Crispy Carnitas Recipe (Mexican Slow Cooked Pulled pork)
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- Опубліковано 22 бер 2018
- Ah carnitas, crispy, melt in your mouth, fatty, delicious braised pork. These carnitas are great and easy as heck to make for get togethers, weekend meals, meal prep; but their mostly good for just tacos. Best of all, it's extremely cheap to make!
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Ingredients you'll need:
4 pounds boneless pork boston butt, cut into 2 inch chunks
4 cloves garlic, sliced
3 bay leaves
2 cinnamon sticks
juice of 2-3 limes
water to cover pork (1.5-2 cups)
Spice mix -
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
1 tablespoon kosher salt - Навчання та стиль
Made these today add star anise, clove, and peppercorn to up the flavor. Now some of you might have noticed that he doesn’t say what temperature the carnitas should be in the oven but it’s ok 325 F to 345 F for 3 hours is the temps that will do the job. I would also salt the butt roast before anything and actually just let it sit salted for a while that does a lot for the meat. Also pickle onions this makes this next level use a mason jar 1/2 cup of distilled vinegar or white wine vinegar then some peppercorn 1 tablespoon sugar and 1 table spoon salt and that’s the brine then cut up red onions do it moon style or whatever doesn’t really matter as long as they are thin. Then put red onions in bowl get a pot of boiling water going, put boiling water on red onions for 1 minute put onions in mason jar put brine in after and make night before so the next day you have perfectly pickled onions for the tacos. Good luck!
So add Chinese 5 spice?
Thank you!
That sounds delicious but please don't call it carnitas
Aura Mora if it isn’t from michoacan it isn’t carnitas If it isn’t an entire pig in a copper pot it isn’t carnitas but you know hopefully one day I can have the real stuff
Hey, thanks Joe. I’m cooking these today, and I’ve watched this video three times trying to see if he says what temp.
Hello, Joshua, I am from the P’urepecha tribe. My tribe invented Carnitas, n’ I just want to say: my ancestors would be proud to know that their food is beloved by so many all over the world. I also want to say that I know a lot of Chicanos speak badly when it comes to Mexican food being cooked differently, but I know that if you have my family//tribe these Tacos, they’d enjoy them. So thank you for taking an interest in our culture. N’ may you be blessed by many moons, Brother.
Nice to be proud of your heritage - but carnitas were not "invented" by Purepecha people - the pork comes from Europe and was used a protein source easy to transport and to multiply - the way it is cook remains a way to preserve cooked pork - Michoacan makes awsome carnitas, true that -
Cris Guevara We didn’t invented with old world pork. We did it with goats & deer.
Hey nice to see you representing your people. Don't know you, or your story, but I sense you are a worthy dude. I see you take pride in your heritage, but don't stop there. Carry it with you to far places, the world needs culture. Buen dia :D
Niceeeee
You’re welcone
Dear Joshua,
I am a huge fan of your channel.
I have been following you for quite some time now, and your cooking has inspired me to get creative in the kitchen and push myself to get out of my comfort zone. Not only has this made me a better cook, but considering I am gluten free, has also helped me to be able to better come up with meals for myself that are allergy free :). Thank you so much for being a huge inspiration and incredibly entertaining to watch. I know this comment is on an older video, but I’m totally making these again tomorrow I made them a while ago and they are to die for. Thank you again and much love from Miami Florida.
Seriously your channel is so underrated. Quality content and beautiful delicious food! Joshua, you’re amazing.
i love when he cooks mexican food because it’s not always as traditional as i’ve had it growing up but it still looks AMAZING and shows me how different you can cook foods with slightly different tastes and i want to try them alll
My all time fave Mexican restaurant food! Thank you for making it accessible any time, any where!
I am Puerto Rican/Mexican and I made these and it reminded me of my mother and grandmother’s cooking. DEEEELICIOUS!!!
