I made this, and I can tell you it is indeed amazing eats. The tomatillo sauce is amazing with that pork carnitas. I bought the lard from the local Mexican supermarket it's the rendered and filtered fat from the Chicarron they make in the store so there is nothing but the fat no fillers or chemicals. For this, I like to prep the meat the day before with the salt it makes a huge difference because the salt will melt with the meat juices which then are reabsorbed seasoning the meat to perfection.
I have made this with jalapeño, Serrano, jalapeño and Serrano. Yum! Am now making with fresh tomatillos grilled on a charcoal grill along with a hatch chillies also grilled. I love cooking outside the lines.
I rode the Amtrak to downtown Chicago then ride the EL to Carnitas Uruapan. I pigged out while I was there then took 3 pounds home with me. That's all they serve with the appropriate condiments. My mouth is watering as I write this! I was I ate I watched the carving station/ cash register with neighborhood folks coming in and choosing their cut buying pound or two, putting it in their shopping bag. They also have GIANT pieces of chicharron, like square foot or bigger!
Kudos for you for following the original simple recipe. Some people disagree with the use of lard or the method which is used, but it wouldn't be a hamburger if i use the same ingredients but i put everything in the slow cooker. So pork confit = carnitas, oven cooked pork with few changes = barbacoa, cochinita, etc. Pork in the slow cooker = pork stew simple as that.
No, if you don't cook the pork in lard, then they are not carnitas. They are pull pork or something else, but not Carnitas, so don't call carnitas what are not carnitas. Why? Simple, go to any carnitas place in Michoacán and they don't cook carnitas the way you do it, simply because they're not Carnitas. This is the reason people around the world think that Tex Mex is authentic Mexican food when is not.
YUP! My mouth is watering. I'm going to go to the store today, get the ingredients and marinate the pork in OJ. And I do have the same dutch oven!. Thank you!
any mexican grocery has lard for sale. That lard is so much more flavorful then the white crisco stuff at the store that I'm surprised they use the crisco.
If you are ever near a "Laredo Taco Company", try the spicy carnitas! Some cooks dry them out too much, but they are served on a tortilla after being fried in lard and covered with sautéed jalapeños, plus whatever you want from the topping bar. 😋
As a alternative to the Jalapeño pepper I suggest a still green Anaheim pepper. You will get more pepper flavor but not more heat. I use more Anaheim's then Jalapeño these days. I believe it consistently has more and better flavors then Jalapeño. Everyone have a great day. Throw it or " them" on a hot grill and get some char on them and your really going to get amazing flavors. Everyone have a great day. 😃👍🔥🍻🌤
All ovens have racks that can slide out, some like those used on CC have glides for easier sliding in/out. Most consumer ovens the racks just sit on ledge and slide in/out. Not as smooth, but does the same thing. Also, both will allow you to adjust the racks for the height you need.
The very expensive "professional" brands and models have the ball bearing glides. Ordinary racks are fine. Cleaning ovens with the fancy glides are a PAIN IN THE BUTT!
I found 2.5 hours at 300F insufficient to crisp them up. I had to go an hour longer. The Carnitas turned out very soft, but also very, very greasy (despite wiping each one of them individually with paper towel). The only lard I could find had citric acid. It did leave an aftertaste, so, listen to try to get good quality lard as suggested. I used 1 Tbsp of sea salt and it turned out to be too much. That is my mistake and I am just sharing for people to learn from my experience. Will try a different recipe next time.
I followed the instructions to a T: 2.5 hours in a 300 oven, but mine did not brown. I had to brown the cooked meat under the broiler for 10 minutes. In the end it was really tasty
Lard is tricky and not worth cooking with again. (Older lard is quite hard on the digestive systems). We leave bowls of our fresh lard out for our cities' too many feral cats and stray dogs and by morning it's been devoured.
Tomatillos are a type of ground cherry, so perhaps if you have another variety of a ground cherry you could try substituting it in place of the tomatillos. You might even try some unripe, firm green tomatoes. It won't be the same, but it wouldn't be a bad approximation either. If possible, try checking out some farmer's markets to see if any of the vendors are selling them. Alternatively, if you have the outdoor space, try ordering some tomatillo seeds and grow them in your garden. It could be a fun experimental project growing various plants from the New World or perhaps some hard-to-find Asian plant varieties too! I hope this helps you out and I wish you all the best! Happy cooking! ❤ Susan from Madera County, California, USA 🇺🇸
I'm not driving 100 miles to find fresh ones, when I can keep canned ones in my pantry. I actually have the large cans of tomatillos which I use for salsas. They are just fine.
