Carnitas
- Thread starter stanley
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Cruiserdrew
On the way there
PM NorCalDoug--His are great.
stanley said:uh-oh i made fun of his shoes the other day.
yeah...I have a "special" version...just for you...
If you have a Costco near you, see if they have Carnitas there. I don't recall the brand, but they're excellent, IMO.
The price is around $10 for a package of carnitas, already cooked. I take them out of the package, nuke them for about 3 minutes on high to help break apart the pieces a bit, then crisp them up in a hot pan or cast iron dutch oven on the stove.
Almost as good as homemade...
Time-wise, it's much better...you'd sitting and pounding down carnitas in less than 15 minutes.
The carnitas from costco also work as a substitute for pulled pork...sort of...
you won't get the smokieness, but once you cover it with your favorite bbq sauce, you'll hardly notice it.
The price is around $10 for a package of carnitas, already cooked. I take them out of the package, nuke them for about 3 minutes on high to help break apart the pieces a bit, then crisp them up in a hot pan or cast iron dutch oven on the stove.
Almost as good as homemade...
Time-wise, it's much better...you'd sitting and pounding down carnitas in less than 15 minutes.
The carnitas from costco also work as a substitute for pulled pork...sort of...
you won't get the smokieness, but once you cover it with your favorite bbq sauce, you'll hardly notice it.
stanley said:big boy shoes.
Most times I'm sportin' these...they seem to be a better fit with my clown make-up...
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- Apr 8, 2005
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Slice pork shoulder thin and marinate in a mix of chili powder, cayenne, S&P, hot sc, garlic, onions, and pineapple jc 
eek. Stack on a skewer (like a GYROS loaf), and burn over a rotisserie slowly allowing the fat to render and outside of meat to char. As the meat cooks, slice it off the sides and add to your tacos or whatever. 
Not carnitas, but a damned good burnt meat offering..
Put choice Tri-tips in a ziploc w/ sliced fresh jalapenos, sliced white onions, chopped cilantro, fresh garlic. Add a bunch of fresh lime juice (whole limes), chili pwder, cumin, coriander, salt, blk pepper, and some hot sc (think trappeys). Marinate at least 12 hours, then put 'em on the grill, fat side up and cook over high heat until charred outside and *150-55 inside. (Spraying with Negro Modelo or Dos Equis during cooktime optional) Remove from heat, let set maybe 10 minutes and chop into smaller pieces. Make tacos in corn tortillas and top with fresh guac, and salsa fresca.
Oh, finish w/ cold
eek. Stack on a skewer (like a GYROS loaf), and burn over a rotisserie slowly allowing the fat to render and outside of meat to char. As the meat cooks, slice it off the sides and add to your tacos or whatever. Not carnitas, but a damned good burnt meat offering..
Put choice Tri-tips in a ziploc w/ sliced fresh jalapenos, sliced white onions, chopped cilantro, fresh garlic. Add a bunch of fresh lime juice (whole limes), chili pwder, cumin, coriander, salt, blk pepper, and some hot sc (think trappeys). Marinate at least 12 hours, then put 'em on the grill, fat side up and cook over high heat until charred outside and *150-55 inside. (Spraying with Negro Modelo or Dos Equis during cooktime optional) Remove from heat, let set maybe 10 minutes and chop into smaller pieces. Make tacos in corn tortillas and top with fresh guac, and salsa fresca.
Oh, finish w/ cold
so...you take your big hunk o' tri-tip...
lay it down flat, fat side up, so you're looking at the top of it. lay your knife (use a long one) flat so it runs parallel with the meat, then carve off the layer of fat on top.
keep slicing it this way, as thin as you can get it. You want to end up with thin wide, flat pieces of meat.
Make a seasoning mix with salt, paprika, cumin, sugar, onion and garlic powders, black pepper, and cayenne pepper...to your liking...
sprinkle the thin flat steaks with this seasoning mix, then grill over high heat. It should take just a minute or two per side to cook through.
lay one of these thin steaks on a good sized tortilla, top with guac, salsa, and or some crema (or sour cream).
roll it up and devour.
don't forget the cold beer...
lay it down flat, fat side up, so you're looking at the top of it. lay your knife (use a long one) flat so it runs parallel with the meat, then carve off the layer of fat on top.
keep slicing it this way, as thin as you can get it. You want to end up with thin wide, flat pieces of meat.
Make a seasoning mix with salt, paprika, cumin, sugar, onion and garlic powders, black pepper, and cayenne pepper...to your liking...
sprinkle the thin flat steaks with this seasoning mix, then grill over high heat. It should take just a minute or two per side to cook through.
lay one of these thin steaks on a good sized tortilla, top with guac, salsa, and or some crema (or sour cream).
roll it up and devour.
don't forget the cold beer...
I like to add a little sugar to my dry rubs. I think it gives it a nice balance.
yeah, I saw that thread.
tritip's easy though...IMO, you gotta try hard to screw up tritip --
that said...I know of many who've screwed it up...
season the hell out of the thing, throw it on the grill (medium coals), pull it off when it's nice and rare, then let it rest for about 15 minutes -- the carryover heat will keep cooking it so by the time you're ready to slice into it, it's a perfect (IMO) medium rare.
yeah, I saw that thread.
tritip's easy though...IMO, you gotta try hard to screw up tritip --
that said...I know of many who've screwed it up...
season the hell out of the thing, throw it on the grill (medium coals), pull it off when it's nice and rare, then let it rest for about 15 minutes -- the carryover heat will keep cooking it so by the time you're ready to slice into it, it's a perfect (IMO) medium rare.
confit de porc?
uh-oh i made fun of his shoes the other day.
lol - I remember that - you asked if they were his big boy shoes