tPB recipes thread

[Samkellers_69]

Looking for a good carnitas recipe something pretty traditional and delicious anyone have one?

Also, I don't think tPB has a running recipes thread. So, post all other recipes or dishes you all like to make here.

 

[HCFord1]

No, but…

 

[HughJanus]

I found a really good recipe online but I can't seem to find it but I'll keep looking.

You smoke them for a couple of hours and then braise them in a dutch oven with onions, orange juice, and peppers.

 

[HughJanus]

Not the recipe I used but close enough.

Smoked Carnitas

Smoked Carnitas - delicious and easy smoked carnitas that are beer braised and packed with flavor! Perfect for a crowd!

thewoodenskillet.com

 

[iruletheskool]

I use my deer roasts and make a mango salsa

 

[Kaladin]

Sure! Here's a traditional and flavorful carnitas recipe that's perfect for tacos, burritos, or even on its own. This version stays true to the classic Mexican approach, yielding juicy, tender pork with crispy edges.

---

Traditional Carnitas Recipe​

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 2.5-3 hours

---

Ingredients​

• 4 pounds pork shoulder (butt), cut into 2-inch chunks (leave some fat on for flavor)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano (Mexican oregano, if available)
• 1 medium onion, quartered
• 4 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 cinnamon stick (optional, for an authentic touch)
• 1 cup fresh orange juice (about 2-3 oranges)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 cup milk (adds richness and tenderizes the meat)
• 1/2 cup lard or vegetable oil (traditional recipes use lard, but oil works too)
• 1/2 cup water (optional, to ensure the meat stays juicy)

---

Instructions​

1. Prep the Pork:
   
   • Pat the pork chunks dry with paper towels and season generously with salt, pepper, cumin, and oregano.
2. Cook the Pork:
   
   • In a large, heavy-bottomed pot or Dutch oven, combine the seasoned pork, onion, garlic, bay leaves, cinnamon stick (if using), orange juice, lime juice, milk, lard, and water. Ensure the pork is mostly submerged in liquid; if not, add a bit more water.
3. Simmer:
   
   • Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 2-2.5 hours, stirring occasionally. The pork should become very tender and easy to shred with a fork.
4. Crisp the Pork:
   
   • Preheat your oven to 450°F (230°C) or heat a large skillet over medium-high heat.
   • Transfer the tender pork chunks to a baking sheet or the skillet (discard the bay leaves, onion, and cinnamon stick). Shred lightly with two forks, leaving some chunks intact for texture.
   • Drizzle with some of the cooking liquid for extra flavor, then bake or sauté for 10-15 minutes, turning occasionally, until the edges are golden and crispy.
5. Serve:
   
   • Serve your carnitas in warm tortillas with toppings like chopped onions, fresh cilantro, salsa, and a squeeze of lime. Don’t forget a side of guacamole or Mexican rice if you want to go all out!

---

Chef’s Tips:​

• For extra crispiness: Broil the pork for 5 minutes at the end or cook it in a skillet with a splash of oil over high heat.
• Want more spice? Add a diced jalapeño or serrano pepper to the pot while simmering.
• Storage: Carnitas can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

 

[Kaladin]

Sure! Here's a traditional and flavorful carnitas recipe that's perfect for tacos, burritos, or even on its own. This version stays true to the classic Mexican approach, yielding juicy, tender pork with crispy edges.

---

Traditional Carnitas Recipe​

Servings: 6-8
Prep Time: 20 minutes
Cook Time: 2.5-3 hours

---

Ingredients​

• 4 pounds pork shoulder (butt), cut into 2-inch chunks (leave some fat on for flavor)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano (Mexican oregano, if available)
• 1 medium onion, quartered
• 4 garlic cloves, peeled and smashed
• 2 bay leaves
• 1 cinnamon stick (optional, for an authentic touch)
• 1 cup fresh orange juice (about 2-3 oranges)
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 cup milk (adds richness and tenderizes the meat)
• 1/2 cup lard or vegetable oil (traditional recipes use lard, but oil works too)
• 1/2 cup water (optional, to ensure the meat stays juicy)

---

Instructions​

1. Prep the Pork:
   • Pat the pork chunks dry with paper towels and season generously with salt, pepper, cumin, and oregano.
2. Cook the Pork:
   • In a large, heavy-bottomed pot or Dutch oven, combine the seasoned pork, onion, garlic, bay leaves, cinnamon stick (if using), orange juice, lime juice, milk, lard, and water. Ensure the pork is mostly submerged in liquid; if not, add a bit more water.
3. Simmer:
   • Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low. Cover the pot and let it simmer for 2-2.5 hours, stirring occasionally. The pork should become very tender and easy to shred with a fork.
4. Crisp the Pork:
   • Preheat your oven to 450°F (230°C) or heat a large skillet over medium-high heat.
   • Transfer the tender pork chunks to a baking sheet or the skillet (discard the bay leaves, onion, and cinnamon stick). Shred lightly with two forks, leaving some chunks intact for texture.
   • Drizzle with some of the cooking liquid for extra flavor, then bake or sauté for 10-15 minutes, turning occasionally, until the edges are golden and crispy.
5. Serve:
   • Serve your carnitas in warm tortillas with toppings like chopped onions, fresh cilantro, salsa, and a squeeze of lime. Don’t forget a side of guacamole or Mexican rice if you want to go all out!

