The make ahead Carnitas recipe everyone should know how to make.
Everyone should know how to make carnitas, specifically, this make-ahead version just makes sense for the home cook. It's literally, cut up pork chunks, add salt, add water, cook until tender and crisp up beautifully. It takes about an hour and a half total, but like 10 minutes of that is active time.
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📃 RECIPE: www.ethanchlebowski.com/cooki...
📚 Videos & Sources used:
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INGREDIENTS LIST
- 2-3 pounds of boneless pork shoulder marbled with fat
- 1% salt by weight of pork
- Water to barely cover the pork
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0:00 Why everyone should know how to make carnitas
0:36 Intro
1:01 What are carnitas?
1:42 Step by step recipe - Make-Ahead Carnitas
4:03 Option: Serving them now or later?
5:26 Tacos de carnitas
6:07 Carnitas Barbecue Sandwich
6:44 Broccoli, Carnitas, & Parmesan Pasta
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
Пікірлер: 620
Bro, I've been doing this since I was in college, like 10 years ago. Its one of the most delicious cost-effective ways to meal prep. This video has validated me in a way I didn't know I needed.
@aryanbaviskar4127
3 жыл бұрын
Why don’t you just call it cooking. “Meal prep” sounds like you are making it for your dog.
@thomashughes4859
3 жыл бұрын
These would be easy to toss into any "guisado" ingredients like tomato, onion, garlic, and a pasilla or guajillo for some tamales, eh? :D Saludos!
@shr00m7
3 жыл бұрын
@@aryanbaviskar4127 why don't you just call it a lack of personality instead of "needlessly complaining on the internet", it sounds like you are making a personality for a background character.
@meatballerina
3 жыл бұрын
@@shr00m7 omg hahaha
@ryand589
3 жыл бұрын
@@shr00m7 owned
Quarantine has been such a tough time, but Ethan’s tutorials have gotten me so excited to be in the kitchen, and cooking and baking has been such a bright spot in the last year.
I´ve been doing this for a while, but the twist I found is to reheat them under the broiler, or in an Airfryer, I feel that the crispy bits becomes even crispier
The return on investment of a single trip to Mexico for Ethan is huge!
@sonofaquack6987
3 жыл бұрын
That trip created like 10+ videos on recipes alone lol
@SalmanRavoof
3 жыл бұрын
Mexico is food heaven. So is India. And Japan. And China. And Korea. Oh wait, I'll just repeat all the countries. Haha. We live in food heaven.
@aloysiusdevadanderabercrombie8
3 ай бұрын
@@SalmanRavoof For real, I'm so glad I live in a time where I can easily experience all of the different incredible cuisines around the world
It’s always a good day when Ethan uploads
@TheSlavChef
3 жыл бұрын
a man of culture you are.
@sarcohuman8147
3 жыл бұрын
Yeah
I feel like this is gonna be a big year for you, your video and editing quality is excellent, and your no-bullshit but still friendly approach is fun and easy to watch. You definitely deserve the the bigger platform you’re gonna get this year
Ingredient report: Mayo was seen at 6:29-6:30, 6:35 - 6:45 and 7:58 - 8:02. Pickled onions were not seen in this video. This has been your ingredient report. EDIT: Forgot to say, happy valentines day! I hope you all find joy today, one way or another.
@TheSlavChef
3 жыл бұрын
was searching for this comment!
@gumpygumpy
3 жыл бұрын
Thank you for your service
@ethanspantryreport948
3 жыл бұрын
@@TheSlavChef :D Have a very happy Valentine's day!
@TheSlavChef
3 жыл бұрын
@@ethanspantryreport948 You too! :) We have also a SLAV holiday here. We are worshipping vines and wine. :D
@alexh5040
3 жыл бұрын
Eeeh pickled onions were seen on the sandwich :(((
thanks for adding the calorie count Ethan. It. really helps us big people out
Love how easy this is! Here in Japan it's super difficult to get usual Mexican ingredients, so I'm glad to know I just need pork and salt here
@makoarios5250
3 жыл бұрын
I imagine ingredients to make good corn tortillas is tough.. Good reliable premiums can be found at Oaktown spice shop, who have great masa for corn tortillas. Having lived in Okinawa for a time, I imagine a Taco De Cabeza truck transported from Mexico would make a fortune. Japanese people aren't squeemish like 'Muricans, appreciate textures of meat like tongue, cheek, eyeball, brain etc.
@cassandra_lord
3 жыл бұрын
@@makoarios5250 yes, finding anything is pretty difficult haha! I hope one day someone who really knows their stuff opens a Mexican place, I have yet to find a truly good one. Is this oaktown spice shop in Japan? I only see results for the US!
