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Smoked Pork Carnitas - YES, they're braised in LARD on the Smoker - With Quick Tomatillo Salsa!
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- Опубліковано 14 сер 2024
- These smoked pork carnitas combine the smoke flavor of the grill with the sear factor of the griddle for one epic carnitas recipe! Watch as I show you how to make carnitas on the smoker, with a little griddle action thrown in there too. We’ll start by cutting a pork butt into large chunks, seasoning with salt and pepper, and then searing the pork on the griddle to get a nice crust. Then, we’ll transfer the pork to the Weber kettle grill where we’ll smoke it low and slow.
Next, we’ll make the braising liquid for pork carnitas… a large pan with lard, oranges, bay leaves, onion, garlic, and jalapeño will go on the smoker for about an hour. Then, we’ll add the smoked pork to the pan to braise for a while on the smoker.
While the smoked pork carnitas are finishing up, we’ll make a “blistered” tomatillo salsa on the griddle with tomatillos, onions, jalapeños, and garlic. Once the vegetables are nicely charred, add those to a blender with salt, cilantro, and lime juice for a fantastic homemade tomatillo salsa that compliments the pork carnitas tacos perfectly.
Lastly, drain the chunks of pork carnitas from the braising liquid, shred the meat a bit, and add it to the griddle to get it nice and crispy. Serve your pork carnitas with corn tortillas, the grilled tomatillo salsa, raw diced onion, cilantro, and a squeeze of lime. Enjoy!
For the full Grilled Tomatillo Salsa Recipe visit: theflattopking...
For the full Smoked Carnitas Recipe visit: theflattopking...
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FYI to those that don't know, Mexican Coke doesn't have as much of the carbonation and uses cane sugar rather than high-fructose corn syrup.
Great point. Much like the Dr Pepper we used to be able to get from the Dublin Tx plant.
Where do you get the Coke?
Most Mexican restaurants carry it as well as bodegas. @@RobbinsJoe
@@RobbinsJoe Since I'm from South Texas I can buy these from our local grocery store HEB , Walmart , Sam's Club has the big or small option. Or if you've got a dedicated Mexican store even a international market might have them too.
@RobbinsJoe I get it at Sam's club here in Missouri
Home run! Cartinas They way I love them.
You had us drooling with this one!
I am glad to see you use lard it is a forgotten thing to use in cooking these days.
Mmmmmmm, Wow, you knocked it out of the park with that recipe, that looked absolutely delicious. Take care and stay safe in TN. We love you two here in Preskitt, AZ.
Thanks so much
You knocked it out of the park again!
TY bud...
Another good video Neil , Amy THANK you. I don't have enough people to cook for like you guys do , but everyone of your videos. ALL MAKE ME HURNGY !!! THANK you Frank from montana......
I appreciate that Bud
Looks delicious Neal!!
Always upping the game, another great meal for the beginners and advanced alike. Can't help but learn from the master.
We truly we blown away after....really well done for sure
I made a shopping list right after you released this… Making it right now. I just finished the searing on the flattop and moved to the (pellet) smoker.
Thank you for this cook!!! I’m stoked! My wife & I love carnitas too.
Hope you enjoy...let me know
I just had breakfast and now I'm hungry again
"That's a lot of fat!" Words to live by. Another great recipe!
You mentioned about leaving the brown onion tips on. My wife collects veggie trimmings (onion skins, celery tops, etc.) in the freezer until there is enough to make a batch of veggie stock and cans it for future use. In the words of Justin Wilson, "Hoo boy! Dat good!"
Absolutely....thanks bud
Wow! Thank you so much! I just ordered my Blackstone grill and have had my Traeger Texas Elite smoker for years now. This is really exciting! I can't wait to make this!
Very good idea searing, smoking, and semi confit. Dude I’ll definitely be cooking that this weekend! Love a good homemade tomatillo salsa also. 🤤🤤
Yes sir.....
Smoked pork shoulder confit, interesting. Will have to try this next Sunday. Thanks for the inspiration.
Absolutely
I love traditional carnitas and believe me, lots of restaurants SAY they serve carnitas but very few actually make them in a traditional fashion. These are a great approximation and look great. I love the use of the griddle to crisp them up at the end. I also am a huge fan of green salsa. Well done. I can see I’ll be making this when we get back to Texas and have friends over. Nice job!
Thank you...really wanted to put my spin on these and they really did come out better than expected
Looks amazing. Thanks so much for sharing.
