Carnitas - My Fav Taco!

[@kikiperaza4707]

As a Mexican, I can tell you, those carnitas look authentic. Keep preaching Matt, love your stuff. Saludos.

[@gators4592]

as not a Mexican, thank you for approving so I can make the authentic way from here lol

[@86HellCat831]

Lol you’re not really Mexican then…

[@zero_udk]

​@@gators4592 I don't get it either

[@michailovigor]

As a carnita I can tell you this Mexican is authentic

[@jackrodosta7971]

Just made this today, 😊 absolutely fantastic. The only thing I did slightly different was, after I cubed and seasoned, I smoked my pork for 4 hours before I brazed. Wow, awesome recipe. Thanks, Matt.

[@CHS0926]

Matt- these are easily the best tacos I’ve ever made. Made these for my Moms birthday/the Derby yesterday and they were an absolute hit. Can’t thank you enough for these videos. 🤙🏻🤙🏻

[@rockyroad8561]

I’ve just recently got into bbq, and your recipes have made me famous, this one will just be another one of my go to for taco nights.

[@jonathanrey000]

Onion, cilantro, chopped Serrano and fresh lime juice is my preference. But yes, carnitas are my personal favorite tacos to make also. Very underrated.

[@MeatChurchBBQ]

So good!

[@RARufus]

For me it’s gotta be onion, cilantro and jalapeños. If I’m feeling randy, maybe habaneros instead.

[@Keith80027]

I love carnitas after growing up in NM in the 50's and 60's. Lots of hispanic moms would cook this for lunch. Love it!

[@sixmanfootball]

Tacos! Another awesome looking taco that I've gotta try for taco Tuesday! Hard to imagine these being better than the Birria or Barbacoa tacos though. I also must say, I'm super glad I stumbled upon your videos. Because of you I bought a new Traeger a few weeks ago, made a trip to Waxahachie for supplies, and have been really loving cooking outside again. Thank you! I hope you never stop doing this.

[@MeatChurchBBQ]

Those 3 are all good.

[@SirPartyRoc]

I woke up excited for a Wednesday Meat Church video drop!! Carnitas is a family fave. I've done this similar cook with beef shank as well. Pair this with a good crema and everyone is licking their fingers when its all done. Thanks for making this simple for us backyard chefs to follow along.

[@MeatChurchBBQ]

Love it Victor!

[@wjstang]

Did this yesterday! Knocked it of the park with these tacos. All loved them with my wife growing up in the valley and an army buddy from Azusa some of the best carnitas they’ve had ever. Used Cheerwine instead of Coke because that’s what I had in the house. The tortillas dipped in lard and then heated is also a keeper. Well done. Thank you for your videos.

[@dvsmike]

Just wanted to say i did your spareribs with pepper as the first layer and holy cow for the 2nd, smoked on a pit boss 1150 for 5 1/2 hrs, spritzed with apple cider vinegar, whiskey, and honey for the last hr and rested in jack daniels sweet and spicy bbq sauce and it came out phenomenal! That pepper layer first with holy cow after, provided a great bark and crunch. Thank you!

[@MeatChurchBBQ]

KILLER!!!!

[@gregvaughntx]

They say there's two types of Texans: those who were born here, and those who got here as soon as they could. As a member of the first group, I salute you. I particularly love that you called it "comino". I was in college before I learned that "cumin" meant the same thing as "comino".

[@MeatChurchBBQ]

Thanks for being here Greg!

[@chavee70]

The last batch of carnitas I made, I changed up the pork cuts. I used pork shoulder, pork ribs, and pork belly. This was the best batch of all and is now my go to method for carnitas. I will try smoking the next batch and see how that works. All of the different textures and depth from the rib bones and belly to me is closer to the ol school way.

[@1990westfalia]

This would be a great NHL Playoff viewing party entrée while watching the Wild and the Stars play and get closer to Cinco de Mayo. GO Wild. Skillet

[@bobbyt7448]

The vid starting with Hallelujah is fitting for Carnita, its a gift from God. Praise 👏

[@VillanuevaMedia]

Carnitas are my favorite usually have them on the weekends

[@MeatChurchBBQ]

Thanks Raul!

