I’m from Zamora, Michoacán & this is hands down the best carnitas recipe video I’ve seen. Also, love the respect & love you put into every video of every cuisine! Definitely going to try re-creating this as I live in Arizona & it’s hard to find something even slightly close to the real deal. I had better luck when I lived in California 😢.
I made a similar recipe recently but started it on my pellet smoker for an hour to gain a little smoke. Then the chunks of meat were placed into a disposable aluminum pan along with the lard, the citrus and the dry spices. After the meat began to slow cook in the lard and was starting to brown a bit more I added a 16 oz bottle of Coca Cola. The real stuff from Mexico. This continued to braise away on the smoker until the IT of the meat was about 190°-195°. This is so much better than carnitas cooked in a slow cooker. It’s amazing. I’d not seen the addition of evaporated milk but will give that a go next time I make these. We live much of the year in the Rio Grande Valley just a mile from the Mexican Border so we can get authentic carnitas In restaurants but I love to make them for a group of friends and the smoker makes doing so a bit easier. Thanks for your recipe.
Thanks chef! I appreciate the more traditional approach to this dish. I usually go the quick route via pressure cooker then sear, and that is fine. But, you demonstrated an approach that has even more flavor. It is pretty great to taste the difference between various approaches to the same ingredients.
I bet yours tasted great! I've made with lard before but i went back to smoking it 3 hours and then putting into a slow cooker to finish. Alot of recipes say to finish by covering it with foil in the smoker but its the same cooking process to move it to a crockpot. And its easier to regulate temp in a crockpot than a smoker unless its a pellet smoker. I like you, cut up into smaller chunks. To get more seasoning and smoke on more meat surface. Alot of oregano, cumin, salt, quite a bit of pepper and garlic. Sliced onions. Jalepenos.
The Hispanic food section has pork lard for sale at every grocery store I have been to. It might also be in the cooking oil section. For the skin, you can also try Asian grocers.
I love your videos dude. Really appreciate your explanations and how you make the different techniques so accessible. Your recipes rock too. I make your sloppy joes every month (wife insists upon them). Thanks for what you do!
I’m from Michoacán you did a great job. You also need to do a recipe for a killer salsa made with tomatillo milpero, I guarantee it will take it from a 10 to an over the 🔝 20+ on the flavor scale. Just like in Texas BBQ the secret is in the sauce!!
Did you get hungry? You started with 4 pieces of pork shoulder &bythe time you added the ribs, there were only 3. Looks like a great recipe. I will be trying it. I asked my favorite mexican restaurant (with excellent carnitas in deep fat like that & they said no. Just a regular amount of fat. They wouldn't tell the spices/other ingredients). But it was browned again after shredding for the mailliard.
Im making this right now. Everything was going good til I put in the milk. It looks weird but im gonna trust the process. Ill let you know how it turns out
Chef, I’m surprised you didn’t mention duck fat as one of the oils that you love to cook with, especially since you did the duck confit and cassoulet recipes recently!
That is definitely an additional ingredient that is classical. It’s usually helped to slightly tenderize, but also more make sure the meat is dark. I feel like I was able to achieve that in the initial fry.
I don't eat pork but since I'm mexican born and raised, of course I've seen carnitas in so many taquerias, I want to congratulate you on this recipe, bravo. Ya eres un chingon.
Off topic slightly, but with all the different home made flour tortilla recipies, I would love to see you do an comparison/evaluation of recipies using oil vs lard, baking powder vs. no baking powder, and butter vs oil or lard. Just a show idea.
Manteca not just lard !!! And please don’t phone it in and use neutral oil, the flavour will really fall flat comparatively. Also USE MEXICAN OREGANO !!!!!! LIKE PLEASE !!!!!!!!!!
Authentic recipes such as carnitas (a personal fave - I dine on swine) are when I eat out. As a home cook I am unwilling and not interested in creating so much mess for a meal. I don't have the time or inclination. Chef, I come to you for amazing recipes that I can do at home with a maximum of flavor, executing solid technique, and a reasonable time commitment. This isn't it. But man-oh-man I would grub on your carnitas!!!!!!!
