This is one of my favorite RUclips channels. Brian, you're a younger version of Chef John over at Food Wishes (who has over 4M subscribers): so much knowledge, a casual, yet very clear, teaching style, and a great personality. And with none of the foul language or drama or pretentiousness that so many food channels are filled with. Reminds me of the early days of the Food Network when the presenters actually knew stuff and their shows actually taught solid cooking techniques all while keeping it classy. Keep doing what you're doing; four million is well within your reach.
My 4 year old loves watching your channel and we've made it a ritual to watch your new release on Thursday and make plans to cook one of your recipes over the weekend. He also says "let's eat this thinnnng" anytime he has something he's excited to eat.
DUDE... amazing! I also made tacos from the extra lechon but I just fried them with the juice I saved from the roasting. This was a great idea you had and I'm totally gonna try it, I love it. Btw the whole foods near me has a brand of masa called Masienda which is pretty artisan -- not sure if it's available in your area but ima try it and report back. Nice non-blender salda verde method too.
Daaamn this looks good. Also, I always appreciate that you're mindful of the home cook's restrictions (1:29) and always provide alternatives. Bless you, sir
Hey Brian, do you have a personal favorite type of cuisine? For me it's a toss up between Korean and Mexican food. Korean bulgogi tacos that I got from the Kogi truck are some of my favorite food mash-ups of all time.
Yo Bri!! So, I adapted this amazing pastor pork into a torta tonight, and it was SUPER LEGIT. Smashed avocado on the bottom bun, mayo on the top, then salsa verde + red onion + cotija on the meat. BANGER. The **only** thing I was missing was a patented Bri Guy killer bun. SO! If you happen to make a torta vid with the legit homemade Bollilo or Telera bread, I think you’d have a hit on your hands. Signed, a big fan. 🙌🏼👊🏼
@@BrianLagerstrom Tried this tonight. We ate those thiiiings! Everything was delicious. The tortillas didn’t work. Too well. I didn’t have a tortilla press so I used a glass pie plate to press done the the dough balls between two pieces of plastic freezer bag sheets. They formed well but we’re too thick and we’re not as pliable as yours in the video. Will definitely make this again with some restaurant-bought corn tortillas. Thanks.
Cooking channels are all about the balance between education and entertainment.. you sir, have the perfect balance.. keep it up.. you deserve at least a million subs
dude, THANK YOU for showing the method with and without a pressure cooker. Everyone just goes yeah you can do this without a pressure cooker, it will just take more time. With no further instructions.
I realized what I love the most about this channel: there's almost always three or so components, basically from scratch, in each video. So if you want to make exactly what he made, great, but if you just want a great green salsa, or tortilla, or carnitas, for some other dish you're working on, it's a great reference for branching out. Like the sandwich recipes - am I always going to make my own bread or mustard everytime I want a pastrami sandwich? No. But if I want that bread just because, there it is. My point is, the videos are so information dense (3 great recipes in ten minutes!), entertaining, and also allows the home cook to try any component separately to fit their own needs and tastes. Keep it up dude!
As I was cooking this I was thinking "Could this really be worth all this time and all these steps and all these dirty dishes?" Then I finally took the first bite of the first taco and yes. Yes it is.
I made your cuban and OMG...oh yeah....I did this recipe as soon it posted for lunch...OMG...BRI...you da man. (I had the shredded pork ready to go). pls tell me you will post a recipe to lose 300lbs soon.
I just want you to know how much I appreciate the R&D you go through for each video! And.....Homemade tortillas are so underrated. Now that I know how, I don't buy store bought. I usually use a gallon ziplock bag that I've cut open the sides and taken off the zip part. Works perfect. Thanks for a bomb taco!
homemade tortillas are totally worth it - I put about 15 grams of corn starch in mine and use bacon fat instead of lard. if you are looking for new things to try. Cheers man!
Bri, poblano peppers aren’t hot man. Sincerely Texas. I think around Christmas you should make some tamales. It’s a Texas Latino Christmas tradition. I also don’t know that tamales get enough love in the northern part of the country.
