How to Make Pork Carnitas and Crunchy Shrimp Tacos

[@cindydolezal2980]

Im from El Paso where we thing WE have the most authentic Mexican food. I love how you kept this so authentic.

[@bgleadbetter]

Being from Arizona I thought the same thing.

[@13Voodoobilly69]

Being from New Mexico I thought the same thing too!

[@TOM-C.]

Oh man, I used to work in Fontana, Ca, as a car hauler, and next door was this shack, literally a shack. They served one thing, carnitas tacos on a small corn tortilla with onions, and cilantro, that's it. They had a few sauces as well, but I just ate them straight. I'd order 8 tacos at $.50 cents each, those were the days. This recipe looks to be the same authentic pork they served in that unassuming shack. 👍✌

[@aglance2369]

kzbin.info/www/bejne/q5m7iZSfZ6lpe80 .

[@auntielu4394]

One of the many reasons why I’m headed for Mexico next year. The food is chef’s kiss.

[@davidkearnes9623]

Ex Riverside resident here, I worked near a 'shack" with no finished walls. It was always packed with Mexicans. Perfect carnitas tacos on a double corn tortilla with just onions and cilantro, wrapped in foil. Absolute heaven.

[@TOM-C.]

@@davidkearnes9623 Same here, and coincidentally I too am from Riverside.👍 😁✌

[@kaiju_k5042]

omgosh sounds like heaven, yum!!

[@personalitymanager1580]

Yippee! I was hoping you guys would bring back lard recipes. I never bought into no eggs, no butter, no bacon, no salt, no lard, no fat on meat, etc. Now maybe we can get back to real foods--Just a good variety of meat, fish, fruits, vegetables, seeds, nuts, bread, herbs, etc. without going crazy on one food area. Everyone can experiment on what is best for themselves; and then leave everyone else alone. Eating food should be a pleasure, along with having a thankful heart for the variety of foods God provided us. My husband, age 86, was told by his grandfather, who lived to be 104, that if he wants to live long to eat lot of fat. He listened, and still buys packages of pork fat practically every week. Who am I to tell him not to do that. Not me. He is happy as can be.

[@auntielu4394]

Love this! ❤️ Back in the day my southern grandmother 👼 used lard/crisco.

[@Omoloya1]

My grandma ate fatback REGULARLY. Lived to 102. And her nickname was LU.

[@Omoloya1]

@@auntielu4394 look below!

[@auntielu4394]

@@Omoloya1 yay! 😂❤️

[@jaa4742]

My southern grandmother made her own lard and EVERYTHING was fried in it. The leftover crispies (cracklins) were thrown in cornbread and that was cracklin cornbread.

[@MOMKAT1WV]

We raised our own hogs to butcher. Mom rendered her own lard - in the oven - in large roasters. Then did fall/pre-Christmas house cleaning. To remove as much as possible of the cooked pork fat odor from the house. I got to clean all the wall paper with dough type wallpaper cleaner. She also baked all our Bread. Rolls. Cinnamon Rolls, cookies. Cakes. Etc. Dad smoked bacon and hams. All meat was canned and had a beautiful white fat cap at the tops of jars. No freezer yet. Made our own sausage. We had a hand crank meat grinder which would hold sausage casing. Be we mixed ground and packaged Ours in bulk. Fun times, lots of work.

[@tomarn2434]

Truly incredible....I combined the first recipe for salsa and used smoked pork shoulder for the second (instead of the shrimp)...the crispy edges to the corn tacos and the multi-layered flavor of ingredients made this dish rate a serious WOW!! Will add this to one of my staples of incredible dishes to serve to others...

[@LyndseyMacPherson]

Thank you for demystifying carnitas! That looks soooo good. And for a bonus, a terrific way to make homemade salsa! You guys are terrific, as always!

[@MarxGenetics]

Made the shrimp tacos and the flavors were incredible and complex. Definitely will be a main stay in our house. From prep to finish was under an hour involved.

[@fernandoherranz4095]

Looks like a pretty darn good recipe for carnitas! Being Cuban-American, I tend to like my pork with some extra flavor on there on top of the fat, namely garlic, oregano, cumin, onion, and citrus juice. But I gotta say this looks pretty tasty!