[@eh2bseries]

Appreciate you shouting out the local joints.

[@MeatChurchBBQ]

Yessir. Small business makes the world go around.

[@recordman555]

Whether it's a Mexican restaurant, or a food truck, carnitas is always my go-to Mexican dish! Love your take on this delicious dish!

[@billystpaul8907]

Out standing video Matt. 2 things I have not seen before. cooking the taco shells in oil. And making your lunch drink. And, you are right about only onions and cilantro with the Carnitas..

[@MeatChurchBBQ]

Yessir!

[@grillmaster07]

Man, I seen every way you can make carnitas. I've seen it in person from old Mexican ladies. Dude! You frickin nailed it better than I ever saw! I see why they are the best you have ever done! You rock man! Awesome job! I just wish I could have tried one. I think I can actually taste it because I know your seasoning! Thanks for the inspiration!

[@MeatChurchBBQ]

I sincerely appreciate that!

[@narbekalantarians6269]

One of the best tacos around. The bbq smoke element is clutch

[@MeatChurchBBQ]

Thanks Narbe!

[@SnipetsofTime]

Bruh Ur an honorary mexican. Mexico would love ur cooking

[@MeatChurchBBQ]

Thank you Ignacio. That means a lot!

[@AlbertNevarez]

Your dish soap comment about cilantro was absolutely hilarious 😂

[@miahyde5772]

The smells coming out of the kitchen this morning are unreal. We made a smoked tomatillo salsa to drizzle on the tacos. Thanks for this winner of a recipe.

[@MeatChurchBBQ]

Yessssss!!!!!!!❤

[@walterkopriva9735]

Sitting here at 2:30 in the morning unable to sleep and really wishing i had a couple three of those for sure!

[@heyzuesvasquez4296]

My old man used to make these over an open fire with some oak. The smoke really used to make a big difference. There were a few missed key ingredients but you did a great job.

[@MeatChurchBBQ]

What would you add?

[@poogan1239]

Bay leaves..LOL..to this day I have NO idea what they add..My mother would add them into the Cuban dished she'd make and a few others and I would always complain that it would always end up on my plate or me crunching on it, even after she said she picked them all out...I always smile when I see them added.

[@johnkowlok3231]

Holy hell! This may be the most amazing recipe on KZbin. I mean, yeah, it’s not “traditional” but a pretty darn good spin, and very doable. How many folks have a copper vat lying around that aren’t making moonshine? I can’t wait to try this. I have been trying to make carnitas using pork shoulder in my Insta-pot, and broiling in the oven to finish with mediocre success. This recipe seems like a much better solution. I am conflicted between having the fresh white onion and cilantro, or a pickled red onion with avocado chunks.

[@righteyeartistry156]

Smoked is the way to go. It just adds that wow factor.

[@Bau3boys]

Just made this, came out amazing. My picky kids devoured every scrap of pork. Thanks for the video.

[@MrPurexed]

Well... I was going to make the Mexican Pulled Pork Tacos this weekend for a party. NOW I'm making these Carnitas! Thanks for the new recipe!!!

[@MeatChurchBBQ]

Enjoy!

[@mattburke4343]

im one of those sad people who hate cilantro it does tase like soap LOL. I am from SoCal so i always put refried beans in every taco. I smoke my refried beans so they are delicious . pretty much everything i bbq i learned from you so thanks for the great show.

[@petermyers479]

Dude, cooking styles are regional, not ethnic necessarily. The world has gotten to be a much smaller place. I love watching you create beautiful southwestern style Texican foods. Keep it coming. Never apologize.

[@Ozarkflyer]

Gave it a try this morning. It was off the hook delicious! Only add was a bit of Cotija cheese.

[@blairphelps7215]

I'd enjoy seeing how you clean everything after, like your dutch oven and flat top.

[@rongarrison6653]

Just made these carnitas today! Turned out delicious and so tender! No on got mad at them! Thanks!