That looks super delicious. I have this one on my radar to try soon. Nice vid...
Hope you enjoy
Had me at Braised in lard!
hahhahaha
Wow..just Wow!
That, my friend, is a great taco. Looks absolutely amazing and delicious. You did a great job ‼️🌮🌮👍👍
Thanks Pops...
@@TheFlatTopKing Welcome
Those are beautiful !
Thank you! Cheers!
Making me homesick there. Carnitas are magnificent (Especially smoked 1st). And people don't realize that frying/cooking/braising in lard, or tallow or even butter is healthier than using any of the so-called "vegetable" oils (except for olive or avacado). Your complete version here, especially with that salsa, looks amazing. Mix it all together and its also a great stew if you throw in some fried potatoes and hot peppers
Thanks Brad....I appreciate that....truly....crispy potatoes would have been perfect
Looks so delicious Neal. I can imagine how great it tastes with all those ingredients. I would even use small flour tortillas and some Crema on them . But you really did a amazing job on your cook. 👏👏👏.
Thanks bud
Oh my goodness! Love the looks of that meat! Might have to add another tire to exercise regimen!
hahaahha no kidding...
Neal! Fat is flavor. Great job.
Yes sir..thanks
Congrats. You nailed it. Bon Appetite
Ty
Sounds like a very exciting recipe !! Thanks for sharing with us Neil and Amy. That was awesome how everything looked and came together, I could almost taste it. This will be a favorite I'm sure. Stay safe and keep up the fun you both have making these wonderful videos. Fred.
Thanks Fred...
You remember the show "Name That Tune" where they could do it in so many notes. It got me to thinking when you took that first bite, then the second that you could eat it in 3 bites. But you lose my son as I could do it in "1" bite. On another note we have this Mexican Food Truck that does their version of these. While they are really good there is no comparison to what I watched in this video as you took them to highest level. I could talk about a game day experience over the top, but these on any occasion simply raises the bar. Now I mentioned devouring it in one bite but I think it takes away the enjoyment of the tasting experience. Three bites does seem perfect. Just wondering how many of them I could take down. Great Job!
Thanks bud...honestly they really surprised us with flavor...that salsa was just the right tartness that balanced the fat..it wasnt fatty from the braise in lard....but just the pork itself...the acid just really put it over the top...
Yummy 😍. I love it when Amy gets in there with her little pincher fingers 😂
hahhaha
Wow, that looked GOOOOD. Good job Neil. As always, you made me hungry again. Thanks for the video and GRIDDLE ON DUDES.
Thanks bud
Got some beef cheeks smoking now for barbacoa tacos later! Another great video, cheers!
Absolutely fantastic idea....
@TheFlatTopKing smoke them for a few hours then confit them in beef tallow and peppers till fall apart tender!
@@ragequit42 absolutely….
Holy moly, that looks insanely delicious! I can't wait to see how you use the rest of the carnitas👍😊
So good Bobbi...thanks...maybe stuffed poblanos...
Dude!! You’ve made a lot of great recipes on here, but this is by far my favorite. I looks so frickin’ delicious! OMG! I’m buying a pork butt tomorrow
Thanks bud...
Love the combo cooks, right up my alley. Searing first doesn't impair smoke penetration? Obviously not. So many recipes, so little time. Nice job.
This will be a banger!🍻
Dang Neal! This is definitely a healthy dish! 🤣 looks delicious and fantastic. Great job 👏. Cheers brother! GO VOLS!🍻
🔥 FIRE 🔥 cook my guy 👏🏼👏🏼👏🏼🤌🏼!!!!!!! Hey everyone says theirs is authentic, you came wit it cuz you said it’s with your twist. Now I’ve had some bomb Carnitas tacos here in Central Cali, I’d say with your cooking techniques…those tacos would definitely give some of the local folks a run for the $$$. Shoot, I might just have to run this 1 with the Blackstone and the o”l Weber kettle. Dope episode Brotha, Cheers Y’all 👊🏼😎🤙🏼
Heck yeah...appreciate that...We looked at each other off camera and said...BOOM....better than most...
Holy #$%^! This was an amazing video and method!! Personally I like to add a splash of white vinegar to my tomatillo salsa because it adds a little bit of perceived sweetness, but more importantly a little twang on the finish. I can only imagine how great the smoked lard infused corn tortillas were... Really great, next level stuff here guys! Looking forward to the leftovers!!!
