This was the one that started it all for me... I made this about 4 yearsish ago, and now have probably made about two dozen CJ recipes.. This is still one of the most delicious things I can whip together. Thanks CJ!
I went to my favorite Mexican restaurant, where I order the same few things every time. One day, I asked if they recommend anything new to me. So, I tried the carnitas and they blew my mind. That led me to this channel and now I cook all the time. Thank you Cabrera's and Chef John.
Oh my goodness this is the most delicious thing ever. I can’t believe how awesome it tastes! I used one blood orange and one pink grapefruit cos that’s all I had on hand and I added sliced onions and garlic to the pork as well. After it cooked for 3 hours I tasted it and it felt like it needed more tang so I squeezed a whole lemon over it and then broiled it for 5-7 mins. Meanwhile I reduced the sauce on the stove to concentrate the flavour more. Wow. Just wow. So delicious. I can’t wait for my family to try it tonight.
Amazingly delicious. I put a bunch of bacon grease on top and braised it. Melted in my mouth, thanks! You have no idea how great you make me look at dinner parties!
Just made this recipe exactly as you described. Instead of using the carnitas in a taco, I instead used the meat along with black beans, chopped sweet onion and salsa in a Chipotle sized burrito. I forgot to get cilantro when I went shopping, and even without it, the burrito was totally delicious. Pork has become my favorite meat over the last few years. Thanks Chef John.
Just made this...ridiculously good. A couple of deviations from the original recipe: I added diced poblano and (seeded) serrano peppers with the cubed pork, and let the seasoned meat sit in the fridge for two days before roasting. I also reduced all the cooking juices along with the fat into a glaze before basting the roasted pork, then broiling. As always...great recipe John :-)
I made this and it came out great. I couldn't find 5 spice but it still couldn't have came out better.The smell of the orange, cumin, and cinnamon together is unique and I loved it.
Sylvia Amoretta in Ecuador they have a similar recipe. Same principal to cut meat into cubes but cooked in a pot as if poaching. The fat is all trimmed and heated in a bit of oil to get the pork fat. The top portion of pork with some meat is minced similar to crackling idea. Once the pork is no longer pink, then drain it, then fried into the pork fat oil combo. It can be served with white hominy. Also in South America they use pickled onions, big pieces of dried corn, looks like a bigger version of popcorn and has same taste but when roasted or fired in same pork fat it does toast but not expanded like popcorn. As for the water it was simmering in, some people take a bit of it with water and some pork fat to cook rice. Variations. Hopefully you get chance and enjoy!
Wow wow wow! I've always wanted to learn to make these and at 69 I finally did it (with your awesome help!). You can't buy these in Montana, but now I can make all I want. Thank you so much! They came out even better than the restaurant versions.
I've made this recipe maybe 10 times now. I've adjusted the spices ever so slightly to fit my liking.. every time I make tacos for people they say that they're the best tacos they've ever had. much thanks 🙌🏻
Chef John, I LOVE your fire roasted salsa! I usually cook my Carnitas in a crock pot, but I can't wait to try this. After all, you are the "yes I can" of my Jaques Pepin. Thank you for all of your great videos!
Amazing recipe. Everyone in my family loves it. I love the fact that prep takes 20mins and I can just pop it in the oven while watching tv or whatever! Thanks chef John.
Made this yesterday, as well as the fire-roasted salsa. OH MY GOD! Blew my mind how good it was and we got so many compliments from our guests! This is a keeper! Thank you Chef John. I only use your recipes now. There is no going back. You're the man!
I made this yesterday for a block party for around 25 people. Of course, I needed larger cut and started out with 20 pounder. Followed the recipe exactly upping the ingrediants to match the size. It was fantastic and everyone complimented me on the cook. And, there were no leftovers!
Just made this for my wife and I. We are on Covid 19 lock down in Beautiful RI. Used stuff we had, to avoid going to the grocery store. Country style boneless pork ribs, had all the dry and wet ingredients. Served with hot nan bread , salsa verde and a little habanero and lime hot sauce. Fantastic, can’t stop eating it. Really looking forward to getting back together with friends and family and making Carnitas Orange for them.🌮🌮🍡
i made these for dinner yesterday, really delicious. not only is the meat super flavorful (i never cooked such a savory meal with cinnamon before, i was very surprised at how good those flavors compliment each other!) but as mentioned in the video it's really the consistency puts the dish over the top. unfortunately i had no tacos at home so i served the carnitas with crispy potato wedges and a salad which was also very yummy and suiting. everyone loved it, thanks so much as always for the great recipe!
I made this with slightly different spices, but followed the remainder of the recipe exactly. And. It. ROCKS! I also found that leaving the garlic cloves whole (and peeled) leaves them tender and seriously delicious for smooshing into the tacos. Or anything else that garlic makes better. THUMBS UP CHEF JOHN!