Well there are a lot of foods out there that take more time and effort than others. I pride myself on not skipping on the classical nature of these recipes for the sake of time and want to show people the proper way to make them and for two reasons. One so the art of the procedure does not get lost and two because there are folks that do want to see it and do want to attempt it. You’re right though, they were dang good and would have loved your help eating them because there was a lot 😂😂
That's interesting. I've always done it the lazy Mexicans way. In a slow cooker with 2x mexican coke cola, 2x cut oranges 2x limes 1x chopped onion and a chopped tomatoe. Then pull it out, shred it, removing the fat, and then frying it up in a pan or griddle.
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
You’re recipe is amazing. I’ve been looking for different carnitas recipes for so long. This one finally meets the flavor I’ve been looking for
I’m from Zamora, Michoacán & this is hands down the best carnitas recipe video I’ve seen. Also, love the respect & love you put into every video of every cuisine! Definitely going to try re-creating this as I live in Arizona & it’s hard to find something even slightly close to the real deal. I had better luck when I lived in California 😢.
I made a similar recipe recently but started it on my pellet smoker for an hour to gain a little smoke. Then the chunks of meat were placed into a disposable aluminum pan along with the lard, the citrus and the dry spices. After the meat began to slow cook in the lard and was starting to brown a bit more I added a 16 oz bottle of Coca Cola. The real stuff from Mexico. This continued to braise away on the smoker until the IT of the meat was about 190°-195°. This is so much better than carnitas cooked in a slow cooker. It’s amazing. I’d not seen the addition of evaporated milk but will give that a go next time I make these. We live much of the year in the Rio Grande Valley just a mile from the Mexican Border so we can get authentic carnitas In restaurants but I love to make them for a group of friends and the smoker makes doing so a bit easier. Thanks for your recipe.
Man that sounds good!!
Thanks chef! I appreciate the more traditional approach to this dish. I usually go the quick route via pressure cooker then sear, and that is fine. But, you demonstrated an approach that has even more flavor. It is pretty great to taste the difference between various approaches to the same ingredients.
❤
I bet yours tasted great! I've made with lard before but i went back to smoking it 3 hours and then putting into a slow cooker to finish. Alot of recipes say to finish by covering it with foil in the smoker but its the same cooking process to move it to a crockpot. And its easier to regulate temp in a crockpot than a smoker unless its a pellet smoker. I like you, cut up into smaller chunks. To get more seasoning and smoke on more meat surface. Alot of oregano, cumin, salt, quite a bit of pepper and garlic. Sliced onions. Jalepenos.
The Hispanic food section has pork lard for sale at every grocery store I have been to. It might also be in the cooking oil section. For the skin, you can also try Asian grocers.
Excellent! Thanks for the recommendation!
I am going to do your recipe chef!!!
Looks delicious
Wow I’m sure the aroma and taste is outstanding
Thank you for this recipe. I modified it on a smaller scale, and the flavor is absolutely wonderful. This is THE carnitas recipe to use.
Pronunciation of cueritos... Spot-on, brother.
If you have a Mexican grocer near by, get some Manteca in place of the lard and get Mexican oregano. It makes a difference!
I love your videos dude. Really appreciate your explanations and how you make the different techniques so accessible. Your recipes rock too. I make your sloppy joes every month (wife insists upon them). Thanks for what you do!
I appreciate the encouraging words. Many thanks!
We need to make a great salsa verde white cheese and nopales
My dude. everytime you say save the waste for stock.... I'm platonically in love with you!
I’m from Michoacán you did a great job. You also need to do a recipe for a killer salsa made with tomatillo milpero, I guarantee it will take it from a 10 to an over the 🔝 20+ on the flavor scale. Just like in Texas BBQ the secret is in the sauce!!
We love carnitas at Grow in the Glass ... just need to find the best cerveza to go with it!