[@kaiju_k5042]

I love how they went back to eating the pork carnita tacos after being done with cooking and going through the recipe, I have to make this 100%

[@21ruevictorhugo]

We retired to France and a few years ago we went to Italy and came across a restaurant that made, and served, Lardo di Colonnata. It’s lard they put in huge stone vats and I have never tasted anything like it. They serve a paper thin slice on a piece of bread and it just melts in m your mouth with the most amazing flavor I’ve ever experienced. Absolutely delicious. I see that Amazon sells packages of it online. Way pricey but worth trying for a very special occasion.

[@MegaYourkidding]

I live in Mexico and Carnitas is my husbands favorite. The man that does our carnitas does it your way except in the large cooker. Except they do not change the grease so get the true Mexican flavor. I make it your way and it is great. Glad to see you do a show on it. Thanks

[@johnpick8336]

You guys are incredible ! Thank you for posting.

[@mrlapageisyourman]

I've been watching ATK at Home on the website. I gotta say, I really miss this format with one host and a chef doing the demonstration.

[@piapadmore430]

They are just so great🌟

[@inproper3952]

Both recipes are TOO DIE FOR, but I have to have shredded cabbage and some creama on my Shrimp Tacos, I love how you prep the corn tortillas!!! Awesome job ladies A+ !

[@grrmtthgrrmtth3000]

You have a great show. Thanks for all the cooking techniques

[@patrickevans3797]

Everything that Jack said about lard was exactly what I was told by older people, we didn't have high rates of heart disease until using vegetable oils to fry and cook with

[@MrLeo7627]

Check out Dr. Sten Ekberg , fats not not the problem sugar & Carbs is.

[@wendellgamstead4933]

Supposedly, Crisco was a lubricant originally.

[@jesuslovesyou919]

DrKenDBerry MD youtube says bacon & pork lard r good & white flour white sugar can hurt us & try doing keto best u can afford even if it's cheapest eggs & hamburger etc in beginning

[@jesuslovesyou919]

& now it's processed soy & natural flavors etc too

[@kurtanderson1701]

gonna do the carnitas at home this week. bridget is the true 'hot sauce'

[@aglance2369]

kzbin.info/www/bejne/q5m7iZSfZ6lpe80

[@wendellgamstead4933]

Agreed

[@jlastre]

I grew up in Chicago and am Mexican on my mom’s side. While I didn’t grow up in Pilsen I did get my carnitas there. Was always fascinated watching the masters make them.

[@sarahanderson2456]

Awesome episode..everything looked great. Hope to make soon.. Thanks

[@MrBraffZachlin]

this is one of those channels that is a must sub to use as a reference for so many things from top notch reviews on things from appliances to groceries plus you get other vids with cultural recipes and history...i love it. it's such a welcome relief in a world flooded by BS amazon affiliate channels featuring reviews with little testing, no professional input and offering no unique or good info. this channel is the real deal. food wishes is another such channel, but it's only epic concise recipes delivered by chef john no product or ingredient reviews, but any time i make a dish or research a dish for the first time i always include his recipe in my references, and he has a recipe for just about everything

[@rosa.riocomobetancourt652]

Excelente receta lo más cerquita a los verdaderas carnitas

[@luisalbertocastro5940]

For the carnitas salsa, Please try Serrano Chile instead, and add about two medium avocados into the food processor . That is a great recipe for homemade carnitas.

[@MarthaGonzalez-jm3vn]

I like your salsa better.

[@luisalbertocastro5940]

@@MarthaGonzalez-jm3vn thank you!

[@pgarciaAP]

No, no…..just crunch on some habaneros. 😁

[@luisalbertocastro5940]

@@pgarciaAP and onions

[@MrLeo7627]

Are the Serrano's Chiles fresh, or canned also ?

[@Miss.kittty]

I love this show.I also love the fact that these cooks are not skinny cooks.