Thanks for simplifying the cooking process. The authentic way is waaay more complicated. But yours achieves the same authentic taste, flavors and finish! YUmmY!!
outrageously straight forward demonstration for how to achieve this result in the kitchen. i use this cut of meat more often than i actually would like and often butterfly it out, marinate & grill for quesadillas, tostadas & the occasional taco. i only recently have come into a situation where a full kitchen is at my avail, and this seems like a mission from god! i'm certain that carnitas, rice & bean burritos are available on the menu up there in heaven. positive.
The way i do it, is pretty much to let the meat marinate overnight, before cooking the meat in lard. As you said, totally immersed. But more in a confit style. And when it's cooked and completely fork tender, i'll roast it quickly to crisp it up. It's freaking amazing.
I do this basic recipe. Except instead of braising in the oven for 3.5 hours I do it in the instapot for 1 hour (plus release time so more like an hour and 20 mins). Then do the same thing he did under the broiler. It’s amazing.
I can't believe it's been almost ten years since i followed this recipe. It came out amazing. I'm planning on making it this week, along with some roasted salsa. Thanks John
I’ve made them with literally only salt oranges garlic cloves. Tastes amazing. You don’t have to fancy up this dish. It’s delicious however you make it. The greasier the better!
I've made this recipe (technique) about 6 times now. Thank you chef john. Seriously. These 'little meats' make the best quesadillas or tacos I've ever had, and in my home. Thank you.
Made this dish today for the second time and once again a real winner. The orange peels were really good as a condiment. Excellent recipe and video as always Chef John.
first of all… I love chef john and all his videos. He is an amazing chef and his videos help me to be a better cook. with that being said…does it bug anyone else that he pronounces "salsa" "salza"?
Not a pork person and have very picky eaters in my family. I made this recipe, surprisingly everybody loved it. 5-spice is the key ingredient, thnx Chef John!
I'm really curious about the Chinese 5 spice, but I'm sure it goes really well with the orange. And now I'm wondering if they actually have tacos in heaven.
I just made your Mojo Pork recipe last weekend, and then shredded that by hand, and have fried it on a baking steel on the grill 2 nights in a row. Absolutely delicious. It's like cooking hash browns with garlic citrus marinated pork.
My auntie just lost her husband, and another aunt rarely gets to enjoy red meat anymore since her hubby can no longer eat it. Tonight I served these for them and invited my mother over for a dinner party. 1. Tomato Soup or Salad, along with a cheese board featuring a mushroom spread. 2. These Carnitas (or the chicken option which NO ONE took was shredded poached chicken) 3. Ice cream with shaved chocolate. The carnitas were an absolute hit. None of those three sisters had EVER had it before, and it was such a treat to hear them so happy and delighted to eat up! There was just a liiiiiittle leftover, so I put it in some tupperware along with a couple corn shells. Got great big kisses from all of them.
I have done it submerged in lard with a bit of water and limes, delicious but you can get it tender and flavorful by slow cooking. This channel is great!
OK, I made it and it's a winner! My kids (which are picky eaters) ate it and even gave me thumbs up.. Definitely flavorful. I am use to the "real deal" but this was good and the matching Fire Roasted Cherry Tomato Salsa was a nice touch as well. It was a nice combination. Thanks for the "easy" recipe that my kids (3, 9 and 12) loved but as typical latins, they added some lime juice to the meat. It browned up nicely. I've never tried making carnitas because of the labor intensive effort but this is a no brainer.
This is the third time I have mad this dish, It is so good. I do make a coleslaw garnish with cilantro, cabbage, lime juice, red onion and olive oil. If I have them I will put in some cherry tomatoes but that is optional. John, you are right the pork is like butter.
I made this to share with my three roommates. One of them is so fussy she buys the best fillet steak and cooks it till well beyond well done as she won't eat anything with fat on it. Well this was a smash hit with all and all couldn`t get enough of that pork. The fussiest one whom i just referred to was so amazed at how little fat it appeared to her. I didn`t tell her it's only because i trimmed it off, cooked the pork in it and drizzled over several times. Amazing dish. Thank you Chef John once again.
When my uncle makes carnitas for one of our big parties he uses a giant copper cazo with lard, and seasons the meat and adds orange juice and coca cola😋they turn out so crispy yet tender and juicy🤤 omg with some mexican rice and spicy 🌶mole sauce😝 Since he cooks it outdoors the whole neighborhood be smelling bomb🤣
Hello. I would like to try your uncles recipe. Could you share two informations with me? Does he covers the meat while cooking in lard, and second for how Long does the meat cooks in lard? Is the meat cuted into cubes? Thank you for your help.
My grandma used to cook carnitas at home, in mexico the best are from Michoacán, she used pork, 2 complete oranges, tomillo, laurel y mejorana, a condensed milk a can, and bought 30 litres, of «manteca»at the butcher , pork fat, guess its called lard, grom a mexican butcher,not hydrolased, not from the supermarket, it took all day long, I like it with green salsa and a lot of cilantro and onnion, like «con jardín por favor» I love your channel!!!