I love your videos, but you should really achieve to have your tacos inflate when they are cooking. In mexico they say you are ready to be a wife when your tortillas inflate every time lol. The first side should cook for the smallest amount of time, you should see little blistering on surface. then you flip and cook for the longest amount of time on the second side. then flip again for the third side after it has inflated. It is hard to get your tortillas to inflate everytime. It is a balance of water content and the correct medium high heat to get it to puff. I would suggest tapping on the tortilla when it is on the second side in order to get the puff. Tortillas with a puff have a noticeably better texture. I think of cooking tortillas as a two step process, where the first step is in the skillet and the second step is when its steaming in the tortilla warmer. Cheers
I’ve grown tomatillos for near 40 years, another quick visual way to tell if they’re ripe is that they begin to fill out and split the husk..often, like the storebought ones I’m doing right now, they are picked very under ripe to withstand shipping as they are much firmer, well, they are swimming inside these giant husks. Ripe ones should be filled out, the husk against the fruit, husk starting to split open and you should see 1/4th to 1/3rd of the end of the tomatillo peeking out, and it should be turning a yellowish color from the dark green of under ripe ones.
this was amazing, just in case you didn’t kniw carnitas are made originally fried in their own fat that is why they are so tasty here in Mexico, but this still look amazing, and even better seasoned like pastor uff i cant imagina how delicious that was
Oooo, that pork. That salsa. Those tortillas. This is definitely another must-do! 🤤 Yet another excellent vid! Already looking forward to the next one!
MAN… YOU DONT KNOW HOW TO FLIP TORTILLAS … LOL 😂 sorry but the way you make them is what we called ‘paludas’ meaning stiff. You place them in a skillet for say 5 second , then you flip them for say 25 second (the side touching the pan will get firm and with little tiny brown spots. Then you flip them again and LAST TIME until they raise beautifully . This way they will be soft and firm . YOU NEED A MEXICAN señora to teach you all those little secrets … but good job anyway!
I have made a lot of carnitas which i find relatively easy to make at home. I love al pastor but when I have tried making it at home it has been way too complicated for me and the results have been pretty bad. This looks just perfect! 😁 thanks Bri!
The fact that this vid only has 139k views is *insane*! People have no idea that one of the best damn taco recipes on earth is just chilling, right here. C’mon people!
This is my new go-to pork taco recipe. I've made it two ways: 1) Roasted in the oven as in the video; 2) classic carnitas prep with the pork braised in lard. I honestly couldn't tell much difference in this recipe, but the classic lard-braised version was better as a stand-alone carnitas taco that only wanted onion and cilantro on top. I took my carnitas and 2 quarts of the marinade on a camping trip and made these tacos for a crowd on the flat top grill. They were amazing, everybody loved them and will expect them next time. Thank you!
This freaked out my anxiety! pause once in a while... Non-stop fast talking... eeek... only made it halfway through. Heart racing, rough breathing... and I don't generally have anxiety!
No offense,but you really didn’t make carnitas. At least in the traditional Mexican way. They would have two entirely different flavor profiles. I will try this, just out of curiosity though. The I is silent in achiote.
Hey Bri.. cut that shoulder into 5 steaks, or buy them pre-cut at Sam's, add a little rub, grab the BIG Chief and smoke those steaks for 4 hours, then sear them quickly in the cast iron and drop in the pressure cooker for 45 minutes. The additional smoke and sear add amazing flavor. Hey I learned about the BIG Chief from you, use it weekly!
Great video. I am off to buy a newly cut up porker at 7 AM. I would add for your tortilla preparation the proper cooking times, I know I'm late, but with your permission cook first side 45 seconds exactly, flip, cook 1 minute 30 seconds, flip one more time. press spatula down on tortilla and cook 45 seconds. It will puff up and be totally done and yummy.
I'll give this a big,fat MAYBE!Although I appreciate the thinking behind it,I have some reservations about the production.With a bit of tweaking I really think this guy might be on to something...but isn't that the whole idea?Be inspired and make it your own!?!?Well,if I look at it in such a light I got to hand to this guy,great thinking!
This looks wonderful, but I am in Portugal and tomatillos are mot available here. What other relish/topping do you suggest? Thanks for your videos, especially the bread ones. You're a find!
Would you recommend using the convection mode on the oven to roast the pork? If so, would you change anything with the recipe? Thanks for the amazing content, you’re definitely becoming my favorite cook on RUclips.
Hi Brian, I noticed your thumbnail for this video you are using a taco holder. For videos, out American Made Taco Racks give a far better visual, and would love to send you samples. We do a lot in St. Louis, such as Tacos 4 Life.
