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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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11852801 No.11852801 [Reply] [Original]

Okay boys. It's rainy out, I just got back from Costco and the Superbowl is tomorrow.

So let's make some carnitas.


Up first we have a bit over 4lbs of pork butt

>> No.11852805
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11852805

>>11852801
Some nice marbling on that.

Let's go ahead and quarter some onions and chop some celery

>> No.11852811
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11852811

>>11852805
Love that mis en place

Ok let's set up some bay leaves, thyme, salt, and whole garlic cloves

>> No.11852812

How many people are you cooking that huge piece of meat for?

>> No.11852817
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11852817

>>11852801
What are these?

>> No.11852818
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11852818

>>11852807
About 8 but I'm hoping to take some to work on Mon

>>11852811
Throw it all in that big pot

>> No.11852823
File: 202 KB, 425x640, Costco2.jpg [View same] [iqdb] [saucenao] [google]
11852823

>>11852801
>Costco
based and bulkpilled

>> No.11852826
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11852826

>>11852817
Bits of onion and celery, put them in before realizing I wanted to take a photo

>>11852818
Fill it with water about 1/2" to 1" above the meat

>> No.11852831
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11852831

>>11852826
Let's bring it to a rolling boil

>> No.11852842
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11852842

>>11852831
And now we have to wait. Put it on simmer covered for 2.5 hours or so. We're looking for nice and tender meat

>> No.11852866

>>11852842
Only 2.5 hours? I go for 8 - 10 hours in a crock pot, minus liquids. But I make pulled pork, I'm too lazy to do carnitas.
You have an oven step too? I saw Chef John / Food Wishes do these and I was drooling, but at the same time looked to involved so I said nah.
https://www.youtube.com/watch?v=XUbXrOoj2J8

>> No.11852892

>>11852866
There are two more steps after that will take about an hour each. This is not a traditional recipe and a little bit more involved.

>> No.11853255

>>11852826
No sear?

>> No.11853279
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11853279

>>11853255
This will be a crispier carnitas.

I should be able to start that in an hour or so.


Coming along well.

>> No.11853484

>>11853279
How’s it going

>> No.11853496

>>11852817
holy shit
>>11852826
liar they're worms

>> No.11853504
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11853504

>>11853279
>>11853484
Nice and tender

>> No.11853508
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11853508

>>11853504
Getting ready...

>> No.11853522
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11853522

>>11853508
Oh shit

>> No.11853526
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11853526

>>11853522
Mmmmm

Alright it's going into the oven at 325 to crisp and carmelize

>> No.11853529

>celery
D R O P P E D

>> No.11853537
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11853537

>>11853526
Meanwhile let's >>11853529 STRAIN and reduce the cooking liquid by about half.


See ya all in an hour!

>> No.11853568
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11853568

>>11852817

>> No.11853578

>>11853568
Weird. Never mind, I see it now that it is posted. Good eye, or some monitor fuckery.

>> No.11853704
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11853704

>>11853537
Starting to smell pretty good.

Alright let's break it up a little, put a cup of that reduced juice and throw it back in the over for around 30 mins. Scrapping occasionally.

>> No.11853811
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11853811

>>11853704
Oh and we're gonna do it one more time

>> No.11853937
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11853937

>>11853811
And here it is boys

Tastes pretty good. May post some presentation tacos tomorrow if I remember

12 bucks of pork butt and 6 hours well spent

>> No.11853958

>>11853937
Golf clap. Thanks anon. I was here for the whole thing on and off. You must be West coast or beyond.

>> No.11854288

Bump good thread op
How much was that meat?

>> No.11854582

>>11854288
Not OP, but pork shoulder is cheap as fuck. Its got to be one of the most inexpensive meats available.
For boneless, I wont pay more than $1.49/pound, and its often as low as $1.29/pound. For bone-in, I wont pay more than $1.29/pound, and its often just $0.99/pound.
Its not something I can stomach often, because its a calorie bomb (very fatty) but when its on sale for a buck I will grab one. The smallest one is usually around 4 pounds, the price of some fast food burgers, for 4 pounds of a very delicious meat.

>> No.11855074

^
If bone-in pork shoulder is on sale for around 1.00/lb I will usually buy 2 and freeze one. Also, even after you cook the shoulder it can freeze well.

Thanks for the thread OP.