. I used to LOVE watching cooking shows, and Rick's was one of my favorites, especially because he displayed such love and appreciation for the food that my mom cooked for my family growing up. Seeing someone who isn't Mexican absolutely love the culture and its food fills me with pride.¡Viva México!
Mexican food is as good as French food. Viva Mexico!
I'm in my 50's and used to watch the Galloping Gourmet when I was little. I loved it. Cooking shows sure have come a long way. :D
This is a man full of wisdom in food and life
Rick, you are to cooking what Bob Ross was to painting. You both are consummate professionals, soft spoken but in love with the art you share with us. That passion shines through and inspires us to follow in your footsteps.
💯🎯
I have finally seen a comment that can explain what I think about this man especially when it comes to my cultures food 💪🏽💪🏽💪🏽💪🏽
Except Rick is actually good.
You can just see his joy of food every time he's cooking, and his love of traditional Mexican cuisine is evident through his depth of knowledge.
then why was it not authentic.?
@@gacy90 Exactly why does it have to be 100% authentic? You can pay homage to the culture you love and also experiment and try new things. It's what cooking's all about.
@@bubbabousky3857He did show how the original is done but you can’t do that at home. Who will eat basically an entire pig?
@@gacy90 Cause most people ain't going to buy a cazo to do it the right way.
@@gacy90this was definitely authentic home style carnitas. Also, across Mexico almost everyone does it differently, either small or large changes. There is no one authentic carnitas recipe, moron
There is something about Chef Bayless which always puts me in a good mood. Aside from the delicious foods he prepares right in front of our eyes, his joy of cooking Mexican food is contagious.
We love you Rick, keep doing what you do best, we will all be better for it and we sincerely thank you! Cheers buddy.
He is calming, soothing, informative in a relaxed setting.
You feel you can relax and learn to cook something wonderful...it's a safe place.
Thank you.
@@rickbayless Hard to believe you shared a bedroom and or house with that other Bayless. You create good food, good memories, good businesses, and good jobs. That other guy.... Well.......... I make Carnitas in Fat quarterly. Nothing like traditions.
UNTIL YOU FIND OUT HE IS RACIST!!!
@@christiangomez8309 show the receipts or shut up Mr. Gomez
The bridge between American culture and authentic Mexican food was built by Rick Bayless! His passionate enthusiasm for the food and culture of Mexico has entertained us for decades. A true cuisinologist for the ages.
The bridge between American culture and authentic Mexican food was built on Mexican immigrants coming to America and showing us they’re culture and food.
@@zack3c never knowingly meet a Mexican immigrant in my life. Been following Bayless for 20 years.
@@zack3c my opinion as a Mexican, Bayless shows more authenticity of the food/cuisines in Mexico that not even Mexican restaurants sell here in the USA. Of course as a the great chef he is, he ads his own twists.
@@zack3c
Absolutely right!!
Mexican immigrants taught us THEIR richness of THEIR culture and food YUMM!!!
Um wrong no it wasn't... Sorry you just weren't privy but this statement is wrong. Offensive too
I'm here because of recent skip Bayless podcast about his family. I love sports but also love cooking and eating meat. Smoking meat and grilling is more my lane, but will definitely try this recipe. I must say skip was not wrong total different types of people. Rick definitely a likeable guy.
We had a friend in California who made the exact same recipe, oranges, bayleaf and all in a giant pot of lard over a wood fire. I’m not sure but I think he put a bottle of Coke in as well. He’d cook it all day and friends would come over for beers and carnitas. Nothing better. BTW, he was from Michoacán.
Michoacan is known for their Carnintas.
The bottle of Coke tenderizes the meat. (But it has to be the Mexican Coke though.) I have a Carnitas recipe that calls for the Mexican Coke and it never fails, it gets rave reviews! And it's pretty much this recipe, i cook it in a slow cooker then finish it off in the broiler. But I don't add the extra lard though....
The coke it's for gain color, but You can use milk, Orange juice and have the same result. I prefer Orange, it also taste grate. Also You need a big amount of fire and how regulate it.
Everything you just described sounds exactly like my dad. I don't remember if he added Coke to his carnitas, but he was originally from Michoacan, now lives in CA, and he loved to make carnitas in his big bronze pot in a pit he'd dig in the backyard.
Michoacán hell yeah 🔥🔥
Eres el mejor Rick. Se nota que quieres y valoras nuestra cocina mas que muchos mexicanos. Un abrazo.
😆
ORALE !! EL GRINGO SABE
Simple astonishing, professional culinary presentation and experience, a mentor to all of us who strive to learn the cuisines of Mexico!