[@arnoldmorales9189]

Rio Grande Valley here! Love your content Matt. This is one recipe I will try with my smoker.

[@MeatChurchBBQ]

Thank you Arnold!

[@EricBrennan-e7w]

Looks super good, can't wait to make them. thanks for sharing your techniques and secrets

[@jdelaney9325]

I just discovered Cilantro and Onions in the last year on grilled chicken tacos. Good stuff.

[@stevegrieb6596]

Gotta try this. One of the things I love about your channel is you keep it real. Thank you for not posting your favorite recipe for Vegan Quiche Lorraine. Also, I appreciate your support of Texas businesses. Yeah, I saw that bottle of Bolners. Very fine channel. I recently did the Bowl of Red recipe and it was excellent.

[@MeatChurchBBQ]

I appreciate that feedback Steve.

[@78LedHead]

Bro, those are next level. You're one of the best food channels on YT.

[@MeatChurchBBQ]

Thank you so much!!! -Matt

[@knoxparkfilms-weddingfilmm6920]

I've made Mexican Pulled Pork Tacos, Beef Rib Tacos and it was so delicious. I can't wait to make this!!

[@MeatChurchBBQ]

Love that. Hope you enjoy!

[@bashulto]

Wow, greetings from México. You took a great recipe to a whole new level!! Cant wait to try it!

[@curtiskauffman]

Finally got my first round of seasoning at my local ace here in Wheaton IL thanks for the great products. I started with holy voodoo holy cow and dia de La fajita.

[@MeatChurchBBQ]

Enjoy!

[@smperl0c0]

Brother I love the way you use our Spanish terms while cooking this. You're definitely invited to the next carne asada

[@MeatChurchBBQ]

I appreciate that Robert!!!

[@grillingaddictionwithnick4982]

You nailed it brother ! I will be doing this soon! Gonna be doing goat meat empanadas 🔥soon as well !

[@MeatChurchBBQ]

DAMN those sounds good. I love cabrito.

[@Tracker102]

I got the fajita spice from Meat Church, and toss it on all my veggies before grilling. I love this company, this channel, Matt is tight. I'm about that life.

[@MeatChurchBBQ]

That is our veggie rub here too. Thanks David!

[@dalejames9216]

I made these for gringo de mayo, they were freaking awesome! Thank you!!

[@leeg45691]

Dang Matt those tacos look amazing! This is next on my list of backyard cooks! Oh and cilantro rocks!

[@MeatChurchBBQ]

Enjoy Bruce. Thanks for being here.

[@randysiler7458]

I have not eaten any carnitas in a long time. Just came across you channel. Will be watching 👍👍

[@cottonclark897]

An awesome recipe! I'm in San Antonio, and we kinda pride ourselves on TexMex dishes. Let's just say, "I ain't made about this recipe!" 🤣 And Matt's comment about cilantro, PERFECT! I, too, feel sorry for the doubters. I'd say this recipe is next up in my Outdoor Cocina. Thanks, Matt! 👍

[@MeatChurchBBQ]

Thank you!

[@robertbernal3180]

Looks very delicious. Those are real Tacos. I would just put some homemade salsa with them. Great recipe 👍🏽

[@MeatChurchBBQ]

Thanks Robert! Watch the very end in the wrap up I use falsa salsa.

[@robertbernal3180]

Yes I went back and saw that you used a salsa.👍. Awesome

[@dannymartinez9434]

I absolutely love my carnitas but i can always take away something from what others do, looks delicious!

[@ronkeys1712]

lol Matt I love your videos, attitude and the intro and outro music keep it coming!

[@jose_cuellar]

As a Latino, I definitely approve the recipe and the Mexican Coke to go with it, lol, nice touch! Thanks for sharing these recipes, keep em coming!

[@MeatChurchBBQ]

I sincerely appreciate that!

[@jasonhollinger9513]

My favorite taco as well. You could make up a bunch of it to eat throughout the week…except that my family loves tacos too much to have leftovers. Lol…. They will definitely love this recipe.

[@MeatChurchBBQ]

Love that.

