Spinaker's Dutch Oven Máquina De Carnitas

[Potkettleblack]

Very nice.
Couple comments of things I've seen that might be in folks' interest for this. No critique intended.

1- Instead of OJ or Marg Mix, is a 2:1 mix of OJ and Lime Juice. That gives you a flavor closer to the sour oranges that are popular in Mexico for salsas, marinades and in soups.

2- On a pressure cooker pulled pork variation I've done, you lay the shredded meat on a sheet pan and run it under the broiler for a few minutes to crisp. The folks at Uruapan here in Chicago wouldn't ever, but I just want the crispy parts.

This one is on! I have the defrosted pork shoulder and no particular plan.

[Potkettleblack]

And wouldn't you know it, today's NYT Cooking has a recipe for Poc Chuc, which, you guessed it, uses a Sour Orange marinade, and they go 2:2:1 OJ, grapefruit, lime, with zest from the orange and the lime. So, another theory of the crime. The 2:1 above is Rick Bayless and I think Raichlen as well.

[Potkettleblack]

Pork is in the orange juice/lime juice marinade now. Plan tomorrow is to start the pork smoking early, see Oppenheimer, Dutch oven it after the movie, and serve with some corn tortillas.

subs/changes: used Aleppo peppers instead of chipotle, and omitting the jalapeño. Do not need heat in the meat, that’s what hot sauce and salsa are for. Also, had the ground aleppo in my cabinet, begging to be used.

[Spinaker]

I like the flavor that’s released from the chipotle and jalapeños, not just about heat for me.

[fzxdoc]

I'm watching your cook; planning on following in your (and Spinaker 's) footsteps next week.

I treat chipotle with respect because its strong flavor often overwhelms the flavors of other peppers in the mixture. For that reason, when I do use chipotle, it's for for a dish where I want the chipotle flavor alone to do the talking. Otherwise, I like using a mixture of chiles, with guajillo and ancho leading the pack, usually. Big fan of Aleppo and Urfa Biber flavors too, though.

Kathryn

[Potkettleblack]

Not served yet, but early review and process tweaks.

through my own poor reading and adaptive correction, I wound up making a triple recipe of the rub. Based on my rub usage, was not enough to coat the meat ahead of the smoke. Your mileage will vary, particularly if you make your two batches separately. I filled with Grilla AP rub, where the recommended rub ran out. I think a good AP with some cumin and chile added would probably work in a pinch. But I’m a heavy rub user. Sloppy. ;-)

here’s the meat right off the smoker. On at 9:00, off at 2:30-3:00. Oppenheimer is probably the best movie I’ve seen in five years. Worth seeing in whatever premium format you can. Just full wow.



Chunks were temping between 180 and 200. did not really pull much. Those chunks are on top of the seasoned onions and garlic.

I reduced the stock amount used. After “messing up” a pot roast or some short ribs by leaving the lid cracked on a braise that I didn’t have quite enough liquid in, and discovering that it preserved searing, intensified the liquid, and allowed some crispy bits, I’ve been reducing braise liquid amounts from the standard 2/3rd coverage rule to more like 1/3 coverage. this is my preference, and you have to keep a close eye on things (check more often), but folks should probably stick to the 2/3rds rule.


after an hour 15, plus 15, plus 10, we’re done. And HOLY MOLY is that delicious. Is it carnitas? Dunno. Don’t care. It’s remarkably flavorful, and will make some brilliant tacos. Will serve them later.

5* as cooked.

[Sweaty Paul]

Looks spectacular!

[Spinaker]

Recipe is made by a white guy in MN, so haters will say it’s not. But like you said, “dunno, don’t care.”🤷🏼♂️👌

Thanks for giving it a try.

[mnavarre]

Well, I ain't hatin', but it ain't carnitas. Sounds damn tasty, though.

[Spinaker]

See above 😂

[Potkettleblack]

So, post service, let me just say, I love this recipe, and I love what I produced. More, I've see a light on a process that I think just makes a superior pulled product. The flavor adherence to the shredded pork is the killer app. The flavor of the whole thing is really great, but the whole process... thank you, Spin. Five stars.

[Spinaker]

Awesome!!! Glad you liked it!

[fzxdoc]

Potkettleblack Serious Eats has a great save for a DO braise: a parchment "lid". I've used it and it works great.



Thank you for posting your results. You've made me very hungry this morning.

