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Pulled Pork into Carnitas???
Hi to all. We love pulled pork and we also love carnitas. If we have a bunch
of pulled pork sitting around, is there a way to transform it into decent carnitas? Most carnitas recipes I know require marinating, etc, and the pork is wetter and maybe more tender as well. But since the meat is the same, can I just add something to make it work? Thanks Tim |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
On Feb 9, 1:35*pm, "Tim Conde" > wrote:
> Hi to all. We love pulled pork and we also love carnitas. If we have a bunch > of pulled pork sitting around, is there a way to transform it into decent > carnitas? Most carnitas recipes I know require marinating, etc, and the pork > is wetter and maybe more tender as well. But since the meat is the same, can > I just add something to make it work? > > Thanks > Tim Kinda sketchy about your question but here's a go at it: You'll need: 1 4-pound boneless pork butt, cut into 2-inch chunks Salt and pepper 1 teaspoon ground cumin 1 small onion, peeled and halved 2 bay leaves 1 teaspoon dried oregano juice of 1 lime 2 cups water 1 medium orange, halved and juice (seeds removed) Heat oven to 300 degrees. Add all the ingredients in a Dutch oven and heat the ingredients until they begin to simmer, stirring to combine the spices and meat. Cover the pot and place it in the preheated oven. Bake for 1 hour, take a peek and give the pot a stir to turn the meat. Put the lid back on and let it continue to bake in the oven for another hour. A bit of patience is needed, but you'll definitely be rewarded! After 2 hours of baking time, remove the pot from oven. Remove the bay leasves, onion and orange rinds from the pot and discard. Place the pork in a bowl and set aside. Place the pot on the stovetop and let the remaining liquid come to a boil. Let it boil until it thickens up and is reduced to about 1 cup. Turn oven to broil and lower racks to near the bottom of the oven. In the bowl, pull each piece of pork in half using two forks. Pour the reduced liquid over the pork and add salt and pepper to taste. Place the coated pieces of pork on a wireor cooling rack set on a baking sheet. Broil the meat for 5 to 8 minutes on each side until well browned. You can pull the pork further if you want and then serve immediately in warm tortillas. Garnish with salsa, cheese, etc as you'd like. |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
Hi Jane. I have a bunch of carnitas recipes. My problem, which I didn't
explain well, is this: At Costco,. they sell reheatable trays of cooked "Pulled Pork." It is a hickory smoked pulled pork, NOT carnitas. I take it their idea is to mix the pulled pork with BBQ sauce and mound it on a bun. What I'd like to do is to take the cooked pulled pork, mix some things in it, and end up with passable carnitas. I am only doing that since we buy quite a bit of pulled pork, but I am the only one that likes carnitas. So if I take the cooked pulled pork and add this and that, I can have my carnitas and they can have their pulled pork. "Jane" > wrote in message ... On Feb 9, 1:35 pm, "Tim Conde" > wrote: > Hi to all. We love pulled pork and we also love carnitas. If we have a > bunch > of pulled pork sitting around, is there a way to transform it into decent > carnitas? Most carnitas recipes I know require marinating, etc, and the > pork > is wetter and maybe more tender as well. But since the meat is the same, > can > I just add something to make it work? > > Thanks > Tim Kinda sketchy about your question but here's a go at it: You'll need: 1 4-pound boneless pork butt, cut into 2-inch chunks Salt and pepper 1 teaspoon ground cumin 1 small onion, peeled and halved 2 bay leaves 1 teaspoon dried oregano juice of 1 lime 2 cups water 1 medium orange, halved and juice (seeds removed) Heat oven to 300 degrees. Add all the ingredients in a Dutch oven and heat the ingredients until they begin to simmer, stirring to combine the spices and meat. Cover the pot and place it in the preheated oven. Bake for 1 hour, take a peek and give the pot a stir to turn the meat. Put the lid back on and let it continue to bake in the oven for another hour. A bit of patience is needed, but you'll definitely be rewarded! After 2 hours of baking time, remove the pot from oven. Remove the bay leasves, onion and orange rinds from the pot and discard. Place the pork in a bowl and set aside. Place the pot on the stovetop and let the remaining liquid come to a boil. Let it boil until it thickens up and is reduced to about 1 cup. Turn oven to broil and lower racks to near the bottom of the oven. In the bowl, pull each piece of pork in half using two forks. Pour the reduced liquid over the pork and add salt and pepper to taste. Place the coated pieces of pork on a wireor cooling rack set on a baking sheet. Broil the meat for 5 to 8 minutes on each side until well browned. You can pull the pork further if you want and then serve immediately in warm tortillas. Garnish with salsa, cheese, etc as you'd like. |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
Hey Tim, I'd make a reduced marinade of the carnitas flavorings and simmer some of the pork in that. It should give the essence of the flavorings you are looking for. I'd reduce it til it is quite thick. Good Luck, let us know how it came out. Nan in DE |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
On Feb 9, 3:35*pm, "Tim Conde" > wrote:
> Hi to all. We love pulled pork and we also love carnitas. If we have a bunch > of pulled pork sitting around, is there a way to transform it into decent > carnitas? Most carnitas recipes I know require marinating, etc, and the pork > is wetter and maybe more tender as well. But since the meat is the same, can > I just add something to make it work? Carnitas is made with square chunks of pork. Half the chunks should be crispy and crunchy and the other half should be moist and tender. One time I was eating at a Mexican taqueria chain and the owner saw that the cook had given me all crispy carnitas, so she brought me a bowl of tender carnitas. I heard her tell the cook that she was going to fire him if he couldn't learn how to make carnitas correctly... "Pulled" pork comes from a larger piece of well-done that has been pulled into shreds with two forks. This is called a "tinga", which means "hash" in Spanish, and it's called barbecue in Texican... |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
