Little tip. If you leave the meat to rest in the fat instead of pulling it out and resting it on a sheet tray then your carnitas will be way juicier and not so dried out.
Hey I want to thank you for this wonderful channel that had resurrected my love of cooking. I am 54 and when I was in my in my 20s I loved to cook. As I got older, I just never seemed to have the time anymore but now I have that passion again, I am finding the time to make dished I hadn’t made in 30 years. Now thanks to you, I am making them again along with some of your fantastic recipes, thank you!
I love hearing stories like this. I would feel so proud and fulfilled to hear this as a creator of any sort. Reigniting a long lost passion, what an honor.
Congrats, you can pass by the Mexican Embassy for your passport. When you added chicharrón at the end, the Mexican crowd felt proud of you and applauded
Stephen. Love your recipes and I follow your videos. Raised by parents from Michoacán, we were always told we would go to hell for using flour tortillas with our carnitas. Much love!!!
My first job ever was a line cook at age 14 at bakers square in Iowa. I didn't have any idea what I was doing, but I learned how to do everything with victorinox knives.. I still have one that I use regularly in my kitchen, good to see you rocking that thing. If you know you know.
Hello Mexico here! While your Carnitas recipe is not bad, there is one thing to improve it. Do not use the processed lard, go to your butcher or local Mexican Market or Carniceria and ask them for their lard. It will be light brown and smell wonderful, much better. Use this for everything, like tortillas too or anything else. Try it in Frijoles Refritos, you'll see... Also, on your green salsa, Salsa de Tomatillo, a better flavor is achieved with Chile Serrano versus the Jalapeños you used, Serranos have better flavor, try it... way too much oil in the pan roasting the onion and peppers. We prefer a dry pan or comal, you can use a cast iron pan which is great. Don't add all that oil into the salsa, way too fatty, this is a fresh and lovely salsa. Another note: I just fry the pork in the manteca until done, no oven which is the traditional way it's made. Also, Carnitas isn't just pork shoulder, you can ask for Costilla (ribs), Maciza (lean meat), trompa (snout), labio (lip), etc etc since this is a whole hog thing and people prefer different cuts, my person favorite is Buche (pork stomach)...
Es la manera (this is the way) another tip: if you find diced white onion to pungent you can rinse it with cold water after you chop it and it will make it more subtle
you just helped me realize that Gohan’s little hair strand hanging down in his face, was an homage to Superman….makes even more sense with trying to maintain secrecy of identity, and the glasses…noice.
Your recipes always hits sooo hard man, you really are my favorite youtube cook. I've learned so much here I wanted take the time to thank you for inspiring me on how to take care of myself and feed myself better. Much love man ✌🏻🔥🔥🔥
Flour tortillas are good for some things, if you go to Mexico you almost never see them used. Not even for something like a quesadilla which are almost always made with flour tortillas in the states.
Eso! Looks good. I'm not a salsa verde gal myself, but it all looked delicious. Your tortillas are on point. The chicarrones are my favorite!!! I could eat that with a beer and be happy.
Taco Bell was loco to try opening in Mexico. Look at this deliciousness they already make at home. I was already hungry before this, now it's at a critical stasis.
I love this but cooking with an orange and adding sweetened condensed milk at the end makes the sweetness of the pork really stand out. And the milk helps deepen the browning a lot.
My favorite salsa I like to make is also a green tomatillo based salsa, although I don't bother cooking any of the ingredients I like the raw flavor. Something I will say is if you add just a little bit of avocado in there, maybe like a quarter for the amount made in the video it really just creates a great texture I love it!
I LOVE a simple Michoacan style carnitas. Too many recipes go too far and use a Mojo marinade, which is Cuban, not Mexican. For a quick weeknight carnitas, I make mine in an instant pot with about 1/4 cup of chicken stock in addition to the fat. I use half an orange, half an onion, a few cloves of garlic, and a bay leaf. It gives more depth of flavor without altering the base pork flavor at all. I have the instant pot with the air fryer built into the lid (it was a gift, and thought it would be useless, but NOPE), so after cooking I turn it to the "broil" setting for 5 minutes to crisp it up.
Darn, I couldn’t get your recipe through the link you provided. I’ll just have to take notes from your video. Looks delicious can’t wait to try making it 😋!
Thumbs up for Superman curl! Unfortunately, the link for the recipe isn't working.... I'll just rewatch and take notes. Thanks for all of your recipes, humor, and style!
