Mon Aug 21 01:42:26 2023
(*4297a328*):: Will post recipe soon
(*b36962f9*):: Perfected yet?
(*4297a328*):: My cook time is a bit too long i think but could he wrong
(*4297a328*):: Be*
(*4297a328*):: LISTEN UP SLOP MONGRELS HERE IS HOW YOU MAKE CARNITAS:
~ 5lbs pork butt
1-2 cups Orange juice
2 fresh jalapeños, whole, halved (if you seed and devein, you’re doing it wrong)
Cumin (enough to rub on the butt) //2-3 tablespoonsish
Salt (enough to rub on the butt) //2-3 tablespoonsish
1 onion
Process:
- Rub the butt (cumin/salt)
- Put in crock pot
- Juice the butt
- cut onion in half and add to crock
- Add jalapeño to crock
Set crock on low for 9 hours… (i did 12 hours on this build)
Remove from crock, separate juice, let juice and pork cool (save the juice in a jar, more about that later)
Pull pork apart into small bits, either separate or keep the leftover gooey bits. Separate for better texture/mouthfeel. In my experience, the ladies dont like gooey bits.
… store in fridge for a week or freezer for probs 3 months but it wont last that long. Great for a taco party.
Now! Lets get you to flavortown:
1) Grease a cast iron with some of the separated pork fat (floating on top of juice), heat to med/high
2) add servings of the pork to the pan to get it crackling/browning… looking for deep brown/amber color
3) ladel 1-2 scoops of the juice (from earlier) over the pork and let it incorporate
Add to tortialls with any toppings you want
(*b36962f9*):: +public!
(*4e3d9761*):: Damn this looks like good cheap eats. Nothing I love more than good, cheap food.
(*4297a328*):: Imo The secret is to crisp the carnitas (and add the sauce) before eating/serving… cant get that from chafing dish carnitas at a carneceria
(*4297a328*):: I forgot the bay leaf but dont care about bay leaf
