WooHoo! Today is the day, rub has been on the Butt for 2 days, the grill is heating, using hickory smoked bacon for fat and flavor. Chef Tom your recipes are the best
I die a little every time I watch Chef Tom take that first bite in one of these videos. Always looks so amazing and makes me so jealous to not be there to try it.
I was just thinking about making a TH-cam video about the same exact recipe because of your video I picked up some great tips and ideas thank you very much keep up the amazing work!
Personally, I'd suggest skipping the cream and cheese (not normally used for carnitas) and instead add a sauce, but otherwise it looks great! Keep it up, love your videos
Good luck, friend. And you didn't pick the wrong day to start a fast, you picked the wrong video to watch when starting a fast! These videos always make me hungry haha. Honestly, though, good luck!
In my Scouting days, we learned to coat the outside of the pot with some dish soap before cooking over the fire. It made cleaning the pots easier. I wonder if that would help here, or would it negatively add to the flavor.
Family and neighbors loved it. Couple questions. Mine did not get a bark at all like yours. Where did you set your dampener? Closer to the open hole or towards the smoke pipe on the YS 640?
Interesting take and the "carnitas", cheese and crema? I guess do whatever makes you happy. I enjoy with a salsa verde, onion and cilantro, and a cold one of course 😉
Another great video and killer recipe, Chef! Nice job! Also, what kind of knife is that? I've been wanting a not-quite-a-cleaver for some time, but haven't found much of anything... That one looks kinda perfect, so hoping it's not too much $ ... 😏
I've got the same enamel dutch oven. I want to use it on the smoker but I also don't want it to permanently look like this one does after it comes off. Probably a stupid question but does it wash off?
If it gets stained just fill it with soapy water and add 1/4 cup of bleach, leave it over night, use sponge if needed the next morning and rinse. Stains will be gone.
Justin Gunden it comes out, but will stain it temporarily. I have an orange one that was smoked on the outside but came clean after a few washings. It’s so clean now that I had forgotten it had gotten smoky a few weeks ago when I was making queso dip.
The time frame didn't work for me. Same settings on my Yoder and followed the recipe exactly, 5 hours in to the cook and the meat is still not done. It smells great though.
You’ll find the entire list of items used in this video here. www.atbbq.com/thesauce/grilled-carnitas/ Chef posts a link in the description of every post. Thanks for watching.
If you spend much time on our channel, you'll quickly observe that we favor Mexican/Latin flavors in our recipes 😊. This is a great recipe; hope you'll give it a try. Thanks for watching!
Sure thing, used a couple knives in this video: Shun Classic 6" Boning/Fillet Knife www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html and the Shun Kanso 6.5" Hollow Ground Nakiri Knife: www.atbbq.com/sale/accessories/cutlery/shun-kanso-6-5-hollow-ground-nakiri.html As always, you can click the full recipe link in the details above for the recipe and the items featured in the video.
In this video, this is a www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. we also use a Wusthof curved boning knife regularly - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html. Great question, thanks!
As a Mexican, I tried the recipe and I loved it!!! Cool twist!!
Every time I admire how Chef Tom manages to turn every recipe into a little work of art 👍👍👍
This and the Carolina style pulled pork are my two favorite recipes I've tried from chef Tom
Love this channel! Chef skills are on point.
When you see that reaction after the first bite, and you know it’s real.
I've used cider, light beer, and cola in place of veggie stock. All were good
WooHoo! Today is the day, rub has been on the Butt for 2 days, the grill is heating, using hickory smoked bacon for fat and flavor. Chef Tom your recipes are the best
Carnitas are one of my favorites. This looks amazing.
That crispy crust on the exterior of the pork look so good. Thanks for sharing!
That pose at the end with the plate of tacos, someone should make a bronze monument to Chef Tom out of that.
Going on the smoker tomorrow. I'm using a disposable casserole pan. I don't envy whoever has to clean that Dutch oven.
I made this today on a charcoal grill with some applewood chunks and it was awesome! 10/10 for sure will do it again!
Woah that looks so fire! I loved Chef Tom's reaction on the first bite haha! I'd substitute the lard for bacon fat but that recipe looks dank.
They looked amazing, Chef Tom!!! I would love to do these for a Sunday Brunch!!! 10/10 again!!!