@@Layput oh my….takes loser thinking to extrapolate what I said as saying “she is above Americans”…..hard to do, but you managed to do it….I love this country (I have paid in taxes last year more than probably you will make in a decade or perhaps lifetime)…I was just humbly pointing out that using canned tomatillos is similar to say calling chef Boyardee a good pasta (Italians and foodies would cringe)….I have lived north and south in regions with very small Latino communities and even there it is VERY easy to find fresh tomatillos….fresh will make a world of difference…..so there….Twist that into loser thinking, more importantly, prepare a proper salsa with fresh tomatillos…..loser….take a chill pill ray of sunshine….
Did you ladies only make enough for yourselves? :P They didn't add all 4 lbs of meat to the 2 lbs of lard in the dutch oven. When I made this, the pot was almost overflowing and didn't brown the same.
Love carnitas. I've always made them by cooking a whole seasoned pork butt in the slow cooker with some braising liquid, shredding it, and then frying up the shreds. Frying it in lard looks delicious but I really don't know if it's worth dealing with 2+ pounds of lard that needs to be discarded.
Like someone else mentioned, strain the fat and use for other cooking. Store in fridge. And since the fat was rendered go ahead and deep fry some potatoes. Wonderful added treat PLUS the potatoes actually absorb some of the flavor compounds making it v a " cleaner " fat. Old trick used after frying fish. The potatoes remove any fish flavor in the oil. Everyone have a great day. 👍
@@victorbenner539 Amen on the potatoes! I do that often even with any type of oil! And fish?!? Fish first, hush puppies second and then potatoes! Any oil left is kept for frying potatoes. No need to waste! Side note: when any of my oil gets old (which isn't often) or otherwise not desirous to use any longer, I stain it through cheese cloth and mix it with desiel to go in my tractor! No waste at all!
Can someone please tell me, at my markets they sell lard in a red or blue cardboard box. I keep asking at the store how to tell if it is beef or pork and no one can ever tell me. Any suggestions are appreciated. 💟🇺🇲
If you have access to a Mexican store buy some rendered lard or if you're ambitious render your own. The flavor is ten times better than the lard they are using in this recipe.
Maybe my math skills are off, but what are the "3" basic ingredients? There are a lot of ingredients in this...are we talking about the pork lard and salt only? 🤷♂️
An easier method: Throw it in a pressure cooker for 45 minutes, shred, and then fry in some of the rendered fat. No need for lard and ends up a lot more tender
Not to mention they didn’t immediately split when they picked them up. On top of that the thumbnail shows tortillas with obvious char. They sometimes can’t go over every detail in the vid. I won’t hold that against them.
These look delicious... but I cringe every time I see people scooping out the seeds and inside of the jalapenos. Lol... Why are you neutering the peppers! 😂 We (Mexicans) usually cook with the entire chile unless the recipe specifically calls for cleaning them out (like in chiles rellenos).
Also, in the US, a lot of us Americans can't handle the heat, I, for one would rather reduce the heat and leave the flavor. I don't like it when the heat overpowers everything else and just burns with no real flavor.
@@sandrah7512 I was wondering about that 🤔 I grow my own tomatillos and jalapeno peppers. Both are very easy to grow,they can even grow in pots.They are so crisp and yummy.
@@sandrah7512 Much appreciated! I hate the thought of throwing it out after a single batch. Will give this a go down the line, maybe try some fried fish towards the end following the "least smelly to most smelly" frying order rule XD. I have a definite soft spot for classic carnitas, looking forward to giving this a go :)
I have made this recipe 7 times now exactly as you showed using the same pot, cut of pork and seasoning and at NO point do my carnitas ever brown that good. You have obviously left out a step that browns them that nicely !!! Once the carnitas are cooked I drain 3/4 of the lard and place the pot back under the broiler to achieve the browning.
I love ATK, but after being very disappointed with their other Mexican recipes I don't know if I'll be giving this one a shot. Also, they could have gone to any of the states that literally used to be part of Mexico for these recipes, but then they thought "nah, let's just go to Illinois instead". Who makes these decisions?