Lots of authentic food channels with subtitles on here. Glad you found value in this video
We made the “home style” version tonight and were blown away by the flavor. Very simple to put together. This is the second recipe we’ve tried from chef Bayless and both have been 10/10
Simple too fellow as always
Nita
Rick Bayless is awesome. All of his dishes are great.
I've gotten lazy over the years and these days I just tightly wrap a whole pork butt in aluminum foil and slow bake it until very tender and then fry off the pieces in a pan with some of the rendered juices. A little salt and lime juice at the end. It may not taste exactly like being boiled in a cauldron of lard, but it's pretty darn good.
Rick,
I've been watching you since the days of PBS. You are my favorite Mexican food chef!
Your recipes are delicioso! Muchas gracias!
I needed a marinade for tacos so I searched the web and who but Rick pops up. I've been following him forever.
That knotty pine is taking me back to our northwoods cabin as a kid.
As all us Mexicans like to say, ‘Chef Bayless, you’re invited to the carne asada’… 🇲🇽🤙🏽
I would love to see Rick at a carne asada - like just “preparada “ meat- Rick not approve of sunny delight as a marinade
Beautiful, patient, breakdown. Thank you. My, born in Mexico, Mother-in-Law is famous for her made at home Carnitas. Pork BUTT (great marbling), cut into 1.5” chunks, or so, fried in a little oil, and their own fat, using a cast iron skillet. Crunchy Golden Brown on the outside AND juicy on the inside. Nothing easier or better.
ok. Entiendo el ingles pero sentí la NECESIDAD de comentar en español.
Como hijo de taqueros y dueño de una taquería de carnitas en México este video me ha parecido de los mas exactos, respetuosos y amorosos en cuanto a la cocina mexicana. No tengo más que flores para lanzar para este cocinero. Me atrevo a decir que incluso me recordó al iconico Yuri de Gortari.
I just made carnitas "homestyle." I have a pasilla salsa in the fridge ready to go with some homemade guacamole, pickled red onions, and will make some tortillas just ahead of dinner time to get them nice and fresh.
I learned almost all of that from watching your videos. Thank you, Rick; I hope your shoulder is feeling better.
Can I come over for dinner? lol
When I make this I’d like someone to come play guitar
rick has been my favorite celebrity chef for over ten years. still killing it. looks damn good. my favorite tacos.
Rick, so happy you’re on TH-cam. I’ve had carnitas on my list of things to cook for years and was excited to find this video. Made it with a slow cooker and finished on cast iron. Your pork lard tip is key. Threw away the hydrogenated tub I had never used and got some fresh manteca from my local Mexican market. Served it up with your frijoles borrachos, arroz blanco Mexicano, and roasted tomatillo Serrano salsa from your cookbooks. My family loved the entire meal and I’ll be remaking it again soon. Been watching your shows for years and your season of Top Chef Masters. Thank you for your dedication and effort to making it possible for people world wide to make authentic Mexican food in our kitchens.
Rick, you are an absolute gem of a human being. Your love and attention to cooking along with the tender nature with which you deliver your advice is unequal. Thank you for what you do and please keep on teaching us!
The place he recommended near Playa/Cancun is the best I’ve ever had. Las Karnitas.
Theyre ok there. Best so far have been at the mercados in Morelia, Michoacan.
@@DonJetblack00 nah, Las Karnitas is better than that place too
Rick ... You're the "man"... I'm hungry for carnitas🌮 now... Mucho gusto... From New Mexico 🫔🌮
You and Chef Jean Claude produce the best how to videos on TH-cam.
One of my favorites also. I've been using your oven roasted/braised recipe for years. As good as any restaurant I've ever had carnitas in. Thank you so much Mr. Bayless! 🌮
What, you didn't taste the carnitas for us? Slacker! Welcome back, Rick!
He didn’t need to. Like he was gonna try them and say “yuck”?
Growing up with PBS, Chef Bayless, is a favorite and one of the best! Right there with Chef Child, Chef Jacques Torres, Chef Jacques Pepin, and of course Chef Justin Wilson and Chef Paul Prudhomme!
Greetings from Honduras. Love Mexican carnitas, my wife makes it every other week. Love it
A few months ago I did carnitas in my smoker and they were fricking amazing. I used fatty pieces of pork shoulder and an aluminum tray so over a period of about 7-8 hours, the fat rendered out and fried the meat while it also smoked. (Edit: I used red oak in the smoker)
That’s sounds amazing
I save the rendered smoked fat from my pork butts to cook all my Mexican food.
What temp? like 220?
@@theodorethompson9032 200-220 range was perfect
Sounds amazing
Rick Bayless is AWESOME!!!!!!!
