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Here's the recipe I use for carnitas, and it is really good. Not sweet, tho. I'll ask my amigo Cam.
Joined: Mar 16, 2006
Posted to Thread #17395 at 10:32 pm on Jan 10, 2010
Greenmarket at Union Square, NYC
Time to prepare, about 2 ½ hours
Makes 6 cups
2 pounds smoked pork shank, rinsed
2 pounds fresh pork shank, rinsed
2 medium Spanish onions, peeled and halved
2 cloves garlic, smashed
2 teaspoons cumin seeds
1 teaspoon oregano
2 tablespoons coarsely chopped cilantro
1 teaspoon salt
½ teaspoon freshly ground black pepper
4 cups chicken broth
oil for baking dish
2 jalapeños, or more to taste, seeded and minced
1 small Spanish onion, chopped
In a large stockpot, combine meat, the 2 halved onions, garlic cumin, oregano, cilantro, salt and pepper. Add chicken broth and just enough water to cover the shanks.
Bring to boil over high heat. Reduce the heat to medium low, and simmer until meat begins to fall off the bone, 1 ½ to 2 hours.
Remove from heat, and let cool slightly. Reserve one cup of the cooking liquid, and transfer the shanks to a large pan. Pull meat from the bones, shredding some of it, but leaving some in chunks. Discard the bones. Transfer the meat to a large bowl. Moisten it with some or all of the reserved cooking liquid. At this point, meat may be served as a main dish with tortillas and beans on the side, or as a topping for a salad.
To make the carnitas, heat the oven to 425°. Oil a baking dish large enough to hold the meat in a layer about 1 inch deep. Fold jalapeños and chopped onion into meat, spreading the mixture evenly in the pan. Bake until surface begins to turn crispy in spots, 20 to 30 minutes. Use as a filling for tacos or burritos.
Other messages in this thread:
- 17395. Carnitas question for Michael in Phoenix or other carnita experts [LINK] - MarilynFL - 10:09pm on 01/10/10 (20)
- Here's the recipe I use for carnitas, and it is really good. Not sweet, tho. I'll ask my amigo Cam. - PatBastrop - 10:32pm on 01/10/10
- What is and where do you find a smoked pork shank? - Dawn_MO - 11:46pm on 01/10/10
- It is a ham hock actually, from the pictures I saw on the Web. The showed exactly what I buy at our - KarenNoCA - 12:43am on 01/11/10
- My dad, a retired butcher, says to get the smoked ham shank not the hock. I would, but I never>> - Luisa_Calif - 12:56am on 01/11/10
- Then my guess is that our meat place is really selling the ham shank, which I have never heard of - KarenNoCA - 1:19am on 01/11/10
- oh, I agree. love to use the shanks for soups. - AngAk - 7:04pm on 01/11/10
- That recipe sounds more like a pulled pork or bbq pork recipe to me. [LINK] - Dawn_MO - 11:44pm on 01/10/10
- Gotta add my 2 cents - my VERY favorite carnitas recipe >> [LINK] - cheezz - 1:06am on 01/11/10
- Marilyn - I found another site that said be sure to use "evaporated milk" - NOT the sweetened stuff! [NT] - cheezz - 1:24am on 01/11/10
- and here is another posting for Los Taquitos carnitas >> - cheezz - 1:29am on 01/11/10
- Definitely the evaporated milk, not sweet. I have Mexican neighbors who have told me that is what - Joe - 2:38am on 01/11/10
- I've never heard of using milk in any form. I'll head down to the restaurant and try it. - Michael in Phoenix - 4:29am on 01/11/10
- Michael, please, if you discover they fry the carnitas in the conventional way, let us know. - Joe - 5:41am on 01/11/10
- I remember the street vendors in Tijuana used to keep browned chunks of pork... - Michael in Phoenix - 1:43pm on 01/11/10
- I don't have it handy but I remember the carnitas recipe from Ninfa's in the - Melissa Dallas - 1:25pm on 01/11/10
- I love that show. I really do. But sometimes I think Guy overdoes it a bit with food... - Michael in Phoenix - 1:47pm on 01/11/10
- Whenever I watch it, I always think that he studied/watched/replicates Rachel Ray. [NT] - barb_b - 2:31pm on 01/11/10
- Should add, that sadly, we lost Foodnetwork and HGTV in 2010; something to do with the cablevision. - barb_b - 2:34pm on 01/11/10
- I just love the interaction and help from this group! Thank you for being "you". [NT] - MarilynFL - 3:27pm on 01/11/10
- Here is the recipe from Ninfa's - Melissa Dallas - 2:36am on 01/12/10