Happy Friday, Mr. Lagerstrom! I discovered this week that I could open home pressured-canned jars of pork shoulder and crisp those up to make a close approximation of carnitas. I raw pack meats when I can those and so the pressure canning process approximates the traditional confit method of cooking the pork shoulder in lard then crisping. The jar includes the pork jus (and the rendered lard) that results from the canning, too, which is delicious to add to the crisped carnitas for further tacos/ burritos/quesadillas enjoyment. I canned most of the meat in my chest freezer last year when California was on fire and Pacific Gas and Electric (fondly known as Pacific Graft and Extortion) threatened - big time - to turn off power to Northern Californians for up to three days and really did in some places. I lucked out but I was semi-freaked out so that was not cool. I just made most of my stash shelf-stable instead. Thank you for sharing your amazing videos every week! You make mid-to-advanced-level recipes and techniques accessible for all of us.
@@BrianLagerstrom Yes, it is really close to the roasted flavor. I am pretty sure this is because canning it is more of a closed system with a longer processing time than cooking in a pressure cooker. As we know, the lovely smells of cooking is also flavor escaping. Meats are pressure canned for 90 minutes for quarts and 75 minutes for pints. Most of the jars have fully sealed just before or just after the natural cooling down process is completed locking in all that flavor and making the jars safe for long term storage. All in pints actually cook for more like 2 hours and quarts a bit longer. The result of packing about a pound of raw meat along with a little kosher salt is absolutely delicious. The meat cooks to tender and delicious in the rendered fat and jus that results. If anyone is interested in pressure canning please find good quality information like from the USDA or a state university exchange or a quality book of modern vintage, and use the right tools (don't can in an Instant Pot or other electric pressure cooker - use a pressure canner), and equipment (quality jars and most importantly clean, new quality lids). Thanks again!
Great concept! For your Al Pastor sauce I would consider a little ginger powder, all spice, and Mexican oregano and simmering the sauce a bit. Al Pastor is a cousin of Tacos Arabes. It combines the warming spices of the Muslim immigrants shawarmas and incorporates the chilis, cumin, Mexican oregano, onion/garlic base of Mexican cuisine.
Nice soapy wash for the tomatillos as their sticky exterior picks up..who knows what, and you really don’t need to trim the stem if you cook the tomatillos. It cooks down thoroughly. They grow super easy, in fact, bury a chopped one shallowly and they’ll come up all by themselves! I’d rather pick the tart green ones than the flabby yellowish ones, the overripe ones have way less flavor.
Hey Bri, I used your recipe for the mojo pork and made cuban sandwiches with it. So good my man. There's a cuban side dish called congri, it's a baked black beans and rice, it goes really well with the pork. Love your work.
@@BrianLagerstrom .....there's a Brazilian version of black beans with rice containing beets. Really striking visually with the black, stark white and rich deep red colors on a plate. First saw the dish in one of Martha Stewart's Everyday Food cookbooks.
This was a fun experiment but I have a couple problems with it. 1. It's too sweet. Pineapple is already very sweet. I reduced the sugar in the marinade because I already suspected it would be too sweet and it still was too heavy on the sweet. 2. I used a whole pepper rather than a half in the salsa and it was still not hot AT ALL. Had to use hot sauce to spice up my tacos. I would add at least one serrano pepper to add a little bit of heat. Otherwise this is some Midwest shit. But I appreciate the video! Like I said, it was fun to experiment and mix two of my favorite styles of pork taco.
You are funny dude... Mr Cook Bri. Thanks for being funny.. Your dancing after eating is your fun signature. Makes me laugh and when I laugh it makes my day.
When pineapple is canned or juiced it is pasturized which breaks down the bromelain, so that it does not tenderize the meat. This is why you can put canned pineapple in jello, but not fresh. Some people think it makes the pork mushy, btw.
Damn Son, I thought my taco game was on point. But you raised the bar here! The only improvement I could see is to slow-roast that puerco over natural-lump charcoal in a kamado-style cooker. Unless of course you're feeling extra manly and your HOA wouldn't mind you digging a pit in the back yard and roasting a whole hog wrapped in banana leaves!
Neither in Asia, Africa, Australia,..etc. “Anyone” in American dictionary means NA & SA ! If its not only the US!! Fun fact: most Cubans do not even know whats Cuban sandwich is!
@@BrianLagerstrom even if i buy the dry ingredients from the amazon which i cant, i have to w8 for tomatillos and poblanos to grow from seeds! Point is: when i subbed, this channel started from humble recipes such as sour dough, now its turning to some kind of bourgeoisie and sht
hey bri, your "comal" looks like a teflon pan, isn't that a bit unsafe? Or are mine eyes deceiving me, and it's really very well-seasoned carbon steel?
It's highly unusual for a "cook" to have a dish added to a Marriott restaurant menu, but that's exactly what happened when I came up with Achiote Pork Loin Chop with Apple Salsa & Masa Cake. There's nothing like achiote - so good!