As a Mexican dude the carnitas came out good but like most people in the comments mention you can stick the carnitas under the broiler after they’ve been shredded as it give a good crunch to offset the fatty meat. Also if you like salsas don’t use sugar like they did and change the jalapeños for 3-5 serranos with the seeds. And the serranos put them in with the tomatillos to broil. The salsa will be spicy but that’s what a salsa is. It’s not meant to slather over a taco just to compliment
COMMANDOKEWL - Their recipes are not meant to be the original "authentic". They are meant to be easy for a home cook to replicate, and still use good ingredients and proper techniques. And many times they are inspired by regional American versions.
I guess you never heard of Rick Bayless. He has many Mexican restaurants in Chicago. He has traveled to Mexico many times over the past 40 plus years. He serves authentic Mexican food. He also has cooking shows on PBS.
Living in the northeast (this show is based in Boston) fresh tomatillos are hard to come by. I would agree though if you can find fresh, best to use that! I'm really interested to see how the canned tastes though.
Was wondering the same thing. I tend to disagree with the other comment by madamerosario it would seem to me with the number of Hispanics all over the country you could find a Hispanic market that had fresh. I may be wrong but even it not one could always find fresh online or amazon.
I tried this recipe! It was...meh. Potk was mostly tender. Very rich. Really felt flat though. It was just pork. No depth, no interesting flavor notes. The Tomatillo salsa was excellent and very necessary to give the pork interest. I used fresh tomatillos, not canned. I will make the salsa again but will go back to other recipes for the pork.
Canned Tomatillos, actually work very nicely, and if you buy a decent brand are quite good, and a decent short cut, I work in a grocery store, in a border state, and Hispanic people, buy a lot of them, even though we have fresh tomatillos all year round, maybe it's just your High Horse...
ading cola to the grease prevents the lard from being reused, thats a super bad ingredient to use. Instead use a copper casuela, this provides proper caramelisation (hense no coke)for it can be used many times so long you cook the carnitas on not too hot and not too low, and you dont burn it. Please do more research, adding salt before cooking, toughens up the meat. salt gets added two hours after cooking. but ever all you did good, good ending results. nice salsa too!
Ok ... so where is the huge bone that comes with a normal piece of pork shoulder? That bone is a major pain to extract, unless you extract it after cooking (which clearly you're not doing). Seriously ... anybody got an answer?
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
As a Mexican from Chicago…APPROVED!!
Made this the other day and am making it again. It literally doesn’t make sense how good it tastes with just salt! Blows my mind with every bite!
Its 9am on my end, and I am hungry just watching this. Thank you America's Test Kitchen! :)
I love all of the recipes Christie makes.
ATK is all about perfection and foolproof. You can never go wrong with the ATK team.
Love you, ladies!!!
Thank you from Texas.
Looks amazing.
This is the real deal folks
I made this, and I can tell you it is indeed amazing eats. The tomatillo sauce is amazing with that pork carnitas. I bought the lard from the local Mexican supermarket it's the rendered and filtered fat from the Chicarron they make in the store so there is nothing but the fat no fillers or chemicals. For this, I like to prep the meat the day before with the salt it makes a huge difference because the salt will melt with the meat juices which then are reabsorbed seasoning the meat to perfection.
I have made this with jalapeño, Serrano, jalapeño and Serrano. Yum! Am now making with fresh tomatillos grilled on a charcoal grill along with a hatch chillies also grilled. I love cooking outside the lines.
I would broil the meat for a couple of minutes just before serving it. It'll warm it up a little more and give it more of that crispy texture.
I've seen that done in a couple other video channels, the crispy bits are the best part in my opinion.
Absolutely!! 😛
OR, instead of the oven, place inside a smoker ( you can use a Webber kettle bbq as a smoker) and heat up PLUS add some smoky flavor, Yum. 😋🔥🍻
@@victorbenner539 pretty sure that'll start a fire lol
@@juantamez9442 thank you for saying that. Yuppers, it's a gift. 😄🌶 Have a great day. 🌤
This is the way home cooks do carnitas here in Mexico were I live. Some other places here do it different but they are great. Thanks
Thanks a lot!!! Love you guys, you are the best! Many years of watching and enjoying!!!👍❤🙏
I rode the Amtrak to downtown Chicago then ride the EL to Carnitas Uruapan. I pigged out while I was there then took 3 pounds home with me. That's all they serve with the appropriate condiments. My mouth is watering as I write this!
