Bro, I've been doing this since I was in college, like 10 years ago. Its one of the most delicious cost-effective ways to meal prep. This video has validated me in a way I didn't know I needed.
@@aryanbaviskar4127 why don't you just call it a lack of personality instead of "needlessly complaining on the internet", it sounds like you are making a personality for a background character.
Ingredient report: Mayo was seen at 6:29-6:30, 6:35 - 6:45 and 7:58 - 8:02. Pickled onions were not seen in this video. This has been your ingredient report. EDIT: Forgot to say, happy valentines day! I hope you all find joy today, one way or another.
I remember when the channel was sitting in low 10-20k subs and everyone was raving about how underrated it was. Look at how far we have come. Great job Ethan!
Love Ethan’s format. Explains things well while adding some of the “scientific nerdy” facts about cooking. Kind of a mix between Kenji & Alton Brown. What’s great is his recipes are easy, delicious and versatile. On to 2m subs Ethan👏🏼
Quarantine has been such a tough time, but Ethan’s tutorials have gotten me so excited to be in the kitchen, and cooking and baking has been such a bright spot in the last year.
I´ve been doing this for a while, but the twist I found is to reheat them under the broiler, or in an Airfryer, I feel that the crispy bits becomes even crispier
I commented a couple weeks ago that I had lost my taste from covid and was bummed I couldn't enjoy your latest upload. happy to say it is back and I am excited to give this a try!
Hey man! Probably not gonna see this, but I want to thank you wholeheartedly. In a few months, I am going to be moving into my first apartment, and the one thing that I am worried about is finding time to cook (I work as a professional chef and it is hard to find the desire to cook after you cook for 10 hours a day) and seeing these cook and chill recipes is inspiring me. I am saving every recipe I can find to a playlist. Thank you for inspiring me to cook more at home and I will continue to support and watch your videos!
Dude. I just made these (not actually for a meal, just wanted to make these ahead), I just tasted it without even browning it first and I was like: What. The. Heck. These taste SO good, it's borderline unbelievable. I actually had to restrain myself from downing more than a few pieces, just incredible. Tomorrow I'll make some tacos with them, I actually can't wait! Thank you so much man!
I imagine ingredients to make good corn tortillas is tough.. Good reliable premiums can be found at Oaktown spice shop, who have great masa for corn tortillas. Having lived in Okinawa for a time, I imagine a Taco De Cabeza truck transported from Mexico would make a fortune. Japanese people aren't squeemish like 'Muricans, appreciate textures of meat like tongue, cheek, eyeball, brain etc.
@@makoarios5250 yes, finding anything is pretty difficult haha! I hope one day someone who really knows their stuff opens a Mexican place, I have yet to find a truly good one. Is this oaktown spice shop in Japan? I only see results for the US!
@@cassandra_lord yeah im in Korea and the hard thing to find is fresh cilantro and limes here surprisingly. I need to start my own herb garden soon. Also I got a tortilla press and some corn flour to make those nice corn tortillas
Started doing this at the beginning of the pandemic. You can also put the pork in ramen, make pulled pork fries; or cookie it in red wine, tomato paste, and rosemary and put it atop polenta, or just serve it along side some eggs.
As someone from Mexico, I can only say WOW! This recipe is excellent, I loved that you showed the 3 different common textrues @4:46 My mom used to cook these for us when we were kids and she would always for chopped if serving on a taco, or chunks if serving on a plate with other sides (greens, potatoes, salsa, beans, etc)
i don’t normally do this type of thing but hi i’m a 17 yo home cook nerd just like you i’ve always cooked ever sense making my first egg when i was 4 and i love using your recipes as a guideline and just in general sadly tough times have come for us all and i can’t cook as much as i use too but your videos are inspiration and part of why i’m seeking a higher education in culinary
This video demonstrates several of the reasons I love this channel. There's focus on practical applications for the home cook. The goal isn't to make the world's best carnitas while sacrificing all other considerations. The goal is to make excellent carnitas at home while optimising taste, time, and practicality/efficiency in the home kitchen. In service of that goal, Ethan seems to adhere to traditional cooking techniques while keeping an open mind to modify when appropriate. Best cooking channel on UA-cam 🔥
I've been watching your channel for about 2 months now, and what I really appreciate about it is the face that you always present facts about the food, and why something is done a certain way, even going as far as to make diagrams and such. And then there's the fact that your recipes are very appealing to people who can't spare the time nor resources to cook at home, and who would otherwise choose junk food instead.
