Literally The Best Tacos I've Ever Eaten...
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- Опубликовано: 5 фев 2025
- Carnitas tacos by a Michelin-star trained chef.
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Carnitas Salt:
1 cup kosher salt (250 grams)
1.5 cups light brown sugar (300 grams)
2 small cinnamon sticks
1/4 cup toasted + ground aniseed (30 grams)
2 oranges zested
1 piece of Pork Belly 5-7 pounds (2.2-3.2 kg)
1 large yellow Onion sliced
10 Garlic Cloves
1/3 coca cola bottle
Carnitas Salt 3% of salt to weight of pork
2-3 pounds of lard or enough to submerge the pork
Orange Juice 1/2 cup (100 ml)
Escabeche:
pickling liquor:
4 1/2 cups cider vinegar 1 liter
1 pound sugar 500g
4 1/4 cups water 1 liter
black peppercorns 1 tbsp
bay leaves 5
allspice berries 5
avocado leaves 3 (optional)
garlic cloves- crushed 4
salt 2 tsp
Vegetables:
8 medium carrots
2 large white or yellow onions
10 jalapenos
1 head Cauliflower
1/2 bunch celery
Salsa Verde:
2 cups tomatillos
3 peeled garlic cloves
1/3 cup diced white onions
3-4 serrano chilis
1/2 bunch of cilantro leaves
1 whole avocado
salt to taste ( about 1 1/2 tsp)
lime juice to taste
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I hope you all enjoyed this amazing carnitas recipe from my big bro Shaun!! Give him a follow on Instagram instagram.com/barriocomida/ and If you live In the UK tell your friends to go eat at Barrio Comida in Durham Newcastle!! HAPPY COOKING!!!
It looks fantastic! But I'd rather buy it than attempt to make it. 😋
Yes, I literally enjoyed a recipe that was literally about the best tacos you’ve ever had literally not figuratively, but literally. Try this, take the word literally out of your headline and see how much more literate you will sound, literally.
I just want to know where he lived in Mexico, and for how long
You missed out on making the pork belly skin crispy (dichotomy of texture) and the tortillas browned! Quite surprised! You did add it in the end, but could have done it with the OG pork you cooked. Verse a bag from the store. Way more depth of flavor.
Sidebar... smokey component! Sweet white corn grilled and brushed with Chipotle pepper??? Woulda been a nice touch 😋 👌 along with possibly creama +/-... and/or maybe a dipping sauce on the side 🌮 tacos love sauce lol 😆
My hometown is called New Castle! 😅😂 . . . if you knew what state I'm from, you'd understand why I'm not proud though lmao 😅😂🤦🤷
I ate at your brother's place on New Year's eve with my wife n daughter. Not only was the place super cosy & welcoming but OMG the food was sensational! I did have the Carnita and if you're cooking it anywhere near as good as your brother then you've absolutely cracked it!
Amazing! I’m sure he will be thrilled when he reads your comment
@ThatDudeCanCook Sonny I was thinking last night you should do a video on hot chocolate
Barrio Comida is my favourite place to eat in Durham. I’ve been a few times now, every time, absolutely class.
@@The_Dougie Lol, agreed. Let's make his channel a mexican food channel for a month.
So. Sonny has rosemary salt and his bro has carnitas salt. I just love that.
You love it? You love brothers making combo salts? Your standard for love is very low. Idk if that’s good or bad. It’s so low, you probably love that I don’t know.
@@TalkingToTheBirds oh
@@TalkingToTheBirds someone is in their periods
@@galifianakis2808 in periods? Interesting.
@@TalkingToTheBirds Sounds like nobody loves you because their standards are actually standards. Otherwise you wouldn't be lashing out at an innocent nice comment. Hit me with your dumb comeback but you are sad.
Just ate at barrio comida last Saturday - amazing food and was good to see Shaun in the kitchen.
That’s so cool!
Isn’t his name Shaw
@@MbisonBalrog nah he's from fast and furious
Sonny's hatred for celery is my favorite new part of the channel's lore
Never get tired of the fridge skit. LOL!!!
I don't think it's a skit. I think it's true hatred. /s
Dude you sure can cook! Love your amazing character attitude humor and down to earth approach!