I am Canadian, lived in southern Mexico 16 years. I would eat these in a minute! Thanks for posting. 😊🇨🇦
I made these this morning. The aroma was incredible and the carnitas were delicious. So far I have made the croissants, steamed dumplings, shortbread chocolate chip cookies, pasta and they all turned out perfectly. The only fail was puff pastry but that was my own stupid fault for trying to make them on a 90 degree day without the AC on. Keep it up...this is really fun
Hey Josh, thank you for sharing everything that you do. This is just a token of my appreciation for all the work you have done, I hope this helps you and anyone else that needs this layout. Cheers
Pork Directions:
1:09 → Cut pork shoulders into 2 inch cubes. Leave the fat on.
1:37 → Slice cloves of garlic.
1:46 → Mise en place; spice mix, limes, garlic, and cinnamon sticks + bay leaves
2:03 → Place cubed pork into a dutch oven pot, and thoroughly coat the meat with the spice mix, garlic, lime juice, and water to cover the pork. Then add the bay leaves & cinnamon sticks.
2:37 → Heat up the dutch pot (with relatively high heat on the burner/stovetop) til simmer and place in the oven. Slow cook til meat develops colour, becomes tender, and falls apart. In the oven, turn the meat over time to time so it cooks evenly.
3:05 → will be done when the liquid has completely evaporated and the rendered fat is frying in the bottom of the meat (with adequate colour).
4:22 → (optional) pour out the pork onto a baking sheet/pan, and slightly pull the pork off into bite-sized chunks (with tongs & hands).
4:46 → (optional) put the baking pan into the oven for 10 mins at 400 F just to crisp it up a little bit.
Corn Tortilla Directions: (with 1.5 cups water, 2 cups flour)
3:10 → Mix tortilla ingredients. Make 19 dough balls with an ~inch of a diameter each.
3:31 → use tortilla press to press the dough balls into tortillas.
3:45 → cook tortilla 1 min on each side on a hot frying pan (preheated on medium high heat on the induction stove top).
Toppings & Plating Directions:
3:57 → cut up the onions.
4:53 → Toppings: cilantro, white onions, sliced radish, sliced lime, and crumbled cotija cheese.
Plate up and bon appetit.
¿y la salsa, carnal?
JAJAJAJAJAJAJAJAJA MUY CIERTO LE FALTO LA SALSA :V UN GUACAMOLE BIEN PRRON ;v
Jajajajajaja morí
First thing I thought of? I've never made carnitas without a fresh salsa verde
Lennon si guey olvido la salsa!
Al chile si we xD
My ALL TIME FAVORITE Mexican meal is carnitas. I’m going to be trying this recipe out this weekend! Yum!
I made these today. 3.5 hours at 350 degrees. They were amazing. Thanks Josh. Cilantro, pickled red onion, and pineapple for me though.
Thank you, because he doesn't mention the oven temp in the video.
How many lbs of meat?
Thank you for including the oven temp unlike Mr. Josh
4:50 - came for the carnitas, stayed for the CAKES
God 🤣
THICC
I make these all the time and they are excellent. I started smoking my pork before cutting and braising (225 for 4 hrs) and it's possibly the best thing I've ever had.
I’ll tell ya, Josh, you haven’t had Carnitas until you’ve had them deep-fried in lard in a cazo. It’s my favorite way to have it.
Sounds like a heart attack! Awesome
Este compadre estuvo en México hace unos años y si probo las carnitas, hasta hay fotos de ello. Aguas compadre
Yeah I lived in Guatemala for half a year and that’s for sure the best way
Michoacán is the place to go for carnitas. Do at least and hour on the treadmill afterwards since it’s so damn fattening 😅
This is how all my family does it
Ive been making this recipe at least once a month, sometimes more, for about a year now! Thanks for this awesome recipe!
OMGG This is a great, easy and tasty recipe! To make it even faster. I put everything in the instapot on the stew option. Once is done I put it on the airfryer at 400'C for 7 min! Done!
I normally don’t comment, but some praise is well overdue.
I’ve been bingeing on all your videos for the last week when ever I have some down time.