Weekly Bri-guy comment #23: tomatillos should be soft like a baby’s head huh?? Maybe I’ll go press on some newborn’s heads to understand this sensation. 🥴
What else would you make with the leftover pork? I have soo much pork (it was a big shoulder), and enough for 2 more meals and keen to use it for something else rather than make the same thing again!
i have tried to make roasted/instant pot/al pastor/carne picada/mexican pork tacos 10-15 times and while tasty, have never been like "this is it". i am buying that paste tomorrow and will try yet again. if thats what im missing im gonna cry
The only problem I have with this are the pineapples and the idea that the carnitas didn't have any oranges and such cooking with the pork, other than that good job.
Make this recipe ASAP!!! It was amazing!!!! It’s my 3rd Brian Lagerstrom recipe this weekend. Also check out the potato salad recipe. It’s an oldie but the best potato salad you will ever eat!
Excellent! I ordered a 2.5kg pork shoulder to make the Cuban sandwich. It arrived today & was 4 kilos! 🤯 It's in the fridge marinading (in a Dutch oven I had to borrow because it was too big for mine). I cold pickled some gerkins when the Cuban video came out, so I'm really looking forward to putting all of this together. This is a great way to use some of the extra meat 👍Top work Bri!
finally a teacher who gives relatable instructions for normal people like "poke that tomatillo fontanelle"
COLLAB???
You two have such a similar energy and vibe. I'd love to see some sort of collab between you two.
Oh man... My two fav youtube chefs. The people demand a coollab nowwwee!!! Yea that's right i spelled it coollab lol
🙏I-Shaq is in the building🙏
@@BrianLagerstrom this response counts as our collab
This is one of my favorite RUclips channels. Brian, you're a younger version of Chef John over at Food Wishes (who has over 4M subscribers): so much knowledge, a casual, yet very clear, teaching style, and a great personality. And with none of the foul language or drama or pretentiousness that so many food channels are filled with. Reminds me of the early days of the Food Network when the presenters actually knew stuff and their shows actually taught solid cooking techniques all while keeping it classy. Keep doing what you're doing; four million is well within your reach.
Good comparison! Maybe that also why I enjoy this channel so much :)
My 4 year old loves watching your channel and we've made it a ritual to watch your new release on Thursday and make plans to cook one of your recipes over the weekend. He also says "let's eat this thinnnng" anytime he has something he's excited to eat.
That's so rad. You're a good dad! Also apparently I'm a poet today
That’s awesome. Stoked that you guys like the vids!! I need a kids t shirt with that phrase haha
@@BrianLagerstrom we'd be the first to buy one!
Man, I made this and they were absolutely to die for.
First time I’ve made my own tortillas as well, so I’m stoked. Love your work!!
That’s amazing! I loved this one and will be making again soon.
DUDE... amazing! I also made tacos from the extra lechon but I just fried them with the juice I saved from the roasting. This was a great idea you had and I'm totally gonna try it, I love it. Btw the whole foods near me has a brand of masa called Masienda which is pretty artisan -- not sure if it's available in your area but ima try it and report back. Nice non-blender salda verde method too.
I’ll def check out that masa. The stuff I got is good but not great
B I’ll be trying these for sure. Never made tortillas but now I will! Keep up the good work!
Nice
Daaamn this looks good. Also, I always appreciate that you're mindful of the home cook's restrictions (1:29) and always provide alternatives. Bless you, sir
Thanks for watching Baso
Hey Brian, do you have a personal favorite type of cuisine? For me it's a toss up between Korean and Mexican food. Korean bulgogi tacos that I got from the Kogi truck are some of my favorite food mash-ups of all time.
"Mom, Brian's been squeezing the baby's head again"
Yo Bri!! So, I adapted this amazing pastor pork into a torta tonight, and it was SUPER LEGIT. Smashed avocado on the bottom bun, mayo on the top, then salsa verde + red onion + cotija on the meat. BANGER. The **only** thing I was missing was a patented Bri Guy killer bun.
SO! If you happen to make a torta vid with the legit homemade Bollilo or Telera bread, I think you’d have a hit on your hands.
Signed, a big fan. 🙌🏼👊🏼
Love watching you cook and you style of communication. Thank you for listing ingredients AND DETAILED DIRECTIONS this recipe.
