Spinaker's Dutch Oven Máquina De Carnitas

[jfmorris]

Ok, gotta question on this recipe. Are you covering the dutch oven the entire time, or is the lid off part (or all) of the time during that step? I am thinking lid on, but just want to check.

[Spinaker]

You cover the dutch oven the whole time. When cooking on fire, you want coals on the lid. The same is the case with the oven as well.

[klflowers]

Just in time for the stupor bowl. Stupor cause that is what I'll eat myself into with this recipe

[Mosca]

Our daughter and SiL are visiting for the month, and she wants to learn how to make carnitas. They don’t have a smoker or a Dutch oven, just a slow cooker.

I’m thinking slow cooker to 205°, then shred, then onto a cookie sheet under the broiler, reduce the juice from slow cooking and mix it all together. Any different ideas?

[Jim White]

Will work. Pulled pork on nachos crisps up nicely for me under the broiler.

[mnavarre]

Mosca here yah go.

https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe

Should be easy to translate to a slow cooker. Pretty legit recipe, Rick Bayless and Pati Jinich both do basically the same thing also. And make the salsa, god, is it good.

[Spinaker]

Slow cooker will work just fine. I would use a cast iron skillet to sear the carnitas. Or a large pan of some kind. The broiler might dry the meat out too fast. Not saying the broiler won't work, but a skillet is better.

[fzxdoc]

Mosca , the charred salsa verde recipe that Kenji uses with his carnitas is, as mnavarre mentioned, so delicious that you should not miss it.

You also might be interested in trying Kenji's recipe for Sous Vide Carnitas which he says are more moist than his oven carnitas recipe. (You could always buy your daughter a sous vide while she's visiting. )

Kenji's recipe for sous vide carnitas:

https://www.seriouseats.com/sous-vide-carnitas-crispy-mexican-style-pulled-pork-recipe

And for his Charred Salsa Verde:

https://www.seriouseats.com/charred-salsa-verde-tomatillo-salsa

Kathryn

[Troutman]

The best part of this is the smoking of the meat. I do this with carnitas and barbacoa as well, brings them to a whole new level. Good job Spin !!

[Spinaker]

Thank you, sir!

[Dan Deter]

I was just thinking a camping style dutch oven would work well for this, and looked at the pics again and started wondering if that's what you were using...?

[Spinaker]

yeah, that is exactly what I am using here. Any dutch will work.

[Bad Hat BBQ]

Following...this is a keeper

[Spinaker]

It is a great recipe, give it a try. And it is fun to make.

[Santamarina]

When I make carnitas I usually smoke the shoulder until prove tender, then pull and fry…but I really like the Dutch oven as a middle step. I imagine it helps build great flavor!

[Spinaker]

Oh yeah, the simmer does a great job of upping the flavor.

[JLR]

Doing this recipe now. Will finish it tomorrow.

[Spinaker]

Let me know what you think! Thanks

[jecucolo]

Thank you so much! This looks like an awesome fine tuned recipe! I think I’m going to make it next weekend.

[Spinaker]

Please let me know how you like it. I would love to hear what you think and value your opinion.

[jecucolo]

Cooked the carnitas today. They turned out great. I overcooked them in the PBC but after braising for 2 hours they were moist and tender. I want to try them again and be a little more careful on the smoke side.
Everyone loved them and I attained hero status for a few short hours. Thanks again!

[Spinaker]

YEs!!!!! I love to hear this. The great thing about braising, is that it can save you from problems that might pop up in smoking! Great to hear it was a hit and thank you for the feed back.

[JLR]

Cooked this up today and it was great. Definitely a keeper. I ate it with cilantro, guacamole, and salsa on corn tortillas. Mrs. JLR opted for flour tortillas. She loved the flavor of the pork.

[Spinaker]

Awesome! Love to hear this!! Thanks for the feed back!

[stokester]

Look great and is now on my recipe list. Will report back.

Thanks for sharing.

[Spinaker]

Nice! I look forward to hearing your feedback. Thanks for giving it a try.

[RonB]

I'm glad this popped up again. I had forgotten about it, but I just printed it out.

[Spinaker]

Nice! let me know what you think!

[PaynTrain]

Spinaker I thought the tradition of Carnitas required lard and Mexican Coke? Is this your take? Looks pretty damn good buddy!!

[Spinaker]

Yep, my take. Lard comes in when you pan or griddle fry at the end. I have never added Mexican Coke, but that sounds like a nice addition. I will have to try that sometime. Give the recipe a try and let me know what you think.

[PaynTrain]

Spinaker I sure will!