Every video has been a hit so far... I’ve read this in the comments time and time again, and I completely agree “this is one of UA-cam’s most underrated channel”. You will blow up soon, your channel is amazing, your skills are amazing, keep doing what you are doing.
I consider myself lucky to come across your channel I am looking forward to see how far you can push this. Best of luck to you brother!! Wishing you the best in life!
Videooo on knife skillss!! Sharpening knives and different cool types of knives!
DMUSE !!!!!!!!!!
Watched this forever ago when I was pretty new to UA-cam, remembered it when we found a week old pork butt in the fridge and we're trying to think of what to do. Even this old content is gold!
Omg I added peppers and onions to mine and used beef broth for water. Sooo goooood. Thx dude!!
I’ve made this 3 times. So good! I made a couple tweaks. I always add the juice of an orange plus the limes and a mini coke. Little to no water. Just enough to almost cover. A little less liquid means more browning. I haven’t found the last step in the broiler necessary because mine browns and crisps really well while still very tender.
Yes! I always add orange juice and slices of the fruit itself. The sweetness works great with the spices and gives such a more distinctive flavor compared to using only limes.
This us the best recipe youve made so far for people following along. It loks like this recipe is worth it. Pork shoulder is cheap while beef is really expensive. The homemade tacos look really easy.
It went really wrong again. this time all I had was pork belly. It tastes like bacon fat water skin
Production quality may have improved over the last couple years but the Josh quality has always been top tier!
Would love to see him revisit these
As a mexican, I need to say that I’m not offended at all hahaha. That looks amazing, J.
If you ever feel curious about mexican cuisine, I’m more than happy to give you my grandmas recipes.
You wanna swing that recipe my way too?
@Nathalia Ruiz Cárdenas
May I ask you the huge favour of sending your recipes to me as well? 🙏 Thank you so much
Would love those too paablooww@gmail.com
Why the fuck would you be offended in the first place??
@@gialopez1699 bc people get too easily offended now
I made this for dinner tonight and they are absolutely amazing...
absolutely INCREDIBLE!!!!!!
I've made these twice and they are top notch 👌
I just found your channel and i love your content, keep it up!
Simply wonderful
Beautiful recipe, they look amazing. I can’t wait to try this one. 😊
you missed out the most important thing for this taco... the salsa! haha, looks delicious tho, im Mexican and I love watching people from around the world cooking our food but you know, the real thing
Our food? No mames, las carnitas no son de michoacan, la receta la introdujo el señor valverde de castilla, cuando llego a méxico en el siglo xix.
Y el wero pueden usar su receta como le venga en gana
@MAKE EUROPE CLASSY AGAIN found the tex mex crap lover
Jany cn look. I could eat Mexican food all day everyday and wouldn’t complain. I even have a little Mexican restaurant by my house and Oml if it closed I’d be so madddd
Its cool that you didn't roast him. Respect his heart was in the right place
Yeez, people you need to chill out. I just expressed my opinion, i never meant to be rude, i didn’t even disrespect his work, in fact I thank him to be interested in our food. No need to be rude :) i didnt even remember i comment on this, lol
Josh I just came to let you know I combined your seasonings with chicken stock instead of water but also used one each dried pasilla, guajillo and mulato chilli and used Mexican oregano in the braise liquid. Also I pressure cooked it then crisped it
This recipe was interesting! I usually just cook mine in fat, mexican cola, and some fresh squeezed orange juice. But that's the way my abuela taught me.
I learn to do it different when I was in Mexico…you have to use lard when it’s at it smoking point fry the meat a lil bit then add orange juice with the orange slice after squeezing at this point it’s going to start to boil instead of frying add salt, glass coke, and half cup of water.
Looks fantastic. I was going to say you had "mad knife skills" but then you did. Dios Mio Senor. Seriously, I wish I could do that. Great dish!