As a Mexican living outside Mexico, in a country with limited access to traditional spices I appreciate this take on the dish, I've been craving some carnitas for a while but the normal recepies found online always require more effort and time
I feel like this is gonna be a big year for you, your video and editing quality is excellent, and your no-bullshit but still friendly approach is fun and easy to watch. You definitely deserve the the bigger platform you’re gonna get this year
Thanks for this - I happened to have a pork shoulder in my freezer when this came out, so I did this just now, and it was great! Super easy, the pork at the end (before even frying it up) is really tasty, and now I have a quart of carnitas in my fridge for the week. :-) The only thing I did differently was that I just pulled it apart by hand at the end, after giving it about 20 minutes to cool. Actually turned out great, with an overall texture combining both small chunks (like chopping) with those threads (like mashing), and I didn't have to wash anything afterwards other than my hands. The only downside was that more of it ended up in my mouth than I intended! Can't wait to eat it for lunches this week.
@@GuiiSanttoss My all time favorite would be Alex French Guy cooking ! He has this really cool "series" format where he dives deeply in one specific subject for 5-10 videos at a time ! I absolutely recomend his "Mother sauces series" or his ramen one ! He also travels a lot to different countries to get a better understanding of local cuisines Also there's Kenji Lopez Alt with really cool down to earth recipes, with a cool dad feel to his videos ! And finaly id recomend "Pro Home Cooks" and most particularely his worldwild sandwich series ! Enjoy !
@@GuiiSanttoss I second Kenji and Alex French Guy Cooking. I also recommend Steve/Not Another Cooking Show, Pailin/Hot Thai Kitchen, Seonkyoung Longest/Asian At Home and Joshua Weissman. :)
@@GuiiSanttoss In case you're still interested, I'd recommend checking out My Name Is Andong. He's a German guy who reminds me a lot of what Alex French Guy Cooking was years ago. He also has a lot of good Chinese recipes.
Love Ethan's work. Great thorough information without silly gimmicks in an attempt to entertain. The one thing I did differently is to cook the pork for 4 hours. At that point it wasn't necessary to shred the pork as it was already falling apart.
I did this yesterday and I can't belive I'm 37 years old and haven't found out about this before. This is the best carnitas/pulled pork recepie i ever tried and I have tryed a lot of them,
Made this last night, used more than salt as seasoning. Didn't grey out, like the video, looked as good as it tastes. This is an easy, flavorful technique for pork. Thanks, EC!!
Love seeing examples of how to make several dishes with the same base. As some one who enjoys cooking, but also has particular fitness goals (consistent protein intake every day). This is very helpful. I'm not going to make meals from scratch every single day. Looking forward to making this.
Would love to see more videos like this! A protein (bonus for lean protein) you can meal prep and then use for multiple meals throughout the week with minimal work/time. Perfect for those of us who live alone and want to meal prep but don’t want to get stuck eating the same thing 5 days in a row.
Definitely making some of this in the coming weekend. I would give one suggestion from an Italian chef. When making pasta with large chunks of garlic, add the garlic to the oil before bringing the heat up. It won't burn the garlic as long as you toss the other ingredients in before it smokes, but it will release the garlic flavour through the oil.
I just started watching your videos, it's not like other cooking channels it's like a real person talking an doing stuff basic level cooks can do. Keep the good work up bro
Ethan, from someone who lives in the Capital of Pig Production, en el mero Aguascalientes-nnn; I can tell you that you are spot on with these _carnitas_ ! When I moved back to Phoenix for a piece, I made these along with _Pibil_ for some friends, and they asked me why I hadn't opened a restaurant yet. Saaaaaabe ... So, great work, and I've been wanting to upload my own version, but it's been buried as other projects are a wee bit higher in the queue, but man!, great work, and _Buen Provecho_ amigo!
I've been mexican from Mexico all my life. Over 35 years. I'd just assumed I had to be a Señora Michoacana with access to tons of manteca to be able to pull this off. You opened up a whole new world of hedonism for me here. Thanks for sharing your recipes. Damn.
love the simplicity and versatility of this! I've made carnitas so many ways over the years, but you're right, all it needs is salt and crispiness. will definitely try this soon!
Ty soo much for this simple recipe. I now make them and store in the freezer using vacuum bags. Saved so much money 'cos i dont need to buy delivery fast food when i get home late. Just pop one bag in the fridge put a little cheddar and BAM turns into carnita burguers. (The processed cheese blends together the strings)
I'm always amazed by your deft handling of equipment & ingredients. Great basic to adapt to the examples you showed or to use as a point of departure. Thanks for this ! Best...RMH/Ohio
Crazy. I just made carnitas yesterday in the slow cooker. I did use spices (chili powder, oregano, onion, garlic, cumin) so it had a more taco flavor with some orange and lime juice. I didn't use water. The pork was tender, and I just broke it up with a fork. But this is a more versatile recipe. Thanks for sharing! I always love your videos
Omg I just found your channel and I‘m actually obsessed with your videos now... the problem is that I am a student and thus just can‘t make everything because I sometimes don‘t have access to certain things. It would be great to see a series or just one video about simple but still great dishes. Anyways, keep up the good work!
