I realize as I begin to type this that I never posted the steps for making my carnitas. I also realize, I forgot pictures so the next time I make this, I'll add them.
That being said, I have but one more thing to add... LARD IS FOR BITCHES! (Memorial Day Carnitas re-mix). Traditional Carnitas is made using a TON of lard. Me, I'm way more healthy than that and have replaced the lard with Bacon Grease.
Here's what you'll need and how to be a star in the eyes of your tastebuds. Not that your tastebuds have eyes, but if they did, they demand that you do this ASAP.
Here's the recipe:
4 - 5 PD Pork Loin (Yes, I said LOIN).
9 Beers of your choice (you'll probably drink 7, so it's a good thing you only need 2 for the recipe).
1/2 Cup Green Onions
1/2 White Onion
1/2 Jalapeno
1 Yellow Pepper
6 Cloves Garlic
--- Spice rub mix. (see below).
--- Bacon Grease
I can't stress this enough... GET A DUTCH OVEN! You can't go wrong, they are useful. As you can see, I use the Lodge Brand Dutch Oven.
The one pictured above is the exact one I use because I love the Blueman Group. Nothing compares to the song "I Feel Love".
Anyway, on with the mouth hole magic...
SPICE RUB MIX
You can use any rub you want, I make my own. Here's what I do:
2 TBS Ground Coriander
1 TBS Tony Chachere's Creole Blend
1 TBS Garlic Powder
1 TBS Red Chili Flake
1 TBS Cracked Pepper
Mix all this stuff together, set it aside.
Cut the pork into 4 roughly equal portions. Put them in a bowl and pour a little Olive Oil on them.
MEDIUM FLAME!
Pour 1.5 beers into the dutch oven.
Put about 1 TBS of the Spice Rub Mix into the beer (stir it around).
Cut the Green Onions in the size you've always seen Green Onions cut. Put them in the beer.
While this comes to a boil, coat the pork with the rest of the Spice Rub.
Gently place the pork into the beer / onion / spice awesomeness.
Crush the garlic cloves and toss them in the Dutch Oven.
Thinly slice the entire Yellow Pepper and toss it into the Dutch Oven.
Slice the onions however you want and put them in the Dutch Oven.
Thinly slice the Jalapeno and, you guessed it, toss it into the Dutch Oven.
Bring everything to a boil. By now, if you are like me, you've taken your clothes off and prepared to bathe in the Dutch Oven. But let's not do that, unless you are into that... I don't judge.
Once everything is boiling, cover it, reduce heat to low and let it simmer until it falls apart under the pressure of a WOODEN SPOON. Yes, trust me on this. If it falls apart when you press it with a spoon, you are ready to rock. It should take around 2 - 3 hours.
Once this happens, use the spoon to get it to a shred consistency. A TON of the moisture will soak up into the meat, which is what you want.
Oh, put your clothes back on, weirdo...
Now, here is the twist...
Once almost all of the moisture has evaporated / soaked into the meat, do the following:
In a separate pan, melt 2 TBS Bacon Grease
Put a fat wad of the pork into the grease and cook it till it's crispy and brown. I leave the timing of this to your discretion.
You'll need to do this for each serving of pork. So keep that in mind.
What you do with the meat wad is up to you. I usually toss it onto some rice and use my BBQ sauce recipe I posted a couple weeks ago to really give it some pizzazz.
Have a great Memorial Day weekend, and remember, lard is for bitches!
That being said, I have but one more thing to add... LARD IS FOR BITCHES! (Memorial Day Carnitas re-mix). Traditional Carnitas is made using a TON of lard. Me, I'm way more healthy than that and have replaced the lard with Bacon Grease.
Here's what you'll need and how to be a star in the eyes of your tastebuds. Not that your tastebuds have eyes, but if they did, they demand that you do this ASAP.
Here's the recipe:
4 - 5 PD Pork Loin (Yes, I said LOIN).
9 Beers of your choice (you'll probably drink 7, so it's a good thing you only need 2 for the recipe).
1/2 Cup Green Onions
1/2 White Onion
1/2 Jalapeno
1 Yellow Pepper
6 Cloves Garlic
--- Spice rub mix. (see below).
--- Bacon Grease
I can't stress this enough... GET A DUTCH OVEN! You can't go wrong, they are useful. As you can see, I use the Lodge Brand Dutch Oven.
The one pictured above is the exact one I use because I love the Blueman Group. Nothing compares to the song "I Feel Love".
Anyway, on with the mouth hole magic...
SPICE RUB MIX
You can use any rub you want, I make my own. Here's what I do:
2 TBS Ground Coriander
1 TBS Tony Chachere's Creole Blend
1 TBS Garlic Powder
1 TBS Red Chili Flake
1 TBS Cracked Pepper
Mix all this stuff together, set it aside.
Cut the pork into 4 roughly equal portions. Put them in a bowl and pour a little Olive Oil on them.
MEDIUM FLAME!
Pour 1.5 beers into the dutch oven.
Put about 1 TBS of the Spice Rub Mix into the beer (stir it around).
Cut the Green Onions in the size you've always seen Green Onions cut. Put them in the beer.
While this comes to a boil, coat the pork with the rest of the Spice Rub.
Gently place the pork into the beer / onion / spice awesomeness.
Crush the garlic cloves and toss them in the Dutch Oven.
Thinly slice the entire Yellow Pepper and toss it into the Dutch Oven.
Slice the onions however you want and put them in the Dutch Oven.
Thinly slice the Jalapeno and, you guessed it, toss it into the Dutch Oven.
Bring everything to a boil. By now, if you are like me, you've taken your clothes off and prepared to bathe in the Dutch Oven. But let's not do that, unless you are into that... I don't judge.
Once everything is boiling, cover it, reduce heat to low and let it simmer until it falls apart under the pressure of a WOODEN SPOON. Yes, trust me on this. If it falls apart when you press it with a spoon, you are ready to rock. It should take around 2 - 3 hours.
Once this happens, use the spoon to get it to a shred consistency. A TON of the moisture will soak up into the meat, which is what you want.
Oh, put your clothes back on, weirdo...
Now, here is the twist...
Once almost all of the moisture has evaporated / soaked into the meat, do the following:
In a separate pan, melt 2 TBS Bacon Grease
Put a fat wad of the pork into the grease and cook it till it's crispy and brown. I leave the timing of this to your discretion.
You'll need to do this for each serving of pork. So keep that in mind.
What you do with the meat wad is up to you. I usually toss it onto some rice and use my BBQ sauce recipe I posted a couple weeks ago to really give it some pizzazz.
Have a great Memorial Day weekend, and remember, lard is for bitches!
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