I was I ate I watched the carving station/ cash register with neighborhood folks coming in and choosing their cut buying pound or two, putting it in their shopping bag. They also have GIANT pieces of chicharron, like square foot or bigger!
I have made this recipe and it is awesome! Thanks ATK! Mouth waters just thinking about it.
Nice looking great carnitas. Regards from Mexicali Baja California México.
If you use fresh tomatillos, just put them (cleaned and whole) into boiling water until they turn army green - you can do this with the jalapeño too!
Thanks will try
Pretty sure I could eat these until I was sick...awesome!
Kudos for you for following the original simple recipe. Some people disagree with the use of lard or the method which is used, but it wouldn't be a hamburger if i use the same ingredients but i put everything in the slow cooker. So pork confit = carnitas, oven cooked pork with few changes = barbacoa, cochinita, etc. Pork in the slow cooker = pork stew simple as that.
No, if you don't cook the pork in lard, then they are not carnitas. They are pull pork or something else, but not Carnitas, so don't call carnitas what are not carnitas.
Why? Simple, go to any carnitas place in Michoacán and they don't cook carnitas the way you do it, simply because they're not Carnitas.
This is the reason people around the world think that Tex Mex is authentic Mexican food when is not.
Looks and sounds awesome, Thanks girls 👍
Missing a thin slice of avocado 🥑
Regards from Mexicali B.C. México
Just 2hrs southeast of San Diego CA.
Christie is awesome. She can cook for me anytime.
Lovd the idea of using the food processor!! Is this salsa verde?? I bet duck fat would make that pork sing!!
Been a fan for 20 years!
Omg that looks to die for. Cheers for using real lard and not some hydrogenated shortening.
YUP! My mouth is watering. I'm going to go to the store today, get the ingredients and marinate the pork in OJ. And I do have the same dutch oven!. Thank you!
Mexican from Michoacán approved. 👍
any mexican grocery has lard for sale. That lard is so much more flavorful then the white crisco stuff at the store that I'm surprised they use the crisco.
Thought she was cooking with cream cheese at first and was extremely concerned lol! Great video 😃
Anyone have suggestions on what to use the used lard in? Biscuits maybe, or is it one and done?
@@Layput 👍will give it a try. Usually my chicken tastes like frog legs😁
If you are ever near a "Laredo Taco Company", try the spicy carnitas! Some cooks dry them out too much, but they are served on a tortilla after being fried in lard and covered with sautéed jalapeños, plus whatever you want from the topping bar. 😋
Hello, Can't wait to try this one.
Do you really cook uncovered?
Thanks much for the video!
Excellent
Very nice
As a white male who identifies as a woman of Hispanic heritage, thank you on behalf of my culture for honoring my ancestors with this recipe.
🤠
This is the best carnitas recipe
the 300 degrees you mention are those celcius or farenheit?
As a alternative to the Jalapeño pepper I suggest a still green Anaheim pepper. You will get more pepper flavor but not more heat. I use more Anaheim's then Jalapeño these days. I believe it consistently has more and better flavors then Jalapeño. Everyone have a great day. Throw it or " them" on a hot grill and get some char on them and your really going to get amazing flavors. Everyone have a great day. 😃👍🔥🍻🌤
Gotta lightly brown the tortillas on a griddle. Bonus for a few freshly diced, home-grown tomatoes on top.
I need to know if there are ovens that come with those sliding out shelves, or are they after-market additions.
All ovens have racks that can slide out, some like those used on CC have glides for easier sliding in/out. Most consumer ovens the racks just sit on ledge and slide in/out. Not as smooth, but does the same thing. Also, both will allow you to adjust the racks for the height you need.
The very expensive "professional" brands and models have the ball bearing glides. Ordinary racks are fine. Cleaning ovens with the fancy glides are a PAIN IN THE BUTT!
The only place where you can get the best carnitas is in Quiroga, Michoacán. And over there you get the whole pig, yummy!