@luiscazares6408
3 жыл бұрын
There's a restaurant called Saboten in Osaka, it's quite good, you should give it a try
@cassandra_lord
3 жыл бұрын
@@luiscazares6408 ooh I'll bookmark it in maps for next time I'm down there! Thanks!
@philippeturineck3952
3 жыл бұрын
@@cassandra_lord yeah im in Korea and the hard thing to find is fresh cilantro and limes here surprisingly. I need to start my own herb garden soon. Also I got a tortilla press and some corn flour to make those nice corn tortillas
Would love to see more videos like this! A protein (bonus for lean protein) you can meal prep and then use for multiple meals throughout the week with minimal work/time. Perfect for those of us who live alone and want to meal prep but don’t want to get stuck eating the same thing 5 days in a row.
@EthanChlebowski
3 жыл бұрын
I'm right there with you. I'm hoping to make a video or series around that idea!
@dABiGfATLol
11 ай бұрын
@@EthanChlebowski bless your videos you have been doing just these :D
I've been watching your channel for about 2 months now, and what I really appreciate about it is the face that you always present facts about the food, and why something is done a certain way, even going as far as to make diagrams and such. And then there's the fact that your recipes are very appealing to people who can't spare the time nor resources to cook at home, and who would otherwise choose junk food instead.
I commented a couple weeks ago that I had lost my taste from covid and was bummed I couldn't enjoy your latest upload. happy to say it is back and I am excited to give this a try!
Love seeing examples of how to make several dishes with the same base. As some one who enjoys cooking, but also has particular fitness goals (consistent protein intake every day). This is very helpful. I'm not going to make meals from scratch every single day. Looking forward to making this.
love the simplicity and versatility of this! I've made carnitas so many ways over the years, but you're right, all it needs is salt and crispiness. will definitely try this soon!
I’m doing this right now with the recipe I like to use. Honestly the best thing ever to meal prep so good and so versatile.
this is a great video. Really like this kind of "options food" that you can just freeze and pop out to prepare everyday meals in 10 min
Love this approach! Pork shoulder is so versatile and inexpensive and this technique allows for one butt to go a long way and in different directions.
This video demonstrates several of the reasons I love this channel. There's focus on practical applications for the home cook. The goal isn't to make the world's best carnitas while sacrificing all other considerations. The goal is to make excellent carnitas at home while optimising taste, time, and practicality/efficiency in the home kitchen. In service of that goal, Ethan seems to adhere to traditional cooking techniques while keeping an open mind to modify when appropriate. Best cooking channel on KZread 🔥
I'm always amazed by your deft handling of equipment & ingredients. Great basic to adapt to the examples you showed or to use as a point of departure. Thanks for this ! Best...RMH/Ohio
This method has been a go-to for many years. Super simple and deeply delicious.
Love the video super aesthetic as always. Great for quick meals and can be used with leftovers easily. Can really save alot of time in the kitchen while still making quality meals. Great tip 👍
I made this today! so simple and love the versitility of dishes you can make from the base carnitas
Thank you for these videos!
Looks amazing and anything that keeps in the fridge a while is a bonus! Definitely gonna try this
Big fan, been watching awhile, been taking advice and learning a couple things I didn't already know. I've done this recipe your way two or three times - FANTASTIC food prep ready to go. It opened my eyes to just how easy tacos can be. I just did an amazing thing, tossed some of this with some Thai-type spices, stuck it under my broiler, and served atop a curry. Daaaaaamn. Good one, Ethan.
Thanks for this - I happened to have a pork shoulder in my freezer when this came out, so I did this just now, and it was great! Super easy, the pork at the end (before even frying it up) is really tasty, and now I have a quart of carnitas in my fridge for the week. :-) The only thing I did differently was that I just pulled it apart by hand at the end, after giving it about 20 minutes to cool. Actually turned out great, with an overall texture combining both small chunks (like chopping) with those threads (like mashing), and I didn't have to wash anything afterwards other than my hands. The only downside was that more of it ended up in my mouth than I intended! Can't wait to eat it for lunches this week.
I remember when the channel was sitting in low 10-20k subs and everyone was raving about how underrated it was. Look at how far we have come. Great job Ethan!
@Chef-donkey
3 жыл бұрын
Awesome - do you think my channel will grow like his did?
@reggiedunlop2222
Жыл бұрын
Love Ethan’s format. Explains things well while adding some of the “scientific nerdy” facts about cooking. Kind of a mix between Kenji & Alton Brown. What’s great is his recipes are easy, delicious and versatile. On to 2m subs Ethan👏🏼
Just found your videos Ethan and going through all of them! Loving them!!