Oh, please do not get me wrong. I have no visions of cranking out a
world-class batch of carnitas from some pulled pork and a reduced marinade / braising sauce. The family loves pulled pork sandwiches and most other things made with pulled pork. Me? I used to work in the interior of Mexico and I fell in love with the authentic flavors of Mexico. To this day, I cannot put lettuce on a taco; it has to be cabbage. Cheese? Never happen. I think most people wouldn't even recognize REAL Mexican food as Mexican food. I once had a friend say that he didn't want to go to Taco Bell because he didn't want Mexican food. I told him not to worry; he wouldn't get Mexican food at Taco Bell. "." > wrote in message ... On Feb 9, 3:35 pm, "Tim Conde" > wrote: > Hi to all. We love pulled pork and we also love carnitas. If we have a > bunch > of pulled pork sitting around, is there a way to transform it into decent > carnitas? Most carnitas recipes I know require marinating, etc, and the > pork > is wetter and maybe more tender as well. But since the meat is the same, > can > I just add something to make it work? Carnitas is made with square chunks of pork. Half the chunks should be crispy and crunchy and the other half should be moist and tender. One time I was eating at a Mexican taqueria chain and the owner saw that the cook had given me all crispy carnitas, so she brought me a bowl of tender carnitas. I heard her tell the cook that she was going to fire him if he couldn't learn how to make carnitas correctly... "Pulled" pork comes from a larger piece of well-done that has been pulled into shreds with two forks. This is called a "tinga", which means "hash" in Spanish, and it's called barbecue in Texican... |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
On Feb 11, 11:21*pm, "Tim Conde" > wrote:
> I used to work in the interior of Mexico > and I fell in love with the authentic flavors of Mexico. Oh, no! You just typed the "A" word! ;-) The "A" word has been a "no-no" in this NG for years. > To this day, I cannot put lettuce on a taco; it has to be cabbage. And I was very surprised when I was served pozole with shredded cabbage floating on top in a central California taqueria. Cabbage is just not part of Sonoran-style cooking, at least in my limited experience. > I think most people wouldn't even recognize REAL Mexican food as Mexican food. I've been saying that for years. I searched "Mexican restaurants" in California for decades before I learned that any place with a menu of about 20 items painted on the wall behind the counter where you place your order was really just a taqueria and that all taquerias had the same 20 menu items, more or less. > I once had a friend say that he didn't want to go to Taco Bell because he > didn't want Mexican food. I told him not to worry; he wouldn't get Mexican > food at Taco Bell. Taco Bell and Del Taco were started by two gringos in San Bernardino about 40 years ago. The two gringos remembered the taste of the Tex- Mex food they ate as kids in the Southwestern USA and thought that was the *authentic* taste of Mexico. Oh, no! I just typed the "A" word myself. Oh, well. I used to post all sorts of recipes from my internet research looking for less well-known Mexican recipes, but I gave up when I was accused of posting copyrighted material and stealing other people's work. I was accused of "class warfare" and "racism" when I described the difference between Indigenous Mexican cooking, Mestizo cooking, and Spanish-style cooking... There was a core group in this NG that was perfectly happy with eating tacos and drinking beer, and trying to eat the hottest chile or drink chile sauce straight from a bottle. That's all Mexican food was to them. |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
"Tim Conde" > wrote in message ... > Hi to all. We love pulled pork and we also love carnitas. If we have a > bunch of pulled pork sitting around, is there a way to transform it into > decent carnitas? Most carnitas recipes I know require marinating, etc, and > the pork is wetter and maybe more tender as well. But since the meat is > the same, can I just add something to make it work? > > Thanks > Tim Think of the pulled pork you have the same as you would for Machaca (Mexican) or Ropa Vieja (Cuban). dice some onions, chilies (your choice for heat) a little cumin & some orange peal. Sauté in a hot cast iron pan, add the pulled pork and fry till dry & browning. Serve with the fix'ns for soft tacos to include fresh Pico de Gallo. -- Dimitri Searing http://kitchenguide.wordpress.com. |
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HOw do you make pulled pork though? DOesn't it take like 24 hrs to cook or something - does it have to be done on the BBQ or is there an oven version? When we do Barbecues we don't have the time you guys in the states have. You know, the blokes sitting around drinking Buds and stoking the barbie while the girls chop up tomatoes and talk about girl stuff. We would arrive at say 1pm, unload all our kit, set up and start cooking at say 2.30, to serve at around 4.00 - Not much time to do real big ass cuts of proper USA style BBQ - I'm afraid in this country people think of BBQ as burger, sausages and chicken skewers - maybe a few prawns or butterflied leg of lamb. Bit sad really but you can do a fantastic spread with a lovely centre piece of say a whole fillet of beef and people will still say 'got any bangers (sausages)'. I watched that Jamie Oliver show where he went all around the states and the episode where he was down in Carolina (i think) was excellent.. It made me want to get my own mini-pit fabricated and to start doing big cuts,, more slowly. Anyway, has anyone got any ideas of how to do the pulled pork thing in an oven?
