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Thread: Weeknight Carnitas...

  1. #11
    Senior Member Mucho Bocho's Avatar
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    Love the Lefty Usuba too. Is it Ichimongi in Blue #2?
    One thing you can give and still keep...is your word.

  2. #12

    Zwiefel's Avatar
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    Quote Originally Posted by Mucho Bocho View Post
    Love the Lefty Usuba too. Is it Ichimongi in Blue #2?
    210, Uraku White #2, from Jon.
    Remember: You're a unique individual...just like everybody else.

  3. #13
    Ive never used a pressure cooker, they kinda scare me lol. But I do love pork tacos! Those look yummy and now I'm hungry.

  4. #14
    daveb's Avatar
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    Z, you've inspired me. Again. I'm on the hook for lunch Sat for a small group. Pork shoulder is one of my "go to" cause its easy and everyone likes it. And its easy.

    Made some powdered chiles as described in your previous thread. Added some mojo, garlic, a sour orange to the chilis and got the shoulder wet. Pernil, sort of. It's now going to live in fridge till tomorrow nite when I'll lightly smoke it. (Can't quite make the leap of faith to PC yet) Then it will be tortillas and guac and other stuff. I'll probably get invited back.

    My understanding is the Al Pastor is done historically on a spit, over a fire. Carnitas are braised or stewed. In local food truck parlance the pastor is pre-sliced and done on a flat top to order. Carnitas are the pastor that didn't sell yesterday, put in a pot. Both can be served as you did. At .99 each I call em lunch.

    Dave

    Almost forgot:

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    It happened.
    Dave
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  5. #15
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    Quote Originally Posted by Zwiefel View Post
    hmmm...I stand corrected then. Tacos Pastor (al pastor?) then!

    So loving the PC. Really glad you turned me on to it...and glad I splurged on the 8qt unit too. Actually, I bought a 2nd one as a gift for a friend!
    looks delicious!! wow.

    tacos al pastor are cut from a spit. you my friend made a hybrid dish. an amazing hybrid. if that is chili braised..it is carne adovada!!

    carnitas are like a mexican pork "confit"..seriously..who cares? i wanna come over and eat it.

    you are totally ruining my "mostly veggies" diet adjustment.

    man, i love mexican food.

  6. #16

    Zwiefel's Avatar
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    Quote Originally Posted by Erilyn75 View Post
    Ive never used a pressure cooker, they kinda scare me lol. But I do love pork tacos! Those look yummy and now I'm hungry.
    The new ones are remarkably safe. The model I have is designed with about 7 different safety mechanisms. and they ALL have to fail to have a problem. Seriously...you have to be totally negligent to have a problem.

    There is a BUT though...aside from the one in the photos : these modern ones ain't cheap. I am SO glad I splurged on it though.

    Quote Originally Posted by daveb View Post
    Z, you've inspired me. Again. I'm on the hook for lunch Sat for a small group. Pork shoulder is one of my "go to" cause its easy and everyone likes it. And its easy.

    Made some powdered chiles as described in your previous thread. Added some mojo, garlic, a sour orange to the chilis and got the shoulder wet. Pernil, sort of. It's now going to live in fridge till tomorrow nite when I'll lightly smoke it. (Can't quite make the leap of faith to PC yet) Then it will be tortillas and guac and other stuff. I'll probably get invited back.

    My understanding is the Al Pastor is done historically on a spit, over a fire. Carnitas are braised or stewed. In local food truck parlance the pastor is pre-sliced and done on a flat top to order. Carnitas are the pastor that didn't sell yesterday, put in a pot. Both can be served as you did. At .99 each I call em lunch.

    Dave
    Cool! I had no idea about all of that terminology!I never could really tell the difference between these things at the restaurant...but it's also more of a gringo restaurant scene here. Though I am finding a few of the "authentico" places now and starting to enjoy them (Tortas! who knew?) And thanks for the kind words.

    Quote Originally Posted by daveb View Post
    It happened.
    Heh...took me a second to get it.

    Quote Originally Posted by boomchakabowwow View Post
    looks delicious!! wow.

    tacos al pastor are cut from a spit. you my friend made a hybrid dish. an amazing hybrid. if that is chili braised..it is carne adovada!!

    carnitas are like a mexican pork "confit"..seriously..who cares? i wanna come over and eat it.

    you are totally ruining my "mostly veggies" diet adjustment.

    man, i love mexican food.
    Glad to be of service! Drop by anytime!
    Remember: You're a unique individual...just like everybody else.

  7. #17
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    Just make sure you get a good one and you'll be fine. You'll love it

    Quote Originally Posted by Erilyn75 View Post
    Ive never used a pressure cooker, they kinda scare me lol. But I do love pork tacos! Those look yummy and now I'm hungry.

  8. #18
    Senior Member Lucretia's Avatar
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    I've also been nervously on the fence about getting a pressure cooker. Seeing this maybe I should check into them more seriously.
    Now is not the time to bother me. And it's always now. Wiley Miller

  9. #19
    Boomchaka... is right. Usually 'carnitas' spends at least part of its cook time in contact with hot oil, especially lard. But as you move further south and east (in Mexico/Central America/Carribean) you get more liquid braising vs. confit. One method I've seen and used adds a few oranges or sour oranges and their juice to the pork as it cooks in its rendered fat & lard, and at the end a lot of the oil is pulled off and milk is added.

    but yeah - looks great!

    I just opened a store (after 2 years unemployed) and I'm between "Carnitas Michoacanas #2" and " Mercado 3 Hermanos Carniceria". On Sat & Sun they both pull giant pots into the back ally area and fire up dueling carnitas, and its being braised in lard....and smells awesome!

    For you folks squimish about pressure cookers...just do it! A great brand not given much credit is Magefessa, a spanish company that years ago was ranked equal in all areas (except for the instruction manuel) to Kuhn Rikon. Target and a few other places have their pc's in the $70 range...can't go wrong.

  10. #20

    Zwiefel's Avatar
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    Quote Originally Posted by mikemac View Post
    Boomchaka... is right. Usually 'carnitas' spends at least part of its cook time in contact with hot oil, especially lard. But as you move further south and east (in Mexico/Central America/Carribean) you get more liquid braising vs. confit. One method I've seen and used adds a few oranges or sour oranges and their juice to the pork as it cooks in its rendered fat & lard, and at the end a lot of the oil is pulled off and milk is added.

    but yeah - looks great!

    I just opened a store (after 2 years unemployed) and I'm between "Carnitas Michoacanas #2" and " Mercado 3 Hermanos Carniceria". On Sat & Sun they both pull giant pots into the back ally area and fire up dueling carnitas, and its being braised in lard....and smells awesome!

    For you folks squimish about pressure cookers...just do it! A great brand not given much credit is Magefessa, a spanish company that years ago was ranked equal in all areas (except for the instruction manuel) to Kuhn Rikon. Target and a few other places have their pc's in the $70 range...can't go wrong.

    Cool! thanks for the additional insight and options!

    at $70, that is a TOTAL no-brainer. seriously. go do it today.
    Remember: You're a unique individual...just like everybody else.

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