Rick Bayless Carnitas

Right this way for golden, luscious pork carnitas 👉 www.rickbayles...
****
In my way of thinking, there are three ways to turn out pork carnitas.
First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.
The second way-the method I call “home-style”-is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.
The third-and I’ll admit that this isn’t a common approach-transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.

[@nickysantoro314]

It's amazing to think that there are people who are actually mad at Rick and say he is appropriating Mexican culture. He's such a soft spoken and kind man who clearly has nothing but love and adoration for the food and culture of Mexico. I just don't understand how some people can think that way. Keep doing what you do, Rick. ❤️

[@degueloface]

there are simply a lot of people in the world who just want to tear others down. culture that isn't shared isn't culture at all!

[@Iouie_]

literally who cares if one doesnt follow a recipe as its traditionally done, i dont get why do people get so upset over someone preparing something differently because thats not traditional, im a mexican and i see this recipe as good, it doesnt really even differ from how i know carnitas are made, the difference being that its made in a house and not everyone has access to a huge pot of boiling lard in their homes

[@Patriotgranny]

When you’re a HAMMER, you’re always looking for a NAIL!! These days people are inventing things to be offended by. There’s no such thing as “cultural appropriations”.

[@chrisdell2072]

it was a bunch of college kids trying to 'make a difference'. Fortunately Rick transcended to cultural appreciation. Unfortunately there are racist people who want to keep him eating 'white food'

[@Hebrews12_2]

Fantastic video

[@rapid7dc]

As a first generation Mexican-American who still visits Mexico yearly, I really appreciate how passionate you are about Mexico's people, food, and culture. Please don't stop what you're doing and continue to share your knowledge and love for Mexico's wonderful, unique, and tasty food!

[@antoniomata6322]

I’m Mexican and I approve this message 👍🤤

[@Speakupok]

I went to his restaurant in downtown Chicago for my birthday and i met him and he was very humble and the food was excellent!

[@wlp6200]

Had breakfast there, delicious food

[@ramon2008]

This is a real vato here! Acknowledging and informing the real way to cook carnitas and acknowledging its not how hes gonna do it. I respect that. Also props on the oranges, thats how you know this guy is legit.

[@damien1781]

Lol vato

[@alexcorona]

His brother is an even cooler Vato,has a show on FS1.

[@kocholawis1851]

Carnitas sin cuerito no son carnitas

[@diskoeric2248]

@@alexcorona his brother is vato #1 in the real sense

[@debrajol3585]

@@diskoeric2248 what’s his brothers name plz? I don’t know how to find him and I don’t have the channel the other commenter referred to. Thanks for sharing if you can 🌹

[@Genesis_Ignifiera]

Im mexican, and I approve this. No cultural appropriation, just pure respect

[@Geo-iz4oi]

Mexico: One Plate at a Time My childhood. I used to LOVE watching cooking shows, and Rick's was one of my favorites, especially because he displayed such love and appreciation for the food that my mom cooked for my family growing up. Seeing someone who isn't Mexican absolutely love the culture and its food fills me with pride.¡Viva México!

[@MultiFreddy34]

Mexican food is as good as French food. Viva Mexico!

[@jillionairess]

I'm in my 50's and used to watch the Galloping Gourmet when I was little. I loved it. Cooking shows sure have come a long way. :D

[@cmac1100]

How has this channel evaded me for so long?! Mexico: one plate at a time is one of my favorite cooking shows of all time!

[@wlp6200]

Me too

[@jorgecamarillo506]

YOOOO THATS WHAT IM SAYING!!

[@gianituyo3951]

I've Been Watching Him For About 15 - 20 Years On PBS🤠

[@angelaharvey9548]

@@jorgecamarillo506l71

[@jdjking]

I concur!!!! He's the best. I've been following his recipes and tutelage for years.

[@griviljava]

"I don't think that my kitchen has ever smelled better..." that is a heck of a statement, coming from Rick Bayless

[@KeyserSoze0930]

Rick Bayless is not just one of my favorite chefs, but one of my favorite people.

[@cgruthless49erstalk58]

He is a better Bayless

[@badova123]

He’s the better Bayless

[@KeyserSoze0930]

@@badova123 you got that right!!!!

[@1radarghost]

Rick, you are to cooking what Bob Ross was to painting. You both are consummate professionals, soft spoken but in love with the art you share with us. That passion shines through and inspires us to follow in your footsteps.

[@FroZoneDeNiro]

💯🎯

[@cfuentesjr85]

I have finally seen a comment that can explain what I think about this man especially when it comes to my cultures food 💪🏽💪🏽💪🏽💪🏽

[@bossHogOG]

Except Rick is actually good.