I found 2.5 hours at 300F insufficient to crisp them up. I had to go an hour longer. The Carnitas turned out very soft, but also very, very greasy (despite wiping each one of them individually with paper towel). The only lard I could find had citric acid. It did leave an aftertaste, so, listen to try to get good quality lard as suggested. I used 1 Tbsp of sea salt and it turned out to be too much. That is my mistake and I am just sharing for people to learn from my experience. Will try a different recipe next time.
I followed the instructions to a T: 2.5 hours in a 300 oven, but mine did not brown. I had to brown the cooked meat under the broiler for 10 minutes. In the end it was really tasty
Test your oven temperature with another thermometer
I removed the cover for the last half hour.
Could you strain and reuse the lard for other frying applications? I would hate to buy that much fat only to discard it after.
Lard is tricky and not worth cooking with again. (Older lard is quite hard on the digestive systems). We leave bowls of our fresh lard out for our cities' too many feral cats and stray dogs and by morning it's been devoured.
Looks awesomeness
Ok, well, I’m going to the market to get a pork butt! ASAP! 😂
Caesar on the cross, been a long time since I've seen the kind of work you've laid down today, a damn long time!
How do carnitas differ from con fit other than seasoning.
That would get in my mouth....Good Eating...👍👍
Thank you for saying "aluminum foil" instead of "tin foil". Recipe is legit, good job!
Yuuuuuuuum!
This looks so delicious!
(I would fry the tortillas)
Absolutely, don't let all that lard go to waste!
2 tons of cooking fun !
Anyone else run straight to the comments after reading the title?
I usually read them first, while the vid pays, then I replay the vid, then reply to comments, lol.
Heathens didn't warm the tortillas first.
Vicente Carnitas in Dolores Hidalgo, Mexico are the BEST carnitas ever!!!!
2:24 this was a mistake. you want to put the pork in at about 350F oil temperature. she put those in at like 100F lol nice "sear"
I couldn't find any lard WITHOUT citric acid.... any suggestions??
I didn't realize you didn't put the lid on and now I just have non browned, super soft pork 😢
What could be a substitute for tomatillos? I live in rural France and I’ve never seen them here.
Maybe make a chimichurri sauce?
Tomatillos are a type of ground cherry, so perhaps if you have another variety of a ground cherry you could try substituting it in place of the tomatillos. You might even try some unripe, firm green tomatoes. It won't be the same, but it wouldn't be a bad approximation either. If possible, try checking out some farmer's markets to see if any of the vendors are selling them. Alternatively, if you have the outdoor space, try ordering some tomatillo seeds and grow them in your garden. It could be a fun experimental project growing various plants from the New World or perhaps some hard-to-find Asian plant varieties too! I hope this helps you out and I wish you all the best! Happy cooking!
❤ Susan from Madera County, California, USA 🇺🇸
Canned tomatillos. I did this and my mother would disown me (we are Mexican). You can find fresh tomatillos everywhere.
I'm not driving 100 miles to find fresh ones, when I can keep canned ones in my pantry. I actually have the large cans of tomatillos which I use for salsas. They are just fine.
You cannot, in fact, find them everywhere
@@getoffmydarnlawn i cant even find caned ones on pa
@@Layput oh my….takes loser thinking to extrapolate what I said as saying “she is above Americans”…..hard to do, but you managed to do it….I love this country (I have paid in taxes last year more than probably you will make in a decade or perhaps lifetime)…I was just humbly pointing out that using canned tomatillos is similar to say calling chef Boyardee a good pasta (Italians and foodies would cringe)….I have lived north and south in regions with very small Latino communities and even there it is VERY easy to find fresh tomatillos….fresh will make a world of difference…..so there….Twist that into loser thinking, more importantly, prepare a proper salsa with fresh tomatillos…..loser….take a chill pill ray of sunshine….
Did you ladies only make enough for yourselves? :P
They didn't add all 4 lbs of meat to the 2 lbs of lard in the dutch oven. When I made this, the pot was almost overflowing and didn't brown the same.
That 100% looks like the carnitas served at every taco shop in San Diego. Obviously you can’t taste through the screen, this looks solid
Love carnitas. I've always made them by cooking a whole seasoned pork butt in the slow cooker with some braising liquid, shredding it, and then frying up the shreds. Frying it in lard looks delicious but I really don't know if it's worth dealing with 2+ pounds of lard that needs to be discarded.
Exactly the way I do it! Less fat, and you still get those nice crispy sides.
