I've got my shredded beef and chicken recipes the way I like them but have never tried carnitas. Tips? I might habve to try them.
I actually bought the butt marinated already at Aldi for like 2.40/lb, only like a 3.5lber. Crockpot then oven today. Since it had the marinade I just added about a 1/2 cup of orange juice and a cup of light beer(chicken stock would be just fine too). Then two onions roughly chopped, something like 8 garlic cloves, 2 bay leaves, juice of a lime, maybe a teaspoon of oregano and a couple teaspoons cumin. Salt and pepper to taste if you're using a raw butt and let it go for about 8-10 hours. When it's tender pull and chop, douse it with a cup of cooking liquid and put it under the broiler for 6-8 mins. If you don't care about the crisp then it's good to go without that last step and will still be awesome. [Reply]
Originally Posted by Pablo:
I actually bought the butt marinated already at Aldi for like 2.40/lb, only like a 3.5lber. Crockpot then oven today. Since it had the marinade I just added about a 1/2 cup of orange juice and a cup of light beer(chicken stock would be just fine too). Then two onions roughly chopped, something like 8 garlic cloves, 2 bay leaves, juice of a lime, maybe a teaspoon of oregano and a couple teaspoons cumin. Salt and pepper to taste if you're using a raw butt and let it go for about 8-10 hours. When it's tender pull and chop, douse it with a cup of cooking liquid and put it under the broiler for 6-8 mins. If you don't care about the crisp then it's good to go without that last step and will still be awesome.
The crisp is what I was wondering about. I would think it adds some flavor. [Reply]
Originally Posted by mlyonsd:
The crisp is what I was wondering about. I would think it adds some flavor.
Gotcha, yeah I definitely prefer it that way. There's enough fat in the cooking liquid from the butt that it fries it pretty well. My wife is indifferent and would be fine with the stuff out of the crockpot. I do usually sear the roast before I put it in the pot. [Reply]
Sous vide filets flash seared on cast iron
Smashed butter and garlic potatoes and a sheet pan with onions, carrots and broccoli
Trader Joe's truffle cream gnocchi
Our favorite red blend
I want to cook a nice pot roast. I'm debating between my Dutch oven or my crock pot. I've had two bad meals in my crock pot and I definitely need to learn the secrets. I know for sure I had too much moisture one of the times.
I will add quartered potatoes, turnips, carrots, and onions along with garlic, white wine and a little low sodium beef broth. I might even add some frozen corn and peas at the end.
Originally Posted by scho63:
I want to cook a nice pot roast. I'm debating between my Dutch oven or my crock pot. I've had two bad meals in my crock pot and I definitely need to learn the secrets. I know for sure I had too much moisture one of the times.
I will add quartered potatoes, turnips, carrots, and onions along with garlic, white wine and a little low sodium beef broth. I might even add some frozen corn and peas at the end.
Pair it will extra wide egg noodles.
I'm leaning towards the Dutch oven.
Any recommendations?
This is just me, but if you're going to add wine I'd make it red. [Reply]
