Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.



Recommended Posts

Once you get the meat to the temp of the pot/oven, then it doesn't matter how big the chunks are; it's about time at that temp. The trick is to pull the meat out of the braise before it's done to the degree it would be in a dish that wouldn't have a second cooking. It's like making a daube or chili that you plan to chill and serve the next day: since you're reheating it you want to undercook the meat a bit.

Share this post

Link to post
Share on other sites

I made a big Mexican meal on Saturday night. Wanted to thank Jaymes for the carnitas recipe, which I made using orange juice and dried chipotles I brought from Mexico - they were absoltely amazing. I loved the combination of the deep, smoky flavor combined with the sweetness of the oj and brown sugar. They tasted like little bits of pork candy, delicious. I also made his tongue recipe, some tinga poblana and grilled chicken, pico de gallo, refried beans and a smoked tomato salsa with chile pasilla and chile de agua I learned to make in Oaxaca. I did make the tortillas myself (it is hard to get them in Argentina), the pictorial on making tortillas helped me out, although it is extremely time consuming to make tortillas for 15 people. But all in all it was a fantastic meal, thanks for the wonderful recipes!

Share this post

Link to post
Share on other sites

I'd like to try my hand at homemade carnitas again after a long time of not making them. I plan to do it Monday while I'm off work, so I will have plenty of time to fiddle with it. What's your favorite method / recipe? In the past I've tried various approaches I've found online. My husband is pickier about the outcome than I am. His biggest complaint is that they often end up too "wet". I've tried Smitten Kitchen's riff on Homesick Texan. I've tried Homesick Texan's riff on Diana Kennedy ( this was my favorite ). I've read about using Coca Cola, insisting on orange juice, using only water.  How do I get big, tender chunks with caramelized and browned ends?

Share this post

Link to post
Share on other sites



 ""  they often end up too "wet"  ":"


when ' done ' they should be wet.  these are mostly simmered , then  the key is


after coarsely shredding , they are sautéed in a hot pan to get some bits crispy.


that's how Ive seen them done in various fantastic Taqueria's.   


also , leave all the fat in for the sauté.

Share this post

Link to post
Share on other sites

There are a couple of threads with excellent advice about Carnitas here on eG.  

I highly recommend the "recipe" by Jaymes  on page one of the original Carnitas thread.


I posted about a batch of carnitas I made with wild boar meat a few pages later in the thread.  

There are other recipes, techniques, methods, etc., including pressure cooker carnitas, later on in the thread.


Share this post

Link to post
Share on other sites

This is a photo of the wild boar carnitas.  That is a full-size sheet pan.  The meat is from a hind leg - what would be a ham and shank. It was a very large boar.

Screen Shot 2016-12-24 at 2.28.58 PM.png

  • Like 8

Share this post

Link to post
Share on other sites

The boar looks amazing. I guess to clarify when I say "wet" I mean we've ended up with some meat just swimming in liquid, which is not how I'm used to eating them at taquerias. I will check out the other thread - thanks! It didn't show up when I did a search. 

Share this post

Link to post
Share on other sites

I only made  carnitas  once using lard, beer, oranges & evaporated milk. It worked great.

The  liquids kept the temp of the lard low. After the liquids evaporated the pork was done, they temp went up and the  carnitas was crispy


Here is the recipe I followed. I need to make this  again ... soon.

Traditional Old-School Carnitas are the BEST

  • Like 1

Share this post

Link to post
Share on other sites

I initially cooked the boar meat - off the bone - in my largest old electric roaster (26 quart) water to cover with a couple of large onions cut into quarters, handful of garlic cloves, bay leaves, cumin, whole ancho peppers, 

quart of beer.

I turned it on and let it cook until the water was mostly gone and only the fat that rendered out of the meat remained.

I began shifting the chunks of meat so that which was on top was down in the fat.  I checked the temp in the larger chunks to make sure it had reached over 140°F.

I then transferred the meat to the sheet pan and into the oven at 250 for 3 hours.  And this was the way it came out. Tender but with a nice crust.

  • Like 3

Share this post

Link to post
Share on other sites



Without having worked my way through this entire topic, I'd say I have a qualified success to report. Qualified, mind you: flavors could stand adjusting next time, but there will be a next time.