I've been meaning to make carnitas for years. Your version looks way easier yet just as wonderful as the more labor intensive than anther chef I've seen cook it. I'm eager to try this. Thank you Chef John for posting this video. I've already tweeted it too.
Tom L yes I'm aware of kosher and the stipulations of those who live kosher. however people tend to ask silly questions like "what salt should I use?" Kosher salt can generally be found in most supermarkets across the globe...
Merima Smajic There is no irony in that at all. "Kosher salt" simply refers to larger grained salt. It doesn't get it's name because it is kosher itself, but because it is used to make meat kosher. Almost all salt, including ordinary table salt, is "kosher" in its original sense. Source: Wikipedia
Thanks for the recipe! I made this for my roommates aunt from mexico and she was so impressed! and its so delicious im going to make this regularly now!
@@drzaius844 It is lean. Not much intramuscular fat. But it will still have some under the skin and along the edges of a muscle group. Certainly, less fat than farm raised pigs.
Thank you for another perfect recipe, so flavorful and delicious. The leftovers are fantastic. I sped up the cooking by using my pressure cooker and the result was absolutely amazing.
Incredibly flavorful and oh soooo tender. My kids were over the moon with this recipe. I added a little Ancho Chilli powder, and some Cayenne too. Topped the tacos with salsa, fresh cilantro, lime and a little Sriracha. Wow! Great meal.
We cook it a bit different with different spices nd we let marinate over night nd fry it the next day we eat with green or sweet fried plantains on the side with salad etc
thank you so much i made this recipe and it was hands down the best carnitas i’ve ever had. i was nervous about the cinnamon and chinese 5 spice but 100% use them! i regret doubting you! i will never use a different recipe! thank you again
I´ve just made ´em. I only used Salt, black pepper, oil, granulated onions, a little bit of cinnamon and powdered paprika. Lovely. Very delicious with the twice baked potatoes. :) Thx, John.
I made this today. Will make again. In few days. And after that at least once a week for like ... forever. God have mercy. It's that good with this fire salsa.
Carnitas can be as subjective no as how you like your eggs, and this recipe was a home run for my pallet. I’m fond of northern Chinese five Spice and the cinnamon and orange with the Pork was a great complement to it and gave the whole dish continental twist. Made on a weeknight and substituted 30 minutes of pressure cooker for the 3 hour braise, then gave it the broiler treatment for crispy Maillard goodness. Next going to adapt this to lime/coriander/oregano/thyme. Thank you chef John for excellent techniques and tips- learn something new every time!
BigMeat Sunday Ha, ha, ha, almost, you must say Jefe. "Fantástico chef Juan! Muy buenas carnitas!" (they are too dry and we eat them with chile jalapeño and bigger handmade tortillas, but still). 😀
We made these with the salsa shown at the end of the video on some homemade flour tortillas. They were fantastic! Everything came out just as it was supposed to. Anyone watching this should give them a try. Thanks Chef John!
Instead of 5 spice, use Sazon Goya, (achiote). Annatto adds the color you're trying to achieve plus nutty, earthy, spicy mexican flavor. It comes in paste or powder.
Delish!! I just made it. There is a tip I learned years ago, which will make it even better. After you remove the meat to put it under the broiler, start reducing the sauce. Add just a bit of milk (I use half and half). It helps to round out the flavors, and binds the oil with the other liquid. Toss the broiled meat in it once reduced and creamy. Yum!
we made some of this last night along with his fire roasted salsa and it was AMAZING.. and for dessert I made some fresh berry fools... omg... they were absolutely heaven!! thank you John, my family loves you now lol
I have to say. I love chef johns channel. Made these delicious. Made a bunch of other stuff also awesome. Prime rib and turkey recipes are always a huge hit. Keep on keepin on.
hey chef john. firstly I'd like to say I'm a huge fan of your videos / blogs and have always promoted your videos on my Facebook page and other media. I've made your pita breads, chicken wings, Korean chicken, French bread, salsa, walnut banana bread etc etc (probably another 30 of your recipes). I just made these carnitas and I found that the 5 spice was the extra touch. fantastic. I did cut back on the salt (just my taste) and unfortunately my pork shoulder didn't have a lot of fat so was a touch dry. thank you for your posts and keep up the good work. ..... and as always I did enjoy.
Wow, the flavor combinations are very wonderful, the best Carnitas I have ever had, paired up with the Bacorn recipe, absolutely great flavors, everyone should try this extremely easy recipe
For anyone looking to double the recipe for family use, make sure you adjust your cooking time as well, or split the portions into two pans. I made the mistake of doubling the pork amount and cooking in one big pan and I didn't adjust the cooking time accordingly, so my pork was undercooked and rubbery. Make sure to learn from those of us who have gone before you! Don't make the same mistake I did.