As a mexican, well done in theory...we usually don't use flour tortillas for carnitas [if it tasted good it doesn't matter though] if you come to mexico city i'll take you to our best carnitas in here [at least 5 different places] althougj carnitas are from Michoacan, wich is not to far.
Not bad. For salsa verde try dry roasting the tomatillos, onion and peppers first, then blend and fry for like 90-120 seconds in oil. Also need some guacamole for 'traditional' carnitas michoacan
I made all of the elements of this recipe tonight. First, the salsa, I can’t even describe that. It’s the best I’ve ever had! I followed your recipe exactly (but used an Asian chicken bullion.) but absolutely incredible. (I also just added the leftover mix of cilantro and onion, as well as one more juice of a lime. So good!) For the carnitas, I did take a different route. I added 1 large onion, garlic, oregano, a couple bay leaves, one orange (squeezed and put peel in) and condensed milk. And that, was incredible! (I just wanted to add/ impart more flavor.) With 20 minutes to go, I added some Mexican coke. Incredible. And I made the tortillas mostly your way, but because I couldn’t get to the recipe on your site, I used another recipe that called for baking powder. I should have left that out because they got a little too thick. I think I’d prefer my carnitas, but your salsa verde and tortillas I think are the best ever! WOW!
Dude I love your videos and I have done a few of your recipes that turned out great. And I also love carnitas tacos but I would have to disagree and say El pastor is the greatest taco or a good fish taco
Little tip. If you leave the meat to rest in the fat instead of pulling it out and resting it on a sheet tray then your carnitas will be way juicier and not so dried out.
Good tip, for everything braised.
If he leaves it in the fat, won’t it keep cooking and dry it out?
Off the heat won’t continue cooking. It’s kind of the same concept as duck confit.
Hey I want to thank you for this wonderful channel that had resurrected my love of cooking. I am 54 and when I was in my in my 20s I loved to cook. As I got older, I just never seemed to have the time anymore but now I have that passion again, I am finding the time to make dished I hadn’t made in 30 years.
Now thanks to you, I am making them again along with some of your fantastic recipes, thank you!
I love hearing stories like this. I would feel so proud and fulfilled to hear this as a creator of any sort. Reigniting a long lost passion, what an honor.
Thumbs up for the Superman curl.
Congrats, you can pass by the Mexican Embassy for your passport. When you added chicharrón at the end, the Mexican crowd felt proud of you and applauded
Hha😂😂😂 hilarious comment
Not with the flour tortillas
@@renexsteezagreed. I’m going to pray for him.
@@renexsteez Also, there is no skin in the mix and they're not cooked in lard.
@@renexsteez what would you use instead? Masa harina?
Stephen. Love your recipes and I follow your videos. Raised by parents from Michoacán, we were always told we would go to hell for using flour tortillas with our carnitas. Much love!!!
That was the one thing that bothered me 🤣
I'm from Mexico City and I approve this message!
My first job ever was a line cook at age 14 at bakers square in Iowa. I didn't have any idea what I was doing, but I learned how to do everything with victorinox knives.. I still have one that I use regularly in my kitchen, good to see you rocking that thing. If you know you know.
Nice touch with the Mexican music softly playing in the background. 👌🏻
Hello Mexico here! While your Carnitas recipe is not bad, there is one thing to improve it. Do not use the processed lard, go to your butcher or local Mexican Market or Carniceria and ask them for their lard. It will be light brown and smell wonderful, much better. Use this for everything, like tortillas too or anything else. Try it in Frijoles Refritos, you'll see... Also, on your green salsa, Salsa de Tomatillo, a better flavor is achieved with Chile Serrano versus the Jalapeños you used, Serranos have better flavor, try it... way too much oil in the pan roasting the onion and peppers. We prefer a dry pan or comal, you can use a cast iron pan which is great. Don't add all that oil into the salsa, way too fatty, this is a fresh and lovely salsa. Another note: I just fry the pork in the manteca until done, no oven which is the traditional way it's made. Also, Carnitas isn't just pork shoulder, you can ask for Costilla (ribs), Maciza (lean meat), trompa (snout), labio (lip), etc etc since this is a whole hog thing and people prefer different cuts, my person favorite is Buche (pork stomach)...
Es la manera (this is the way) another tip: if you find diced white onion to pungent you can rinse it with cold water after you chop it and it will make it more subtle
Yeahhhhh it ain't Michoacana without some buche!
Read my mind 🤘
We never miss your posts. We are inspired with each video. Best wishes to you and your subscribers!
You don't even need the lard. Put pork, salt and water in a pot and cook till it makes its own lard and all the water evaporates.