2:40 EVERY other cook that I've worked with scrapes down their cutting board with their knife's cutting edge. As minor as it may be to others, you have no idea how relieved seeing this makes me.
Sometimes I just don't feel like flipping the knife over, and I sharpen religiously anyway. Nice knife on wood? Fuck yeah I'll flip it over. Walmart special on PTFE? Eh. Comme çi, comme ça. Not worth the effort most of the time, because I sharpen a shitty knife every time I use it anyway.
Have to give this version a try, a couple days ago I made Chef John's Carnitas braised with milk and orange and it was the first one I've done that had the right texture, this looks easier and I have some frozen chunks of pork that I'm probably not going to turn into sausage as planned so it's carnitas or rillettes.
Big fan, been watching awhile, been taking advice and learning a couple things I didn't already know. I've done this recipe your way two or three times - FANTASTIC food prep ready to go. It opened my eyes to just how easy tacos can be. I just did an amazing thing, tossed some of this with some Thai-type spices, stuck it under my broiler, and served atop a curry. Daaaaaamn. Good one, Ethan.
It’s a damn good thing the algorithm gods brought me to you. It’s only been a few days since this happened and I have plenty of new recipes to try and I love your no nonsense approach. AND the fact you clean as you go, well that’s the icing on the cake.
I just made this recipe last night. I'm doing my best to keep from eating all the pork before dinnertime. Amazing technique and recipes Ethan! Thanks from NY
Looks like a Carolina Mustard based BBQ For mine I use rice and apple cider vinegar , but as long as u have apple cider ur fine Then just add black pepper, yellow Mustard, spicy brown Mustard(I like IngleHofer), brown sugar, honey, worchestershire, a little ketchup, and some garlic, and I like to add some Chipotle hot sauce in there just for some mild heat
I just had some fantastic carnitas from a restaurant yesterday (which I can only assume is why the algorithm has blessed me with this today) and I'm feeling kind of inspired now
Well... Not that much of another level, brother. These are pretty righteous. I'm gonna say high 80's, maybe 90% of the way there. What do you say? And for a home cook, too...
@@mpaper7848 oh yes, this is probably the best method for home cooking indoors, 80% of the way i'd say, but what i don't like about it is that the carnitas don't end as juicy and evenly browned compared to being cooked in lard. Still doing the later requieres a lot of lard and the smell of it can be overpowering if cooking indoors
For a second there it looked like you were in El Paso - that taco is spot on. BTW - one of the the key reasons I like your channel is that not only is it informative, but it is also unpretentious and practical. This video really illustrates that aspect.
Just did the first bit anticipating a few meals in the next couple of days. I didn’t exactly expect bland pork, but I did *not* expect it to taste this awesome either! My simmering took nearly 2 hours but I let it go because the texture wasn’t there for me after 1. I didn’t go until it was completely devoid of water though. Instead I strained (through paper towels) fat and water into a bowl to put in the fridge. Tomorrow I’ll have a nice lard puck for the “crisp up” stage!
Question, Ethan: when reusing your pork leftovers, did you find better crisping success when cooking the meat still cold vs waiting for it to get to room temp. Is this something you’d be willing to experiment with in a future video? It’s something I’ve been curious about.
i like putting it in a cold pan, just like bacon, as the fat slowly renders out i crank the heat up and have it crisp up real nice. what i wanted to say is that it doesn’t matter if it’s cold or room temp this method works
Looks good. My favorite way to make carnitas lately is in the crockpot. Once work is done all I do is put it all in a sheet pan and into the broiler until it’s brown. Not conventional but highly convenient.
Carnitas are def one of my favs. I learned how to make homemade tamales a year or so ago and that is always my go-to filling. I'm not going to lie though, I typically don't make the filling myself😐I usually buy the heat-n-eat kind you find in the refrigerated section with the ready made meatloaf and roast beef. This would be an excellent way to make it in bulk and use it as needed though. I do that with a lot of other meats so I will definitely give it a try.
We’ve done this every week for the last couple months…pork but is affordable, lots of leftover options…but I do use Kenjis oven method and have had better success with end results. Love every vid u post I get smarter every time!
I got a pressure cooker lately, I rubbed down a boneless pork shoulder and just threw it in on slow cook for a day, a sliced onion on the bottom. It barely fit, but I managed to fit in a few fresh cherry tomatoes and a can of chipotles. Took the pork out, skimmed fat, stick blended, then folded the shredded pork back in. I could have probably done it on pressure in a few hours, but still figuring it out
I've been going through many pork shoulders recently. Definitely mostly for carnitas tacos/burritos. But I tried something new and it's a must: CUBANS. Definitely in my rotation now whenever I cook down a pork shoulder.