As someone from Mexico, I can only say WOW! This recipe is excellent, I loved that you showed the 3 different common textrues @4:46 My mom used to cook these for us when we were kids and she would always for chopped if serving on a taco, or chunks if serving on a plate with other sides (greens, potatoes, salsa, beans, etc)
Really good video, love this channel because the recipes are conventional and you can always mix things up to suit your needs!
Started doing this at the beginning of the pandemic. You can also put the pork in ramen, make pulled pork fries; or cookie it in red wine, tomato paste, and rosemary and put it atop polenta, or just serve it along side some eggs.
i don’t normally do this type of thing but hi i’m a 17 yo home cook nerd just like you i’ve always cooked ever sense making my first egg when i was 4 and i love using your recipes as a guideline and just in general sadly tough times have come for us all and i can’t cook as much as i use too but your videos are inspiration and part of why i’m seeking a higher education in culinary
As a Mexican living outside Mexico, in a country with limited access to traditional spices I appreciate this take on the dish, I've been craving some carnitas for a while but the normal recepies found online always require more effort and time
Very happy I found this channel and subscribed. Dude consistently delivers
Love the channel man, keep up the great work 🔥
I cook my shoulder in the Instant pot and the break it into chunks, then freeze it in portion size vac bags. Works great. Great recipes! thanks!
Amazing, I love your channel. Thank you for making this content
Made this last night, used more than salt as seasoning. Didn't grey out, like the video, looked as good as it tastes. This is an easy, flavorful technique for pork. Thanks, EC!!
I just started watching your videos, it's not like other cooking channels it's like a real person talking an doing stuff basic level cooks can do. Keep the good work up bro
Awesome video and some great versatility, definitely giving all these try!
Your videos are soooooo helpful haha thanks a lot man!!
Those all look amazing
Made this last night - as with your other recipes that I've tried, it was a hit!
I just made this recipe last night. I'm doing my best to keep from eating all the pork before dinnertime. Amazing technique and recipes Ethan! Thanks from NY
Ethan you been killing it 🙌🏽
I love cooking this way. Make something that can be made into other things as the week goes on.
Dude. I just made these (not actually for a meal, just wanted to make these ahead), I just tasted it without even browning it first and I was like: What. The. Heck. These taste SO good, it's borderline unbelievable. I actually had to restrain myself from downing more than a few pieces, just incredible. Tomorrow I'll make some tacos with them, I actually can't wait! Thank you so much man!
Dude I actually like your videos this was great. Thank you!
I love your approach mate, especially keeping the flavour profile neutral for versatility down the track
Great vid, Eathan. I appreciate this breakdown and simple recipe for some wonderful traditional Carnitas!
I would love to see more videos highlighting something you can make to have for the whole week, in different dishes or such.
I regularly make chicken breasts (mayo pepper forever!) thanks to you, and I can see this as being my next go to. Thanks!
Simple yet to the point and informative. Well done sir, subscribed.
Pork fillings on Valentine’s Day? the key to a man’s heart is food, indeed. I should show this to my girlfriend.
@TheSlavChef
3 жыл бұрын
better than chocolate cakes and red velvets!!!
@misters6749
3 жыл бұрын
@@TheSlavChef yeah. Red Velvet is a lie anyway. Hiding true colours in more that one case.🥺😤
@TheSlavChef
3 жыл бұрын
@@misters6749 totally agree, i prefer me some red velvet pork meat :D
@jeremiahsilva7458
3 жыл бұрын
*hol up*
@sagefrancetich
3 жыл бұрын
Or make it for your girlfriend! Who said food wasn't the key to your girlfriend's heart?
My Gf and I had store bought carnitas on Friday and we were saying we needed to find a recipe to make ourselves so this is perfect timing!
2:40 EVERY other cook that I've worked with scrapes down their cutting board with their knife's cutting edge. As minor as it may be to others, you have no idea how relieved seeing this makes me.
@tissuepaper9962
2 жыл бұрын
Sometimes I just don't feel like flipping the knife over, and I sharpen religiously anyway. Nice knife on wood? Fuck yeah I'll flip it over. Walmart special on PTFE? Eh. Comme çi, comme ça. Not worth the effort most of the time, because I sharpen a shitty knife every time I use it anyway.
I'm really glad you are blowing up in the cooking game, you really deserve it ! Step by step, you are climbing up my top 10 cooking channels !
@GuiiSanttoss
3 жыл бұрын
Hey! Would you mind sharing your faves? I'm currently subscribed to Shaq, Adam, Babish and Ethan, what would you recommend?
