tag:blogger.com,1999:blog-7173052990851751381.post949819729126753681..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Crispy Pork Carnitas – These “Little Meats” are Special TreatsChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-7173052990851751381.post-5603424669528269662019-10-29T13:18:47.852-04:002019-10-29T13:18:47.852-04:00Hello Chef, I've made this recipe a few times ...Hello Chef, I've made this recipe a few times now and it's amazing! Needless to say my family thinks I'm a legend thanks to you.<br /><br />Question, would it be possible to cook this pork in a pressure cooker before broiling? I'm hoping to save time and turn this into a weeknight dish if possible, thank you! Anonymoushttps://www.blogger.com/profile/11741218575263512092noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19867769091964087842019-09-08T11:12:50.434-04:002019-09-08T11:12:50.434-04:00I am making this for the 4th time. It’s amazing an...I am making this for the 4th time. It’s amazing and pretty darn simple. EnjoyAnonymoushttps://www.blogger.com/profile/10470289513652809849noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7086822399842891872019-08-17T17:58:57.113-04:002019-08-17T17:58:57.113-04:00I can't wait to try this. I've got a 4 lb....I can't wait to try this. I've got a 4 lb. pork shoulder in my freezer and already have most of the ingredients.I love carnitas. One of the local Mexican joints here makes pretty good carnitas but I've never tried it myself. It looks so good, I can almost taste it!Anonymoushttps://www.blogger.com/profile/18340527337142415128noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-67805135337573897962019-04-03T12:08:22.415-04:002019-04-03T12:08:22.415-04:00I tried the recipe as is for the first time, even ...I tried the recipe as is for the first time, even spent an hour at 3 grocery stores to find Chinese 5 spice.<br />Well i hated it, but i like the cooking technique so I'll be making it again with just 1/2 onion, salt, pepper, garlic, & cumin. Traditional Mexican.<br />Chinese 5 spice left a terrible aftertaste in my mouth that i was actually burping up the next day.....<br />Ooh and i threw the 5 spice right in the trash, so i won't see it in a year and be tempted to use it on something else.Bertohttps://www.blogger.com/profile/18347247828559319228noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6170994637587122202019-01-16T07:51:12.634-05:002019-01-16T07:51:12.634-05:00LOVE yur recipes Chef..however, I had just started...LOVE yur recipes Chef..however, I had just started making your delish sounding carnitas, when I found the milk version underneath!!! I am not sure I want to saute them on the stovetop at this moment, BUT if the milk version really is better and if you say YES...I WILL do so!!!Anonymoushttps://www.blogger.com/profile/06421633526018230609noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14155379880521924152018-04-09T18:24:10.590-04:002018-04-09T18:24:10.590-04:00Are you like me? I hate blogspot. nice job google ...Are you like me? I hate blogspot. nice job google - buying a platform and then doing nothing with it.<br /><br />BUT THIS RECIPE IS AWESOME.CN.Zhttps://www.blogger.com/profile/04252266264783153765noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5828355502095637132017-12-17T21:46:33.207-05:002017-12-17T21:46:33.207-05:00i said it before...i will say it again...you are a...i said it before...i will say it again...you are a god. mouth is watering and i still have two hours to go. did mine in my dutch oven. will have to crispificate stovetop since my mexican chef roomie will be at his intellectual peek snoring his head off and i will likely disturb his slumber when the hyper touchy smoke detector will blaze away when i open the oven. i recently finally got chinese five and fell in love with it. cannot wait to savor the flavor. i also included some ginger...cumin...tumeric...ancho chile...and used the peel and flesh of two limes and mandarins along with two jalapenos deseeded and cut in batons.Anonymoushttps://www.blogger.com/profile/15451023229722379811noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72152532283336473592017-08-02T20:05:30.978-04:002017-08-02T20:05:30.978-04:00I am making it tomorrow!I am making it tomorrow!BRitthttps://www.blogger.com/profile/01122422230080892666noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-41699255728016541012017-06-06T23:55:14.248-04:002017-06-06T23:55:14.248-04:00Hi Chef John,
I tried this recipe today, and it tu...Hi Chef John,<br />I tried this recipe today, and it turned out great. Just wanted to say thank you!Anonymoushttps://www.blogger.com/profile/13032947600959087235noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45890683759292402372017-06-02T11:18:32.774-04:002017-06-02T11:18:32.774-04:00Hi Chef John! This dish is amazing and my husband...Hi Chef John! This dish is amazing and my husband and I have made it twice in the last two weeks because it was so delicious. Quick question: Do you happen to have the nutritional value of it? I recently started counting calories and carbs and would like to know if this is setting me back :-)Anonymoushttps://www.blogger.com/profile/00200252155898944900noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2807386493488842142017-04-24T00:23:13.940-04:002017-04-24T00:23:13.940-04:00Chef John, I am obviously missing something here. ...Chef John, I am obviously missing something here. Lard is mentioned in the Blog but doesn't appear in the ingredients. How much should I use? Also, after the 3.5 hours of cooking, where does all that broiling liquid come from? My first attempt was very dry, so I will use a stock next time for lubrication.<br />Love your Blogs & Vids, brilliant motivation to exercise the culinary skills.Anonymoushttps://www.blogger.com/profile/16393723933724475244noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8232969657181213672017-02-24T15:21:06.323-05:002017-02-24T15:21:06.323-05:00Since I discovered your videos,I gained 10 pounds ...Since I discovered your videos,I gained 10 pounds 😀😀 ... but I love it.PChttps://www.blogger.com/profile/15398969001024095710noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28092999770921062372017-01-30T00:14:46.597-05:002017-01-30T00:14:46.597-05:00forgot to click the checkbox for followup comments...forgot to click the checkbox for followup commentsCGhttps://www.blogger.com/profile/03709366157069595572noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5323932154239659422017-01-30T00:13:55.560-05:002017-01-30T00:13:55.560-05:00hello, I saw this cut of pork at the new local gro...hello, I saw this cut of pork at the new local grocery store, so I will finally try to make carnitas :) I need to borrow a pan, though :p <br /><br />why does it have to be kosher salt again?