Rick- you are a gift to humanity. We have two of your cookbooks and use them WEEKLY. Thank you so much.
Just made your first suggested version of the oven-roasted Carnitas. The simplicity and efficiency of it was amazing. As well as the flavor obviously.
I did the version in a glass casserole dish and man it was fantastic. Just as good as the traditional method but way easier. Thanks Rick you're the man!
Love Rick Bayless! His food always looks and tastes amazing.
Good stuff. I’ve tried the Dutch oven method and it works well.
Here’s what my go to is for time saving now tho.
Instapot ,2 inch cubes pork 3lbs or So.
Spices usually, salt pepper cayenne paprika chile powder garlic powder and bay leaves. Little clove and cinnamon about an 1/8 th tsp each.
Fill with water just under tops of pork.
1 hour in the instapot high temp.
Take out put onto cookie sheet , and break up. Set broiler to high and crisp up the tops.
You can have this all done in about 1 hour 10 minutes.
Make some corn tortillas & salsa while you wait.
I’ve literally done this after work (off @ 5) on a weekday and we ate by 630.
I can be for hours watching
" Tio Rick " cooking. Excellent Mexican food Chef👌.
I was once in Laredo Texas doing work for water authority on the Rio Grande and I had carnitas 6 ways at a restaurant called Tapatia De carnitas (or something like that)…still the best Mexican food I’ve ever had..and carnitas as well! And I have been a fan of carnitas my whole life. IMO, If a Mexican restaurant doesn’t have carnitas then it’s not a authentic Mexican restaurant.
i get pretty rave review for my carnitas. basically, i take the pork shoulder and cut it into about 2 inch cubes. I season with SPG and then sear/brown the pork in batches in a dutch oven with some oil that can handle the heat. i deglaze the pan with some mexican beer. add all the seared pork and its juices, back into the dutch oven. you're going to braise this in a liquid. I have tried all sorts of methods and they are all pretty much the same to me. I have used chicken stock, milk, condensed milk, Coke, water, and various combos of the above. Also i usually add a couple bay leaves, some sliced onions, slice orange, and some mexican oregano. I personally don't think I have seen a real big difference among any of the methods, but I typically go for some mix of stock and coke. cover and braise in the oven until the pork is fork tender. using two forks shred the pork to some degree. You don't want it completely shredded and you don't want it completely left in cubes. i guess my best advice is shred/chop it to your preference. Now the key after you get the pork to your desired "consistency" is to brown it off in a fat. I usually have bacon fat on hand so that's what I use., but you could use pork lard etc. sear the pork again in whatever fat you're using. You kind of want some bits to be crispy and some other pieces that are just browned.Salt and Pepper to taste. goes great with a grilled pineapple salsa on a flour tortilla and great with onion, cilantro, and salsa of your choice on a corn tortilla.
That sounds like a very achievable method. I have a Dutch oven. I will try it out.
@@blacklisted4885 i recently did some in JUST lard. Basically you're doing a confit and it turned out pretty spectacular. it eliminated the need to crisp up the meat after braising as I described in my previous post b/c it just came out perfectly done.
"That or me is Nirvana"...no better line! Rick, I love seeing how much you appreciate our food and culture. Much respect for you Rick.
YaY 👍carnitas with hints of orange flavor absolutely best
Amazing Rick’s knowledge and passion! I remember watching his original TV shows 30 yrs ago! At that time he always went to the traditional mercados in Mexico, eat the traditional comidas, interview the cookers and got their specific advices to the plate, then back at his kitchen, he replied that delicious discoverings!
Been doing the slow cooker method for years but I learned a lot of small details from this. Thank you!
Do you set the cooker to low or high?
Señor Rick Bayless: lo acabo de descubrir a usted, tiene la receta original y los trucos variables de esta deliciosa comida mexicana, gracias por respetar la receta original, me hago su suscriptor.
Saludos desde Hermosillo, México.
Wow! Gracias por las recetas, lo voy a intentar. Se me antojaron las carnitas, se ven deliciosas!! Bendiciones
Looking well, Rick! I would love some carnitas and a frozen margarita right now! I wish we could see you biting into that beautiful taco!
I've learned a great deal about cooking from you, sir Bayless. Long time fan. Even bought a few of your sauces along the way. Thank you for the awareness and enthusiasm you bring to one of the best cuisines in the world.
Been watching you Rick for …ahummmm.. a few decades now. Love your passion for the traditional food of Mexico. Have learned a lot from you.I am staring at book of yours on my bookshelf titled “ Mexico, One Plate at a Time”. It is one of my go to cookbooks. Keep the videos coming! Soy Americano pero yo vivo en Lago Chapala, Mexico. Life is good!