Keep up the awesome work! Love that fridge too 😂
Thanks!
wow! thank you so much for your support
I make a mean carnitas myself. I usually use pork shoulder, and then crisp it up in a pan before serving. The salsa verde recipe hear is my exact recipe too!
I smoke it
I made this yesterday for the fam. Everyone loved it so much we ate it again tonight. Except this time with fried shells. So much crunch
Hey man, I have been loving your videos. You have a great sense of humor and you make cooking not intimidating. I have two young girls and would love to see some more videos where I can make dinner for them in under 30 min with not too many ingredients. Happy to chat further if you like! Thank you so much!
We all appreciate your channel and your cooking Sonny keep the video's coming.
I have been watching since 300k and I’m very excited for you to be gaining followers the way you are. You genuine bastard you!
P.S.
Will definitely be trying this recipe instead of mine!
Two fantastic chefs in the same family. Parents must know their way around kitchen!
His dad is Marco Pierre White so yeah he knows his way lol
@@tioswift3676 it literally takes 1 minute of Wikipedia search to find out that you're wrong.
Cmon man , carnitas Master would come from THE state of Michoacán in mexico
These are my favorite things to make, and I make them similarly, tomatillo salsa everything. I made these Sunday but now need to remake because that salt looks amazing. I pull the pieces like a chunky pulled pork and fry it in some of the cooking liquid until crispy. Served on homemade flour tortillas, which are easy and the best thing ever. Chicharrones is another amazing takeaway, thanks.
Sounds awesome. I do similar...braised pork butt after an over night marinade, low and slow, with all the carnitas ingredients, then pull it apart, spread it on a sheet pan and under the broiler until crispy on top.
@@davidbuben3262 That's about how we do it, too. It's amazing that any of it makes it to the table, the way everyone picks at it while I am pulling it and spreading it on the sheet pan. But who can blame them?
Awesome shout out for your brother man. I've been making authentic carnitas for years, even make homemade tortillas, but will be making this recipe next time for sure. It's way different, but I'm sure will be way good.
I'm retired now, but in my last few years, I took a retirement job as a lime and fertilizer applicator, on farms great and small, all up and down the I-5 corridor in Washington state. The Mexican workers always have a huge, very long lunch, and I was invited many times to join them.
OMG! Endless tomales, tacos, enchiladas, beer, iced tea. And the smell. And great company. We would all be laughing so hard. Buenos tardes amigo!
👋 wave when you get near Rochester-Grand mound, south of Olympia, LOL
@@O_U_No_It_2 I'll be headed that way shortly to pick up my order from Heritage Meats, and Raw milk for making cheese, from that little market. Hello from my cabin in the woods, near Mossyrock.
So incredibly cool of you to showcase your brother's cooking and for him to share what looks like an incredible recipe. If I ever find myself in Durham I know where to go!
That carnitas salt looks like a great addition to my rosemary salt.
Quite exceptional x2 chefs/bros with such skill 👏 This is special to say the least.
You starting videos with "What's up dude" makes me feel like I have a cool friend, thank you man.
Didn't know your brother had an equally incredible record. If I ever start committing to actual cooking and stop eating nuggets, I'm gonna be returning for a lot of your recipes
Do it! Nuggets are great but there is a whole world of amazing food to taste
I've been to your brothers restaurant. I loved it. worth going to if you're in Durham
I’ll be in England this September and my family are in County Durham, this is on my bucket list
Love your channel!! I tried your peri peri chicken recipe...was sooo good! Keep doing your thing man!
This channel is Rollin' now, outstanding work. Hope Texas is treating you well. Blessings
I'm in the middle of a snowstorm but I don't care, I am inspired! Going to the grocery store first thing tomorrow.
I love Mexican cuisine. I definitely learned something.
Made the whole recipe last night and it's fantastic! I halved the carnitas salt ingredient list and I have enough for at least 3 more cooks 😄which is good as I will be making it again soon!
I use that technique to zest pineapple
Underrated comment
😂😂😂
@@dreichert1438I just had to laugh out loud 😂
In addition to how awesome this is, your videos always have the most fire 🔥 background music!!
I’m not sure what I was thinking...but the longer this video progressed the more I knew I’d never end up making these tacos
Such a classic comment. Cheers bro!