Kathryn

[Potkettleblack]

I'm a reasonably confident lid cracker, and my DO is a 7q ovoid (which I would not buy again, though I do love it, so can't make a round parchment cover).

[SheilaAnn]

fzxdoc learned this out of a TK cookbook. I use this lid more often than not.

[HouseHomey]

That is called a “cartouche.”

[lostclusters]

Potkettleblack how much aleppo pepper did you use?

[Potkettleblack]

heaping tablespoon per batch. So, three in total (because I read one teaspoon as a tablespoon making my first batch, so I made a triple batch).

[Spinaker]

Gonna fire this up for my fly in fishing trip in a couple of weeks. Vac seal the meat and throw it in the Dutch for some MDC and walleye tacos.

[fzxdoc]

Made this yesterday. Used an 8 lb Pork Butt sliced into 4 pieces. Followed the recipe. I'll let the photos do the talking:

Ziploc-ed in bowls for overnight marinating:


On the PBC:


Out of the oven:


Oh the deliciousness:


The tortilla looks wonky but it worked fine. I filled it with some of the veggies from the pot liquor before adding the pork and salsa. I wanted the first bite to be simple so I could really taste the meat. So good!

Thanks, Spinaker for inspiring this yummy dinner.

Kathryn

[Sweaty Paul]

Now I'm hungry! Well done!

[Spinaker]

Glad you liked it Kathryn! I hope the family did too. It is a lot of work, but I think it is worth the effort.

I appreciate the feedback.

[fzxdoc]

The family loved it. They're eager for a reprise for tonight's dinner.

K.

[Michael_in_TX]

How did I miss this a few weeks ago? This looks incredibly good. My last attempt at carnitas was lackluster, but this looks incredibly promising.

I'm on vacation next week and will endeavor to find a way to fit this in!

My cook should mimic Kathryn's, right down to the PBC. (And fzxdoc , great to see you cooking again!)

[Spinaker]

Sounds good. Let me know what you think.

[fzxdoc]

Thanks, Michael. It feels so good to be hauling out my PBC (and WSCGC) pretty often now.

K.

[ecowper]

Just saw this today for the first time. Making a faux Carnitas pork butt for tacos tonight. My rub is pretty close to yours, but I just dry brine, no marinading. The family much prefers it a bit of savory and heat for this. Other than that, pretty darn similar, right down to braising in the Dutch oven to finish.

Here’s my version of a Carnitas rub …. I call it the “El Cowper”

2 tbsp garlic powder
2 tbsp chili powder
1 tbsp onion powder
1 tbsp white table sugar
1 tbsp ground cumin
2 tsp cinnamon
1 tsp ground coriander
2 tsp smoked paprika
1 tsp ground oregano
½ tsp cayenne pepper

Maybe next time I will do the OJ + Rub marinade. This time just cooking half a pork butt, about 3.75 lbs.

[Spinaker]

Looks great!!

[HouseHomey]

Sugar and cinnamon…. Nice

[ChaoticSqaure]

Thanks for posting this! Going on my yearly trip to the desert to watch an off-road race and I'm generally in charge of food. Working on emptying the freezer a bit of my wild game and realized I have A LOT of wild pig left. Seems like a great way to get the massive roasts out of my freezer to make room for this year's harvest! Will report back on how it goes with the wild game. This last pig was eating well and has a sweet taste.

[Spinaker]

Nice!!! This is great for groups. This is a favorite amount my friend group. I am looking forward to hearing how it goes with the wild game. I am sure it will be great.

[fzxdoc]

Let us know how you like it, made with wild pig.

Once you've made a batch of this recipe, regardless the type of pig, it won't last long, I'll bet.

Ask me how I know.

Kathryn

[Potkettleblack]

@fzxdoc: counter point: we have two servings left after making this three weekends ago.

[ChaoticSqaure]

Update on this for wild game. Fantastic! Didn’t pull because what I had was a roast with no fat but the flavor is amazing. Sliced and treated it more like carne asada but fried. I’ll be doing this again just need to pull out the correct piece of pig next time.

[Spinaker]

Excellent!! Love to hear this! Thanks for the feedback!

[Livermoron]

Huh. Margarita mix...hadn't thought of that...I'm going to have to give it a try...

[Spinaker]

It’s a good move. Adds flavor and tenderness

[Livermoron]

Makes sense, with the citrus, etc. I've set a pork butt aside...I'll have to give this a whirl...

[Spinaker]

I love it and make it all the time. I’d love to hear your feedback. Thanks for checking it out!