We usually just cook the carnitas in its own juices for about an hour with a lid to keep the moisture from evaporating, might add an extra cup of water if the meat didn’t release enough water and once it evaporates then we just keep an eye on it moving it around so it doesn’t burn and we remove from pan once they’re crispy. Throwing away the water like you did makes me feel like I’m throwing away it’s flavor.
Love the video super aesthetic as always. Great for quick meals and can be used with leftovers easily. Can really save alot of time in the kitchen while still making quality meals. Great tip 👍
Don’t cut into chucks, throw the whole shoulder onto the smoker 220-250 salt pepper and a few other of your favorite spices for a few hrs unwrapped, few hrs wrapped. It’s done when the bone pulls out easy. You’ve got taste smoked meat for tacos, sandwiches, pizza, whatever. Much taster than boiling water.
Great idea! But I think he was going for more home cooks/ average person. Not everyone has a smoker or access to buy one. Boiled water works in a pinch
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Bro, I've been doing this since I was in college, like 10 years ago. Its one of the most delicious cost-effective ways to meal prep. This video has validated me in a way I didn't know I needed.
Why don’t you just call it cooking. “Meal prep” sounds like you are making it for your dog.
These would be easy to toss into any "guisado" ingredients like tomato, onion, garlic, and a pasilla or guajillo for some tamales, eh? :D Saludos!
@@aryanbaviskar4127 why don't you just call it a lack of personality instead of "needlessly complaining on the internet", it sounds like you are making a personality for a background character.
@@shr00m7 omg hahaha
@@shr00m7 owned
It’s always a good day when Ethan uploads
a man of culture you are.
Yeah
The return on investment of a single trip to Mexico for Ethan is huge!
That trip created like 10+ videos on recipes alone lol
Mexico is food heaven. So is India. And Japan. And China. And Korea.
Oh wait, I'll just repeat all the countries. Haha.
We live in food heaven.
@@SalmanRavoof For real, I'm so glad I live in a time where I can easily experience all of the different incredible cuisines around the world
Ingredient report:
Mayo was seen at 6:29-6:30, 6:35 - 6:45 and 7:58 - 8:02.
Pickled onions were not seen in this video.
This has been your ingredient report.
EDIT: Forgot to say, happy valentines day! I hope you all find joy today, one way or another.
was searching for this comment!
Thank you for your service
@@TheSlavChef :D Have a very happy Valentine's day!
@@ethanspantryreport948 You too! :) We have also a SLAV holiday here. We are worshipping vines and wine. :D
Eeeh pickled onions were seen on the sandwich :(((
I remember when the channel was sitting in low 10-20k subs and everyone was raving about how underrated it was. Look at how far we have come. Great job Ethan!
Awesome - do you think my channel will grow like his did?
Love Ethan’s format. Explains things well while adding some of the “scientific nerdy” facts about cooking. Kind of a mix between Kenji & Alton Brown. What’s great is his recipes are easy, delicious and versatile. On to 2m subs Ethan👏🏼
Quarantine has been such a tough time, but Ethan’s tutorials have gotten me so excited to be in the kitchen, and cooking and baking has been such a bright spot in the last year.
I´ve been doing this for a while, but the twist I found is to reheat them under the broiler, or in an Airfryer, I feel that the crispy bits becomes even crispier
I commented a couple weeks ago that I had lost my taste from covid and was bummed I couldn't enjoy your latest upload. happy to say it is back and I am excited to give this a try!
Hey man! Probably not gonna see this, but I want to thank you wholeheartedly. In a few months, I am going to be moving into my first apartment, and the one thing that I am worried about is finding time to cook (I work as a professional chef and it is hard to find the desire to cook after you cook for 10 hours a day) and seeing these cook and chill recipes is inspiring me. I am saving every recipe I can find to a playlist. Thank you for inspiring me to cook more at home and I will continue to support and watch your videos!
Dude. I just made these (not actually for a meal, just wanted to make these ahead), I just tasted it without even browning it first and I was like: What. The. Heck. These taste SO good, it's borderline unbelievable. I actually had to restrain myself from downing more than a few pieces, just incredible. Tomorrow I'll make some tacos with them, I actually can't wait! Thank you so much man!
Love how easy this is! Here in Japan it's super difficult to get usual Mexican ingredients, so I'm glad to know I just need pork and salt here
I imagine ingredients to make good corn tortillas is tough.. Good reliable premiums can be found at Oaktown spice shop, who have great masa for corn tortillas. Having lived in Okinawa for a time, I imagine a Taco De Cabeza truck transported from Mexico would make a fortune. Japanese people aren't squeemish like 'Muricans, appreciate textures of meat like tongue, cheek, eyeball, brain etc.