We do put tequilita in our carnitas recipe. Thank you for all this years of love for Mexican cooking.
All three methods look great but really looking forward to trying the SV method…end result looked amazing.
You'll love it.
Thank you Chef! I appreciate everything you do to teach us and for being so detailed! I have learned so much from you over the years.
My very favorite as well Rick and looks mouth watering delicious.
My happy place! Thank you
Gracias Chef! I can't wait to try these variations for my family. We love the recipe I learned from your cookbook. Thank you so much!!
May I have a plate of each please and a margarita! Thanks Rick your cooking is the best cook on chef 👩🍳 👍
Rick, just made the the oven braised version. Dynamite! Thanks for the great lessons
I love the energy you put into cooking and learning/teaching real authentic Mexican meals! Keep up the great work!
Its very delicious. Carnitas
That looks delicious! You made it look so simple , too! Thank you!
you're the real deal. my parents took me to your restaurant in Chicago when I was like 9, and you were very nice.
I really love watching Rick. He clearly loves food and is a fantastic educator!
Now I need to defrost a pork shoulder and make some version of this. Cheers!
Yes you do!
Well done sir!! Looked amazing! Can’t even begin to imagine that smell!
WOW! Thank you Chef Bayless!!! You are proof life is good, very very good!!!!
Thank you for such amazing videos packed with info and love of what you are showing us.
Rick. Nice job. Love your cooking style. Mexican food is my favorite :)
Agree here. If I had to choose one style of cooking to eat the rest of my life it would be Mexican.
Love carnitas! These made my mouth water!!
Thank you Rick for this meals.
Thank you for this upload! I'm looking forward to it :P
i tried the home style here at the house for Sunday brunch it is not as messy like i thought..thank you for that tip .had them with the chile arbol..terrific recipe 😋 😍
Love your videos Mr. Rick. I am learning so much about the Mexican cuisine. Thank you and have a great day 🤗
I love Rick 😭 Please never stop cooking. You make the best food ever
My favorite tacos 🌮 I ever had was from Jalisco, tacos de costillas. And yours were delicious 👍🏼👍🏼
You're right. The best Mexican tacos are right there in Jalisco towns. Saludos
Costilla carnitas are the best! My only complaint is that they cost more per pound at the market and you get less meat because of the bones. Birthay food for sure!
Thank you! I've been waiting for this!
I can't wait to try this! Thank you so much for taking the time to teach us!
loved all the different ways cooked. Interesting-appreciated. Thank you.
Been doing the crockpot version for years. Use pork butt, fattiest I can find, season as you like, no added lard. When tender, spread on foil lined cookie sheet, broil 15 minutes, turning and basting every few minutes with crockpot juice until crunchy. I know what I'm having tomorrow. Thanks for the variations.
I love carnitas.
I know it's a long way from the border but there are some great food trucks around Portland, OR
Street tacos please...
But my best Carnitas came from an Austin legend, Fonda San Miguel
Nothing like confit! Love these recipes. I now have another use for my Joule.
So much wonderful information here Rick, love the show!
Thanks again Chef, for showing us another fabulous recipe! I have always cooked my pork in my slow cooker, and saved the fat for use in my recipes. You are, as always, so generous and pleasant to watch in the kitchen!
I just love Rick's passion for Mexican cuisine. Always enjoy watching his shows on PBS. Well done!
🙌 as always Mr. Bayless, your recipes and instruction are the best. Making mexican food easy for us gringos to make. I have been a fan since 2003. My first recipie that i make till this day for my mexican husband is your chile rellenos. Not even my husbands family could have tought me better. And he likes my rellenos better. 😀😉
Chef Rick Bayless always respectful of other cultures and cuisine.
Oh yeah, that film crew is ate good that day! What do I have to do to get on the crew? I'll hold the cords.
This is the Carnitas video TH-cam has been lacking! Thank you for explaining and breaking it down like that. You’re a legend!
Confit it’s in my mind the only way to go but it can also be achieved with much less fat vacuum packed and cooked Sousvide.
Love to watch you cook! This looks delicious!
I once wathced chef bayless in iron chef américa anda i think he was robbed, he did they Best food on taht show ando didn't won. Since that day i became a fan of chef bayless and of course the one plate at a time show was great, greetings from México chef, hats off to you Mr.
What do you think about saute in the instant pot, the cook in the instant pot, then broil or fry in cast iron like you did? What effect it would have on the instant pot vs the slow cooker? Also, thank you so much I love your techniques and you respect to the Mexican culture and traditions.