Fantastic recipe. It came out sooooo good. Was pretty easy too. Didn't have all the spices Chef John used but had most of them. The orange peel and juice worked out really well. So maybe it isn't strictly traditional... but it sure is good.
CHEF JOHN!! OMG I mean CHEF JOHN!!! Wanted to try making carnitas (for the first time) last night, so I had to turn to the master of all things Food. So, after trying your recipe to the T (less the 5 spice; store didn't have it), I must say, "Devine" doesn't even cut it! I mean the flavors were so on point you could get poked! So delicious!! Oh yeah, and by the time I was ready for dessert I almost passed because I didn't want the delicious carnitas taste to go away! Bravo Chef John, and thank you so much!
I don't usually comment but boy your recipes are great .. this week I have been making some of your fish recipes the whole week. Today I am making the carnitas with that salsa. Just made the salsa, I can drink this stuff. Thank You, Chef!
Check out the recipe: www.allrecipes.com/Recipe/239786/Crispy-Pork-Carnitas/
Chef John I just made this dish and it was incredible! Thank you.
@@spinningchurro yytr(
EXCELLENT
can i replace pork shoulder with beef gulasch ?
I can't eat fish or chicken. (Allergies) Thanks for posting pork recipes Chef.
People that can't eat pork, there are NO substitutes, so use it anyway.
you mean you can't do chicken carnitas? how about tofu?.....sorry had to do that.
peter Budagher why did you comment if you weren't going to read what he said
Oh you're gonna get hate for that Chef John haha
Mad people don't eat pork!
I am sure, it will be great with beef... But pork it is!!! I would add a glass of red wine as well...
I find is better to be eating dinner when I watch Food Wishes. Dont watch it at midnight. Never ever watch at midnight.
It's 1:08 a.m
Watching Chef Johnvs videos gives me the munchies 😄😄
Gremlin
Maria Garcia agreed
Hahaha right
This was the one that started it all for me... I made this about 4 yearsish ago, and now have probably made about two dozen CJ recipes.. This is still one of the most delicious things I can whip together. Thanks CJ!
I went to my favorite Mexican restaurant, where I order the same few things every time. One day, I asked if they recommend anything new to me. So, I tried the carnitas and they blew my mind. That led me to this channel and now I cook all the time. Thank you Cabrera's and Chef John.
Holy hell. Just made this. It. Was. AMAZING. I didn't know I could make something that delicious. Thanks Chef John!
Making it my next day off. I already make a good one, but this one seems off the charts.
Oh my goodness this is the most delicious thing ever. I can’t believe how awesome it tastes! I used one blood orange and one pink grapefruit cos that’s all I had on hand and I added sliced onions and garlic to the pork as well. After it cooked for 3 hours I tasted it and it felt like it needed more tang so I squeezed a whole lemon over it and then broiled it for 5-7 mins. Meanwhile I reduced the sauce on the stove to concentrate the flavour more. Wow. Just wow. So delicious. I can’t wait for my family to try it tonight.
Amazingly delicious. I put a bunch of bacon grease on top and braised it. Melted in my mouth, thanks! You have no idea how great you make me look at dinner parties!
Just made this recipe exactly as you described. Instead of using the carnitas in a taco, I instead used the meat along with black beans, chopped sweet onion and salsa in a Chipotle sized burrito. I forgot to get cilantro when I went shopping, and even without it, the burrito was totally delicious. Pork has become my favorite meat over the last few years. Thanks Chef John.
Just made this...ridiculously good. A couple of deviations from the original recipe: I added diced poblano and (seeded) serrano peppers with the cubed pork, and let the seasoned meat sit in the fridge for two days before roasting. I also reduced all the cooking juices along with the fat into a glaze before basting the roasted pork, then broiling. As always...great recipe John :-)
dvaoa ,that sounds great! Might have to try it your way,thank you!
It looks like you need to make another video...
I made this and it came out great. I couldn't find 5 spice but it still couldn't have came out better.The smell of the orange, cumin, and cinnamon together is unique and I loved it.
Sylvia Amoretta in Ecuador they have a similar recipe. Same principal to cut meat into cubes but cooked in a pot as if poaching. The fat is all trimmed and heated in a bit of oil to get the pork fat. The top portion of pork with some meat is minced similar to crackling idea. Once the pork is no longer pink, then drain it, then fried into the pork fat oil combo. It can be served with white hominy. Also in South America they use pickled onions, big pieces of dried corn, looks like a bigger version of popcorn and has same taste but when roasted or fired in same pork fat it does toast but not expanded like popcorn. As for the water it was simmering in, some people take a bit of it with water and some pork fat to cook rice. Variations. Hopefully you get chance and enjoy!
Use a dash of allspice powder with the cinnamon . It is deep background " je ne sais quoi" . People ask "Hmmm , there is more , what is that ?"