I started with 2 pounds of a pork shoulder roast - a nice, fatty-looking porky shoulder with a Duroc Heritage Pork label, which may or may not have made a difference. I more or less followed @Jaymes' instructions here, along with the discussion that followed about stirring from time to time and not throwing away the peppers, onions, and (in this case) celery. It was looking pretty good. But it was also getting late, and the meat was quite tender already, and I was none too sure about dirtying up a sheet pan to spread this stuff out in the oven and brown it. I left the whole shebang in the Le Creuset Dutch Oven in which it had started, kept cooking it down to brown and caramelize until I flirted briefly with burning stuff on the bottom (but managed to rescue it all), and then turned off the heat. Here's a collage of the process.




In the meantime, I tried my first-ever pot-in-pot batch of rice in the Instant Pot. 1c basmati, 1.5c chicken broth and water, 6 minutes on high, natural release for 12 minutes. Success on the rice!




Results: I think the method of simmering the pork until it's done, then crisping and caramelizing it, is probably genius. I got as far as simmering until the liquid was boiled off. The texture of the meat was excellent. The flavors left something to be desired. I didn't measure as carefully as I might have, and as much as I love citrus I think I'd have done better with more tequila and less lime. There were also chicken broth and a touch of apple juice in there, but I couldn't taste either. We both grabbed for the salsa to adjust the sweetness. We both wished for more liquid with the rice.


Next time, I'll keep the meat and the vegetables separate and try to crisp the meat. I'll also be more careful with the citrus flavor. I may even plan to put it all into tortillas. That actually had been the plan tonight, but in the end the bowls seemed easier.

  • Like 6

Share this post

Link to post
Share on other sites

  • Similar Content

    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • By Darienne
      Chile Rellenos.  Every Mexican or Mexican type restaurant we've ever been in almost, I've chosen Chile Rellenos.   I keep thinking I'll pick something different...and then I don't.  I've made them.  Once.  So much trouble.  And deep fat frying.  And of course in the Far Frozen North where we live, we've been able to get Poblanos (that's it) for only about five years now.  
      Imagine my delight, the appeal to my very lazy side, to discover the following recipe just a few days ago: https://www.homesicktexan.com/2018/09/chile-relleno-casserole-el-paso-style.html  .  And yesterday I made them and served them to guests with Mexican rice and black beans.  Died and gone to heaven.
      OK.  Truth time.  I used Poblanos and  I did not roast them to remove the skins.  In an electric oven, it's not a nice job.  And besides the skins have never bothered me or Ed at all.  But I did roast the Poblanos in the oven.  And then I used commercial salsa because we had one we liked.  (Did I say that I can be lazy sometimes?)  And I used Pepper Jack cheese.  Jack cheese is not always available in the small Ontario city we live outside of and pepper jack is even less common.  Buy it when you see it.  I defrosted some frozen guacamole I had in the freezer.  But by heavens the casserole was delicious and now it's on our menu permanently.
      So shoot me.  But I thought I'd share my joy anyway. 
    • By jackie40503
      I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
    • By ProfessionalHobbit
      I had completely forgotten about our dinner there in December. 
      Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
      I'll let the pix speak for themselves...


      Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.

      Scallop chicharrón, scallop ceviche, crème fraîche.

      Jicama empanada, shiso, pumpkin, salmon roe.

      Smoked mushroom taco with pickled wild mushrooms.

      Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.

      Pineapple guava sorbet

      Fuyu persimmon, habanero honey, tarragon

      Tasmanian trout ceviche, dashi, Granny Smith apple

      Aguachile, parsnip, red bell pepper


      Black bean tamales steamed in banana leaves, with salsa on the side

      Smoked squab broth, pomegranate seeds, cilantro flowers

      Tres frijoles with sturgeon caviar, shallots and edible gold leaf

      Black cod, salsa verde, green grapes

      Wagyu beef, pickled onion


      Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
      Yes, it's the same squab from which the broth was made.



      And now the desserts:

      Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
      By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.

      Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter

      Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
      The cookie was on top of the apples. Break the cookie and spoon everything over.

      Cherry extract digestif, vermouth, sweet Mexican lime
      We'll definitely return. I'm an instant fan.
      Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
      3115 22nd Street (South Van Ness)
      Mission District
    • By SNewman004
      I'm wondering if anyone has any experience with a manual tortilla machine / maker. I am not talking about a tortilla press. This machine basically takes a batch of masa dough that is placed on top, through a roller with a cutter, using a hand crank. The machine will flatten and cut uniform size tortillas. I've been looking at the Monarca brand. The reviews seem to be below average. I'm trying to find ways to shave some labor dollars without sacrificing quality. Our restaurant goes through an average of 300 to 500 tortillas a day depending on business. Thanks for your help!

  • Recently Browsing   0 members

    No registered users viewing this page.