British Guys Try to Cook... Authentic Mexican Carnitas

I'm pretty sure I rate pork as one of, if not the most consumed meat in the entire world, regardless of when it's true, it's pork please, so traditional Mexican

carnitas

, a Mexican so traditional that we are doing everything we can to do. these

authentic

Mexican dishes, yes, based on pork and they are

cook

ed over low and long heat, so fortunately we have a huge pork shoulder in pieces and we have to remove the skin from the thread and cut it into large pieces, and while one of us does that. the other things make the flavors now, most of these were suggested by you, so we're talking cloves, bay leaves, garlic, orange, Oregon, Oh cinnamon, everything goes in the pan, I cut a sign, stop, Wait a minute, I have a gift for Dawn Ben. oh hey specifically I well and you and I the moans because I wasn't ready to film while I was preparing the beers cement you will never enjoy a beer Ben when you finish that one there is another one I also have another one because Barry didn't show up.

I've had real

carnitas

in El Paso, which is Texas. Actually, I haven't eaten them properly in Mexico. Mexico. I now saw those versions mainly at the all-inclusive buffet of the hotel I stayed at in Cancun. I'm not really saying I've had a great cultural experience, so it's very fortunate that we have you

guys

who told us exactly how to do this. They say we have to

cook

it in pork fat or lard, so we melt it in the microwave. so it's easier to work with and you also sit calm and slow for about three hours, it's good because pieces like that by then will be super tender, succulent and full of all those flavors, get ready because this piece of pickled onion is amazing, these It's some red onions. that Evers coming here is basically going to take them, blanch them in boiling water for about 30 seconds, take them out and then squeeze over the limes a little bit of salt, a little bit of sugar and leave it like you told me this before for about an hour and then drain it everything comes off and tastes delicious, lucky for you Jay, we're going to wait for you to try our carnitas.

What I have is that someone made it just imply that he's hungry, well he's always hungry, but what we do have is this amazing pork shoulder. that's pre-cooked and if done right it should literally fall apart some people say it's a little crispier on the outside and rougher on the outside and then it just splits juicy in the middle yeah and what we're going to do you

guys

suggest let it stay put. Scoop out on a tray and put it under a hot grill and you'll get crispy edges too, so we'll take the meat out, divide it up and give Jamie some to taste as it is, you're talking a little bit to taste, just do it. this, yes, please, I mean, I'm helping, so a pig is going to go under the grill to crisp it up and in the meantime we're going to prepare some amazing sides to go with it.

We have our onions pickled, but now all this juice is needed. for them to strain it and I strain it twice to make a little joke because we want things to get rid of the fat. This jug will do that for us. Jenna tells us how this pitcher works well. The fat rises to the surface, so you can usually do this. Remove it with something like a ladle, however this stops at the bottom so the fat should rise to the top and it will spill out from the bottom after you have cooked it in lard, most of it is fat, no However, beneath this all the sediment is learned. flavor and listen to the clear part, once let's literally pour the first few spoonfuls before getting too fat, yeah, if I don't want to invest in one of those little things, how would I do this?

I bought three pounds ninety-nine. Alternatively you can skim the fat with a ladle, so when you cook the fat will always raise the surface, so just by putting a ladle into the water or liquid the fat will go to the with a ladle, you can literally see that you know the liquid and you stay in the liquid when it's this small amount, it's quite complicated, yes, but this is an optional extract. What we are going to do is reduce it and then stir in the chopped and diced tomato. and cilantro and is like a carnivorous salsa mother.

You know, we have finished this entire video so far without any transmission. You know, facts you've done well. I know you have something to add. You know, my goodness, lamb has been oh it's the opposite of a pig because a pig doesn't actually have any sweat glands, whereas it has been has all the sweat glands. I have all the sweat glands of a pig. All that's left to do is prepare your hot taco with some. from that point it's hot with a little of our pork even hotter, a little of this magnificent morning bitter with those juices, look at the color of those onions, after a good hour of soup, put in some of those chiles, lime and cilantro, and voila, carnita ordered. no cutlery for the carnitas dig in oops that chili fell out oops actually Oh but you guys said lime mostly okay Mesa definitely here going well decent pork that just came to life but what I love about the tacos is that you get the kind of all the difference between me, which is very tender and then you get the crunch of the dish and the onion, yeah, oh, it's dripping all over my hand, so yeah, it's been in the for three hours. oven, but you see, we did it, basically.

I put it in a pan and put it in the oven. It's so easy and so tasty. How do we get there? Comment below and tell us and if you want to do this, I don't know if you'll find it. all details below sortedfood.com I was struggling so I'm going to put it all in my mouth. I'm going to have to quit because I have lard on my elbow. Click left if you missed our last video or click on the right video for one of our favorites