Made these last week, and combined them with some peppers and onions cooked in the oven. Wow...awesome dish. Thanks for the recipe!
Wow wow wow! I've always wanted to learn to make these and at 69 I finally did it (with your awesome help!). You can't buy these in Montana, but now I can make all I want. Thank you so much! They came out even better than the restaurant versions.
I've made this recipe maybe 10 times now. I've adjusted the spices ever so slightly to fit my liking.. every time I make tacos for people they say that they're the best tacos they've ever had. much thanks 🙌🏻
Chef John, I LOVE your fire roasted salsa! I usually cook my Carnitas in a crock pot, but I can't wait to try this. After all, you are the "yes I can" of my Jaques Pepin. Thank you for all of your great videos!
Amazing recipe. Everyone in my family loves it. I love the fact that prep takes 20mins and I can just pop it in the oven while watching tv or whatever! Thanks chef John.
Made this yesterday, as well as the fire-roasted salsa. OH MY GOD! Blew my mind how good it was and we got so many compliments from our guests! This is a keeper! Thank you Chef John. I only use your recipes now. There is no going back. You're the man!
I made this yesterday for a block party for around 25 people. Of course, I needed larger cut and started out with 20 pounder. Followed the recipe exactly upping the ingrediants to match the size. It was fantastic and everyone complimented me on the cook. And, there were no leftovers!
Just made this for my wife and I. We are on Covid 19 lock down in Beautiful RI. Used stuff we had, to avoid going to the grocery store. Country style boneless pork ribs, had all the dry and wet ingredients. Served with hot nan bread , salsa verde and a little habanero and lime hot sauce. Fantastic, can’t stop eating it. Really looking forward to getting back together with friends and family and making Carnitas Orange for them.🌮🌮🍡
i made these for dinner yesterday, really delicious. not only is the meat super flavorful (i never cooked such a savory meal with cinnamon before, i was very surprised at how good those flavors compliment each other!) but as mentioned in the video it's really the consistency puts the dish over the top.
unfortunately i had no tacos at home so i served the carnitas with crispy potato wedges and a salad which was also very yummy and suiting. everyone loved it, thanks so much as always for the great recipe!
I made this with slightly different spices, but followed the remainder of the recipe exactly. And. It. ROCKS! I also found that leaving the garlic cloves whole (and peeled) leaves them tender and seriously delicious for smooshing into the tacos. Or anything else that garlic makes better. THUMBS UP CHEF JOHN!
love it chef john you bloody legend
Thanks for simplifying the cooking process. The authentic way is waaay more complicated. But yours achieves the same authentic taste, flavors and finish! YUmmY!!
Every morning before work, I stand in front of my mirror and say, "I'm the jefe of my carnitas."
TVE REAL CARNITAS ARE COOK IN LARD, TODAY I MADE CARNITAS.
If you need the recipe let me know.
TOO frikin' funny dude !
outrageously straight forward demonstration for how to achieve this result in the kitchen. i use this cut of meat more often than i actually would like and often butterfly it out, marinate & grill for quesadillas, tostadas & the occasional taco. i only recently have come into a situation where a full kitchen is at my avail, and this seems like a mission from god! i'm certain that carnitas, rice & bean burritos are available on the menu up there in heaven. positive.
The way i do it, is pretty much to let the meat marinate overnight, before cooking the meat in lard. As you said, totally immersed. But more in a confit style. And when it's cooked and completely fork tender, i'll roast it quickly to crisp it up. It's freaking amazing.
YES ! I marinate in salt , MEXICAN Coca-Cola and a pinch of allspice . Try that ! (no orange yet)Too bitter .
I just found your channel today and I'm watching it like it's Sunday football. I can't get enough of your recipes.
I made this yesterday and we ate them with cilantro lime rice and OMG, so good.
I do this basic recipe. Except instead of braising in the oven for 3.5 hours I do it in the instapot for 1 hour (plus release time so more like an hour and 20 mins). Then do the same thing he did under the broiler. It’s amazing.
“I don’t even know is there’s heaven in heaven..
Love some Chef John!
I can't believe it's been almost ten years since i followed this recipe. It came out amazing. I'm planning on making it this week, along with some roasted salsa. Thanks John
Chef, it's 1:14 AM, and you made me starving!!! But thank you for sharing this amazing delicious looking meal!
I’ve made them with literally only salt oranges garlic cloves. Tastes amazing. You don’t have to fancy up this dish. It’s delicious however you make it. The greasier the better!
I thought I was a failure at cooking until I made this. So so good and so easy, even I couldn't mess it up. Thank you!!
I made this last night. It was amazing. I topped mine with shredded cabbage to cut the richness a little. Wunderbar!
"I don't even know if there's heaven in heaven".... my man, I am here with you.