Thanks I hope you try
@@BrianLagerstrom Tried this tonight. We ate those thiiiings! Everything was delicious. The tortillas didn’t work. Too well. I didn’t have a tortilla press so I used a glass pie plate to press done the the dough balls between two pieces of plastic freezer bag sheets. They formed well but we’re too thick and we’re not as pliable as yours in the video. Will definitely make this again with some restaurant-bought corn tortillas. Thanks.
Cooking channels are all about the balance between education and entertainment.. you sir, have the perfect balance.. keep it up.. you deserve at least a million subs
Thanks so much
dude, THANK YOU for showing the method with and without a pressure cooker.
Everyone just goes yeah you can do this without a pressure cooker, it will just take more time. With no further instructions.
So I'm not the only one who calls the stem spot the "Butthole"
I’m already in planning-mode to give these carnitas a shot this weekend! That dance montage at the end tho… 🙌🔥🤘 #BigDogStatus
I realized what I love the most about this channel: there's almost always three or so components, basically from scratch, in each video. So if you want to make exactly what he made, great, but if you just want a great green salsa, or tortilla, or carnitas, for some other dish you're working on, it's a great reference for branching out. Like the sandwich recipes - am I always going to make my own bread or mustard everytime I want a pastrami sandwich? No. But if I want that bread just because, there it is. My point is, the videos are so information dense (3 great recipes in ten minutes!), entertaining, and also allows the home cook to try any component separately to fit their own needs and tastes. Keep it up dude!
Not to be a nerd, but that cross section of the fine onion chopping was gorgeous! It looks like you measured between each slice.
As I was cooking this I was thinking "Could this really be worth all this time and all these steps and all these dirty dishes?"
Then I finally took the first bite of the first taco and yes. Yes it is.
Hey Bri, whenever you're in need of a chill/light production week, I'd love to see a kitchen rig vid! I love seeing peoples' setups.
THE best culinary entertainment experience channel on YT, bar none!
Future 5 million + sub channel in the making! Thanks Bri’!
Todd I hope you’re right!
I am 🥳
...soft like baby's head? o_O
Squeeze one ☝️
Fucking A, that's how you actually make a mexican taco.
I made your cuban and OMG...oh yeah....I did this recipe as soon it posted for lunch...OMG...BRI...you da man. (I had the shredded pork ready to go). pls tell me you will post a recipe to lose 300lbs soon.
Wow that’s amazing! So glad you had the pork
Take Bri’s word for it. Don’t moosh a baby’s head.
I just want you to know how much I appreciate the R&D you go through for each video! And.....Homemade tortillas are so underrated. Now that I know how, I don't buy store bought. I usually use a gallon ziplock bag that I've cut open the sides and taken off the zip part. Works perfect. Thanks for a bomb taco!
homemade tortillas are totally worth it - I put about 15 grams of corn starch in mine and use bacon fat instead of lard. if you are looking for new things to try. Cheers man!
Bri, poblano peppers aren’t hot man. Sincerely Texas. I think around Christmas you should make some tamales. It’s a Texas Latino Christmas tradition. I also don’t know that tamales get enough love in the northern part of the country.
Tamales would be a great vid!
I love your videos, but you should really achieve to have your tacos inflate when they are cooking. In mexico they say you are ready to be a wife when your tortillas inflate every time lol. The first side should cook for the smallest amount of time, you should see little blistering on surface. then you flip and cook for the longest amount of time on the second side. then flip again for the third side after it has inflated. It is hard to get your tortillas to inflate everytime. It is a balance of water content and the correct medium high heat to get it to puff. I would suggest tapping on the tortilla when it is on the second side in order to get the puff. Tortillas with a puff have a noticeably better texture. I think of cooking tortillas as a two step process, where the first step is in the skillet and the second step is when its steaming in the tortilla warmer. Cheers
Thanks for the intel!
I love the clean knife work! Also, thank you for not wasting a plastic bag just to press your tortillas. Big Brain Bri strikes again
I’ve grown tomatillos for near 40 years, another quick visual way to tell if they’re ripe is that they begin to fill out and split the husk..often, like the storebought ones I’m doing right now, they are picked very under ripe to withstand shipping as they are much firmer, well, they are swimming inside these giant husks. Ripe ones should be filled out, the husk against the fruit, husk starting to split open and you should see 1/4th to 1/3rd of the end of the tomatillo peeking out, and it should be turning a yellowish color from the dark green of under ripe ones.
Dude, not getting notifications. $100 in koffee waiting for you.