__________________
Jake Honeywill Event Coordinator Octopus Food Limited Excellent Catering for Special Events London Corporate Caterers |
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Pulled Pork into Carnitas???
On Feb 17, 1:44*am, Jake Honeywill <Jake.Honeywill.
> wrote: > Anyway, has anyone got any ideas of how to do the > pulled pork thing in an oven? Throw a leg of pork into the broiler and leave it in for an hour or so, until the top layer gets crispy and cut that part off and chop it into squares, and then pull the tender inner layers apart with two forks and you have something close to the faux carnitas which the OP wanted. Carnitas is all about the *texture* of crisp crunchy chunks of pork vs. the tender chunks, folks, it's not about some secret bbq sauce. What the OP really seemed to want to do is somehow carmelize the already shredded pulled pork, and that's just not going to happen, the shreds just aren't going to get crunchy. |
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Pulled Pork into Carnitas???
"Jake Honeywill" > wrote in message . .. > > Dimitri;1438806 Wrote: >> "Tim Conde" wrote in message >> ...- >> Hi to all. We love pulled pork and we also love carnitas. If we have a >> >> bunch of pulled pork sitting around, is there a way to transform it >> into >> decent carnitas? Most carnitas recipes I know require marinating, etc, >> and >> the pork is wetter and maybe more tender as well. But since the meat is >> >> the same, can I just add something to make it work? >> >> Thanks >> Tim- >> >> Think of the pulled pork you have the same as you would for Machaca >> (Mexican) or Ropa Vieja (Cuban). dice some onions, chilies (your choice >> for >> heat) a little cumin & some orange peal. Sauté in a hot cast iron pan, >> add >> the pulled pork and fry till dry & browning. >> >> Serve with the fix'ns for soft tacos to include fresh Pico de Gallo. >> >> >> -- >> Dimitri >> >> Searing >> >> 'Dimitri's Kitchen Guide' (http://kitchenguide.wordpress.com). > Sounds great! > HOw do you make pulled pork though? DOesn't it take like 24 hrs to cook > or something - does it have to be done on the BBQ or is there an oven > version? > When we do Barbecues we don't have the time you guys in the states have. > You know, the blokes sitting around drinking Buds and stoking the barbie > while the girls chop up tomatoes and talk about girl stuff. We would > arrive at say 1pm, unload all our kit, set up and start cooking at say > 2.30, to serve at around 4.00 - Not much time to do real big ass cuts of > proper USA style BBQ - I'm afraid in this country people think of BBQ as > burger, sausages and chicken skewers - maybe a few prawns or butterflied > leg of lamb. Bit sad really but you can do a fantastic spread with a > lovely centre piece of say a whole fillet of beef and people will still > say 'got any bangers (sausages)'. > I watched that Jamie Oliver show where he went all around the states and > the episode where he was down in Carolina (i think) was excellent.. It > made me want to get my own mini-pit fabricated and to start doing big > cuts,, more slowly. Anyway, has anyone got any ideas of how to do the > pulled pork thing in an oven? > > > > > -- > Jake Honeywill Pulled pork is generally a Picnic (front leg) or a Boston butt shoulder cut and is usually smoked. the smoking process (depending on the size) can take 12 to 16 hours at a low temperature. Usually the roast begins falling apart at a temperature of 185 to 195 degrees internal temperature. Hence the pulled nomenclature. Additionally in the South they will roast/smoke a whole pig. If you have a smoker GREAT if not you can accomplish similar results in a crock pot. Place the roast in a 400 degree oven, fat side up for about an hour. The drop the whole thing in a crock pot on high for 8 to 12 hours. be very careful here do not add more then 1/2 cup of liquid (bbq sauce) as the roast will offer a lot of moisture. -- Dimitri Searing http://kitchenguide.wordpress.com. |
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Pulled Pork into Carnitas???
