Carnita

Discussion in 'Pork' started by cheech, Jan 14, 2007.

  1. cheech

    cheech Master of the Pit OTBS Member

    Have you ever heard of carnita? I was at a mexican dinner place tonight and had the carnita and loved it. Does any one have a recipe for it? It did not have a great smoked taste but was still good
     
  2. msmith

    msmith Master of the Pit OTBS Member

    Cheech ive never heard of it but exactly what is it ?
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Cheech, here is a recipe from Z Tejas- BTW carnitas are made from fresh pork butts-no smoke involved.


    Z Tejas Dos XX's Pork Carnitas Recipe courtesy of Chef Marc Janiec of Z'Tejas Grill

    8 servings
    1¾ hours 1¼ hours prep

    6 lbs pork butt, cut into 2 inch cubes
    1 1/2 quarts water
    1 quart orange juice
    3 (12 ounce) bottles Dos XX beer
    1/4 cup achiote powder or paprika
    4 ancho chilies, stems removed
    6 bay leaves
    3 tablespoons garlic, chopped
    1/4 cup kosher salt
    1 lb white onions, chopped

    Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.

    Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.

    Using a slotted spoon, remove meat to a sheet pan; let cool slightly.

    Drain the juices from the pork; reserve for later use.

    Discard the onions and remaining solids in the roasting pan.

    In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).

    Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.

    Using a slotted spoon, place the meat in the reserved sauce.

    Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.

    Enjoy
     
  4. cheech

    cheech Master of the Pit OTBS Member

    Thanks Dutch,

    If I decided to smoke it that would still work don't you think?

    I just tasted like some good ole smoke could really improve it
     

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