Typically Carnitas are made by cooking pork with various ingredients in liquids until the fat renders and fry's the meat to crispy perfection... sometimes.
Other times you end up with over cooked, dry, mush. So it is here where I decided to take a new direction and have been happy with the results since.
Basically I'm treating my carnitas like pulled pork. I put "a" rub, substitute yours here, on pork butts add some pork trim on top, and cook overnight in an oven. Shred, correct seasoning, cool, then fry to order. Delicious!
Looks great! I’ve done carnitas the traditional way, but in recent years I’m just frying left over smoked pulled pork in a skillet and making tacos, and calling it carnitas. The family doesn’t seem to know the difference... and like you say, the results are not mushy.
Believe it or not, I've yet to make brisket. I've done everything else you can possibly cook, but not brisket or beef ribs. Partially due to cost, but one day soon I plan to throw that on the offset or the Weber/SnS.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
That is looking great my friend. Sure, you can't beat frying in lard with various prepared porks but would you please share your season and reseasoming ingredients?
Carnitas is a favorite in all our Mexican restaurants here in Houston. Interesting to see how you cooked it. A little more detail would be appreciated. Nice cook and pix.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
overeasy Yes. Please share your rub. Also, can you just not trim the butt as opposed to adding trim? I don't know if I can find a butt with extra trim like the one you show.
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