Did you get hungry? You started with 4 pieces of pork shoulder &bythe time you added the ribs, there were only 3. Looks like a great recipe. I will be trying it. I asked my favorite mexican restaurant (with excellent carnitas in deep fat like that & they said no. Just a regular amount of fat. They wouldn't tell the spices/other ingredients). But it was browned again after shredding for the mailliard.
No, look again there’s four in there.
looks good 👍
ok, this is a must do for me.
Confit = legit
Cuerito = legit
✨👍
I want some !!!!
Delicious!!!!
Im making this right now. Everything was going good til I put in the milk. It looks weird but im gonna trust the process. Ill let you know how it turns out
It seems like it curdles, but stay the course!
@@ChefBillyParisi I did and it was awesome! Great recipe chef. Thanks.
Chef, I’m surprised you didn’t mention duck fat as one of the oils that you love to cook with, especially since you did the duck confit and cassoulet recipes recently!
I don’t always have it and it’s less accessible is all.
Could this be frozen?
Ok...the evap milk was surprise! Was waiting for the cola!
That is definitely an additional ingredient that is classical. It’s usually helped to slightly tenderize, but also more make sure the meat is dark. I feel like I was able to achieve that in the initial fry.
How do you eat a recipe ?
I don't eat pork but since I'm mexican born and raised, of course I've seen carnitas in so many taquerias, I want to congratulate you on this recipe, bravo. Ya eres un chingon.
This looks amazing. Honest question about the choice of ribs & butt vs just butt. why?
That meat that comes off the ribs is SOOO good. Just a different level of flavor
Off topic slightly, but with all the different home made flour tortilla recipies, I would love to see you do an comparison/evaluation of recipies using oil vs lard, baking powder vs. no baking powder, and butter vs oil or lard. Just a show idea.
Just curious, can I use the leftover oil for anything or I have to throw it out because it is already mixed with all the citrus?
I keep all my excess lard in the fridge and it lasts forever.
Yes, I explain that towards the end of the video :-)
Muchas gracias. Thank goodness you didn’t turn that lovely carnitas into pulled pork. It should be chopped.
I found your doppelganger, his name is Sam seder
Has anyone ever told you look like John Oliiver the comedian
A few times lol, but I have no clue who he is.
did he say hot water and soap?
Yes, to clean the cutting board.
@@sailuna9195 I thought he said that for the meat. I was like wtf is wrong with this dude
Manteca not just lard !!! And please don’t phone it in and use neutral oil, the flavour will really fall flat comparatively. Also USE MEXICAN OREGANO !!!!!! LIKE PLEASE !!!!!!!!!!
Authentic recipes such as carnitas (a personal fave - I dine on swine) are when I eat out. As a home cook I am unwilling and not interested in creating so much mess for a meal. I don't have the time or inclination. Chef, I come to you for amazing recipes that I can do at home with a maximum of flavor, executing solid technique, and a reasonable time commitment. This isn't it.
But man-oh-man I would grub on your carnitas!!!!!!!
Well there are a lot of foods out there that take more time and effort than others. I pride myself on not skipping on the classical nature of these recipes for the sake of time and want to show people the proper way to make them and for two reasons. One so the art of the procedure does not get lost and two because there are folks that do want to see it and do want to attempt it. You’re right though, they were dang good and would have loved your help eating them because there was a lot 😂😂
$50 worth of oil to cook a dish that’s supposed be super cheap 😂😂😂
You’ve been getting ripped off lol, I bought 5 pounds of lard for $18.
a side of cardiac arrest with my carnitas and pork lard....sorry cant do that to my healthy person.
Then don't make it 🤡
Yea who makes carnitas for 2??? Or for yourself!????? 👉🙄
Beef are better.
English are good
That would be $40 of avocado oil. 😅
Would not be cheap lol
how unhealthy it damn low life span
No cinnamon. Ribs aren’t necessary.
That's interesting. I've always done it the lazy Mexicans way.
In a slow cooker with 2x mexican coke cola, 2x cut oranges 2x limes 1x chopped onion and a chopped tomatoe. Then pull it out, shred it, removing the fat, and then frying it up in a pan or griddle.
I bet it’s still dang tasty though.