"." > wrote in message ... On Feb 11, 11:21 pm, "Tim Conde" > wrote: > I used to work in the interior of Mexico > and I fell in love with the authentic flavors of Mexico. Oh, no! You just typed the "A" word! ;-) The "A" word has been a "no-no" in this NG for years. > To this day, I cannot put lettuce on a taco; it has to be cabbage. And I was very surprised when I was served pozole with shredded cabbage floating on top in a central California taqueria. Cabbage is just not part of Sonoran-style cooking, at least in my limited experience. > I think most people wouldn't even recognize REAL Mexican food as Mexican > food. I've been saying that for years. I searched "Mexican restaurants" in California for decades before I learned that any place with a menu of about 20 items painted on the wall behind the counter where you place your order was really just a taqueria and that all taquerias had the same 20 menu items, more or less. > I once had a friend say that he didn't want to go to Taco Bell because he > didn't want Mexican food. I told him not to worry; he wouldn't get Mexican > food at Taco Bell. Taco Bell and Del Taco were started by two gringos in San Bernardino about 40 years ago. The two gringos remembered the taste of the Tex- Mex food they ate as kids in the Southwestern USA and thought that was the *authentic* taste of Mexico. Oh, no! I just typed the "A" word myself. Oh, well. I used to post all sorts of recipes from my internet research looking for less well-known Mexican recipes, but I gave up when I was accused of posting copyrighted material and stealing other people's work. I was accused of "class warfare" and "racism" when I described the difference between Indigenous Mexican cooking, Mestizo cooking, and Spanish-style cooking... There was a core group in this NG that was perfectly happy with eating tacos and drinking beer, and trying to eat the hottest chile or drink chile sauce straight from a bottle. That's all Mexican food was to them. Yet you come across as a bigger prick than them. You lose |
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Pulled Pork into Carnitas???
On Feb 26, 5:46*pm, "Mike" > wrote:
> "." > wrote in message > > ... > On Feb 11, 11:21 pm, "Tim Conde" > wrote: > > > I used to work in the interior of Mexico > > and I fell in love with the authentic flavors of Mexico. > > Oh, no! You just typed the "A" word! ;-) > > The "A" word has been a "no-no" in this NG for years. > > > To this day, I cannot put lettuce on a taco; it has to be cabbage. > > And I was very surprised when I was served pozole with shredded > cabbage floating on top in a central California taqueria. > > Cabbage is just not part of Sonoran-style cooking, at least in my > limited experience. > > > I think most people wouldn't even recognize REAL Mexican food as Mexican > > food. > > I've been saying that for years. I searched "Mexican restaurants" in > California for decades before I learned that any place with a menu of > about 20 items painted on the wall behind the counter where you place > your order was really just a taqueria and that all taquerias had the > same 20 menu items, more or less. > > > I once had a friend say that he didn't want to go to Taco Bell because he > > didn't want Mexican food. I told him not to worry; he wouldn't get Mexican > > food at Taco Bell. > > Taco Bell and Del Taco were started by two gringos in San Bernardino > about 40 years ago. The two gringos remembered the taste of the Tex- > Mex food they ate as kids in the Southwestern USA and thought that was > the *authentic* taste of Mexico. > > Oh, no! I just typed the "A" word myself. > > Oh, well. I used to post all sorts of recipes from my internet > research looking for > less well-known Mexican recipes, but I gave up when I was accused of > posting copyrighted material and stealing other people's work. > > I was accused of "class warfare" and "racism" when I described the > difference between Indigenous Mexican *cooking, Mestizo cooking, and > Spanish-style cooking... > |
Posted to alt.food.mexican-cooking
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Pulled Pork into Carnitas???
On Feb 26, 5:46*pm, "Mike" > wrote:
> "." > wrote in message > There was a core group in this NG that was perfectly happy with eating > tacos and drinking beer, and trying to eat the hottest chile or drink > chile sauce straight from a bottle. > > That's all Mexican food was to them. > > Yet you come across as a bigger prick than them. You lose Anthony Bourdain was my role model... |
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The "carnitas" part comes in when you with to use the leftovers (make a lot, or you won't get leftovers.) Preserve in fridge in the achiote fuid and brown on caste iron. Garnish with good pico, or what my friends call "salsa fresca." This is such a tough one because every mexican cook has their version of carnitas and they vary from region to region. Last edited by Gorio : 13-07-2010 at 03:31 PM |
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