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carnitas

Started By Brian Smith, Nov 23 2009 08:16 AM

4 replies to this topic

#1 Brian Smith

Registered User
3 posts

Posted 23 November 2009 - 08:16 AM

start with pork shoulder or butt (this is 13lbs of shoulder)

you then de-bone and cut into cubes about the size of your fist

you cook with garlic and bay leaves, i use a large tea ball to keep the ingredients from floating in my batch

carnitas are cooked in a large copper pot to evenly distribute the heat, this pot can handle up to about 35-40 lbs (i purchased it in 2001 for about 125$, not sure what a pot this size would run now). you clean the pot with salt, a little bit if vinegar and lemons, its amazing how well this will make the pot shine.

this is my setup (some use a rock ring firepit, i like to keep it easier)

carnitas are cooked in lard, for the 13.5lbs i made i used 10lbs of lard (more than needed, but i like to make sure all my meat is submerged)

Edited by Brian Smith, 23 November 2009 - 08:32 AM.

#2 Brian Smith

Registered User
3 posts

Posted 23 November 2009 - 08:17 AM

once you get the lard into the pot and at a slow boil you add the meat, notice the tea ball with the bay leaves and garlic... continue to cook the meat with a slow boil

after about 30 to 45 minutes you add orange juice (some people use coke) with salt mixed in, you then crank up the heat some to get more of a faster boil. the orange juice will give the meat more of a carmelized coating.

when you think the carnitas are done, cut a piece or two to see how the inside looks, you dont want any pink meat, here are the carnitas right after removed from kettle