Hey I appreciate that...really...
The tomatillo salsa looks great (I use Serrano peppers for a little more kick), the carnitas looks divine (gonna have to try your recipe with pineapple juice instead of orange, I find it gives more flavor to Mexican dishes. I use pineapple juice instead of orange juice for my carne asada marinade, and it’s to die for!
Lastly, and I mean no hate here, but Birria… it’s pronounced beer-ee-uh… you can roll the r’s hard if you want to say it authentically. I just say beer-ee-uh. Just tryin to help! 😊
Great video, thanks for the entertainment and knowledge. 👍🏽
Edited to add: warm your corn tortillas in that fat on the griddle for a few seconds each side. In case you didn’t already.
A M A Z I N G!!! Dang... time to go to 3 Amigos!!! ***** Where's the Dos Equis Ale??? 🙂 *****
hahaha true...
Nice. You mentioned you might want just a bit more flavoring in the finished product. Think about adding a couple sticks of cinnamon (really works with pork), and for more savory cumin or clove as well.
You might mention the reason you chose Mexican coke. Some might be confused as if it has some kind of Mexican flavor..........but as you know it's sweetened with real sugar rather than the corn syrup used in US produced Coke.
yeah..well said
Can't wait to try it. Question, do you have a video on pork steak on the Blackstone?
I do not....I have many pork chop videos...from bone in to loin chops etc..but county style needs low and slow kinda....
This ia a combo of braise and confit.
Braising is done with stock or water.
Confit is done with fat.
Bravo 👏 however want to know why the search before the Smoke. Everything I've gleaned in my years is when you sear your holding in the juices but also blocking smoke. Looks yummy though
Good question! That to me is a myth....as you can see the color on these were outstanding...the smoke ring just for 2 hours was visible....I have read that before...I have also done things like sear beef roasts and smoke em....never once did I think they did not pick up smoke flavor
Cube up a little avocado and put it in that tomatillo salsa
Hey Neal. Have you ever made Zeppole’s?? It's a big seller Northeast US, and after handing out free-bees has sold really well in the South where they've never hear of them. There's countless variations of them, but the one I have is very safe to sell on large-scale. The Greek version in called loukoumades.
I have not....haven’t even heard of that
Reminds me of growing up everything was cooked with lard, it was free. I hate to ask but, does this dish taste or come across as greasy? It looks amazing like all of your dishes.
Hey bud..not at all...something about it....just doesn't do it...
Neal- Just curious, why wouldn't you smoke the pork chunks BEFORE you brown them? I'd think the browning would close up all the pores on the skin, that'd limit how well the pork chunks would absorb the smoke??
Because.....in my past way before UA-cam days...i was told that...so I tried both ways....with chuck roast...making chili that day....It was unanimous...sear first and then smoke....I understand the concept and science behind it...I just cant understand why it works so well this way...maybe its the pork..etc...but then again....the chuck roast had the same affect...
Love your videos. Have you tried the LOCO 36’ Series 2 yet? Just got one and after having to get a missing power cord and faulty ignition system replaced I’m enjoying it so far. Just wondered what your opinion was on them
NO....probably will not since it HAS to have power to operate...
Carnitas cheese steak is coming soon, 👍🤘✌️
Dude! This looks amazing! Fat is flavor for sure! The salsa looks excellent, but the whole process is perfect. I always say, teach technique, not recipe. You can apply this to so much. Again, do a knife skills 101 vid. It will get views! And I've held off the coke since college.
hahahaha👊👊 on another note...that steak house looked legit
Looks awesome! I like to add a shot of tequila and a shot 9f vinegar to my tomatillo sauce
Absolutely
😋 😋 😋
The lard I got from my K store smells strong does yours smell like that and does it change the taste. I wondered about the wagu fat would it be better?
Mine had no smell...yes wagyu beef fat would work great
What temperature setting would you recommend for smashburgers
425 to 450
What temperature is medium high heat? Please show the actual temperature when an item is placed on the flat top.
Did you armor your pan from getting cooking marks or stains on it?
no
I feel like on my griddle, even as low as it goes, that pork would basically be cooked in 5-7 minutes a side
When you said med temp on the flattop, what is the temp
400 ish
Shouldn't you have smoked it first, than sear?
Love your videos, but they’re too long. I find myself fast forwarding. Not trying to be rude.
Mexico has good Coke there! ----