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  • Something new

    Within the last couple years I had discovered “carnitas” Damn..I’m bummed I did not know of the dish sooner!

    Soo..taking a stab at them. The loin I trimmed up for jerky had a good amount of the back/rib kinda meat on it and used that.

    Added garlic, onion, couple bay leaves, a squirt or so of lime juice and SnP and into the tank at 175 for 12 hours.

    Just pulled it out removed veggie matter and added some bacon fat to about half the juices in the bag..and into the oven at 350.

    Smelling good in here! Dang I like this stuff :{)

    Any tips/suggestions from you carnita pros?
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

  • #2
    Eh... not bad. Possibly did not go long enough or... hot enough. Next try will be butt hunks...

    Flavor was good tho. Needs more heat next time :{)
    In God I trust- All others pay cash...
    Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
    Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning watts

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    • #3
      Critter Hunter is big on those
      sigpic

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      • #4
        A good way to make Carnita is used left over pork, lard, and a wok.
        Pulled pork in a crock pot is an simple way to prepare it as well.

        If I bake the pork, I always chop it very well and then oil and cast iron pan afterwards. reseason once it's cooking. just don't over-cook.
        sigpic

        Some days I think Bravo Zulu, other days it's more like Whiskey Tango Foxtrot...

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