Mexican Carnitas

[Bill Schultz]

Past few weeks been crazy with family stuff, work and travel and have not had time to post or do much cooking. I apologize for all the great cooks I know I missed.
Anyhow, decided to make traditional Carnitas and this is how it went. Four pounds pork shoulder cubed, one and a half pounds of pork belly cubed, along with all the bones and Kosher and fresh ground. In a pot with chicken stock to simmer in its own fat and juices for about three hours. Last half hour with the top off to reduce quite a bit.

Made two toppings for tonight, first one is a version of Pico Di Gallo Verde. Made with Tomatillo's, red onion, Chili de Arbols, fresh mint, cilantro and garlic.
Second was Guacamole with heavy diced plum tomato presence, white onion, cilantro, Kosher, garlic and more Chili's

Carne in the CI on the Genny, using lid up to stir and then lid down. You add some of the juices and fry them until evaporated and starting to brown with some nice burnt bits in the mix

Tacos on

On the table, a more tender pork does not exist.

Take care and happy Fathers Day to all on the board, have a great weekend

Bill

 

[Cliff Bartlett]

Masterful cook again Bill. Superb photos too. Looks mouth watering.

 

[JeffG]

Dam Bill, authentic carnitas tacos right there, great cook,recipe, and pictures.
Thanks for posting.

 

[Mark Barton]

Those are some goood lookin' carnitas!

 

[JimK]

Holy Cow!!! Those look incredible! Great job!

 

[TonyUK]

Bill, you hooked me when you mentioned pork belly. That looks deee-lish!

 

[Timothy F. Lewis]

Two things,
1- I might have preferred a "Negro Modelo"
2- I'm crushed this is not on MY table!

 

[Robert-R]

Def.... that's the way to do it. Looks wonderful, my friend.

 

[Rich Dahl]

Boy you sure made up for being gone for awhile! Beautiful and skilfully done dish.

 

[Barb D]

Bill, you out did yourself again. Man that is one delicious looking plate of food. Happy Fathers Day to you also.

 

[Angie H.]

The carnitas look fantastic Bill! Great pics as usual!

 

[Luke P]

Beautiful, Bill! I have a big blade roast that I was hoping to try something new with. This might be it. Thanks for sharing.

 

[Robert T]

Outstanding Bill. I love carnitas. You nailed it. Beautiful meal!

 

[Nate Frost]

Awesome! Love carnitas and love that plated pic!

 

[Edison W]

Very successful cook!!!!!!!

 

[Kemper Morris]

Bill you should give classes. That is one outstanding cook