[@nejiball]

a simple and more delicious sauce: Roast tomatillos, 2 or 3 garlic, jalapeno/serrano peppers and a half a white onion, Blend everything with salt, pepper, you can also add a little white vinegar. And that's it. For shrimp tacos, Chipotle's peppers, 2 or 3 tablespoons mustard, mayonnaise, mix or blend everything And enjoy :D

[@AssortedJade]

Julia speaks to my soul!

[@jamesdiehl8690]

Lard for biscuits and pies is wonderful!

[@drfeelsbadman4001]

I’m so happy they fixed the 1990’s style film style on the taste test portion, plus they put a more varied audience (aka fewer blue hairs) making the show more appealing to people under 50

[@himasf]

I gotta try those tacos. My mouth is watering!

[@prettybrowneyez3338]

Actually, this dish is more like chicharrones (cracklings) than carnitas. Which includes more fat on its cuts, for added crispiness. Hence, the name chicharrones. The crispier the better!! But then again, in Mexico every state has its own way and tradition of cooking foods. Pork cuts usually are pure fat, so we just cook it like that. We let it cook in its own natural lard and juices, without being afraid of it losing its natural flavors to store bought lard. Add a half onion, garlic cloves, salt and pepper (depending on how much you're going to cook) and you're good to go! You can actually save its natural lard to make corn tortillas or gorditas. Thanks for the video, as it shows people how simple it is to make these traditional recipes at home.

[@SteveMillerhuntingforfood]

I have a 'boat-load' of halibut I caught in Alaska last month. I think I'll try these with the halibut. Hope it works!

[@marthavillaverde8766]

Thank you Ladies 😋

[@deejaydubla]

I'm gonna need to make those shrimp tacos as soon as possible, if not sooner.

[@piapadmore430]

Those shrimp tacos. Mercy! 🌟

[@michaelnobles2643]

The carnitas looked absolutely amazing!

[@jamesdiehl8690]

Looks delicious and I have some neighbors who would love them.

[@kwarburg3932]

Gracias 👍👍

[@zonacrs]

The shrimp taco recipe is very innovative!

[@sherryw-ponyluv-er2394]

Both look amazing!

[@hussenyee4157]

your carnitas & shrimp tacos seems easy to easy with simple ingridients to make.

[@nickmorales8146]

Julia Bridget oh my God I love watching you guys cook you guys make me so hungry and in the next day I go out and I buy all stuff that I need ingredients to make with you guys showed me how to cook I make it family loves it I Love you guys God bless and see you on the next video Nicholas

[@carolynconnelly3395]

Thank you

[@louhess6355]

Thank you so much I've got to try to make these Carnitas.

[@elgorilaloco]

A variant for shrimp tacos is to add at the time of stewing the tomato and onion a branch of celery chopped into small squares. Believe me celery is a game changer

[@People_R_Foolish]

I want to see more lard recipes for cookies and cakes.

[@soyplebe7]

As a Mexican from the state of Michoacán, I have to say that carnitas are not just pork shoulder. The traditional way is to cook the meat in a copper pot, not other metal because copper gives the meat acidity. If you really want to eat amazing carnitas, go to México, to the state of Michoacán and to a town called Quiroga.

[@elpipetuanis]

I already love the cooks illustrated carnitas. Seems to have more flavor than these but these are worth a try.

[@aglance2369]

kzbin.info/www/bejne/q5m7iZSfZ6lpe80 💗

[@martaaberg3330]

The main thing to consider with lard is to avoid hydrogenated fat of any kind. Hydrogenation is what causes heart disease.

[@grizzle273463]

AWESOME AWESOME recipe. Loved it.

[@scottyoung4169]

Tasted good. I did exactly like the recipe said, but mine came out very very brown. I did use a 4 pound pork shoulder. Maybe next time I would cook it less or cut the meat in larger pieces.

[@BelleLopez312]

Been a while since I've seen Julia slicing & dicing. 🥰

[@jamjar5716]

Easy, peasy, give me more pleasey!!😊

[@3MasterG]

Good insight on the lard.

[@MMikeFord]

Nice twist making the shrimp tacos in the oven 👍

[@firstnamelastname4494]

They can’t be better than the citrus braised pork tacos 🌮

[@NealBrenard]

I have no idea what tomatillos taste like, but that salsa looks really good here. Also, slightly different from the Bayless approach to carnitas (lard braised slow cooked pork shredded and fried up crisp in a pan at the end, plus guacamole and fire-roasted tomato salsa), but those big chunks of pork look awesome.