I’m from California and for fun when I was in Western Europe on a few trips, I found Mexican restaurants in Germany and Switzerland and they were hilarious. Nothing even resembled Mexican food so I can’t imagine what a Mexican restaurant in England would be. I’d still try it tough.
I made the mistake of watching this before dinner, and when you chopped up the pork belly, I almost choked on the sudden river of saliva.
Fantastic video❤❤❤👍👍👍
Wow you could use this recipe to make burritos or even Nachos 😋
Burrito with the pork belly, Pork rinds, Mexican fried rice, guac sauce wrapped in a flour tortilla grilled 😋😋
Now that sounds like Hoosier burrito!
Maybe kick it up with some Habanero's or ghost peppers!
Indiana loves T.DC.C. Channel!
Remember We don't cook because we feel good, we feel good because we Cook! Thanks B.R.
That is absolutely right, make these things an you'll be doing a whole lot of different types of meals with them.
Dude I love your brothers restaurant ❤
Best chef on RUclips!! Best channel on RUclips!! If we ever meet, the song Guy Love from the TV show Scrubs would be playing 😂
just discovered you, love love love, learning learning learning, Lets Go !!!
Haunting smelly salt..this recipe is 5 star 🌟 🤩 😋 👌 ✨️
Never seen carrot balls before, looks like red radishes. 😳 are they dwarfs.
24hr pickling is first step🚶♂️
Spank that fridge sir
Talk about a labor of love. This is a two day cook right here, but it certainly looks worth the time and effort.. 😄
Looks amazing bro, you did great! So nice for you to be able to have a little taste of our taqueria over there until you can make it over one day! 🙏
FYI guys, no “master” here, just a lover of México and it’s amazing food and trying to bring a little slice of it to our town in the UK. We all know the real OG carnitas masters are from Michoacán!
Hi Shaun. Looks delicious. What did you think when your brother told you he was going to start making RUclips videos?
Hats off to your brother! Ice cube in the blender, excellent tip. 👍
Love the recipe. Never would have thought to "confit" some pork for carnitas. Must be amazing. And I agree, you guys - ARE the Salt of the Earth Brothers. Noice one Dude.
uh, out of curiosity... what did you think carnitas was? pork confit is basically the definition of the dish, the difference being the whole pork is used as opposed to only pork belly.
Sorry, the way I've had carnitas the meat was just much drier. More fried than gently cooked in fat. That' all.
I do something similar but i crisp mine up in a cast iron after the slow cook...they are still juicy with crispy edges.
As a Muslim I don't eat pork. But I will surely try this recipe with beef on Sunday.
That refrigerator scene gave me flashbacks!!! Lol!!!
For the salsa verde, I prefer blanching the tomatillos and the chiles for a minute instead of adding ice cubes to the blender.
Mexican coke? I'm gonna see if i can get ahold of my dealer down there..
Watched your channel for a while and you mentioned your brothers place in Newcastle in an older video, we looked around and figured out it was actually in Durham. Went in October, extremely good! Had a few cheeky cocktails too 😎
These look awesome! Can’t wait to make them
this is amazing Sonny
Uncle Matt! long time no talk, I was just thinking about your incredible bread pudding last night actually
@@thatdudecancook That's really nice of you mate, still really appreciate that you gave me a dedicated video before.
Wishing you and your family an amazing 2023
Will be in Durham the 1st week of April and definitely going to have that taco!
Well we need to make this!! Let’s go!
sonny i love your approachable recipes
😂 you know I love you too baby but you have entered the higher levels of taco'ing. I can't!
I make my way to your bros restaurant for my birthday each year and blam, those carnitas are the BOMB! Watching this video made me wanna go back.
Wow . Great instruction, great ideas
Bloody hell, your brother's place is just over half an hour from me. Excellent!
I love me some Mexican food oh yeah . 🤓🥊🕊
Oh my bros!!! Love seeing you together and the recipie is AWESOME- just rendering some lard now and making chicharrones; High time for a full farm to table foodie family reunion! Set a date and we'll start raising the pig!
Chicharon was a nice twist 🤘🏽can’t wait to try! Also love how you showcased your bro!
It looks beautiful. My stomach got full just by looking at this. ❤
Tacos looked delicious 😋
You guys and your unique salts
Wish I knew about his place when I lived in Newcastle :(
Hi , I love your cooking . I have a question . These tortillas don;t have to be warmed up or put into hot oil? Forgive me my question , but I will be cooking them for the first time and I'm looking for healthier alternatives .I saw from other people , they fry them first , thanks.