I really, really appreciate your work. You're an excellent Chef. But! you need to add orange juice to your marinade! That sweet and citrus hit is key, my friend!
bahah i just ran in the kitchen to splash the OJ, good looks
Dude great recipe! Delicious
Waxed paper will work great for keeping your tortillas from sticking, and is more environmentally friendly. : )
Hey there, Joshua! Can this recipe be done in crock pot/slow cooker? If so, would you be able to recommend how many hours of cooktime and whether to use the high or low setting?
Yes Josh never regret eating tacos
Nice receipe..thanks for sharing
I make mine a similar way adding cinnamon, garlic and bay leaf. I add fresh jalapeños, orange juice, milk and Mexican cola. I cook the carnitas in lard- not the healthiest but absolutely delicious!
easy and quick to see. Love it. Miss the time Josh wasn´t cringe
God yes…. He’s such a sh” t bag now.
I'm doing my own take on this recipe right now. Cut the pork into chunks, lightly seared, and it's currently braising in a red chili sauce in the oven at 275F° low and slow. When it's done probably make a consome with the braising liquid and toss the pork in a pan to crisp up.
I made this but in my pressure cooker and it was awesomeeeeee. I cooked the juice down and crisped it up on the stove after I took it out of the cooker and it tastes better just being in the pressure cooker. I preferred the softer meat than the crispy. I also replaced the lime with oranges because of a comment a dude made on here...
Anyways thanks! I love your chop suey recipe from Panda Express. It's my go-to recipe 😋😋
Sir, you must use a copper large as f pot outside over fire with lard. It's a must.
1:46 You can see that this part wasn't paused,
This man really held his hand in the air for 15 seconds to list recipe ingredients. The mad man!
Hey Joshua, love your videos. Could you specify the temperature at which we have to cook the pork? Thanks! PS - Love your content and videos
Just did this at 260 F for about 3 and a half hours... amazing!
Wow! How much your videos have evolved. 👌
Production has def gotten better
I'm gonna binge watch all your videos, k? K. 😊
I need these in my life
I've had mad cravings for some good ass tacos. And these were AMAZING. Sadly our oven is currently not functioning, so I slow cooked it on the stove with the lid off. 3 hours later I could hear the meat sizzling in the fat and I fried it up for 15 minutes before we assembled the tacos. Fuuuuucking delicious.
Mmmmmm good ass-tacos
Bro awesome job!!!
Now I’m hungry vamos alos tacos, street tacos ftw
Hello. I followed your recipe last week but instead of putting the spices that you mentioned, I used an Arabic 4 Spice powder I found at the supermarket. The result was a bit too cinnamonish to my taste but in overall it was f$cking amazing! I'm about to do it again but this time I'm putting the spices that you recommend but only 1 stick of cinnamon. Thanks so much.
This is how I make my carnitas, and I usually make flour tortillas with them. They don't last long in my house with my husband (California central valley native) and we love to top these with pickled onions. I'm also digging how much garlic and paprika you use. There's no such thing as too much garlic.
This is in the oven NOW and it smells amazing. I have just under 7 lb of meat, it had a bone so subtract that. But it smells like someone knows what they're doing in that kitchen today.
Have you ever made a Taco tour in Mexico?
I'm sure you'll love it
Whats the oven temperature? Kind of an important part to miss out.
Keep it high like 350+ and let it do it's job for a while, that's kinda the fun part of mexican food
I do 340 if you like it a lil more crispy 350 is good
I made it and it was incredible, cooked it at 325f because it was omitted.
I was looking for another carnitas recipe. Next time I make carnitas I'm going to try this! Thank you!
Look up Chef John. He has the most authentic carnitas recipe I've ever seen.
@@TimAlonzo thank you!
Followed this recipe except subbed water for Shocktop. Incredible.
Had me at those knife skills.
Yummmm! I'm getting a tortilla press right now!!
Searching for pork butt. I found this video. Great production value and humble beginnings
I'm kinda a little in love with u, bro. Just a little.
Ja
Everyone who subscribe to his channel is in love with him, or his cooking......
I wish I had a friend like Josh
I LOVE HIM MORE FIGHT ME
Get in line!