The traditional method is confit style, so they are doing it traditional method.
strand the lard and reuse it
Like someone else mentioned, strain the fat and use for other cooking. Store in fridge. And since the fat was rendered go ahead and deep fry some potatoes. Wonderful added treat PLUS the potatoes actually absorb some of the flavor compounds making it v a " cleaner " fat. Old trick used after frying fish. The potatoes remove any fish flavor in the oil. Everyone have a great day. 👍
@@victorbenner539 Amen on the potatoes! I do that often even with any type of oil! And fish?!? Fish first, hush puppies second and then potatoes! Any oil left is kept for frying potatoes. No need to waste! Side note: when any of my oil gets old (which isn't often) or otherwise not desirous to use any longer, I stain it through cheese cloth and mix it with desiel to go in my tractor! No waste at all!
Can someone please tell me, at my markets they sell lard in a red or blue cardboard box. I keep asking at the store how to tell if it is beef or pork and no one can ever tell me. Any suggestions are appreciated. 💟🇺🇲
Lard is rendered pig fat, if it's rendered beef fat it will be labeled as tallow.
@@getoffmydarnlawn Thank you so much.
Carnitas confit!
Salsa Verde is made with serrano and it should be roasted as well.
😮tater tot casserole
Yum!!
If you have access to a Mexican store buy some rendered lard or if you're ambitious render your own. The flavor is ten times better than the lard they are using in this recipe.
🌮 🌮 🌮 🌮 🌮
👌🏼😋 🌮
Would using Manteca (with citric acid) truly ruin these carnitas?
Imparts a sour note
why broil only 1/2 the tomatillos?
Maybe my math skills are off, but what are the "3" basic ingredients? There are a lot of ingredients in this...are we talking about the pork lard and salt only? 🤷♂️
Just for the meat, then yes. The salsa is actually a separate recipe that is added to the Carnitas, which is inserted into the corn tortillas.
An easier method: Throw it in a pressure cooker for 45 minutes, shred, and then fry in some of the rendered fat. No need for lard and ends up a lot more tender
That's how I do it. Love my pressure cooker.
Tastes different. I would not call it carnitas, but stewed pork butt
YESSSSS!
@@Layput I didn't say I was an expert. I'm just offering an easier alternative
@@tteot1wph No one asked for it.
❤
Going to try without food processor. Will prob heat in cast iron pan then add meat to it (after shredding meat.) Wish me luck!
Currently making the recipe. I don't know how big of a 28-oz can she had, but my 28-oz can did not provide anywhere near that many tomatillos 😭
Uncooked tortillas? I'd have to at least steam them if not soft fry them.
Not to mention they didn’t immediately split when they picked them up. On top of that the thumbnail shows tortillas with obvious char. They sometimes can’t go over every detail in the vid. I won’t hold that against them.
@@sandrah7512 If I remember correctly, making tortillas was one of the other recipes in this episode.
Buy leaf lard.
I love a white girl that can make great Mexican food!
And I like a Mexican girl that can make a great hamburger or steak!
Where are canned tomatillos?? How do I cook fresh tomatillos for this salsa recipe??
Salscita gringa.
These look delicious... but I cringe every time I see people scooping out the seeds and inside of the jalapenos. Lol... Why are you neutering the peppers! 😂 We (Mexicans) usually cook with the entire chile unless the recipe specifically calls for cleaning them out (like in chiles rellenos).
(It’s too spicy for them) 😂🤣
Also, in the US, a lot of us Americans can't handle the heat, I, for one would rather reduce the heat and leave the flavor. I don't like it when the heat overpowers everything else and just burns with no real flavor.
No way I can handle all the heat. Older tummy just can't take it anymore.
I prefer serranos over jalapenos, and always cut them using seeds and all. I just don't use too many at once.
the heat in chillies are in the veins not the seeds. Makes no difference to the heat taking the seeds out
canned tomatillos?
@@sandrah7512 I was wondering about that 🤔 I grow my own tomatillos and jalapeno peppers. Both are very easy to grow,they can even grow in pots.They are so crisp and yummy.
@@Layput no i was surprised that they didn't use fresh, but it was explained to me.
Any reuse potential for the lard? French fries? Or maybe it's too far gone after this.