@@makoarios5250 yes, finding anything is pretty difficult haha! I hope one day someone who really knows their stuff opens a Mexican place, I have yet to find a truly good one. Is this oaktown spice shop in Japan? I only see results for the US!
There's a restaurant called Saboten in Osaka, it's quite good, you should give it a try
@@luiscazares6408 ooh I'll bookmark it in maps for next time I'm down there! Thanks!
@@cassandra_lord yeah im in Korea and the hard thing to find is fresh cilantro and limes here surprisingly. I need to start my own herb garden soon. Also I got a tortilla press and some corn flour to make those nice corn tortillas
Started doing this at the beginning of the pandemic. You can also put the pork in ramen, make pulled pork fries; or cookie it in red wine, tomato paste, and rosemary and put it atop polenta, or just serve it along side some eggs.
As someone from Mexico, I can only say WOW!
This recipe is excellent, I loved that you showed the 3 different common textrues @4:46
My mom used to cook these for us when we were kids and she would always for chopped if serving on a taco, or chunks if serving on a plate with other sides (greens, potatoes, salsa, beans, etc)
i don’t normally do this type of thing but hi i’m a 17 yo home cook nerd just like you i’ve always cooked ever sense making my first egg when i was 4 and i love using your recipes as a guideline and just in general sadly tough times have come for us all and i can’t cook as much as i use too but your videos are inspiration and part of why i’m seeking a higher education in culinary
thanks for adding the calorie count Ethan. It. really helps us big people out
This video demonstrates several of the reasons I love this channel. There's focus on practical applications for the home cook. The goal isn't to make the world's best carnitas while sacrificing all other considerations. The goal is to make excellent carnitas at home while optimising taste, time, and practicality/efficiency in the home kitchen. In service of that goal, Ethan seems to adhere to traditional cooking techniques while keeping an open mind to modify when appropriate. Best cooking channel on UA-cam 🔥
I've been watching your channel for about 2 months now, and what I really appreciate about it is the face that you always present facts about the food, and why something is done a certain way, even going as far as to make diagrams and such. And then there's the fact that your recipes are very appealing to people who can't spare the time nor resources to cook at home, and who would otherwise choose junk food instead.
As a Mexican living outside Mexico, in a country with limited access to traditional spices I appreciate this take on the dish, I've been craving some carnitas for a while but the normal recepies found online always require more effort and time
I feel like this is gonna be a big year for you, your video and editing quality is excellent, and your no-bullshit but still friendly approach is fun and easy to watch. You definitely deserve the the bigger platform you’re gonna get this year
Thanks for this - I happened to have a pork shoulder in my freezer when this came out, so I did this just now, and it was great! Super easy, the pork at the end (before even frying it up) is really tasty, and now I have a quart of carnitas in my fridge for the week. :-) The only thing I did differently was that I just pulled it apart by hand at the end, after giving it about 20 minutes to cool. Actually turned out great, with an overall texture combining both small chunks (like chopping) with those threads (like mashing), and I didn't have to wash anything afterwards other than my hands. The only downside was that more of it ended up in my mouth than I intended! Can't wait to eat it for lunches this week.
I'm really glad you are blowing up in the cooking game, you really deserve it ! Step by step, you are climbing up my top 10 cooking channels !
Hey! Would you mind sharing your faves? I'm currently subscribed to Shaq, Adam, Babish and Ethan, what would you recommend?
@@GuiiSanttoss My all time favorite would be Alex French Guy cooking !
He has this really cool "series" format where he dives deeply in one specific subject for 5-10 videos at a time ! I absolutely recomend his "Mother sauces series" or his ramen one ! He also travels a lot to different countries to get a better understanding of local cuisines
Also there's Kenji Lopez Alt with really cool down to earth recipes, with a cool dad feel to his videos !
And finaly id recomend "Pro Home Cooks" and most particularely his worldwild sandwich series !
Enjoy !
@@GuiiSanttoss I second Kenji and Alex French Guy Cooking. I also recommend Steve/Not Another Cooking Show, Pailin/Hot Thai Kitchen, Seonkyoung Longest/Asian At Home and Joshua Weissman. :)
@@GuiiSanttoss In case you're still interested, I'd recommend checking out My Name Is Andong. He's a German guy who reminds me a lot of what Alex French Guy Cooking was years ago. He also has a lot of good Chinese recipes.
Love Ethan's work. Great thorough information without silly gimmicks in an attempt to entertain. The one thing I did differently is to cook the pork for 4 hours. At that point it wasn't necessary to shred the pork as it was already falling apart.