True, but even better with the lard. And then you’re left with some amazing cooking fat at the end.
@@nick260682 Was wondering. Can you strain the fat and save it for the next time I make carnitas?
@@smallyo1 fuck yes! Put it in a sealed jar and it will keep forever. Also use the fat to make incredible roast potatoes or fries.
you just helped me realize that Gohan’s little hair strand hanging down in his face, was an homage to Superman….makes even more sense with trying to maintain secrecy of identity, and the glasses…noice.
Hate that I had to scroll this far down to like your comment 😂
The best cooking show on UA-cam.. Cant wait to try this one!
Your recipes always hits sooo hard man, you really are my favorite youtube cook. I've learned so much here I wanted take the time to thank you for inspiring me on how to take care of myself and feed myself better. Much love man ✌🏻🔥🔥🔥
I love your superman curl. Love from Toronto Canada
Awesome Mexican food!! Love that you're exploring outside of Italian food
As A Mexican I approve these Carnitas, they look fire. 🤤🤤🤤🤤🤤🤤
Tacos de chicharron con 🍺🍺 lo mejor 💯
I think I need to make this. I might add a salsa fresca to the mix.
I have made salsa verde many times, but I have never tried to fry it, as it’s not how it’s done originally. But now I have to try it. Thanks! 😀
Porter Road is great. I love being able to drive there... they're twenty minutes from my home.
Huh. I've always beer braised them. This looks amazing.
One of the only times I’ve stuck around to watch the sponsored content. Might actually buy
Made this today, was sensational, porter road meat great too. Ill never do pork tacos any other way, phenomenal
This is my cardiologist’s favorite dish!
Exactly what I was thinking! 😂
@@voodoochild1954 😂
I've made this recipe a few times. Like half a dozen times not yours. I'm excited to try it this way.
God bless you! Looks wonderful. I will try this recipe this week. Once again: God bless you.
home made flour tortillas are *SO* good. I feel like people hate flour tortillas cuz theyve mainly had the not-stellar packaged ones
Flour tortillas are good for some things, if you go to Mexico you almost never see them used. Not even for something like a quesadilla which are almost always made with flour tortillas in the states.
This technique looks way easier than what I do. I can’t wait to make it.
WOW, i should not be watching this when I'm doing my 48hr fast, now it makes me want to eat. Ill save it for future reference, it looks delicious.
Eso! Looks good. I'm not a salsa verde gal myself, but it all looked delicious. Your tortillas are on point.
The chicarrones are my favorite!!! I could eat that with a beer and be happy.
Chicharrón definitivamente!. Very nice. Thanks
Shout out to Porter Road. Best Pork Chops we ever cooked at Josephine in Nashville. Those days are gone but PR rolls on!
Perfecto-MUNDO! That is beyond sick. WELL DONE SIR!
Bondiola 😍
Taco Bell was loco to try opening in Mexico. Look at this deliciousness they already make at home. I was already hungry before this, now it's at a critical stasis.
Another recipe to play meal of fortune with!
I love this but cooking with an orange and adding sweetened condensed milk at the end makes the sweetness of the pork really stand out. And the milk helps deepen the browning a lot.
Very nice, just like Taco Bell!
I've only used Rick Bayless's sous vide method for carnitas. Definitely want to try this alternative and see what's what.
now make a burrito and fry it in
the pork fat😮 chichacarnita! awesome video🤙
edit: chimicarnita*
Superman curl for the win
My favorite salsa I like to make is also a green tomatillo based salsa, although I don't bother cooking any of the ingredients I like the raw flavor. Something I will say is if you add just a little bit of avocado in there, maybe like a quarter for the amount made in the video it really just creates a great texture I love it!
My mouth is watering! I will be making these carnitas! 😊
I LOVE a simple Michoacan style carnitas. Too many recipes go too far and use a Mojo marinade, which is Cuban, not Mexican. For a quick weeknight carnitas, I make mine in an instant pot with about 1/4 cup of chicken stock in addition to the fat. I use half an orange, half an onion, a few cloves of garlic, and a bay leaf. It gives more depth of flavor without altering the base pork flavor at all. I have the instant pot with the air fryer built into the lid (it was a gift, and thought it would be useless, but NOPE), so after cooking I turn it to the "broil" setting for 5 minutes to crisp it up.
How long do you cook the meat in the hot pot?
30 minutes, quick release. Fantastic weeknight meal. @@ericbarnett6771
Outstanding! Thanks so much mate.
