That’s a lot of cinnamon. I bet the flavor was stronger than you would’ve liked. I’ve seen cinnamon used more often in cheek or goat. And never this much. Also try yellow/green orange. I think they’re better for cooking. It gives you the bitters you want without being too sweet
Elgransancho4
What in the carnation is going on
absolutely_potatoes
I see a whole lot of criticism but not a lot of feedback. What would people do differently here?
SlowLorisPygmy
You would love Mexican carnitas. I am in Guadalajara right now and I ate a torta ahogada with carnitas. Daaaaaamn, that was a whole new level of flavor for me.
TheseDifference1487
Something so simple yet so FREAKING delicious!
HadaObscura
Hummm, those are white (carnitas turn a golden brown caramel color). You can’t really do carnitas in the oven. You need a fire. Preferably a wood fire.🔥
Whizzleteets
Is that water????
radishmonster3
People giving you advice on the tacos subreddit saying “You’re white” and complaining this very traditional carnitas recipe is not traditional. Ugh I hate food on Reddit so much sometimes because everyone is a fucking chef all of a sudden. “Cut the oranges and cinnamon” in carnitas is one of the goofiest sentences I’ve ever heard. Everyone saying this is a strange recipe, it’s not, you’re just outing yourself with how much you’ve actually made slow cooked Mexican meat similar to this, as a lot of them tend to use cinnamon as an aromatic(ESPECIALLY BIRRIA, YA NUTCASES), but also like, if someone is citing that they used Kenji Lopez for their recipe, the food is pretty much guaranteed to be good and I challenge any of you to go to his YouTube and try any one of his recipes, they’re all good. OP, when I make this at home the only thing I’ll add in that kenji doesn’t, is fresh chiles, whatever I have around, and usually some lime juice and cilantro. Oh and I also sear the pork before slow cooking it but that’s neither nor there, kenji tends to crisp it up post cook under the broiler, which I also do; I just like the extra Maillard from searing the chunks at the beginning. All of you should educate yourselves and ask before you speak “Have I cooked this before? Am I really knowledgeable in this field to tell someone what’s what, or am I just looking at an ugly picture of pork confit and I don’t know how to process it?
Moist_Ant_7069
I always go for the Carnitas! Easily my favorite tacos. Thanks for sharing, OP! 🌮🌮🌮😎
Ulrich453
With one tortilla. A cooked tortilla. Nice job.
Obvious_Chemical5433
Michoacán style, my favorite
ComfortableWeight95
This looks nasty ngl
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22 Comments
What in the world…
OP, are you white?
wtf
De qué parte de México?
This is very different. Let’s here the recipe and origin.
Recipe is from J. Kenji Lopez-Alt [on YouTube.](https://youtu.be/JRlmQdRN0G8?si=sZTwSYadHnCHhfgh) Rick Bayless has a similar recipe as well.
I used lard instead of the oil Kenji uses.
I would absolutely love to try a taco or two
mmmmmm No
Is that cilantro or parsley?
That’s a lot of cinnamon. I bet the flavor was stronger than you would’ve liked. I’ve seen cinnamon used more often in cheek or goat. And never this much. Also try yellow/green orange. I think they’re better for cooking. It gives you the bitters you want without being too sweet
What in the carnation is going on
I see a whole lot of criticism but not a lot of feedback. What would people do differently here?
You would love Mexican carnitas. I am in Guadalajara right now and I ate a torta ahogada with carnitas. Daaaaaamn, that was a whole new level of flavor for me.
Something so simple yet so FREAKING delicious!
Hummm, those are white (carnitas turn a golden brown caramel color). You can’t really do carnitas in the oven. You need a fire. Preferably a wood fire.🔥
Is that water????
People giving you advice on the tacos subreddit saying “You’re white” and complaining this very traditional carnitas recipe is not traditional. Ugh I hate food on Reddit so much sometimes because everyone is a fucking chef all of a sudden. “Cut the oranges and cinnamon” in carnitas is one of the goofiest sentences I’ve ever heard. Everyone saying this is a strange recipe, it’s not, you’re just outing yourself with how much you’ve actually made slow cooked Mexican meat similar to this, as a lot of them tend to use cinnamon as an aromatic(ESPECIALLY BIRRIA, YA NUTCASES), but also like, if someone is citing that they used Kenji Lopez for their recipe, the food is pretty much guaranteed to be good and I challenge any of you to go to his YouTube and try any one of his recipes, they’re all good. OP, when I make this at home the only thing I’ll add in that kenji doesn’t, is fresh chiles, whatever I have around, and usually some lime juice and cilantro. Oh and I also sear the pork before slow cooking it but that’s neither nor there, kenji tends to crisp it up post cook under the broiler, which I also do; I just like the extra Maillard from searing the chunks at the beginning. All of you should educate yourselves and ask before you speak “Have I cooked this before? Am I really knowledgeable in this field to tell someone what’s what, or am I just looking at an ugly picture of pork confit and I don’t know how to process it?
I always go for the Carnitas! Easily my favorite tacos. Thanks for sharing, OP! 🌮🌮🌮😎
With one tortilla. A cooked tortilla. Nice job.
Michoacán style, my favorite
This looks nasty ngl
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