I did this yesterday and I can't belive I'm 37 years old and haven't found out about this before. This is the best carnitas/pulled pork recepie i ever tried and I have tryed a lot of them,
Made this last night, used more than salt as seasoning. Didn't grey out, like the video, looked as good as it tastes. This is an easy, flavorful technique for pork. Thanks, EC!!
Love seeing examples of how to make several dishes with the same base. As some one who enjoys cooking, but also has particular fitness goals (consistent protein intake every day). This is very helpful. I'm not going to make meals from scratch every single day. Looking forward to making this.
Would love to see more videos like this! A protein (bonus for lean protein) you can meal prep and then use for multiple meals throughout the week with minimal work/time. Perfect for those of us who live alone and want to meal prep but don’t want to get stuck eating the same thing 5 days in a row.
I'm right there with you. I'm hoping to make a video or series around that idea!
@@EthanChlebowski bless your videos you have been doing just these :D
Definitely making some of this in the coming weekend.
I would give one suggestion from an Italian chef. When making pasta with large chunks of garlic, add the garlic to the oil before bringing the heat up. It won't burn the garlic as long as you toss the other ingredients in before it smokes, but it will release the garlic flavour through the oil.
I just started watching your videos, it's not like other cooking channels it's like a real person talking an doing stuff basic level cooks can do. Keep the good work up bro
Ethan, from someone who lives in the Capital of Pig Production, en el mero Aguascalientes-nnn; I can tell you that you are spot on with these _carnitas_ ! When I moved back to Phoenix for a piece, I made these along with _Pibil_ for some friends, and they asked me why I hadn't opened a restaurant yet. Saaaaaabe ...
So, great work, and I've been wanting to upload my own version, but it's been buried as other projects are a wee bit higher in the queue, but man!, great work, and _Buen Provecho_ amigo!
I've been mexican from Mexico all my life. Over 35 years. I'd just assumed I had to be a Señora Michoacana with access to tons of manteca to be able to pull this off. You opened up a whole new world of hedonism for me here. Thanks for sharing your recipes. Damn.
I cook my shoulder in the Instant pot and the break it into chunks, then freeze it in portion size vac bags. Works great. Great recipes! thanks!
love the simplicity and versatility of this! I've made carnitas so many ways over the years, but you're right, all it needs is salt and crispiness. will definitely try this soon!
I love your approach mate, especially keeping the flavour profile neutral for versatility down the track
Ty soo much for this simple recipe. I now make them and store in the freezer using vacuum bags.
Saved so much money 'cos i dont need to buy delivery fast food when i get home late. Just pop one bag in the fridge put a little cheddar and BAM turns into carnita burguers. (The processed cheese blends together the strings)
Carnitas look delicious 👌🏻 Greetings from Scotland. Have a lovely day everyone 🌻
Have a good day too!
I see "pork"i hit like, this is maybe my favorite meat! Also is the closest one to our cuisine, slavs eat a lot of pork! Love it!
bau
this is a great video. Really like this kind of "options food" that you can just freeze and pop out to prepare everyday meals in 10 min
I'm always amazed by your deft handling of equipment & ingredients. Great basic to adapt to the examples you showed or to use as a point of departure. Thanks for this ! Best...RMH/Ohio
Crazy. I just made carnitas yesterday in the slow cooker. I did use spices (chili powder, oregano, onion, garlic, cumin) so it had a more taco flavor with some orange and lime juice. I didn't use water. The pork was tender, and I just broke it up with a fork. But this is a more versatile recipe. Thanks for sharing! I always love your videos
I make carnitas, I love carnitas, and I still watched this just cause I could lol... love your stuff brother! Keep up the good work!
I would love to see more videos highlighting something you can make to have for the whole week, in different dishes or such.
I regularly make chicken breasts (mayo pepper forever!) thanks to you, and I can see this as being my next go to.
Thanks!
Love this approach! Pork shoulder is so versatile and inexpensive and this technique allows for one butt to go a long way and in different directions.
Ethan empowers home chefs everywhere
Couldn't agree more. His recipes are by the most accessible ones on youtube
Omg I just found your channel and I‘m actually obsessed with your videos now... the problem is that I am a student and thus just can‘t make everything because I sometimes don‘t have access to certain things. It would be great to see a series or just one video about simple but still great dishes. Anyways, keep up the good work!
2:40 EVERY other cook that I've worked with scrapes down their cutting board with their knife's cutting edge. As minor as it may be to others, you have no idea how relieved seeing this makes me.
Sometimes I just don't feel like flipping the knife over, and I sharpen religiously anyway.
Nice knife on wood? Fuck yeah I'll flip it over.
Walmart special on PTFE? Eh. Comme çi, comme ça. Not worth the effort most of the time, because I sharpen a shitty knife every time I use it anyway.