🙏🙏🙏🙏🙏🙏
this was amazing, just in case you didn’t kniw carnitas are made originally fried in their own fat that is why they are so tasty here in Mexico, but this still look amazing, and even better seasoned like pastor uff i cant imagina how delicious that was
Thanks for the intel. I’m curious what Mexicans would think of this. I’m sure they would like. Pork on a lard tortilla is Like PBJ for them haha
@@BrianLagerstrom yes we defenitly love tortillas!
Pretty fly for a while guy fantastic video who is hungry now.
Thanks Lain
I already put the thumbs up & I’m only 25 seconds into the video. You had me at “ al pastor” and “easier”.
Oooo, that pork. That salsa. Those tortillas. This is definitely another must-do! 🤤
Yet another excellent vid! Already looking forward to the next one!
Tremendous recipe. Some huge Mexican secrets explained easily. Can't wait to try.
Dam Brian you ready to get married if you know how to make homemade tacos with hand made tortillas 😏
MAN… YOU DONT KNOW HOW TO FLIP TORTILLAS … LOL 😂 sorry but the way you make them is what we called ‘paludas’ meaning stiff.
You place them in a skillet for say 5 second , then you flip them for say 25 second (the side touching the pan will get firm and with little tiny brown spots. Then you flip them again and LAST TIME until they raise beautifully . This way they will be soft and firm .
YOU NEED A MEXICAN señora to teach you all those little secrets … but good job anyway!
Soooo hungry but I guess I'll torture myself and watch this cause it looks so good!
I have made a lot of carnitas which i find relatively easy to make at home. I love al pastor but when I have tried making it at home it has been way too complicated for me and the results have been pretty bad. This looks just perfect! 😁 thanks Bri!
The fact that this vid only has 139k views is *insane*! People have no idea that one of the best damn taco recipes on earth is just chilling, right here. C’mon people!
This is my new go-to pork taco recipe. I've made it two ways: 1) Roasted in the oven as in the video; 2) classic carnitas prep with the pork braised in lard. I honestly couldn't tell much difference in this recipe, but the classic lard-braised version was better as a stand-alone carnitas taco that only wanted onion and cilantro on top. I took my carnitas and 2 quarts of the marinade on a camping trip and made these tacos for a crowd on the flat top grill. They were amazing, everybody loved them and will expect them next time. Thank you!
Omg im so excited... I can only hope mine turns out as good as yours!
Godspeed! Let me know
This freaked out my anxiety! pause once in a while... Non-stop fast talking... eeek... only made it halfway through. Heart racing, rough breathing... and I don't generally have anxiety!
🥰🥰🥰
No offense,but you really didn’t make carnitas. At least in the traditional Mexican way. They would have two entirely different flavor profiles. I will try this, just out of curiosity though. The I is silent in achiote.
Hey Bri.. cut that shoulder into 5 steaks, or buy them pre-cut at Sam's, add a little rub, grab the BIG Chief and smoke those steaks for 4 hours, then sear them quickly in the cast iron and drop in the pressure cooker for 45 minutes. The additional smoke and sear add amazing flavor. Hey I learned about the BIG Chief from you, use it weekly!
Great video. I am off to buy a newly cut up porker at 7 AM. I would add for your tortilla preparation the proper cooking times, I know I'm late, but with your permission cook first side 45 seconds exactly, flip, cook 1 minute 30 seconds, flip one more time. press spatula down on tortilla and cook 45 seconds. It will puff up and be totally done and yummy.
I'll give this a big,fat MAYBE!Although I appreciate the thinking behind it,I have some reservations about the production.With a bit of tweaking I really think this guy might be on to something...but isn't that the whole idea?Be inspired and make it your own!?!?Well,if I look at it in such a light I got to hand to this guy,great thinking!
This looks wonderful, but I am in Portugal and tomatillos are mot available here. What other relish/topping do you suggest? Thanks for your videos, especially the bread ones. You're a find!
Would you recommend using the convection mode on the oven to roast the pork? If so, would you change anything with the recipe? Thanks for the amazing content, you’re definitely becoming my favorite cook on RUclips.
Hi Brian, I noticed your thumbnail for this video you are using a taco holder. For videos, out American Made Taco Racks give a far better visual, and would love to send you samples. We do a lot in St. Louis, such as Tacos 4 Life.