I've made this recipe (technique) about 6 times now. Thank you chef john. Seriously. These 'little meats' make the best quesadillas or tacos I've ever had, and in my home. Thank you.
I bet that orange flavoring is fantastic with the pork!!
Yeah they usually use orange peel, orange juice, and some lime juice for traditional carnitas.
Use bitter orange , if you can find it , and Mexican Coca-Cola !
@@inmyopinion6836 i use orange rind, fresh squeezed orange, & regular coca cola or RC.
Use the WHOLE orange halves , They are SOOooo good to eat too .
@@pamelamorris3148 The Mexican Coca Cola has Cane sugar where the local Coke has corn sweetener . I can tell the difference .
Made this dish today for the second time and once again a real winner. The orange peels were really good as a condiment. Excellent recipe and video as always Chef John.
first of all… I love chef john and all his videos. He is an amazing chef and his videos help me to be a better cook. with that being said…does it bug anyone else that he pronounces "salsa" "salza"?
Not a pork person and have very picky eaters in my family. I made this recipe, surprisingly everybody loved it. 5-spice is the key ingredient, thnx Chef John!
I'm really curious about the Chinese 5 spice, but I'm sure it goes really well with the orange. And now I'm wondering if they actually have tacos in heaven.
If you get there, and they don't.......you aren't in Heaven! ;-)
I went to a local “Asian spice market” and they didn’t have it. I was very surprised and disappointed. Guess I’ll have to order it online.
@@drewpeterson9236 just make it by your self....u have the recipe on youtube ;)
I just made your Mojo Pork recipe last weekend, and then shredded that by hand, and have fried it on a baking steel on the grill 2 nights in a row. Absolutely delicious.
It's like cooking hash browns with garlic citrus marinated pork.
yummy- i have made this 3 times now! thank you
My auntie just lost her husband, and another aunt rarely gets to enjoy red meat anymore since her hubby can no longer eat it. Tonight I served these for them and invited my mother over for a dinner party.
1. Tomato Soup or Salad, along with a cheese board featuring a mushroom spread.
2. These Carnitas (or the chicken option which NO ONE took was shredded poached chicken)
3. Ice cream with shaved chocolate.
The carnitas were an absolute hit. None of those three sisters had EVER had it before, and it was such a treat to hear them so happy and delighted to eat up! There was just a liiiiiittle leftover, so I put it in some tupperware along with a couple corn shells. Got great big kisses from all of them.
I made these, almost to exact specifications, and it was, need I say, Amazing! Great food make! :)
I have done it submerged in lard with a bit of water and limes, delicious but you can get it tender and flavorful by slow cooking. This channel is great!
Woah, a Food Wishes recipe without cayenne? Are you feeling okay?
Same!!
The cayenne is implied.
livewyr90 I put cayenne in mine
The chinese allspice he used is really a covert cayenne delivery vehicle.
OK, I made it and it's a winner! My kids (which are picky eaters) ate it and even gave me thumbs up.. Definitely flavorful. I am use to the "real deal" but this was good and the matching Fire Roasted Cherry Tomato Salsa was a nice touch as well. It was a nice combination. Thanks for the "easy" recipe that my kids (3, 9 and 12) loved but as typical latins, they added some lime juice to the meat. It browned up nicely. I've never tried making carnitas because of the labor intensive effort but this is a no brainer.
I prefer "you are the mamacitas of your carnitas"
jc4jax YESSS!!!
"you are the Sandinista of your carnitas"
Omg xD
Hans Grueber wrong country...
I haven’t had mamacitas in so long!!! Yummmmmm 😋
Made this tonight and it was great and the smell that filled my home was awesome.
This is the third time I have mad this dish, It is so good. I do make a coleslaw garnish with cilantro, cabbage, lime juice, red onion and olive oil. If I have them I will put in some cherry tomatoes but that is optional. John, you are right the pork is like butter.
*L♥VE this with RICE!* ~ very delicious meal
I made this to share with my three roommates. One of them is so fussy she buys the best fillet steak and cooks it till well beyond well done as she won't eat anything with fat on it. Well this was a smash hit with all and all couldn`t get enough of that pork. The fussiest one whom i just referred to was so amazed at how little fat it appeared to her. I didn`t tell her it's only because i trimmed it off, cooked the pork in it and drizzled over several times. Amazing dish. Thank you Chef John once again.
When my uncle makes carnitas for one of our big parties he uses a giant copper cazo with lard, and seasons the meat and adds orange juice and coca cola😋they turn out so crispy yet tender and juicy🤤 omg with some mexican rice and spicy 🌶mole sauce😝 Since he cooks it outdoors the whole neighborhood be smelling bomb🤣
Can I come for your next neighborhood bbq??!!
Hello. I would like to try your uncles recipe. Could you share two informations with me? Does he covers the meat while cooking in lard, and second for how Long does the meat cooks in lard? Is the meat cuted into cubes? Thank you for your help.