Have to give this version a try, a couple days ago I made Chef John's Carnitas braised with milk and orange and it was the first one I've done that had the right texture, this looks easier and I have some frozen chunks of pork that I'm probably not going to turn into sausage as planned so it's carnitas or rillettes.
Big fan, been watching awhile, been taking advice and learning a couple things I didn't already know. I've done this recipe your way two or three times - FANTASTIC food prep ready to go. It opened my eyes to just how easy tacos can be. I just did an amazing thing, tossed some of this with some Thai-type spices, stuck it under my broiler, and served atop a curry. Daaaaaamn. Good one, Ethan.
It’s a damn good thing the algorithm gods brought me to you. It’s only been a few days since this happened and I have plenty of new recipes to try and I love your no nonsense approach. AND the fact you clean as you go, well that’s the icing on the cake.
My Gf and I had store bought carnitas on Friday and we were saying we needed to find a recipe to make ourselves so this is perfect timing!
That was the most Mexican pronunciation of Orechiette ever. Love it mate. Keep the solid recipes coming.
Pork fillings on Valentine’s Day?
the key to a man’s heart is food, indeed.
I should show this to my girlfriend.
better than chocolate cakes and red velvets!!!
@@TheSlavChef yeah. Red Velvet is a lie anyway.
Hiding true colours in more that one case.🥺😤
@@themister.s-1st totally agree, i prefer me some red velvet pork meat :D
*hol up*
Or make it for your girlfriend! Who said food wasn't the key to your girlfriend's heart?
This method has been a go-to for many years. Super simple and deeply delicious.
I love that the last dish you cooked was an Italian pasta dish, using Mexican Carnitas and it was cooked in a Chinese wok by a Polish American cook.
I just made this recipe last night. I'm doing my best to keep from eating all the pork before dinnertime. Amazing technique and recipes Ethan! Thanks from NY
Main Q: How can I make the Golden BBQ Sauce?
Very similar to your run-of-the-mill tomato-based but with mustard instead. Though I've found Maurice's Southern Gold to be the G.O.A.T. so far.
Looks like a Carolina Mustard based BBQ
For mine I use rice and apple cider vinegar , but as long as u have apple cider ur fine
Then just add black pepper, yellow Mustard, spicy brown Mustard(I like IngleHofer), brown sugar, honey, worchestershire, a little ketchup, and some garlic, and I like to add some Chipotle hot sauce in there just for some mild heat
I just had some fantastic carnitas from a restaurant yesterday (which I can only assume is why the algorithm has blessed me with this today) and I'm feeling kind of inspired now
This method is good, but carnitas properly done in lard are something on another level
Well... Not that much of another level, brother. These are pretty righteous. I'm gonna say high 80's, maybe 90% of the way there. What do you say? And for a home cook, too...
With a lil bit of orange juice and cayenne
@@mpaper7848 oh yes, this is probably the best method for home cooking indoors, 80% of the way i'd say, but what i don't like about it is that the carnitas don't end as juicy and evenly browned compared to being cooked in lard. Still doing the later requieres a lot of lard and the smell of it can be overpowering if cooking indoors
Lard is pretty expensive where i am, so this would work great for me
@@blingblingstarmie-5294 I can see that being a problem, luckily here in Mexico lard is cheap and readily available
For a second there it looked like you were in El Paso - that taco is spot on. BTW - one of the the key reasons I like your channel is that not only is it informative, but it is also unpretentious and practical. This video really illustrates that aspect.
Just did the first bit anticipating a few meals in the next couple of days. I didn’t exactly expect bland pork, but I did *not* expect it to taste this awesome either! My simmering took nearly 2 hours but I let it go because the texture wasn’t there for me after 1. I didn’t go until it was completely devoid of water though. Instead I strained (through paper towels) fat and water into a bowl to put in the fridge. Tomorrow I’ll have a nice lard puck for the “crisp up” stage!
I made this today! so simple and love the versitility of dishes you can make from the base carnitas
Thanks, dude. I’ve been sous viding my carnitas for a day or slowly braising in fat for half a day. I can’t wait to try this the easy way.
You killed it dude.! Spot on Mexican cuisine.
Just when I was bored out of my mind with it being frigid outside, I stumbled upon your channel....great content! Thank you
I’m doing this right now with the recipe I like to use. Honestly the best thing ever to meal prep so good and so versatile.
just used this technique with beef chuck and it was incredible.
Quality content. Ethan will gain at least 1 Million sub at the end of 2021. Keep the good work brother (Been here since the beginning)
Ethan you been killing it 🙌🏽
Looks amazing and anything that keeps in the fridge a while is a bonus! Definitely gonna try this
Ethan I CANNOT believe those red onions on the barbecue sandwich weren’t pickled
you changed your "hey everyone..." saying tempo and it feels weird haha
i thought I am going mad. :D
Lmao, I didn't even notice, I'll get it back on pace!