@@sandrah7512 Much appreciated! I hate the thought of throwing it out after a single batch. Will give this a go down the line, maybe try some fried fish towards the end following the "least smelly to most smelly" frying order rule XD.
I have a definite soft spot for classic carnitas, looking forward to giving this a go :)
Raw tortillas, yikes.
Ah, missed that. Still looks underdone, but not as bad as I thought. My bad.
Can I use anything else BESIDES LARD?? Vegetable Oil?
I have made this recipe 7 times now exactly as you showed using the same pot, cut of pork and seasoning and at NO point do my carnitas ever brown that good. You have obviously left out a step that browns them that nicely !!! Once the carnitas are cooked I drain 3/4 of the lard and place the pot back under the broiler to achieve the browning.
I think everyone there has been fired and they just keep reposting.
No. They don't. Each full episode is posted. Then the different segments of that episode are posted separately.
That's called reposting.
@@AirrowRocket No, EF, that's incorrect. And your initial comment is offensive and inane.
@@roderickcampbell2105 Lol!
@@AirrowRocket Not a powerful rebuttal EF.
300 for 2.5 hours
I love ATK, but after being very disappointed with their other Mexican recipes I don't know if I'll be giving this one a shot. Also, they could have gone to any of the states that literally used to be part of Mexico for these recipes, but then they thought "nah, let's just go to Illinois instead". Who makes these decisions?
As a Mexican dude the carnitas came out good but like most people in the comments mention you can stick the carnitas under the broiler after they’ve been shredded as it give a good crunch to offset the fatty meat. Also if you like salsas don’t use sugar like they did and change the jalapeños for 3-5 serranos with the seeds. And the serranos put them in with the tomatillos to broil. The salsa will be spicy but that’s what a salsa is. It’s not meant to slather over a taco just to compliment
COMMANDOKEWL - Their recipes are not meant to be the original "authentic". They are meant to be easy for a home cook to replicate, and still use good ingredients and proper techniques. And many times they are inspired by regional American versions.
@@geezermann7865 I think you’re right and I can see that, makes sense.
I guess you never heard of Rick Bayless. He has many Mexican restaurants in Chicago. He has traveled to Mexico many times over the past 40 plus years. He serves authentic Mexican food. He also has cooking shows on PBS.
I’m a little surprised by the canned tomatoes. I would think most of the country can buy fresh. Otherwise it looked delicious
Living in the northeast (this show is based in Boston) fresh tomatillos are hard to come by. I would agree though if you can find fresh, best to use that! I'm really interested to see how the canned tastes though.
Was wondering the same thing. I tend to disagree with the other comment by madamerosario it would seem to me with the number of Hispanics all over the country you could find a Hispanic market that had fresh. I may be wrong but even it not one could always find fresh online or amazon.
I tried this recipe! It was...meh. Potk was mostly tender. Very rich. Really felt flat though. It was just pork. No depth, no interesting flavor notes. The Tomatillo salsa was excellent and very necessary to give the pork interest. I used fresh tomatillos, not canned. I will make the salsa again but will go back to other recipes for the pork.
Amazing, got through the entire video without saying the word Mexico or Mexicans.
Had me going up until she put canned tomatillos on those beautiful carnitas.
Canned Tomatillos, actually work very nicely, and if you buy a decent brand are quite good, and a decent short cut, I work in a grocery store, in a border state, and Hispanic people, buy a lot of them, even though we have fresh tomatillos all year round, maybe it's just your High Horse...
how fat cAN YOU GET?
ading cola to the grease prevents the lard from being reused, thats a super bad ingredient to use. Instead use a copper casuela, this provides proper caramelisation (hense no coke)for it can be used many times so long you cook the carnitas on not too hot and not too low, and you dont burn it. Please do more research, adding salt before cooking, toughens up the meat. salt gets added two hours after cooking. but ever all you did good, good ending results. nice salsa too!
That lard is not good for you. (blue and black brick)
Ok ... so where is the huge bone that comes with a normal piece of pork shoulder? That bone is a major pain to extract, unless you extract it after cooking (which clearly you're not doing). Seriously ... anybody got an answer?
Not shoulder..,.butt
@@gialollobrigida1713 That would explain it. Thanks!
The "Best" carnitas are made by Mexicans whichever style we choose.
Talk about white-washed carnitas. Common test kitchen! Let’s get some more diversity in there.