[@prettybrowneyez3338]

Kinda sour, for my taste....

[@prettybrowneyez3338]

Depending on the region in Mexico, this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make its natural fat super crispy. Pork cuts tend to have natural fat, so we just cook it like that. In its own natural lard and juices. For added flavor toss in onion, garlic cloves (optional), salt and pepper to taste and you're good to go. You can actually save the drippings to make refried beans and other dishes.

[@dchenkin02]

Pork Carnitas is great in burritos and quesadillas; have only gotten from taqueria in the Boston area.

[@fredturd]

Regarding the carnitas segment: Please cook your tortillas on a comal (a Mexican griddle) because they look so raw or possibly fresh out of the package.

[@trblcleft]

I saw some charming, they were cooked

[@kathleengruen6027]

I want someone to make me tortillas with masa, shaped by clapping it between her/his hands and cooked on a hot flat pan. I want her/him to make them every single day for every meal. I also want a delicious Margarita with rocks and salt … and a shot of of Grand Mariner! Oh, and some guacamole. And Frijoles. I’m too hungry now to continue. XOXOXO

[@mrhumpty]

What do you do with the lard afterwards. I always am unsure about these recipes because of the lard left over.

[@thomashughes4859]

¡Vengan a Aguascalientes, México! Luego... 🤣😂❤️🤗👍

[@riddick2k707]

So, how many times can I use lard to fry with and, how do you dispose it when it’s time to?

[@flybyairplane3528]

ATK,Hello,,gee I think that both of these are doable ,,,THANKS;;;;;;;;🇺🇸🇺🇸🇺🇸🇺🇸

[@mikecosta7782]

Shrimp tacos… OMG! Delicious

[@steedcol]

Can you store the used lard for other uses or is it one and done?

[@captainamericaamerica8090]

YES ME GRANNY IS A GREAT COOK. SHE SAVES HER LARD. IT CAN BE USED AGAIN IT'S GREAT STUFF

[@xavariusquest4603]

Yes, but it has to be filtered, allowed to settle, remelted and then carefully decanted leaving the tiny particles on the bottom of the container. Lard can turn because of the remains of previous food left behind. Clean like this and it can stay for a very long time. Sort of like ghee.

[@kathleengruen6027]

@@xavariusquest4603 Thank you! I made the carnitas today and then wondered what I was going to do with the leftover lard! XOXO PS, The Carnitas we’re delicious! XO

[@eduardodifarnecio2336]

Definitely trying this

[@jesuslovesyou919]

U can get 100% fresh pork lard from most Mexican grocery stores 5lbs - $10 . The lighter the color the better - just means it wasn't cooked long

[@Czarina888777]

I’m not from Michoacán, I’m from the neighboring state, Guanajuato. But for being an american version it’s not bad. At least it’s not a Rachel Ray pozole recipe where she completely ruined it. The salas we make don’t use olive oil. Olive oil isn’t a product we use in traditional mexican recipes. We use mazola vegetable oil for the most part. Other than that the salsa gets a 10. I would have used serranos instead of one jalapeño but understand not everyone can tolerate that level of spicy. The carnitas get an 8 from me and the salsa a 10. My dad adds a lot more ingredients but the michoacán original version is very simple and pure like this one.

[@righteyeartistry156]

Have never made it seen this way. I've only seen it done in copper pots. The older gentleman explained that this is the only way to get the true traditional flavor. I purchased a cazo a number of year ago and still use his recipe. This looks and may taste just fine but it's a tad gringoized. It's an easy place to start though. And for really tasty twist and treat, try cold smoking the pork first.

[@prettybrowneyez3338]

You're right. Depending on the region in Mexico this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make the cuts more crispy. I don't know why, but the Mexican cooking pottery does make the food taste better! Like when making beans, it's better made in a jarro 😋. With carnitas, you just cook it in its natural lard and juices. No oil or lard needed. Pork cuts usually have a lot of fat on it. Add some onion, garlic cloves (optional), salt and pepper to taste... And enjoy! You can also save the drippings to make refried beans.

