How to Make the Best Pork Carnitas
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Test cook Christie Morrison and host Julia Collin Davison make mouthwatering Pork Carnitas. Get the recipe for Pork Carnitas: https://cooks.io/2Wm2b7P Buy …
there wasno egg >:(
Currently making the recipe. I don't know how big of a 28-oz can she had, but my 28-oz can did not provide anywhere near that many tomatillos 😭
Any reuse potential for the lard? French fries? Or maybe it's too far gone after this.
This is the way home cooks do carnitas here in Mexico were I live. Some other places here do it different but they are great. Thanks
Pretty sure I could eat these until I was sick…awesome!
This looks delicious but enough with the cilantro. 40 years ago I had tex-mex or american mexican food and never heard of the stuff. For 20 years I would eat at various places or make dishes at home and never once heard of the stuff. Then in the late 90s/early 2000s everyone had to use cilantro in every recipe. There is cilantro in the salsa, why do you need more on top? Cilantro is a strong flavor that means you need to use less of it. Its like people who like hot sauce on every thing. Then you realize "oh, they like the hot sauce more than the flavor of the food they are eating".
Then there is the issue that about 20 to 25% of people think cilantro tastes like soap. I don't have that. I kind of like it. As in there being nice undertones of it in a dish. Not the main player. Enough, please.
This looks so delicious!
(I would fry the tortillas)
Could you strain and reuse the lard for other frying applications? I would hate to buy that much fat only to discard it after.
No pork on my fork wayyiqra 11
You don't have to deep fry the pork in lard. You can cut it into cubes, toss it in spices and olive oil and roast it covered at 325 degrees for about 3 hours at 275. Then remove the foil and broil for a few minutes. Stir it and broil for another few minutes. It's takes longer but it's far more healthy and just as good.
What is the logic of using kosher salt in pork dish?
Looks awesomeness
I tried this recipe! It was…meh. Potk was mostly tender. Very rich. Really felt flat though. It was just pork. No depth, no interesting flavor notes. The Tomatillo salsa was excellent and very necessary to give the pork interest. I used fresh tomatillos, not canned. I will make the salsa again but will go back to other recipes for the pork.
That 100% looks like the carnitas served at every taco shop in San Diego. Obviously you can’t taste through the screen, this looks solid
Salsa Verde is made with serrano and it should be roasted as well.
The only place where you can get the best carnitas is in Quiroga, Michoacán. And over there you get the whole pig, yummy!
Its 9am on my end, and I am hungry just watching this. Thank you America's Test Kitchen! 🙂
Uncooked tortillas? I'd have to at least steam them if not soft fry them.
It's always a special occasion when the family gets together to make a huge batch of carnitas. This makes small quantities so you can have them more often.
Omg that looks to die for. Cheers for using real lard and not some hydrogenated shortening.
Thanks a lot!!! Love you guys, you are the best! Many years of watching and enjoying!!!👍❤🙏
Can I just cook the pork in a Dutch oven over a burner? I don't want to use the oven for 2 hours. That's a lot of electric power to use. Does using cooking it in the oven makes a big difference? I mean, they just need an external heat source and it is dutch oven, which means it can circulate the heat evenly.
Lard is just pork fat. Why are they adding citric acid?
Thought she was cooking with cream cheese at first and was extremely concerned lol! Great video 😃
canned tomatillos?
Heart attack special.
Anyone have suggestions on what to use the used lard in? Biscuits maybe, or is it one and done?
Yum!!
I’m a little surprised by the canned tomatoes. I would think most of the country can buy fresh. Otherwise it looked delicious
Vicente Carnitas in Dolores Hidalgo, Mexico are the BEST carnitas ever!!!!
Caesar on the cross, been a long time since I've seen the kind of work you've laid down today, a damn long time!
Raw tortillas, yikes.
I love a white girl that can make great Mexican food!
As a alternative to the Jalapeño pepper I suggest a still green Anaheim pepper. You will get more pepper flavor but not more heat. I use more Anaheim's then Jalapeño these days. I believe it consistently has more and better flavors then Jalapeño. Everyone have a great day. Throw it or " them" on a hot grill and get some char on them and your really going to get amazing flavors. Everyone have a great day. 😃👍🔥🍻🌤
That would get in my mouth….Good Eating…👍👍
I rode the Amtrak to downtown Chicago then ride the EL to Carnitas Uruapan. I pigged out while I was there then took 3 pounds home with me. That's all they serve with the appropriate condiments. My mouth is watering as I write this!
I was I ate I watched the carving station/ cash register with neighborhood folks coming in and choosing their cut buying pound or two, putting it in their shopping bag. They also have GIANT pieces of chicharron, like square foot or bigger!
Talk about white-washed carnitas. Common test kitchen! Let’s get some more diversity in there.
Gotta lightly brown the tortillas on a griddle. Bonus for a few freshly diced, home-grown tomatoes on top.
Can someone please tell me, at my markets they sell lard in a red or blue cardboard box. I keep asking at the store how to tell if it is beef or pork and no one can ever tell me. Any suggestions are appreciated. 💟🇺🇲
Kudos for you for following the original simple recipe. Some people disagree with the use of lard or the method which is used, but it wouldn't be a hamburger if i use the same ingredients but i put everything in the slow cooker. So pork confit = carnitas, oven cooked pork with few changes = barbacoa, cochinita, etc. Pork in the slow cooker = pork stew simple as that.
Buy leaf lard.
Carnitas confit!