@pierre-louislamaze8802
3 жыл бұрын
@@GuiiSanttoss My all time favorite would be Alex French Guy cooking ! He has this really cool "series" format where he dives deeply in one specific subject for 5-10 videos at a time ! I absolutely recomend his "Mother sauces series" or his ramen one ! He also travels a lot to different countries to get a better understanding of local cuisines Also there's Kenji Lopez Alt with really cool down to earth recipes, with a cool dad feel to his videos ! And finaly id recomend "Pro Home Cooks" and most particularely his worldwild sandwich series ! Enjoy !
@maliciouscupcake
3 жыл бұрын
@@GuiiSanttoss I second Kenji and Alex French Guy Cooking. I also recommend Steve/Not Another Cooking Show, Pailin/Hot Thai Kitchen, Seonkyoung Longest/Asian At Home and Joshua Weissman. :)
@noob19087
2 жыл бұрын
@@GuiiSanttoss In case you're still interested, I'd recommend checking out My Name Is Andong. He's a German guy who reminds me a lot of what Alex French Guy Cooking was years ago. He also has a lot of good Chinese recipes.
Omg I just found your channel and I‘m actually obsessed with your videos now... the problem is that I am a student and thus just can‘t make everything because I sometimes don‘t have access to certain things. It would be great to see a series or just one video about simple but still great dishes. Anyways, keep up the good work!
Love Ethan's work. Great thorough information without silly gimmicks in an attempt to entertain. The one thing I did differently is to cook the pork for 4 hours. At that point it wasn't necessary to shred the pork as it was already falling apart.
Excellent video! Loving these mexican recipes, really spot on too.
You’re a genius!! Thanks for this smart recipe 😋
I did this yesterday and I can't belive I'm 37 years old and haven't found out about this before. This is the best carnitas/pulled pork recepie i ever tried and I have tryed a lot of them,
just used this technique with beef chuck and it was incredible.
dude. you absolutely rock
Just when I was bored out of my mind with it being frigid outside, I stumbled upon your channel....great content! Thank you
Love your videos
Have to give this version a try, a couple days ago I made Chef John's Carnitas braised with milk and orange and it was the first one I've done that had the right texture, this looks easier and I have some frozen chunks of pork that I'm probably not going to turn into sausage as planned so it's carnitas or rillettes.
Just did the first bit anticipating a few meals in the next couple of days. I didn’t exactly expect bland pork, but I did *not* expect it to taste this awesome either! My simmering took nearly 2 hours but I let it go because the texture wasn’t there for me after 1. I didn’t go until it was completely devoid of water though. Instead I strained (through paper towels) fat and water into a bowl to put in the fridge. Tomorrow I’ll have a nice lard puck for the “crisp up” stage!
This method is good, but carnitas properly done in lard are something on another level
@mpaper7848
3 жыл бұрын
Well... Not that much of another level, brother. These are pretty righteous. I'm gonna say high 80's, maybe 90% of the way there. What do you say? And for a home cook, too...
@pfunkera3298
3 жыл бұрын
With a lil bit of orange juice and cayenne
@Bojoschannel
3 жыл бұрын
@@mpaper7848 oh yes, this is probably the best method for home cooking indoors, 80% of the way i'd say, but what i don't like about it is that the carnitas don't end as juicy and evenly browned compared to being cooked in lard. Still doing the later requieres a lot of lard and the smell of it can be overpowering if cooking indoors
@blingblingstarmie-5294
3 жыл бұрын
Lard is pretty expensive where i am, so this would work great for me
@Bojoschannel
3 жыл бұрын
@@blingblingstarmie-5294 I can see that being a problem, luckily here in Mexico lard is cheap and readily available
I see "pork"i hit like, this is maybe my favorite meat! Also is the closest one to our cuisine, slavs eat a lot of pork! Love it!
@sovietdoggo6735
3 жыл бұрын
bau
I really like your content, keep it up!
I've made this so many times and it's insanely good, even just by itself.
Yea. Doing this tomorrow !!!
That was soooo good. Just made it. Followed recipe almost to the tee (pre cubed pork stew meat).
I make carnitas, I love carnitas, and I still watched this just cause I could lol... love your stuff brother! Keep up the good work!
It’s a damn good thing the algorithm gods brought me to you. It’s only been a few days since this happened and I have plenty of new recipes to try and I love your no nonsense approach. AND the fact you clean as you go, well that’s the icing on the cake.
Just discovered your channel and I'm a fan, really interesting and useful tips, so many ideas, thanks!!!