[@righteyeartistry156]

Totally agree on the cold smoke. It just adds an additional Unami flavor.

[@candyjustcandy]

I feel very lucky to be from Chicago. Outside of Mexico this is the best place for Mexican food.

[@spicerack4397]

I'm so jealous. You have the legendary, Rick Bayless. I checked out this recipe and Rick's for carnitas. Both look good. Will probably get around to doing both. Tucson has some great, great Sonoran style, carne seca/machaca. I live in Texas now, and they do brisket and bbq great, but Arizona style has spoiled me forever.

[@johnnyross9293]

I've been watching the cooking shows for years and haven't seen one that I haven't loved.

[@obtg]

ATK, I don't have a dutch oven, yet. How can I do this in my multi-function slow cooker instead?

[@prettybrowneyez3338]

Just place the cuts in it and slow cook until the meat is very tender. This dish is actually more like chicharrones, or cracklins. Add a quarter onion, some garlic cloves (optional), salt and pepper to taste and that's it. We let it cook in its own natural juices and lard. The lard added here is to make the natural lard in its cuts really crispy, hence the name chicharrones. You can also save the drippings to make refried beans or to slap a little bit on corn tortillas when heating them up for tacos. Hope this helps and enjoy.

[@JimCardoza]

Most authentic Mexican… *laughs in south Texan

[@Rena-ej7vv]

*cries in Southern Californian*

[@JimCardoza]

@@Rena-ej7vv also this

[@Rena-ej7vv]

@@JimCardoza I’ve been to Chicago many times. The food is great. I wouldn’t eat Mexican food there. It doesn’t get more authentic than actual Mexicans cooking it just this side of the border.

[@ghw7192]

One of my favorite ATK videos....

[@thatdudebro]

"it looks like my lard is fully multed" julia: MMMMMMMMMMMM

[@henrymirelez3270]

Can't choose. My mouth is watering.

[@joanndeisenroth9031]

That looks delicious!

[@LibraKittyMeow]

As a Mexican American I approve these Carnitas the only thing I slightly did like was when making those tacos the tortillas do not look like they were warmed.

[@thomasbernecky2078]

I was wondering how you were going to do the lard test: just eat a chunk of pure lard? Must be my Lithuanian farmer side coming out there? They called it Lashinai I think and ate it as a snack with vodka?

[@theresaiwright7085]

I can see Bridgette doing the taste testing for the lard.😂

[@thomasbernecky2078]

@@theresaiwright7085 mmmmm...lard.

[@suzzettebridges4931]

I wish you guys would make fastback come back again. It has also gotten a bad wrap. Give me piece of fried fat back wrapped in a piece of bread and a glass of iced tea and I happy. I going to start using lard again it has a better flavor

[@brettevans9492]

I make these all the time and they're gluten free

[@miguelmarquez4192]

If going through the trouble to make this, use fresh tomatillos. Theyre everywhere mexicans are and most people complain we are everywhere.That salsas going to be hella bitter if using fresh tomatillos. Canned must be treated somehow, since julias signature "ick" face wasnt present. Tomatillos are not tomatoes. I would suggest boiling fresh tomatillos in water with a pinch of baking soda and a serrano chile or jalapeno. Blend that with a clove of garlic a slice of white onion salt to taste. Pulse again with a ripe acocado and a few washed leaves of cilantro and a squeeze 1/4 of a lime. Cover and chill.Make this before you make you start cooking your meat....you'll thank me later.

[@yasminsparrow695]

I'm glad Mexicans are all over! Great people and great food!! And I am of german and english heritage!!

[@miguelmarquez4192]

@@yasminsparrow695 aw thanks! Im happy anytime i see different cultures. Means foooood!

[@SuperZap12345]

Nice suggestions, but you have to go back.

[@resabright8379]

I grew tomatillos when I lived in Pennsylvania. I made salsa very similar to this recipe but I used fresh raw tomatillos. I added fresh chunks of avocado and its was fabulous

[@johnjacoLMSW]

I married one! Best decision ever!