My grandma used to cook carnitas at home, in mexico the best are from Michoacán, she used pork, 2 complete oranges, tomillo, laurel y mejorana, a condensed milk a can, and bought 30 litres, of «manteca»at the butcher , pork fat, guess its called lard, grom a mexican butcher,not hydrolased, not from the supermarket, it took all day long, I like it with green salsa and a lot of cilantro and onnion, like «con jardín por favor» I love your channel!!!
I am an ex vegetarian and Muslim don’t regret it. That’s why I love my Carnitas.❤
I've been meaning to make carnitas for years. Your version looks way easier yet just as wonderful as the more labor intensive than anther chef I've seen cook it. I'm eager to try this. Thank you Chef John for posting this video. I've already tweeted it too.
Anyone else see the irony in using kosher salt on
Pork?
I wrap my halal merguez sausages in bacon.
it's a good quality salt.....
Kate Baldwin Do you not know what kosher is?
Tom L yes I'm aware of kosher and the stipulations of those who live kosher. however people tend to ask silly questions like "what salt should I use?" Kosher salt can generally be found in most supermarkets across the globe...
Merima Smajic There is no irony in that at all. "Kosher salt" simply refers to larger grained salt. It doesn't get it's name because it is kosher itself, but because it is used to make meat kosher. Almost all salt, including ordinary table salt, is "kosher" in its original sense. Source: Wikipedia
Thanks for the recipe! I made this for my roommates aunt from mexico and she was so impressed! and its so delicious im going to make this regularly now!
I trap wild boar (invasive introduced speices) sometimes. Sounds like another great recipe. Thanks.
I thought wild boar was super lean. No?
@@drzaius844 It is lean. Not much intramuscular fat. But it will still have some under the skin and along the edges of a muscle group.
Certainly, less fat than farm raised pigs.
Thank you for another perfect recipe, so flavorful and delicious. The leftovers are fantastic. I sped up the cooking by using my pressure cooker and the result was absolutely amazing.
why do you upload so late chef john?! I always get hungry before bed
11pm is still early for internet dwellers
agreed but mite be his off peak time on his net plan? just a thought
I'm in Australia and it's dinner time.
Thanks Papa John.
Well, he's gotta film it, edit it, render it, and upload it. That takes quite a bit of time.
because youtube takes forever to process and upload videos. For all we know he starts the upload process at noon!
Incredibly flavorful and oh soooo tender. My kids were over the moon with this recipe. I added a little Ancho Chilli powder, and some Cayenne too. Topped the tacos with salsa, fresh cilantro, lime and a little Sriracha. Wow! Great meal.
We cook it a bit different with different spices nd we let marinate over night nd fry it the next day we eat with green or sweet fried plantains on the side with salad etc
thank you so much i made this recipe and it was hands down the best carnitas i’ve ever had. i was nervous about the cinnamon and chinese 5 spice but 100% use them! i regret doubting you! i will never use a different recipe! thank you again
this guy is amazing
chef john is the man!
thy_savior n
I´ve just made ´em. I only used Salt, black pepper, oil, granulated onions, a little bit of cinnamon and powdered paprika. Lovely. Very delicious with the twice baked potatoes. :) Thx, John.
This is legen...wait for it... Dary!!
I'm sorry but I'm lactose intolerant.
curlywonders your parents wrapped you in cotton wool growing up I presume!
No, I can't tolerate lactose either.
Onedayilbeok you presume wrong my friend. I have a rare condition that makes me sweat strands of wool out of my pores.
curlywonders i dont think thats healthy
I made this today. Will make again. In few days. And after that at least once a week for like ... forever.
God have mercy. It's that good with this fire salsa.
Serves one...
Carnitas can be as subjective no as how you like your eggs, and this recipe was a home run for my pallet. I’m fond of northern Chinese five Spice and the cinnamon and orange with the Pork was a great complement to it and gave the whole dish continental twist. Made on a weeknight and substituted 30 minutes of pressure cooker for the 3 hour braise, then gave it the broiler treatment for crispy Maillard goodness. Next going to adapt this to lime/coriander/oregano/thyme. Thank you chef John for excellent techniques and tips- learn something new every time!
"You are the jefe of your carnitas" 😂 made my day
Hoo boy, went out and bought my pork today and cant wait to try this...you make it sound as if it should be on my BUCKET LIST!!! Thanks!
Muy fantastic El Hefe Juan, Que Bueno Mang !
BigMeat Sunday Ha, ha, ha, almost, you must say Jefe. "Fantástico chef Juan! Muy buenas carnitas!" (they are too dry and we eat them with chile jalapeño and bigger handmade tortillas, but still).
😀
every time I watch your recipes I need to go to the fridge and eat something... absolutely gorgeous!
this guy would make a great voice actor
I've made this soo many times thank you chef John for a delicious recipe!
