Smoked Pork Carnitas – YES, they’re braised in LARD on the Smoker – With Quick Tomatillo Salsa!
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These smoked pork carnitas combine the smoke flavor of the grill with the sear factor of the griddle for one epic carnitas recipe!
There's something magical about your food. I appreciate your efforts; I was wondering if you could share a video of you cooking with KHAL viewers. I would love to tip you on your recipes..🥰🤞👩🏻🍳😋😋😋
I love traditional carnitas and believe me, lots of restaurants SAY they serve carnitas but very few actually make them in a traditional fashion. These are a great approximation and look great. I love the use of the griddle to crisp them up at the end. I also am a huge fan of green salsa. Well done. I can see I’ll be making this when we get back to Texas and have friends over. Nice job!
Did you armor your pan from getting cooking marks or stains on it?
Love your videos. Have you tried the LOCO 36’ Series 2 yet? Just got one and after having to get a missing power cord and faulty ignition system replaced I’m enjoying it so far. Just wondered what your opinion was on them
Very good idea searing, smoking, and semi confit. Dude I’ll definitely be cooking that this weekend! Love a good homemade tomatillo salsa also. 🤤🤤
What temperature setting would you recommend for smashburgers
I made a shopping list right after you released this… Making it right now. I just finished the searing on the flattop and moved to the (pellet) smoker.
Thank you for this cook!!! I’m stoked! My wife & I love carnitas too.
This ia a combo of braise and confit.
Braising is done with stock or water.
Confit is done with fat.
Carnitas cheese steak is coming soon, 👍🤘✌️
What temperature is medium high heat? Please show the actual temperature when an item is placed on the flat top.
Dude! This looks amazing! Fat is flavor for sure! The salsa looks excellent, but the whole process is perfect. I always say, teach technique, not recipe. You can apply this to so much. Again, do a knife skills 101 vid. It will get views! And I've held off the coke since college.
"That's a lot of fat!" Words to live by. Another great recipe!
You mentioned about leaving the brown onion tips on. My wife collects veggie trimmings (onion skins, celery tops, etc.) in the freezer until there is enough to make a batch of veggie stock and cans it for future use. In the words of Justin Wilson, "Hoo boy! Dat good!"
Cube up a little avocado and put it in that tomatillo salsa
Always upping the game, another great meal for the beginners and advanced alike. Can't help but learn from the master.
Smoked pork shoulder confit, interesting. Will have to try this next Sunday. Thanks for the inspiration.
Looks awesome! I like to add a shot of tequila and a shot 9f vinegar to my tomatillo sauce
Mexico has good Coke there! —-
Reminds me of growing up everything was cooked with lard, it was free. I hate to ask but, does this dish taste or come across as greasy? It looks amazing like all of your dishes.
Looks delicious Neal!!
Congrats. You nailed it. Bon Appetite