---

Chef’s Tips:​

• For extra crispiness: Broil the pork for 5 minutes at the end or cook it in a skillet with a splash of oil over high heat.
• Want more spice? Add a diced jalapeño or serrano pepper to the pot while simmering.
• Storage: Carnitas can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.

This is from the ChatGPT cookbook btw

 

[BIGSTICK67]

Non ChatGPT baked/grilled rib recipe.

• Smother St. Louis style ribs in FatBoy Premium All Purpose Rub. Let stand to room temperature.
• Smother with Cookies original BBQ sauce because it's very sugary.
• Bake in the oven for 20-30 minutes on 350 degrees.
• Smother with Cookies original BBQ sauce AGAIN because it's sugar-based.
• Once the ribs start to become slightly charred, add your favorite BBQ sauce on both sides - more than one application.
• Make sure to turn ribs every 5-10 minutes or so and add your favorite BBQ sauce 3-4 times.
• Place on the grill for for 1-2 hours. Alternate between very low and slow and turning the heat up (once or twice) to provide a char. Happy medium for those that have common sense.
• The BBQ sauce of your choice will than add to the Cookies sauce to char fairly quick - so once on the grill they cannot go unattended.
• Time on gas grill will depend on size/thickness of ribs.
• Remove from grill and slather with your favorite BBQ sauce. I prefer Fatboy Sticky Stuff or Haugwash.
• 195 - 200 is a good ending temperature. Allowing them to rest for 5-10 minutes and typically enhances juiciness.

Best ribs my wife and kids have ever had - allegedly. There's a good chance it will muck up your grill a bit due to the sugary BBQ sauce.

This is a cooking experience that will demand your full attention to get the color and char just right. With copious amounts of BBQ sauce received while on the grill, it can char fairly quick and lead to burnt ribs. The more you perform the exercise, the more you will perfect some of the most juicy and tasty ribs ever.

 

[BIGSTICK67]

Looking for a good carnitas recipe something pretty traditional and delicious anyone have one?

Also, I don't think tPB has a running recipes thread. So, post all other recipes or dishes you all like to make here.

OP, like your idea of a running recipe thread.

Now that @ChatGPT - @Kaladin and others have provided your carnitas solution, maybe you could adjust the subject line? Considering the super bowl is around the corner.

This thread would assist anyone trying to outdo their wife's Instagram recipes. 😎

 

[DrinkItIn]

There was this thread started a few years back: https://theplatinumboard.com/threads/ot—cooking-thread.5291/

 

[Jim14510]

Non ChatGPT baked/grilled rib recipe.

• Smother St. Louis style ribs in FatBoy Premium All Purpose Rub. Let stand to room temperature.
• Smother with Cookies original BBQ sauce because it's very sugary.
• Bake in the oven for 20-30 minutes on 350 degrees.
• Smother with Cookies original BBQ sauce AGAIN because it's sugar-based.
• Once the ribs start to become slightly charred, add your favorite BBQ sauce on both sides - more than one application.
• Make sure to turn ribs every 5-10 minutes or so and add your favorite BBQ sauce 3-4 times.
• Place on the grill for for 1-2 hours. Alternate between very low and slow and turning the heat up (once or twice) to provide a char. Happy medium for those that have common sense.
• The BBQ sauce of your choice will than add to the Cookies sauce to char fairly quick - so once on the grill they cannot go unattended.
• Time on gas grill will depend on size/thickness of ribs.
• Remove from grill and slather with your favorite BBQ sauce. I prefer Fatboy Sticky Stuff or Haugwash.
• 195 - 200 is a good ending temperature. Allowing them to rest for 5-10 minutes and typically enhances juiciness.

Best ribs my wife and kids have ever had - allegedly. There's a good chance it will muck up your grill a bit due to the sugary BBQ sauce.

This is a cooking experience that will demand your full attention to get the color and char just right. With copious amounts of BBQ sauce received while on the grill, it can char fairly quick and lead to burnt ribs. The more you perform the exercise, the more you will perfect some of the most juicy and tasty ribs ever.

That sounds like a lot of work.

 

[BIGSTICK67]

That sounds like a lot of work.

It really is, but I tend to get bored if I'm passively watching a sporting event (other than N).

Keeps me occupied and active, and cuts down on the alcohol intake. Results speak for themselves.