Submitted by CakeanSteak t3_ygvgks in food
Comments
Puzzleheaded-Jury312 t1_iuatdk6 wrote
Damn, I'm out of carnitas. I'll have to settle for leftover baby back ribs.
Exploding_dude t1_iub03ph wrote
You using lard here? I always use kenjis recipe because I can't bring myself to use that much lard for one recipe.
CakeanSteak OP t1_iub188e wrote
We butchered a pig so all the lard was provided for!
Exploding_dude t1_iub1olh wrote
That's dope. Bet it was amazing.
erallured t1_iub2zy1 wrote
What do you do with the leftover lard?
CakeanSteak OP t1_iub3cwb wrote
Right after the carnitas we made Chicharrones in the lard. We strain and save it in buckets to use it as a substitute for oil
HoSang66er t1_iubfs36 wrote
La Mattanza? I'd love to be invited or pay to be at one.
CakeanSteak OP t1_iubt99l wrote
It is confit pork, slow cooked in it's own fat until super tender and crispy. This batch was seasoned with bay leaves, garlic and oranges
bobintar t1_iubtw1v wrote
Goddamn that sounds good! How long is it cooked for?
CakeanSteak OP t1_iubuhpk wrote
2-3 hours!
CakeanSteak OP t1_iubumvf wrote
Become good friends with all the Hispanics in your circles!
[deleted] t1_iucuxwx wrote
[removed]
scotsgirl77 t1_iudsufu wrote
…rising up through the air…
HoSang66er t1_iue41jj wrote
That's more of a rural thing, I live in the Bronx so I do get some great pernil as a consolation prize. 😂
Forgotten_Pants t1_iueaph3 wrote
Warm smell of carnitas, rising up through the air.
price-discovery t1_iuaphi9 wrote
Wow, just wow! I want some NOW