@@EthanChlebowski I better see a metronome in the next intro
His inflection sounds like Chef John, I like it!
@@TBlev215 - chef John has this super effeminate tonal upcurl thing at the end of every phrase, which is irritating.
I have to watch these videos BEFORE I go grocery shopping. What you make puts what I planned to shame. :)
Question, Ethan: when reusing your pork leftovers, did you find better crisping success when cooking the meat still cold vs waiting for it to get to room temp. Is this something you’d be willing to experiment with in a future video? It’s something I’ve been curious about.
I doubt it makes any difference if you store it in small pieces as he did
@@tudorieionut3410 that’s a really good point. I guess I’m more curious about larger pieces of leftover meat, too
It will heat up very fast anyway so there is no reason to let it come up to room temp first.
i like putting it in a cold pan, just like bacon, as the fat slowly renders out i crank the heat up and have it crisp up real nice. what i wanted to say is that it doesn’t matter if it’s cold or room temp this method works
The smell the carnitas make as they start to brown is the smell of my childhood. Love, love, love it
Looks good. My favorite way to make carnitas lately is in the crockpot. Once work is done all I do is put it all in a sheet pan and into the broiler until it’s brown. Not conventional but highly convenient.
Dude... I have pork in my freezer and no idea what to do with it. This is perfect. Thank you!
Very happy I found this channel and subscribed. Dude consistently delivers
I like the idea of cooking the meat unseasoned; as a platform for future meals.
Carnitas are def one of my favs. I learned how to make homemade tamales a year or so ago and that is always my go-to filling. I'm not going to lie though, I typically don't make the filling myself😐I usually buy the heat-n-eat kind you find in the refrigerated section with the ready made meatloaf and roast beef. This would be an excellent way to make it in bulk and use it as needed though. I do that with a lot of other meats so I will definitely give it a try.
Holy crap I just made this, seasoned on the griddle with pepper, oregano and orange juice. Insanely delicious
Ohhh yess. this be it Ethan.
Holy shit Senpai cameo
We’ve done this every week for the last couple months…pork but is affordable, lots of leftover options…but I do use Kenjis oven method and have had better success with end results. Love every vid u post I get smarter every time!
I'm Mexican and never knew it was this easy to make carnitas at home, thank you!
Made this last night - as with your other recipes that I've tried, it was a hit!
I got a pressure cooker lately, I rubbed down a boneless pork shoulder and just threw it in on slow cook for a day, a sliced onion on the bottom. It barely fit, but I managed to fit in a few fresh cherry tomatoes and a can of chipotles. Took the pork out, skimmed fat, stick blended, then folded the shredded pork back in. I could have probably done it on pressure in a few hours, but still figuring it out
I love cooking this way. Make something that can be made into other things as the week goes on.
Mexico is proud of you
Just found your videos Ethan and going through all of them! Loving them!!
You’re a genius!! Thanks for this smart recipe 😋
I'm making carnitas today for the first time, this was a very awesome coincidence.
I've been going through many pork shoulders recently. Definitely mostly for carnitas tacos/burritos. But I tried something new and it's a must: CUBANS. Definitely in my rotation now whenever I cook down a pork shoulder.
Really good video, love this channel because the recipes are conventional and you can always mix things up to suit your needs!
We usually just cook the carnitas in its own juices for about an hour with a lid to keep the moisture from evaporating, might add an extra cup of water if the meat didn’t release enough water and once it evaporates then we just keep an eye on it moving it around so it doesn’t burn and we remove from pan once they’re crispy. Throwing away the water like you did makes me feel like I’m throwing away it’s flavor.
►► another great video!! You became my fav food youtuber!! Good work!! CONGRATULATIONS!!!
Love the video super aesthetic as always. Great for quick meals and can be used with leftovers easily. Can really save alot of time in the kitchen while still making quality meals. Great tip 👍
Don’t cut into chucks, throw the whole shoulder onto the smoker 220-250 salt pepper and a few other of your favorite spices for a few hrs unwrapped, few hrs wrapped. It’s done when the bone pulls out easy. You’ve got taste smoked meat for tacos, sandwiches, pizza, whatever. Much taster than boiling water.
Great idea! But I think he was going for more home cooks/ average person. Not everyone has a smoker or access to buy one. Boiled water works in a pinch
Dude I actually like your videos this was great. Thank you!
Simple yet to the point and informative. Well done sir, subscribed.
Great vid, Eathan. I appreciate this breakdown and simple recipe for some wonderful traditional Carnitas!
This channel's gonna be huge i swear