[@johnkowlok3231]

Holy moly that looks so good! I like red pickled onion and guacamole on carnitas tacos 🌮

[@villarrealjluis]

Tastes like Texas? 99% of what you just prepared is Mexican food! Cmon! Carnitas, cebolla, cilantro, tacos, topochico, tequila!! Want more? Keep preparing delicious mexican food. Yummy.

[@MeatChurchBBQ]

I mean we’re cousins basically. 👊🏽

[@themaddscot]

So doing this... been wanting to do a taco "prep your own" cook for a while and this is now added to the meat selections.

[@MeatChurchBBQ]

Awesome, Bob!

[@alacharger]

I love carnitas! I will be trying this recipe soon.

[@wfodavid]

Ahhhhhh Grandfather's Carnitas........I think you nailed it!

[@MeatChurchBBQ]

THANK YOU!!

[@KiNg0fShReD]

I’ve always wanted to try and make Carnitas, i’m hyped! 🙌🏽

[@MeatChurchBBQ]

Do it!

[@robertmullen5211]

Made this for the fam tonight. Have done carnitas before but slightly different. Big hit with everyone, great recipe!

[@MeatChurchBBQ]

Thanks for the feedback, Robert!

[@ryanborasz2949]

I have a Blackstone that I used at the end to crisp it up and that worked great

[@bobsmith8857]

Really don't comment much on recipes, but this one the whole family loved. They always give me a hard time because I like to smoke things on the weekend. Made these, following the directions and they were phenomenal! I did use some hot sauce on mine. But everyone loved them. Only thing I forgot...The Ranch water! Will work this into rotation of Taco Tuesdays

[@MeatChurchBBQ]

Thank you so much for commenting and letting me know Bob. Means the world to me. Thanks for being here!! -Matt

[@txbluzmn]

Looking forward to adapting this to my Lone Star Grillz Pellet Smoker!! Thanks for all the recipes, Matt!!!

[@MeatChurchBBQ]

Enjoy!!!

[@williambroadway7681]

All your recipes are awesome

[@captjim97]

Looks fantastic !!! I love how you make your Ranch Water in the bottle !!

[@MeatChurchBBQ]

Thanks. It's a fun drink that way.

[@jordanhansen973]

Don’t ever stop making vids. Awesome dude.

[@MeatChurchBBQ]

Thanks Jordan!

[@Dan-yw9sg]

There is just something disturbing about trying to watch a cooking video and a ZuPoo ad pops up! Love your channel, but youtube’s selection of ads is just insane! Keep up the good work! We will definitely try this one!

[@MeatChurchBBQ]

LOLOL

[@russbriscoe]

Excellent as alway, it’s going in the recipe book. Please make videos on making great salsas/hot sauce.

[@MeatChurchBBQ]

My salsa video is on this channel. www.meatchurch.com/blogs/recipes/smoked-salsa

[@PSSKDerby]

Great video Matt! That cook on the pork looks so deliciously juicy. Makes me want to try something new and that’s awesome. Thanks for sharing.

[@MeatChurchBBQ]

Love it. Enjoy!

[@jaredandrews379]

Definitely going to try them! Thanks for sharing

[@MeatChurchBBQ]

You are welcome Jared.

[@theolsons967]

Making me hungry. Awesome recipe

[@MeatChurchBBQ]

Thank you!

[@ryanseymour8908]

Kids are watching with me again, 7year old daughter tells me “daddy you HAVE to make this.” Thanks for keeping my kids hungry! *Ditto on the cilantro

[@nb857]

Outstanding!! You gave me my cook for this weekend.

[@MeatChurchBBQ]

That makes me happy.

[@eddieramirez009]

Great video Matt! Showing love from the RGV! Weslaco Texas!

[@MeatChurchBBQ]

Thanks Eddie!