<br /><br />thanks,CGhttps://www.blogger.com/profile/03709366157069595572noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-65949545603440167232016-10-10T14:44:36.357-04:002016-10-10T14:44:36.357-04:00Glad I watched the video! He does the peals the or...Glad I watched the video! He does the peals the orange in a way I have never seen before. These are amazing and I would recommend them to anyone! So good! We love all his videos and and can't watch any other cooking shows because they just aren't as funny! Emhttps://www.blogger.com/profile/01924067690816670761noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6144207313436008112016-06-30T17:18:43.502-04:002016-06-30T17:18:43.502-04:00Would this work in a pressure cooker?Would this work in a pressure cooker?Bitterlinghttps://www.blogger.com/profile/08312626555303841885noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-73087476694900989372016-04-21T08:29:58.879-04:002016-04-21T08:29:58.879-04:00We can't get enough of this recipe! We make th...We can't get enough of this recipe! We make this with your fire roasted salsa often and we love it. Making it again for tonight's dinner :) I also like to make some calintro lime rice to put in the tacos. Yummmm! Thank you so much chef John :)galaxydreams3https://www.blogger.com/profile/13389589656449650467noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14229664610453831712016-04-15T18:48:22.119-04:002016-04-15T18:48:22.119-04:00Uh, David, there's no milk in this recipe.... ...Uh, David, there's no milk in this recipe.... think you're confused.Haroldmhttps://www.blogger.com/profile/11010308048599833040noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55843607116563285712016-02-08T14:21:03.269-05:002016-02-08T14:21:03.269-05:00I just made this again With substitution this time...I just made this again With substitution this time of coconut milk for the milk. It came out wonderfully. I love the little bit of sweetness the coconut milk adds. I got the idea from your chicken Teaka masala. I will post a picture when I make this again.David Kruegerhttps://www.blogger.com/profile/02146436447336688867noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51311844720343897592015-01-19T11:59:36.840-05:002015-01-19T11:59:36.840-05:00Yes, I would refrigerate. Thanks! Yes, I would refrigerate. Thanks! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19017089537127009302015-01-18T23:09:21.415-05:002015-01-18T23:09:21.415-05:00I had never had carnitas before. It was an eye-ope...I had never had carnitas before. It was an eye-opening experience. The supple corn tortillas, the way the cilantro and crema play together to make something not unlike raita, and of course the juicy but crispy pork... Heaven!<br /><br />I rendered out a tub of lard to use instead of the healthier alternative. A pack of pork fat cost me about a dollar and three days in the crockpot rendering, and the results were so worth it.<br /><br />...does spiced "lard" need to be refrigerated?Wrenhttps://www.blogger.com/profile/10198612879660239867noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-49530607556027689012015-01-18T15:18:31.828-05:002015-01-18T15:18:31.828-05:00Chef John you know your stuff! It is rare that a r...Chef John you know your stuff! It is rare that a recipe that I try out for the first time turns out - well this didn't just turn out.. it was amazing. My husband loved them. I may leave out the Chinese 5 spice next time I make them - would that alter the dish too much, would I need to substitute anything? I am a fan and will DEFINITELY be trying more of your recipes. Anonymoushttps://www.blogger.com/profile/09319809466584609885noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-16482032397959773072014-12-20T11:49:25.316-05:002014-12-20T11:49:25.316-05:00So excited about making this tomorrow! If I need t...So excited about making this tomorrow! If I need to let this sit for an hour while other things get cooked in the oven, should I keep it covered in the heavy foil and do the crispification right before serving?Danhttps://www.blogger.com/profile/15991628019533032391noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23224979814506591772014-11-30T08:47:52.932-05:002014-11-30T08:47:52.932-05:00This was about the most delicious thing I’ve ever ...This was about the most delicious thing I’ve ever made. The men in my life now love you. I wrote about it here if you’re interested: http://www.tootimidandsqueamish.com/2014/11/pork-carnitas-meatlovers-prepare-to-swoon-multimedia-splice-1-a-new-link-party/Marcyhttps://www.blogger.com/profile/18146625702822086807noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4108356126611369352014-11-03T23:32:43.874-05:002014-11-03T23:32:43.874-05:00Chef John,
What a fantastic recipe! We loved it....Chef John,<br /><br />What a fantastic recipe! We loved it. Now for my "modifications". I made this on a Sunday morning before the 1pm games (yes I'm on the East Coast) in time for kickoff. My brother lives in Naples, FL and was visiting. I had asked him to stop by a great butcher shop there that carries Berkshire pork and get a pork butt. The butcher told him that they did not have anything under 7+ pounds, so instead he got a Japanese pork neck cut, which I had never heard of. What a great cut of meat for this! Tender and delicious, similar to a pork butt, with a more "firm" overall consistency. I was able to trim quite a bit of fat off and throw into the mix, as you suggest. The carnitas were unbelievably tender and delicious--I've been imagining how to incorporate Chinese five-spice into more dishes. The smell is amazing. Thanks for another awesome recipe idea.Mikey Bhttps://www.blogger.com/profile/17130096571103369001noreply@blogger.com