Looks frickin awesome. Making this.
I love celery. Especially in chili with lots of celery seeds
Sonny, all I can say is, Wow that looks amazing 👏 Going to make it this weekend 😀 Give the fridge a tap for me 😉
That looks really good...going to make that this weekend...
Thank you thanks your brother awesome tacos I really appreciate
Nice to meet you Shaun! You guys could almost be twins 🙂
I’ll take one!!
Hold the Star!!
This is my introduction to Mexican culture
You should probably look up Rick Bayless then, he's in the middle of an authentic Mexican taco series and has a ton of other Mexican recipes on his channel and in his books. It helps that he spent years in Mexico specifically studying their techniques and is a highly regarded chef in the cooking world.
You missed out on making the pork belly skin crispy (dichotomy of texture) and the tortillas browned! Quite surprised!
Sidebar... smokey component! Sweet white corn grilled and brushed with Chipotle pepper??? Woulda been a nice touch 😋 👌 along with possibly creama +/-... and/or maybe a dipping sauce on the side 🌮 tacos love sauce lol 😆
Wouldnt the heat from the blender brighten the green color? Similar to blanching? Why would u want to prevent that?
Yum! I wonder if pressure cooking would work for the carnitas. I have always made mine this way but I'd love to try it with pork belly and your bro's spice mix. Love the pickled veggies!
I'm not sure if it is safe to pressure cook with all that oil/lard. We have restaurants around here that serve "broasted" chicken, which is basically deep fried in a pressure cooker, but I've heard that it is not safe to do at home, and that the restaurants have special equipment that can handle it. Take that for what it is worth, but I would at least look into it before trying.
One thing I will say is that I don't care for carnitas cooked sous vide. It was a shock to me. I thought they would be fantastic. But I honestly preferred the low, slow oven. Plus, why deprive ourselves of the amazing smells all day? Ugh.....I want carnitas now.
I wen't last week, Tacos Al Pastor was unreal, but we tried most of them haha! amazing.
Looks brilliant - is that pork lard or beef lard?
Made this...very good. I think it would have been even better if I had some quality lard. Loved the sauce.
How long does that salsa verde last in the fridge? Does the avocado make it go brown in a day?
Dude that can cook and dude that can cook's brother. You are right on El dinero with this recipe. Like i said a while back you my new favorite chef. Good luck to you and you bro.👍😎
FINALLY! FINALLY!!! Someone who got it right how to wear gloves. Do you need them? No. Just wash your hands after cutting meat.
But i always see cooks putting gloves on both hands, and then touching EVERYTHING with their dirty meat gloves like spice boxes and Salt trays.
One dirty one clean Hand is the way to go. 👍
are there any modifications to the cooking time if i prepared this recipe with offal, shoulder meat, or pork belly skin-on?
Love the quaco-salsa, adding the ice is brilliant 🥑
my heart sank when i saw the celery! ahahahahah
So good!
I love that you support your brother
Wow! That dude’s brother can cook too! I wonder how many other relatives can cook and how do I get invited to the next family gathering?
Definitely the family to marry into! 😍🤤🤪
I'm new to pickling. I made the escabeche 48 hours ahead of time. Do I need to do anything after 24 hours or just leave them in the fridge?
Yo, and you finger wave too! I swear we had a very similar upbringing brotha lol
damn im going to london in april and if his restaurant was in the city i would definitely go to try!
Very nice of you to plug your brother's restaurant.
Sonny you are hands down my favorite chef but you have to stop hating on the celery lol. It’s such a pivotal ingredient to so many dishes lol. I’ve always wanted to try making real carnitas like this. Great video!!!
Lol, next time I have 2 days to pickle vegetables, this one is at the top of my list.
Wtf is the deal with the refrigerator? This dude is absolutely hilarious!
Welp, I know what I’m having for dinner Saturday.
Hi! You braise your pork in the oven. I did it on stovetop. Can you help me out with quick pros/cons of using oven vs stovetop. Any reason not to use stovetop? I love your stuff … the style, pace, humor and fabulous learnings from your videos. Thank you!
-Chris in Palo Alto