DUUUDE. I wanted to start a food truck after making this. Cheese, kimchi and now this? You're 3 for 3!
You can also add Coca Cola, Orange juice or even Milk. Those ingredients add a lot of flavour. Also you can add pork fat to the water and cook, there is no necesary to use the oven. You can do it in the cocotte as a Confit, that is the most used method here in Mexico.
BTW... your version look amazing tho.
THATS what I was expecting!!
I have made a recipe similar to this in the past, with a few slight variations. I used dried Mandarin orange peel, as well as fresh orange and lime juices, along with the cinnamon, bay leaves, and garlic. The stranger variation was using full fat milk for the braising liquid.
Care had to be taken in the last 30 mins as the braise dried out to not allow the milk solids to burn. In essence, by that point it was very much like Malaysian Rendang, and I suspect it could have been used right away (being not necessarily saucy, but richly coated), and have been delicious.
But rather than doing that, I waited for the Carnitas to cool to room temp, placed them in a plastic bag, and shook them with a bare minimum of corn starch to finely coat. I then deep fried them until crisp.
This method was a bit more labour intensive than yours but well worth it. That thin, rich coating from the braise became locked on to the Carnitas during the fry, just beneath the cornstarch, which really amplified the depth of porky flavour the Boston Butt brought to the party.
A truly great meat dish in either manner of prep. Looks good.
WOW that's an awesome addition!
I just like this guy for some reason. Oh yeah. The food.
There is a place called Carnitas El Rey in Oxnard,Calif OMG they make the best carnitas Ive ever had and they are Michoacan style. The owners are so sweet and humble, if you ever get a chance to visit Ventura County you have to stop by
This recipe is a little different from the original, but still looks great. I am even encouraged to try this out. You only missed the sauce, it could be green (green tomatoes, green chillis and coriander) or red (red tomatoes and chillis) sauce. Great video by the way.
bring this song back. this song hit
Wow this is crazy to see how production has changed
made it last night. Best carnitas ever that I made.
Makin this right now
First generation Mexican here; I approve of your carnitas 👍
You obviously haven't tried tacos de lengua... Those are amazing!
Joshua!!! I'm making this, what oven temp does the dish go in at?
I just made these and they were amazing. My only suggestion is to pickle your red onions they will change your life.
Bruh the best thing ever is getting to a party and finding out the carnitas are almost ready
Lard is a MUST!
No carnitas without LARD
And chicharron
Amen brother!
Wow that's the first time 3 years of culinary arts in highschool paid off. Mies en plas was one of my favorite terms.
Mise en place
Ok brutha, i just sub'd because of this carnitas vid! I'm a white guy from SoCal that eats Mexican food 3 days a week, and Korean 3 days a week and Italian the last 3 days a week. Oh and I make all the BBQ' s all the time, and still have my football physique (6'5" 250lb.) Its just that my muscles have turned upside down and im 54 not 24. I really am enjoying your channel. Bring me some al Pastor tacos and Sunday thick rich Italian Gravy and Bulgogi, galbi, japchay please.
@josh what temp to cook in the oven?
What temp in the oven? Making them now. Yum!
What temp did you put?
He didn't say "b roll!"
Ikr😵🤯
Unacceptable
Pre beard Josh hits different
I just guessed on the oven temp at 300 F. Hope it works!
I'm making this TO-MOR-ROW 🤤🤤🤤
Can you make this with a slow cooker?
Man your old videos are so much better
Out of curiosity how would you adapt this recipe to chicken or beef? How much would you have to change to get it right?
Ive always seen oranges used in carnitas. Interested to try this version. Any excuse to bust out the dutch oven.
I miss the days of "You can use store bought, that's totally fine" 😭
Little tip with your tortillas, add a little pork fat and milk instead of just water and they will be so much better, like 2 tbsp of pork fat and maybe a 1/4 cup of milk with 3/4 cup of water. It will be a lot more fluffier and tastier.
It would be nice to have some sense of the temperature used to cook the carnitas in the oven.