I wondered what they were, I see signs We have carnitas!
Gathered it was a pork dish and figured I'd get around to trying
it one day.

Well, the other night I was in Costco, got the guacamole, some
pastrami, when I spied Carnitas. Hmmm, why not try it, I'll know
what it is then and perhaps make it myself in the future. I made
some fresh salsa to go with my store bought guac, because they
had a picture of salsa on the front labelled Serving Suggestion.

Long story short, I find it's served like you would tacos or fajitas
in a soft tortilla. Luckily I had tortillas, guac, sour cream, iceberg
lettuce, cheese.

Was very good. My salsa was especially good, too. If I may say
so myself.

nancy

"Nancy Young" > wrote in message
...
>I wondered what they were, I see signs We have carnitas!
> Gathered it was a pork dish and figured I'd get around to trying
> it one day.
>
> Well, the other night I was in Costco, got the guacamole, some
> pastrami, when I spied Carnitas. Hmmm, why not try it, I'll know
> what it is then and perhaps make it myself in the future. I made
> some fresh salsa to go with my store bought guac, because they
> had a picture of salsa on the front labelled Serving Suggestion.
>
> Long story short, I find it's served like you would tacos or fajitas
> in a soft tortilla. Luckily I had tortillas, guac, sour cream, iceberg
> lettuce, cheese.
>
> Was very good. My salsa was especially good, too. If I may say
> so myself.
>
> nancy
>

When in doubt, it's always best not to search the web. Do NOT look at this
link.
http://www.google.com/search?hl=en&q...oogle+Se arch

"Doug Kanter" > wrote

> "Nancy Young" > wrote

>>I wondered what they were, I see signs We have carnitas!
>> Gathered it was a pork dish and figured I'd get around to trying
>> it one day.

> When in doubt, it's always best not to search the web. Do NOT look at this
> link.
> http://www.google.com/search?hl=en&q...oogle+Se arch

No! I wanted to surprise myself, and now I sure as hell am not going
to look! (laugh)

nancy

In article >, says...
> I wondered what they were, I see signs We have carnitas!
> Gathered it was a pork dish and figured I'd get around to trying
> it one day.
>
> Well, the other night I was in Costco, got the guacamole, some
> pastrami, when I spied Carnitas. Hmmm, why not try it, I'll know
> what it is then and perhaps make it myself in the future. I made
> some fresh salsa to go with my store bought guac, because they
> had a picture of salsa on the front labelled Serving Suggestion.
>
> Long story short, I find it's served like you would tacos or fajitas
> in a soft tortilla. Luckily I had tortillas, guac, sour cream, iceberg
> lettuce, cheese.
>
> Was very good. My salsa was especially good, too. If I may say
> so myself.
>
>
>

I agree. I bought the Costco carnitas a few weeks ago and have enjoyed
them (it?) just as you have described.

--
Peter Aitken
Visit my recipe and kitchen myths pages at www.pgacon.com/cooking.htm

"Peter A" > wrote

> In article >, says...

>> Well, the other night I was in Costco, got the guacamole, some
>> pastrami, when I spied Carnitas. Hmmm, why not try it, I'll know
>> what it is then and perhaps make it myself in the future. I made
>> some fresh salsa to go with my store bought guac, because they
>> had a picture of salsa on the front labelled Serving Suggestion.

>> Was very good.

> I agree. I bought the Costco carnitas a few weeks ago and have enjoyed
> them (it?) just as you have described.

Oh! Isn't that funny. Yeah, I liked it a lot. I figured if Costco
carried it, it was probably good, they seem to test out what they
will carry. I'm glad I picked it up, seems I can't get out of there
without at least one impulse buy.

nancy

"Nancy Young" > writes:

> I wondered what they were, I see signs We have carnitas!

Canitas done right ...and it's darn hard to do 'em wrong... are just
awesome and can be done by even a brain dead gringo. They are made
from a big ol' pork shoulder. How can you go wrong with that? If you
want my killer recipe, let me know.

nb

"notbob" > wrote

> "Nancy Young" > writes:
>
>> I wondered what they were, I see signs We have carnitas!
>
> Canitas done right ...and it's darn hard to do 'em wrong... are just
> awesome and can be done by even a brain dead gringo. They are made
> from a big ol' pork shoulder. How can you go wrong with that? If you
> want my killer recipe, let me know.