Happy Friday, Mr. Lagerstrom! I discovered this week that I could open home pressured-canned jars of pork shoulder and crisp those up to make a close approximation of carnitas. I raw pack meats when I can those and so the pressure canning process approximates the traditional confit method of cooking the pork shoulder in lard then crisping. The jar includes the pork jus (and the rendered lard) that results from the canning, too, which is delicious to add to the crisped carnitas for further tacos/ burritos/quesadillas enjoyment. I canned most of the meat in my chest freezer last year when California was on fire and Pacific Gas and Electric (fondly known as Pacific Graft and Extortion) threatened - big time - to turn off power to Northern Californians for up to three days and really did in some places. I lucked out but I was semi-freaked out so that was not cool. I just made most of my stash shelf-stable instead. Thank you for sharing your amazing videos every week! You make mid-to-advanced-level recipes and techniques accessible for all of us.
That’s awesome! Is it still delicious made in the canner
@@BrianLagerstrom Yes, it is really close to the roasted flavor. I am pretty sure this is because canning it is more of a closed system with a longer processing time than cooking in a pressure cooker. As we know, the lovely smells of cooking is also flavor escaping. Meats are pressure canned for 90 minutes for quarts and 75 minutes for pints. Most of the jars have fully sealed just before or just after the natural cooling down process is completed locking in all that flavor and making the jars safe for long term storage. All in pints actually cook for more like 2 hours and quarts a bit longer. The result of packing about a pound of raw meat along with a little kosher salt is absolutely delicious. The meat cooks to tender and delicious in the rendered fat and jus that results. If anyone is interested in pressure canning please find good quality information like from the USDA or a state university exchange or a quality book of modern vintage, and use the right tools (don't can in an Instant Pot or other electric pressure cooker - use a pressure canner), and equipment (quality jars and most importantly clean, new quality lids). Thanks again!
Thanks for sharing this! I was planning on pressure canning pork shoulder this week and love knowing that it will work with Brian's recipe!
Great concept! For your Al Pastor sauce I would consider a little ginger powder, all spice, and Mexican oregano and simmering the sauce a bit. Al Pastor is a cousin of Tacos Arabes. It combines the warming spices of the Muslim immigrants shawarmas and incorporates the chilis, cumin, Mexican oregano, onion/garlic base of Mexican cuisine.
That is one lovely piece of meat. I like you method of cooking. See how the bone fell out from the meat.
Haha@stemmy butthole thing!! This looks delicious!!
Finally someone who describes things for us to understand, baby's head and stemy butthole thing.
Nice soapy wash for the tomatillos as their sticky exterior picks up..who knows what, and you really don’t need to trim the stem if you cook the tomatillos. It cooks down thoroughly. They grow super easy, in fact, bury a chopped one shallowly and they’ll come up all by themselves! I’d rather pick the tart green ones than the flabby yellowish ones, the overripe ones have way less flavor.
Hey Bri, I used your recipe for the mojo pork and made cuban sandwiches with it. So good my man. There's a cuban side dish called congri, it's a baked black beans and rice, it goes really well with the pork. Love your work.
So glad the recipe worked well for you, that dish sounds dope
@@BrianLagerstrom .....there's a Brazilian version of black beans with rice containing beets. Really striking visually with the black, stark white and rich deep red colors on a plate. First saw the dish in one of Martha Stewart's Everyday Food cookbooks.
This was a fun experiment but I have a couple problems with it.
1. It's too sweet. Pineapple is already very sweet. I reduced the sugar in the marinade because I already suspected it would be too sweet and it still was too heavy on the sweet.
2. I used a whole pepper rather than a half in the salsa and it was still not hot AT ALL. Had to use hot sauce to spice up my tacos. I would add at least one serrano pepper to add a little bit of heat. Otherwise this is some Midwest shit.
But I appreciate the video! Like I said, it was fun to experiment and mix two of my favorite styles of pork taco.
You are funny dude... Mr Cook Bri. Thanks for being funny.. Your dancing after eating is your fun signature. Makes me laugh and when I laugh it makes my day.
When pineapple is canned or juiced it is pasturized which breaks down the bromelain, so that it does not tenderize the meat. This is why you can put canned pineapple in jello, but not fresh. Some people think it makes the pork mushy, btw.
Damn Son, I thought my taco game was on point. But you raised the bar here! The only improvement I could see is to slow-roast that puerco over natural-lump charcoal in a kamado-style cooker. Unless of course you're feeling extra manly and your HOA wouldn't mind you digging a pit in the back yard and roasting a whole hog wrapped in banana leaves!
Haha coal roasted pork shoulder sounds ✌️✌️✌️
«And anyone can make them!»
Pretty sure half of these ingredients don’t exist in Norway.
Neither in Asia, Africa, Australia,..etc. “Anyone” in American dictionary means NA & SA ! If its not only the US!! Fun fact: most Cubans do not even know whats Cuban sandwich is!
