Carnitas

[Tim Campbell]

Michael, Darryl...you guys post some incredible cooks. No exception here

 

[Timothy F. Lewis]

And I’m committed to go out for pizza from a place that is being sold!
I’ve been getting pizza from Bruno’s since I was in high school, now Juanita is selling. It makes me sad but, she has been carrying on like a trouper since her husband died ten+ years ago. I will miss seeing her behind the counter.
If I wasn’t going there tonight, I’d give this whole thing a shot, it truly looks amazing!

 

[Darryl - swazies]

I will be posting pics of the cook, you guys want it here or in another thread?
looking to marinade around 6 tonight….orange, lime, salt, olive oil……the oil will help with any tenderness issues for sure.

 

[Darryl - swazies]

And I’m committed to go out for pizza from a place that is being sold!
I’ve been getting pizza from Bruno’s since I was in high school, now Juanita is selling. It makes me sad but, she has been carrying on like a trouper since her husband died ten+ years ago. I will miss seeing her behind the counter.
If I wasn’t going there tonight, I’d give this whole thing a shot, it truly looks amazing!

We picked up pizza on the way home today from a god ole mom n pop from another city…been around at least 50 years and nothing touches it……that’s dinner tonight…easy peasy as the cocktails are flowing nicely.

 

[Michael Richards]

Darryl,
Lunch today was inspired by your amazing Cuban sandwich cooks. I really think this is my favorite sandwich in the whole world. Used some the pork and oh man so good!!!

 

[Michael Richards]

I will be posting pics of the cook, you guys want it here or in another thread?
looking to marinade around 6 tonight….orange, lime, salt, olive oil……the oil will help with an6 tenderness issues for sure.

That is totally up to you, I will be adding spinning chicken tinga tomorrow also. Going to use the rest of the pork and the salsa Verde by making pork and chicken enchiladas Verdes.

 

[Darryl - swazies]

Darryl,
Lunch today was inspired by your amazing Cuban sandwich cooks. I really think this is my favorite sandwich in the whole world. Used some the pork and oh man so good!!!
View attachment 68092

Appreciate the shout out, we did post this 3 or 4 times….your Sammie does look really tasty. Not sure if you took my recommendation on the mustard mayo sauce combo but that looks great. Something about it being ” pressed “ and all the great flavours…..you are killing it this weekend man.

 

[Darryl - swazies]

I may post here….you may have to rename the thread to something along the name of Mexican awesomenes…….. I think we are going to go with tacos tomorrow, the MRS has already committed to the “ taco bowl “ as normal.
You had lots going on with your tacos but I have recently came into the “ simpler the better “ thought process and really nailed it last weekend with the steak taco…..going with similar this time too…..making rice and beans still but will have them on the side….
meat, salsa, onion, and I did get cilantro for this cook…..expect shots tomorrow on the outcome.

 

[Tim Campbell]

I this thread!

 

[Bruno]

I may post here….you may have to rename the thread to something along the name of Mexican awesomenes…….. I think we are going to go with tacos tomorrow, the MRS has already committed to the “ taco bowl “ as normal.
You had lots going on with your tacos but I have recently came into the “ simpler the better “ thought process and really nailed it last weekend with the steak taco…..going with similar this time too…..making rice and beans still but will have them on the side….
meat, salsa, onion, and I did get cilantro for this cook…..expect shots tomorrow on the outcome.

Love all your cooks Darryl! Living the good life as far as I can tell.

 

[Timothy F. Lewis]

Well, the pizza was good, BUT, apparently there is no buyer for the place yet! Not that im rushing the deal but, I am a touch “misled“ by the dissemination of information. Just grumpy I guess.

 

[Bruno]

Well, the pizza was good, BUT, apparently there is no buyer for the place yet! Not that im rushing the deal but, I am a touch “misled“ by the dissemination of information. Just grumpy I guess.

I should by it

 

[Timothy F. Lewis]

I should by it

Yes, yes you should!

 

[Tim Campbell]

I should by it

You wouldn't have to change the name!

 

[Darryl - swazies]

Okay, no new thread needed, thanks for the continuous inspiration Michael.
4 pound shoulder bone out, marinade last night, orange, salt, lime, garlic and olive oil.
The rub was simply gringo grande……it’s perfect.
Got lucky, was able to hold a 245 to 260 smoke on the protien….it took about 6 hours to get over 160…nice colour.
Braised with water, orange, lime, 3 different chili’s and garlic.
It currently is sitting in the braise resting….going to follow most of your steps to finish.
Also made a tomato based fire roasted salsa which turned out really good.

 

[Darryl - swazies]

Pork is pulled and braise is separating.
I had the quality department make sure it meets standards and she says it is approved.

 

[Tim Campbell]

Epic.

 

[Darryl - swazies]

Got a few pics.…this meal took all day, and was definitely worth it.
thanks for letting me post the same cook with you.

 

[Bruno]

Got a few pics.…this meal took all day, and was definitely worth it.
thanks for letting me post the same cook with you.

 

[Michael Richards]

Darryl,
So the recipe wasn't a disappointment? That is a relief, I always worry when someone follows a recipe or cook of mine that they will be underwhelmed. Everything about you cook looks amazing!!! However, the fried pork close up shoot takes first prize for me, wow just wow!