I die a little every time I watch Chef Tom take that first bite in one of these videos. Always looks so amazing and makes me so jealous to not be there to try it.
“.... gon’a put a hurt on these taco’s”. Best line ever
Great job!! Love that smoker!! Looked so delicious! 🔥🔥🔥💯
Absolutely one of my favorite foods. Going to have to try it this week.
Making it right now! Thanks @allthingsbbq and Chef Tom!
I was just thinking about making a TH-cam video about the same exact recipe because of your video I picked up some great tips and ideas thank you very much keep up the amazing work!
Personally, I'd suggest skipping the cream and cheese (not normally used for carnitas) and instead add a sauce, but otherwise it looks great!
Keep it up, love your videos
No sauce! Chopped onion and cilantro on top with a squeeze of lime. Done!
That looks amazing!!! Now you need to show us if that dutch oven cleaned up back to its original color 🤣
It sure did. You’ll see it in a video coming up!
Made this today. Fantastic! Thanks for all the videos.
You sir are a god! I love this and can’t wait to try it on my new Yoder!
Looks Delicious Thank you Chef Tom I love making taco
Te recomiendo ver el canal llamado Todo al grill, recetas mexicanas a la parrilla 🇲🇽 Viva México 🌮
Mouth watering!!! Great carnitas cook my man! 👍👊🇺🇸
I picked the wrong day to start a fast
Good luck, friend. And you didn't pick the wrong day to start a fast, you picked the wrong video to watch when starting a fast! These videos always make me hungry haha. Honestly, though, good luck!
I picked the wrong day to quit drinking....
looks like I picked the wrong week to quit sniffing glue
Chef Tom, have you guys ever tackled a pork picnic? I see plenty of butts, but no picnic. That’s a fun one
Another great one!! I'd love to see your take on chicken cacciatore
I would love to see you cook beef belly burnt ends using beef belly :)
Viva México! You just missed the salsa verde bro but it looked amazing
Looks amazing bro
Thx Chef Tom. Think I’ll try it on my 640.
Paul Cauthen hat too! ⚡️
I feel for the one who has to clean that Dutch oven 🤣.
Could we see more offset smoker recipes or stick burner? Please
Yeah I tried that only once in a smoker! A pain in the a*s to clean the outside, because of the smoke!!!
In my Scouting days, we learned to coat the outside of the pot with some dish soap before cooking over the fire. It made cleaning the pots easier. I wonder if that would help here, or would it negatively add to the flavor.
Chef tom you’re truly the best, greetings from Puerto Rico 🇵🇷
I don’t care what you call it, it looks AWESOME as always! Gumbo please!
bomb ass tacos. i've been needing an excuse to cook some pork shoulder.
Something else to try...gr8 job as zlways... thx...👍
Te quedaron chingones 👌🏽
My mouth is watering bro!
Great job
Im going to try this!!!!! Thanks guys!
The tacos look amazing, but let's pour one out for the poor soul who had to clean that dutch oven 😆
Looks awesome, I gotta get me one of those grills.
INCREDIBLE!
hi Chef Tom, How do you recommend cooking this on a Loaded Wichita?
How about a roast pork sandwich with broccoli rab. Those carnitas are on point!!
What temp did you set your smoker ?
High Heat. 450°
Thanks
Family and neighbors loved it. Couple questions. Mine did not get a bark at all like yours. Where did you set your dampener? Closer to the open hole or towards the smoke pipe on the YS 640?
Interesting take and the "carnitas", cheese and crema? I guess do whatever makes you happy. I enjoy with a salsa verde, onion and cilantro, and a cold one of course 😉
If you didn’t want to make caritas that would make a killer soup😍
Another great video and killer recipe, Chef! Nice job! Also, what kind of knife is that? I've been wanting a not-quite-a-cleaver for some time, but haven't found much of anything... That one looks kinda perfect, so hoping it's not too much $ ... 😏
www.atbbq.com/sale/presidents-day-sale/tools-accessories/shun-kanzo-6-5-hollow-ground-nakiri.html
I'm about to put a hurtin to these tacos......YES!
Very good!
AYO 🔊 TOM 🔊
Do y’all have any drum smokers/ grills at the atbbq headquarters? Asking for a friend..