Chef John should do a Halloween special with food :)
We made these with the salsa shown at the end of the video on some homemade flour tortillas. They were fantastic! Everything came out just as it was supposed to. Anyone watching this should give them a try. Thanks Chef John!
"Add 5 spice"
*confused grunt in mexican*
Dminor Wolfy 😂😂😂
@Amy Shakalis I've made it also, and it's amazing. Maybe better with, but shrug lol
Instead of 5 spice, use Sazon Goya, (achiote). Annatto adds the color you're trying to achieve plus nutty, earthy, spicy mexican flavor. It comes in paste or powder.
Your intonation is so odd to me.
beside the sheshuan pepper in the 5 spices the othersd are used in mexico i think
Delish!! I just made it. There is a tip I learned years ago, which will make it even better. After you remove the meat to put it under the broiler, start reducing the sauce. Add just a bit of milk (I use half and half). It helps to round out the flavors, and binds the oil with the other liquid. Toss the broiled meat in it once reduced and creamy. Yum!
Every time I watch one of these videos at work, I gets so hungry and end up licking my computer screen.
my coworkers thinks I'm high.
Claude Pierre are you saying you’re not high?
Well...this comment made my day.
we made some of this last night along with his fire roasted salsa and it was AMAZING.. and for dessert I made some fresh berry fools... omg... they were absolutely heaven!! thank you John, my family loves you now lol
Does anyone else read the title of the new videos with Chef John's voice in your head?
rogerwilco71 I do that too
rogerwilco71 :
rogerwilco71 his manner of speach is killin me smalls
I'm about to click out of here. His voice inflections are strange indeed. How did he get so many subs I'll never know.
😂
I have to say. I love chef johns channel. Made these delicious. Made a bunch of other stuff also awesome. Prime rib and turkey recipes are always a huge hit. Keep on keepin on.
I say out loud "I am the jefe of my carnitas", as I grab my lovehandles.
hey chef john. firstly I'd like to say I'm a huge fan of your videos / blogs and have always promoted your videos on my Facebook page and other media. I've made your pita breads, chicken wings, Korean chicken, French bread, salsa, walnut banana bread etc etc (probably another 30 of your recipes). I just made these carnitas and I found that the 5 spice was the extra touch. fantastic. I did cut back on the salt (just my taste) and unfortunately my pork shoulder didn't have a lot of fat so was a touch dry. thank you for your posts and keep up the good work. ..... and as always I did enjoy.
Made it for me and some friends and it was insanely good. So good that one of my friends even drank the cooking liquid XD
Wow, the flavor combinations are very wonderful, the best Carnitas I have ever had, paired up with the Bacorn recipe, absolutely great flavors, everyone should try this extremely easy recipe
For anyone looking to double the recipe for family use, make sure you adjust your cooking time as well, or split the portions into two pans. I made the mistake of doubling the pork amount and cooking in one big pan and I didn't adjust the cooking time accordingly, so my pork was undercooked and rubbery. Make sure to learn from those of us who have gone before you! Don't make the same mistake I did.
I dont understand why ppl give it a thums down.. Come on ppl its food. Good food that that. I love all your recipies chief J
it sounds so funny when you say Kosher salt on pork. funny in a sacrilegious way. lol
+Armando Piña totally agree....
+Armando Piña Chefs like using kosher salt on everything because it doesn't get all stuck to your fingers when you pinch it.
But maybe it could convince old Jahwe that he should not consider it as an abomination unto him.
SiggiNebel so insulting....
schmatever insultingly delicious
Fantastic recipe. It came out sooooo good. Was pretty easy too. Didn't have all the spices Chef John used but had most of them. The orange peel and juice worked out really well. So maybe it isn't strictly traditional... but it sure is good.
at our old place we do the slow roasting, then cool over night and deep fry them to order to get them nice and crispy.
Just had this, cooked to perfection following these instructions. Thanks Chef!
....where is the cayenne pepper? I REFUSE TO MAKE ANYTHING ON THIS CHANNEL WITHOUT CAYENNE
It's not Carnita if you put Cayenne in it.
Gina Pocan Don't care,it can go as a side dish.
Just sayin...
Your loss, this shit is delicious.
CHEF JOHN!! OMG I mean CHEF JOHN!!! Wanted to try making carnitas (for the first time) last night, so I had to turn to the master of all things Food. So, after trying your recipe to the T (less the 5 spice; store didn't have it), I must say, "Devine" doesn't even cut it! I mean the flavors were so on point you could get poked! So delicious!! Oh yeah, and by the time I was ready for dessert I almost passed because I didn't want the delicious carnitas taste to go away! Bravo Chef John, and thank you so much!
i think i just tried to take a bite out of my phone...
I don't usually comment but boy your recipes are great .. this week I have been making some of your fish recipes the whole week. Today I am making the carnitas with that salsa. Just made the salsa, I can drink this stuff. Thank You, Chef!