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Thread: Carnitas

  1. #1
    Join Date
    Feb 2004
    Location
    New Mexico
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    5,355

    Carnitas

    New Mexican pulled pork:
    My wife's friend is Hispanic and this is ethnic but a lot like any pulled pork except it's ez.

    Put a picnic sholder in a crock pot, cover with water and add onion, bay leaf, a pinch of origano PINCH, black pepper. No salt, salt on the serving.

    Start early and cook all day. It will fall apart.
    You can just put it on a plate, or wrap it in a tortilla with chili and cheeze, with green chili sauce, or however. It's nice to come home to something already cooked.
    There is a lot of food here so be prepared to freeze some unless you have some help eating it.
    And Doggy really likes the juices.
    Tracers work both ways.

  2. #2
    Join Date
    Mar 2003
    Location
    Cincinnati
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    7,977
    I used to get that all the time at this Mexican place in Newport KY called Rio-Grande. Good stuff.

  3. #3
    Join Date
    May 2000
    Location
    Colorado flatland native
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    15,067
    I thought Carnita's was dip fried pork. Boiled in lard.
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  4. #4
    Join Date
    Feb 2004
    Location
    New Mexico
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    Quote Originally Posted by spotts View Post
    I thought Carnita's was dip fried pork. Boiled in lard.
    No thats a chicharrone.
    Remember Chich Marren (up in smoke) He got his nickname because when he was born he was all wrinkled and someone said "He looks just like a little chicharrone"
    Tracers work both ways.

  5. #5
    Join Date
    May 2000
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    Colorado flatland native
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    15,067
    chicharon's are deep fried pork skin.
    I honestly do think theres more than one way to make a carnita. I know for a fact the Taquera Rancho Allegre next door to me dip fry's theirs.
    My doctor gave me six months to live, but when I couldn't pay the bill he gave me six months more.
    Walter Matthau

  6. #6
    Join Date
    Feb 2004
    Location
    New Mexico
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    5,355
    Quote Originally Posted by spotts View Post
    chicharon's are deep fried pork skin.
    I honestly do think theres more than one way to make a carnita. I know for a fact the Taquera Rancho Allegre next door to me dip fry's theirs.
    That should work too. . I know one sorta secret chinese thing is to take meat for a stir fry and after a maranate in rice wine, corn starch, and oil is to deep fry it just till the color changes and remove it till the other stuff is cooked and then return it to the wok.
    It's super tender that way so deep frying pork should be good.

    And ya I misunderstood what you said, "deep fried pork boiled in lard" I right away thought of chicharrones, pork skins.
    Tracers work both ways.

  7. #7
    Carnitas are lard fried pork meat

    Chicarrones are fried pork skins/stomach/intestine linings with a little meat on them.

    Asientos are the left over burnt bits mixed with the lard/oil. Very good in gorditas.

  8. #8
    Join Date
    Feb 2004
    Location
    New Mexico
    Posts
    5,355
    I checked with her and this is carnitas lite.
    Tracers work both ways.

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