[@leroymcmillin]

Hi Matt. You can turn a slow morning into an inspiring day with your videos. This one, like all the others, gave my Sweetie, Spring Hen, an idea - Have a "Taco Tuesday" party at our little neighborhood park that we call "Happy Place." Taco's would be a nice alternative to the always popular "Hamburger Day." I'll need to practice first. So off to the store for some tequila. Oh yeah, and to the butcher for some pork butt and lard. Thanks for all you do to introduce us to great recipes that we can do ourselves if we pay attention to your easy-to-watch videos. Spring Chicken

[@MeatChurchBBQ]

I miss you guys!!!! Tell Spring Hen I said hello and i hope you guys are doing well!!! The Church you made me is about to get moved into our new store!

[@martinolson761]

Looks absolutely delicious!!!

[@briansfritsche]

Matt I've always been taught/told that you should fold up and "crease" fresh bay leaves before adding. Releases their oils more completely is the reason. Interested in your thinking on this.

[@MeatChurchBBQ]

Probably right.

[@elranchosteve3269]

Appreciate the Rio Grande Valley shoutout, PURO 956 🤝🏽

[@elranchosteve3269]

@@MeatChurchBBQ idk who Colin is but thanks anyway lol

[@MeatChurchBBQ]

Thanks Steve!!!

[@leoverran311]

Pickled onions could work well, that’s fantastic looking dish

[@mikefriendjr]

Wow that looks delicious! Can you do a video on starting and maintaining specific temps on offsets? What’s the trick? I seem to add too much wood or cut off the airflow at the wrong times. Thanks!

[@michaelholder7358]

Some reason, I'm now craving carnitas:-) Thanks Matt

[@ciaraperry3917]

Great video, Matt! Carnitas are one of my favorites! Will definitely have to try out your recipe on my Traeger!

[@jreal3072]

Okay so straight up - my grandma makes this all the time and never does all that shit. She does it simple and it’s amazing.

[@lorenoconnor5789]

I smoke with th competition blend a lot, it's never let me down.

[@kiltlifter3988]

I just found a new use for my pork fat trimmings. Thanks for the nudge!

[@denhaire]

Great technique. Been trying to find something like this. Thank you.

[@MeatChurchBBQ]

Thanks Dennis!

[@jdstingel4599]

Did he really say “until this heats up”? Sounded like instant lava! Good stuff! 😂

[@douglasschmidt6873]

Your a mad man in the kitchen sir

[@quantummechanic59]

Love me some Carnitas. Gotta try that. BTW just tried your Texas Sugar 4-5 weeks ago. I put that stuff on everything now. My new Fav!

[@MeatChurchBBQ]

Thanks Gary!!!

[@williamwebberjr8045]

THANKS for the RGV shout out.

[@madeupname7226]

First, no judgment but as alternate method to mix lime juice in a bottle is to use your tongue to form a seal around the rim. Then turn the bottle up like you're drinking it...or use your finger...dealer's choice...regardless, great video/recipe!

[@wesray603]

I like them all. Now I have to MAKE them!

[@Bigheadedwon]

Matt please don’t sell yourself short here. A gringo taco’s a crunch shell with ground beef and shredded cheddar cheese. Those are awesome, but you made legit Mexican tacos here. I might be a gringo but I’ve lived around Mexicans forever and eaten thousands of tacos. You even used the real deal lard not the pale white blocks you get at the gringo grocery stores. This looks absolutely delicious

[@ericcalderon7371]

Proud of the RGV taco shout-outs!!!!!! #meatchurch#rgv

[@TWC6724]

I have been waiting for this one!!! I judge a tex mex joint based on carnitas. I absolutely love them!! This video is going in my favorites list.

[@MeatChurchBBQ]

LOVE IT

[@TripptheGOAT3]

What do you think about finishing them on a griddle? Like a black stone or similar? Would be super easy already rubbing for the tortillas Or maybe the convective heat from offset is important?

[@thebra]

I've done a similar cook following Sam the Cooking guys video. He used a pressure cooker to speed things up. This version probably has more "depth" of flavor. Will need to try it, thanks!

[@MeatChurchBBQ]

Thanks!

[@josepha5835]

Your videos are always on point! Would love to see you come out and visit Australia soon, maybe run a class here?

[@MeatChurchBBQ]

I turned down Meatstock back in March due to it interfering with family vaca. Soon!