[@janie7242]

Any healthier option to replace the Big chunk of Lark? Other kinds of Oil? Thanks! 🤔😊

[@bettyahrens2432]

No matter the oil you use, carnitas are not a low-fat option so if that’s what you are looking for, carnitas are not for you. Lard is healthier than many oils. My suggestion is make it the right way as described in the video but not that often. Save it for a special occasion.

[@eyesee1509]

What I do is cook the pork in a crock pot. It already has fat on it, and you do not need the extra lard.

[@prettybrowneyez3338]

Depending on the region in Mexico, this dish is more like chicharrones, or cracklins, than carnitas. Hence the added lard to make its natural fat super crispy. Pork cuts usually have a lot of natural fat, so just cook it in its own natural fat and juices. Add some onion, garlic cloves (optional), salt and pepper to taste and that's it. Hope this helps.

[@laokartoon7300]

I cook carnitas and I approve. the salsa look awesome too.

[@RealPandas]

what do i do with the lard after i finish cooking the carnitas?

[@Ebeatfan]

Heck yea!

[@janie7242]

Add some Sour Cream on the top of the shrimp taco will taste even better! Yummy! 🥰

[@reno-koreanfoodlover6569]

I really love 💖 you and happy for everything about you!

[@amai_zing]

I make a similar pork, but using smaller chunks of pork and without the lard..I’ve found that the butt pieces have and release enough fat that it self braises and gets nice and crispy at the end

[@msolram8484]

That eye roll Julia 😅 you are invited to the carne asada

[@TheMachine-sw3gg]

Shout out to" Americas test Kitchen" from Pilsen Chicago 👍 Awesome cooking show👍

[@KenS1267]

Watching this tonight and will be heading down to 18th street tomorrow.

[@TheMachine-sw3gg]

@@KenS1267awesome , i might stop by to buy some carnitas too , they open carnitas uruapan from 7am to 5pm arrive early morning to get from the first batch of carnitas

[@gypsyrhodescovers]

Can you save the lard after you've cooked the pork?

[@TheMaverick-zo5kv]

Yes, you can use it to fry some potatoes or mashed beans for tacos.

[@howward4071]

Dang...I need those tacos in my face.

[@GilGido]

Mouthwatering. I want some.

[@v.mishrasart43]

Very nice👍👍👍👍👏😊

[@rigovaldez2469]

The only time they get things wrong is when they make “authentic Mexican food” I’m Mexican and carnitas and chicharrónes are something for special occasions or for a guilty indulgence and this is done ok but it’s not traditional or authentic lol you first boil the meat to get rid of any impurities and blood that’s left then you braise it slowly in the lard until tender , then you remove from the lard turn the heat up and brown the meat until GBL (😁golden brown and delicious)

[@hnoodles5165]

My stomach is dying right now with my super high acid reflux + no gallbladder but this carnitas look super delicious. I think I will make them for my family and sneak a small piece hoping my stomach will not revolt!

[@kinjunranger140]

Who knew that pork slow cooked in lard with a tomatillo salsa on top would be good?

[@meatgravylard]

Most people..

[@kinjunranger140]

@@meatgravylard I sure hope everyone does.

[@xavariusquest4603]

Well, at least 500 million in the Western Hemisphere and about 350 million in the East.

[@chriske6795]

Yum, that's all I got.

[@mrbear1302]

I wonder why they didn't roast the onions with the tomatillos?

[@xavariusquest4603]

Lack of attention to detail. I agree , roasting the onion brings a much more intense flavor.

[@mrbear1302]

@@xavariusquest4603 agreed, and less harsh flavor.

[@Czarina888777]

We only roast them when we’re eating them at a carne asada which does make them sweeter but for salsas we don’t. -A mexican from Guanajuato.

[@erickadriansanchezjimenez9471]

@@Czarina888777 True.

[@Taricus]

@@Czarina888777 I have seen people roast onions with the tomatoes and chiles for salsas in Mexico. It just depends on region maybe? Or maybe just personal preference of the cook?

[@michaelboso9355]

Just saying Hi! Also, the heat doesn't come from the seeds. Ciao!

[@georginaborke1302]

What oil sprayer are you using most?