We don’t. Not opposed it it but haven’t gotten around to bringing them in. May be something that happens in the future 👌🏼
allthingsbbq sounds great. Notifications on so I don’t miss a video!
That looks delicious.
Chef Tom, ever do a whole or half small pig on a Yoder 640? If not why? How about doing one?
Love it!
Do you guys need any it support? I need this for lunch.
My man, what kind of vegetable knife were you using to dice those vegetables? Thanks.
Quick question. I want to make this for Mother’s Day but maybe a day or two in advance would you recommend I wait to fry till Mother’s Day?
How about smoked candied bacon? Great appetizers.
Would a non enamel Dutch oven work?
Sure would!
My god that looks good.
Chef Tom why no orange zest?
Where’s the video of you all cleaning that dutch oven? 🤔
The fucking GOAT! Amazing as usual
Looks so damn good
I've got the same enamel dutch oven. I want to use it on the smoker but I also don't want it to permanently look like this one does after it comes off. Probably a stupid question but does it wash off?
It absolutely cleans up! Don’t be scared 😎
Can you substitute the veg stock with Mexican coke and milk?
Got anything for beef liver?
Looks great. Did it stain your Dutch oven??
If it gets stained just fill it with soapy water and add 1/4 cup of bleach, leave it over night, use sponge if needed the next morning and rinse. Stains will be gone.
Adam Johnston I do the same for the inside. I was curious about the exterior. Looks like it started white and ended grey/black.
Justin Gunden it comes out, but will stain it temporarily. I have an orange one that was smoked on the outside but came clean after a few washings. It’s so clean now that I had forgotten it had gotten smoky a few weeks ago when I was making queso dip.
Where do you get the white tomatoes?
Looks delicious, but cleaning the outside of that Dutch oven is not gonna be easy!
Who gets to clean the dutch oven?
Looks delicious but it’s more like a hybrid between Carnitas and Cochinita Pibil.
Is it safe to say that dutch oven is permanently altered after that cook? I mean there is no way to clean that to it's original state right?
The time frame didn't work for me. Same settings on my Yoder and followed the recipe exactly, 5 hours in to the cook and the meat is still not done. It smells great though.
Everything except the cilantro. It looks very very tasty 😋
Thanks for watching!
Why not do this on a cast iron dutch oven?
Why not! Have at it! Thanks for watching.
what size is that boos block ?
Great!!!
Why didn't you include the orange pulp?
Bravo!
Ask and I shall receive! Thanks!
Sigh, I really want to go to culinary school
You just took a class (lol).
@@jgoree8319 oh no doubt, I had culinary in highschool I just miss it badly lol
I shoot the show... I tell people I’ve been going to culinary school for 5 years 🤘🏼
- Justin
Justin, you do a great job.
What is the brand/ type of knife is the square looking one?
You’ll find the entire list of items used in this video here. www.atbbq.com/thesauce/grilled-carnitas/
Chef posts a link in the description of every post. Thanks for watching.
Mate
That plate of tacos looked amazing. Well done, you bet I'm stealing that shit. I'll mention you tho.
Only if they're as good as they look.
Thanks for watching!
Mexican carnitas are the best
If you spend much time on our channel, you'll quickly observe that we favor Mexican/Latin flavors in our recipes 😊. This is a great recipe; hope you'll give it a try. Thanks for watching!
What knife do you use? Thanks
Sure thing, used a couple knives in this video: Shun Classic 6" Boning/Fillet Knife
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html
and the Shun Kanso 6.5" Hollow Ground Nakiri Knife:
www.atbbq.com/sale/accessories/cutlery/shun-kanso-6-5-hollow-ground-nakiri.html
As always, you can click the full recipe link in the details above for the recipe and the items featured in the video.
What kind of knifes are you using??
In this video, this is a www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. we also use a Wusthof curved boning knife regularly - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html. Great question, thanks!
allthingsbbq thank you love your videos!!!
Everyone watching this wants to put a hurting on them 🌮!!!!! Freaking yum.
Name that knife
www.atbbq.com/sale/presidents-day-sale/tools-accessories/shun-kanzo-6-5-hollow-ground-nakiri.html
That square knife stresses me out
What was the name of the restaurant you mentioned in Portland?
Por Que No
Thanks!
Will that pot ever be white again? 😂
😊
Gutting the inside of peppers 😥