Thank you for this😄👏👏🙏🙏🙏
Hey Ethan! Thank you so much for this recipe. I made it few days ago and I wish I knew it sooner!
Ty soo much for this simple recipe. I now make them and store in the freezer using vacuum bags. Saved so much money 'cos i dont need to buy delivery fast food when i get home late. Just pop one bag in the fridge put a little cheddar and BAM turns into carnita burguers. (The processed cheese blends together the strings)
Wow perfecto compadre 👌🏽
thanks ethan you're the man
Quality content. Ethan will gain at least 1 Million sub at the end of 2021. Keep the good work brother (Been here since the beginning)
I'm making carnitas today for the first time, this was a very awesome coincidence.
I just had some fantastic carnitas from a restaurant yesterday (which I can only assume is why the algorithm has blessed me with this today) and I'm feeling kind of inspired now
Ethan I CANNOT believe those red onions on the barbecue sandwich weren’t pickled
Question, Ethan: when reusing your pork leftovers, did you find better crisping success when cooking the meat still cold vs waiting for it to get to room temp. Is this something you’d be willing to experiment with in a future video? It’s something I’ve been curious about.
@tudorieionut3410
3 жыл бұрын
I doubt it makes any difference if you store it in small pieces as he did
@meatballerina
3 жыл бұрын
@@tudorieionut3410 that’s a really good point. I guess I’m more curious about larger pieces of leftover meat, too
@robert58
3 жыл бұрын
It will heat up very fast anyway so there is no reason to let it come up to room temp first.
@petarjovanovic6401
3 жыл бұрын
i like putting it in a cold pan, just like bacon, as the fat slowly renders out i crank the heat up and have it crisp up real nice. what i wanted to say is that it doesn’t matter if it’s cold or room temp this method works
Ohhh hell yeah, I can’t wait to try this
Main Q: How can I make the Golden BBQ Sauce?
@squidcoya1996
3 жыл бұрын
Very similar to your run-of-the-mill tomato-based but with mustard instead. Though I've found Maurice's Southern Gold to be the G.O.A.T. so far.
@dookiemane
3 жыл бұрын
Looks like a Carolina Mustard based BBQ For mine I use rice and apple cider vinegar , but as long as u have apple cider ur fine Then just add black pepper, yellow Mustard, spicy brown Mustard(I like IngleHofer), brown sugar, honey, worchestershire, a little ketchup, and some garlic, and I like to add some Chipotle hot sauce in there just for some mild heat
Fantastic
Thanks, dude. I’ve been sous viding my carnitas for a day or slowly braising in fat for half a day. I can’t wait to try this the easy way.
You killed it dude.! Spot on Mexican cuisine.
Just finished the prep work. Looking forward to tacos tonight!
I've been going through many pork shoulders recently. Definitely mostly for carnitas tacos/burritos. But I tried something new and it's a must: CUBANS. Definitely in my rotation now whenever I cook down a pork shoulder.
Carnitas are def one of my favs. I learned how to make homemade tamales a year or so ago and that is always my go-to filling. I'm not going to lie though, I typically don't make the filling myself😐I usually buy the heat-n-eat kind you find in the refrigerated section with the ready made meatloaf and roast beef. This would be an excellent way to make it in bulk and use it as needed though. I do that with a lot of other meats so I will definitely give it a try.
Hey man! Probably not gonna see this, but I want to thank you wholeheartedly. In a few months, I am going to be moving into my first apartment, and the one thing that I am worried about is finding time to cook (I work as a professional chef and it is hard to find the desire to cook after you cook for 10 hours a day) and seeing these cook and chill recipes is inspiring me. I am saving every recipe I can find to a playlist. Thank you for inspiring me to cook more at home and I will continue to support and watch your videos!
►► another great video!! You became my fav food youtuber!! Good work!! CONGRATULATIONS!!!
you changed your "hey everyone..." saying tempo and it feels weird haha
@TheSlavChef
3 жыл бұрын
i thought I am going mad. :D
@EthanChlebowski
3 жыл бұрын
Lmao, I didn't even notice, I'll get it back on pace!
@I-Am-L
3 жыл бұрын
@@EthanChlebowski I better see a metronome in the next intro
@TBlev215
3 жыл бұрын
His inflection sounds like Chef John, I like it!
@Charles.Wright
3 жыл бұрын
@@TBlev215 - chef John has this super effeminate tonal upcurl thing at the end of every phrase, which is irritating.
Looks good. My favorite way to make carnitas lately is in the crockpot. Once work is done all I do is put it all in a sheet pan and into the broiler until it’s brown. Not conventional but highly convenient.
Mexico is proud of you