Achitoe Annato is on Amazon I think
@@BrianLagerstrom even if i buy the dry ingredients from the amazon which i cant, i have to w8 for tomatillos and poblanos to grow from seeds! Point is: when i subbed, this channel started from humble recipes such as sour dough, now its turning to some kind of bourgeoisie and sht
I subscribed 👍💕 randy from arizona ❤🧡💛💚💙💜
What’s up Randy. Welcome
@@BrianLagerstrom enjoying your shows today. 💕👍😘🙏
"pickwint"
hey bri, your "comal" looks like a teflon pan, isn't that a bit unsafe? Or are mine eyes deceiving me, and it's really very well-seasoned carbon steel?
It's highly unusual for a "cook" to have a dish added to a Marriott restaurant menu, but that's exactly what happened when I came up with Achiote Pork Loin Chop with Apple Salsa & Masa Cake. There's nothing like achiote - so good!
Congrats!
"It should be kind of like a baby's head" LOL
Immediately followed by "stemmy butthole thing" lmao
Weekly Bri-guy comment #23: tomatillos should be soft like a baby’s head huh?? Maybe I’ll go press on some newborn’s heads to understand this sensation. 🥴
Hahahahahahahahhahaha that’s the only way to find out
Well done!
*Yeah! Wow!* It looks amazing
Always one more taco
@@BrianLagerstrom Oh yeah
Anybody use a crockpot/slowcooker? I feel like an oven being on for 6-8 hours is a long time and a lot of energy.
finally a good excuse for keeping 3kg of precooked carnitas without broth in my freezer
What else would you make with the leftover pork? I have soo much pork (it was a big shoulder), and enough for 2 more meals and keen to use it for something else rather than make the same thing again!
Looks really good.... THANKS
piquant is usually pronounced PEEK-int. Great recipe though
Thanks!
This looks fantastic! (Minus that 1/2 cup of cilantro. That's a bit much for one.)
Well thanks Brian, I'm out here squeezing newborn babies heads so that I know when a tomatillo is ripe. Please send bail money
i have tried to make roasted/instant pot/al pastor/carne picada/mexican pork tacos 10-15 times and while tasty, have never been like "this is it". i am buying that paste tomorrow and will try yet again. if thats what im missing im gonna cry
I hope you like!
The only problem I have with this are the pineapples and the idea that the carnitas didn't have any oranges and such cooking with the pork, other than that good job.
Make this recipe ASAP!!! It was amazing!!!!
It’s my 3rd Brian Lagerstrom recipe this weekend. Also check out the potato salad recipe. It’s an oldie but the best potato salad you will ever eat!
✌️✌️✌️✌️
"It should be kinda like a baby's head".
Okay, I dropped them on the floor, what next?
Dude, you have fast forward on high…. Too freaking fast talking
Excellent! I ordered a 2.5kg pork shoulder to make the Cuban sandwich. It arrived today & was 4 kilos! 🤯
It's in the fridge marinading (in a Dutch oven I had to borrow because it was too big for mine).
I cold pickled some gerkins when the Cuban video came out, so I'm really looking forward to putting all of this together.
This is a great way to use some of the extra meat 👍Top work Bri!
Godspeed
I've been fasting for 54 hours now. These last 2 while binging your videos 😭
Who all has been squeezing their baby's head and then checking the tomatillos for ripeness?
Playback speed > .75x 👌🏻
you welcome
What exactly is the type of lard you use?!?! I’m in Italy. Need to understand.
Delicious and hilarious ty
Thanks for watching!
“Chunky Butthole Thing”, my new Fantasy Football Team name.
This is such an easy way to roast pork. AND, it doesn’t get my oven dirty in the LEAST! We ate it plain on the first day.
Amazing. I am craving roasted pork
Turning the tortilla with bear hands , it’s not the güero way , nicely done , excelent video
Would you be interested in some 'unusual' curry recipes? I can guarantee you have never heard of them before
Love it, just subscribed.
Scott. Thanks so much
Definitely going to try this one
I hope you do!
As Mexican I gave to say this: those are not carnitas or Al pastor tacos. Is just another Tex Mex dish with Mexican salsa. 👎
You cooked that long enough to just cook it on the smoker. The last pulled pork I did was 6 pounds and done in 8 hours.
Bri, dawg, I was drooling 60 seconds into this. Y'all need a NSFW tag on this video
😛😛🤙🏻🤙🏻🤙🏻
3:00 satisfying. Great recipe. Thanks duder!