Cheers dude! I just need some avocado slices and I’m in heaven.
Love the episodes! Appreciate the hard work!
Okay Stephen, Well Done, yet Again!
I'd be so tempted to add just a bit of Queso Oaxaca...
Many thx!
So simple and delicious
this channel stalled at 1 million subscribers
Nice job Steve! Good to see you dabbling in other cuisines!
I love your wonderful cooking show! I had my grandkids make your meat cheese sandwich and it was very delicious!
Dude !!! I'm on my way to the grocery store. Can't wait to make this !
That looks delicious! Definitely going to make this! Thanks
I wish I could eat pork. This looks amazing!
Nice!
Go to Quiroga Michoacán
They got the BEST carnitas over there!
I like to use the trimmings and tips from a spare rib rack to make carnitas.
Thanks boss!
Darn, I couldn’t get your recipe through the link you provided. I’ll just have to take notes from your video. Looks delicious can’t wait to try making it 😋!
Link has 404 error right now :(
YO MAN. I'M TRYING TO DIET. THIS ISN'T HELPING. i love it so much
Now I'm hungry.
dude, please, my back hurts just watching ur videos lol.
Thumbs up for Superman curl! Unfortunately, the link for the recipe isn't working.... I'll just rewatch and take notes. Thanks for all of your recipes, humor, and style!
Can you please do Birria next? I really like my recipe but I expect you her technique will be much better.
OMG looks absolutely delicious 🇸🇪greetings from Sweden
As a mexican, well done in theory...we usually don't use flour tortillas for carnitas [if it tasted good it doesn't matter though] if you come to mexico city i'll take you to our best carnitas in here [at least 5 different places] althougj carnitas are from Michoacan, wich is not to far.
Nice content as always.
OMG that looks amazing!
Looks delicious. I think corn tortilla might be the more traditional way to go but I know Americans are more flour tortilla people.
Superman makes a superb taco
Would love to see a collab with you and Sam the Cooking Guy!
Ew
Not bad. For salsa verde try dry roasting the tomatillos, onion and peppers first, then blend and fry for like 90-120 seconds in oil.
Also need some guacamole for 'traditional' carnitas michoacan
Fantastic I'm all in
Thx
I’m so hungry
I hope that you can try Pepian or Jocon. Tipical dishes from Guatemala. Blessings.
Nice vid! Will try this recipe this weekend!
This Is The Way !!!!!
I love carnitas.
what a coincidence, I'm already making this :)
Leaving you a like for the Superman curl (Gohan bangs???) and these bomb ass tacos!!!
I made all of the elements of this recipe tonight. First, the salsa, I can’t even describe that. It’s the best I’ve ever had! I followed your recipe exactly (but used an Asian chicken bullion.) but absolutely incredible. (I also just added the leftover mix of cilantro and onion, as well as one more juice of a lime. So good!)
For the carnitas, I did take a different route. I added 1 large onion, garlic, oregano, a couple bay leaves, one orange (squeezed and put peel in) and condensed milk. And that, was incredible! (I just wanted to add/ impart more flavor.) With 20 minutes to go, I added some Mexican coke. Incredible.
And I made the tortillas mostly your way, but because I couldn’t get to the recipe on your site, I used another recipe that called for baking powder. I should have left that out because they got a little too thick.
I think I’d prefer my carnitas, but your salsa verde and tortillas I think are the best ever! WOW!
My Dad had that curl... we called it "The Sicilian" 😂
10/10 brother! Man I miss tacos. Australia has no mexican ingredients or restaurants.
Where did you live before?
I couldn't even find corn tortillas when I was visiting Australia, had to settle for flour tortillas. Australia doesn't know what they're missing.
Thank you!!
mouthwatering !
🤤
I thought you said Superman, Carl at first 😅
Carnitas are awesome! Thanks For this ❤❤❤❤
Dude I love your videos and I have done a few of your recipes that turned out great. And I also love carnitas tacos but I would have to disagree and say El pastor is the greatest taco or a good fish taco
Superman curl to match the Superman guns
That was a great video!!
+2 for the superman curl
Right on Clark say hi to Lois. The dish we seek
I got lost at the carnival with the Goya family and the THORtiya with CARkneetas
nice vidio , on this ,,
Beautiful, cooking looks good too 😂
Is it me, or could Steve pass for John Travolta in Grease with that Superman curl? 😊
Dry roast your veg, and add some more msg into your salsa. A mexican squash lightens it up a little too.
Bravo my friend! 👍🏽👍🏽