Who could say no to that? I won't make it soon, but
when you get around to it, I'd love to have it. Thanks.

nancy

Nancy Young wrote:
> "notbob" > wrote
>
> > "Nancy Young" > writes:
> >
> >> I wondered what they were, I see signs We have carnitas!
> >
> > Canitas done right ...and it's darn hard to do 'em wrong... are just
> > awesome and can be done by even a brain dead gringo. They are made
> > from a big ol' pork shoulder. How can you go wrong with that? If you
> > want my killer recipe, let me know.
>
> Who could say no to that? I won't make it soon, but
> when you get around to it, I'd love to have it. Thanks.
>
> nancy

"Warm smell of carnitas,
Rising up through the air."

> wrote

> Nancy Young wrote:

>> >> I wondered what they were, I see signs We have carnitas!

> "Warm smell of carnitas,
> Rising up through the air."

(laugh) Now that song in is my head, replaces yesterday's
Eagles song.

nancy

"Nancy Young" > wrote in message
...
>
> > wrote
>
> > Nancy Young wrote:
>
> >> >> I wondered what they were, I see signs We have carnitas!
>
> > "Warm smell of carnitas,
> > Rising up through the air."
>
> (laugh) Now that song in is my head, replaces yesterday's
> Eagles song.
>
> nancy
>
>

You know what's funny? I used to think they said, "warm smell of Hornitas"
which is a brand of tequila. :~)

kili

notbob wrote:
> "Nancy Young" > writes:
>
> > I wondered what they were, I see signs We have carnitas!
>
> Canitas done right ...and it's darn hard to do 'em wrong...

I've had mediocre carnitas. Not enough marinade/rub on the meat.
Green sauce wth muddy flavors and no punch. Stale tortillas.

But otherwise, it's one of those things I must try if it's on the menu.

--Blair

"Blair P. Houghton" > writes:


> I've had mediocre carnitas. Not enough marinade/rub on the meat.
> Green sauce wth muddy flavors and no punch. Stale tortillas.


I've seen carnitas poorly done. One place had mex food in a steam
table and the carnitas were dried out. No kidding, they looked like
fuzzy wood chips. Coulda used 'em for kindling.

Here's my way. May not be authentic, but sure damn good.

Notbob's Carnitas

# 4-5lb bone-in pork shoulder
# 2 T cooking oil
# 1 can chicken broth
# 1 C water
# 2 T ground New Mexico chile powder (opt)
# 1 T chopped cilantro
# 1 T cummin (comino)
# 1 T oregano (crush between hands)
# 2 cloves garlic
# 2 bay leaves
# 1 onion, quartered
# 1 Lrg orange, juice only
# 1 lime, juice only
# 2 t salt
# 1 t blk peppercorns

I use one of those big orange creuset thingies. I brown the shoulder
in the oil, add all the remaining stuff, and put the whole thing in a
300 deg F oven (lid on) for 3-4 hours or until the meat easily pulls
apart. I then pull the bones, break up into 1/4-1/2lb chunks, return
to braising pot on stovetop, frying the pieces in the remaining
braising liquid (strained) till it evaporates and coats the meat.
Yum! As good as the weekend carnitas around the corner at the
carniceria.

nb

"notbob" > wrote

> Here's my way. May not be authentic, but sure damn good.
>
> Notbob's Carnitas

Thank you! One of these days, few weeks maybe.

nancy

notbob > wrote:

>I use one of those big orange creuset thingies. I brown the shoulder
>in the oil, add all the remaining stuff, and put the whole thing in a
>300 deg F oven (lid on) for 3-4 hours or until the meat easily pulls
>apart.

Sounds great. Have you verified your oven's temperature
recently? 300 degrees sounds to hot to properly gelatinize the
toughness out of the meat. 200 - 225 is the range I've usually
heard recommended. "Low and slow", etc.

Steve

(Steve Pope) writes:


> toughness out of the meat. 200 - 225 is the range I've usually
> heard recommended. "Low and slow", etc.

Yes, I know this is the sacred bbq mantra, but it's not altogether
true, at least with respect to pork. After reading a discussion by
TFM and other rabid Q'ers, I oven-roasted a pork shoulder at 350 deg
F, till the bone turned free. You'll get killer pull pork just fine.
Granted, the smoke won't be there, but the meat will be perfectly
tender. In fact, if you google long enough, you find other greybeard
pork Q'ers who pooh-pooh the "low n' slow" gospel as a buncha new wave
hooey. OTOH, you are perfectly welcome to go low n' slow. Keep an
eye on the liquids. Also, there's no way in Hell I'd do this with a
brisket.

nb

Went out to lunch with some colleagues. Ordered Carnitas.

The waitress asked which kind?

Me: "Huh?

Her: "Beef, Chicken or Pork?"

(I should have had the clue)

Me: "Well... Pork."

I got served Fajitas, which sounds like Carnitas, I guess, and not
entirely different.

Oh well.


Tom