[@landscannersunltd.]

The bridge between American culture and authentic Mexican food was built by Rick Bayless! His passionate enthusiasm for the food and culture of Mexico has entertained us for decades. A true cuisinologist for the ages.

[@zack3c]

The bridge between American culture and authentic Mexican food was built on Mexican immigrants coming to America and showing us they’re culture and food.

[@TRE601]

@@zack3c never knowingly meet a Mexican immigrant in my life. Been following Bayless for 20 years.

[@FIRST-x4h]

@@zack3c my opinion as a Mexican, Bayless shows more authenticity of the food/cuisines in Mexico that not even Mexican restaurants sell here in the USA. Of course as a the great chef he is, he ads his own twists.

[@rohtati1020]

@@zack3c Absolutely right!! Mexican immigrants taught us THEIR richness of THEIR culture and food YUMM!!!

[@damien1781]

Um wrong no it wasn't... Sorry you just weren't privy but this statement is wrong. Offensive too

[@candokiko]

ok. Entiendo el ingles pero sentí la NECESIDAD de comentar en español. Como hijo de taqueros y dueño de una taquería de carnitas en México este video me ha parecido de los mas exactos, respetuosos y amorosos en cuanto a la cocina mexicana. No tengo más que flores para lanzar para este cocinero. Me atrevo a decir que incluso me recordó al iconico Yuri de Gortari.

[@NickDanger-el2nt]

You can just see his joy of food every time he's cooking, and his love of traditional Mexican cuisine is evident through his depth of knowledge.

[@gacy90]

then why was it not authentic.?

[@bubbabousky3857]

@@gacy90 Exactly why does it have to be 100% authentic? You can pay homage to the culture you love and also experiment and try new things. It's what cooking's all about.

[@Visitkarte]

@@bubbabousky3857He did show how the original is done but you can’t do that at home. Who will eat basically an entire pig?

[@icampos89]

@@gacy90 Cause most people ain't going to buy a cazo to do it the right way.

[@HavenUpsurge]

@@gacy90this was definitely authentic home style carnitas. Also, across Mexico almost everyone does it differently, either small or large changes. There is no one authentic carnitas recipe, moron

[@dxprt1378]

There is something about Chef Bayless which always puts me in a good mood. Aside from the delicious foods he prepares right in front of our eyes, his joy of cooking Mexican food is contagious. We love you Rick, keep doing what you do best, we will all be better for it and we sincerely thank you! Cheers buddy.

[@spicerack4397]

He is calming, soothing, informative in a relaxed setting. You feel you can relax and learn to cook something wonderful...it's a safe place.

[@rickbayless]

Thank you.

[@rodscooking131]

@@rickbayless Hard to believe you shared a bedroom and or house with that other Bayless. You create good food, good memories, good businesses, and good jobs. That other guy.... Well.......... I make Carnitas in Fat quarterly. Nothing like traditions.

[@christiangomez8309]

UNTIL YOU FIND OUT HE IS RACIST!!!

[@rodscooking131]

@@christiangomez8309 show the receipts or shut up Mr. Gomez

[@OCSTRETRACER]

Glad you’re making videos again Rick. We all missed you.

[@airtempo]

You're*

[@edlozano4081]

I haven’t missed this opportunistic gringo a bit and I don’t eat at taco cabana either for the same reason.

[@budsilverado4209]

@@lovewillwinnn . * People. You're just as irritating 😒.

[@r.g8725]

@@edlozano4081 I don't think of him as opportunistic because: 1. Rick has respect for the food, people, and country of Mexico. 2. He has traveled extensively in Mexico, humbly learning from many. 3. He has a genuine passion for and vast knowledge of the foods of Mexico. 4. He shares his passion and knowledge with anyone who wants to learn - and he offers free classes and free video recipes on the internet for people around the world - most of whom will never have the opportunity to go to Mexico. He does this in English for the many people who don't understand Spanish and thus can't learn from a Spanish-speaking video recipe/book by a knowledgeable Mexican cook/chef. 5. Is ok for him to EARN money from his endeavors - that's his chosen line of WORK, and the money covers his costs, supports his family and travels, and rewards him for his lifetime of culinary interest and abilities. 6. Etc, etc.... I, too, love sharing with people my vast knowledge and passion of foods from around the world, and I love learning from others. Does the 2 years I made money from making international meals delivered weekly to a dozen people make me opportunistic? Of course not. After decades of sharing foods - free to them, costly to me - , was fine that I covered my costs. Besides, they asked me to provide a weekly ready-meal. And they got appetizer-to-dessert meals from regions of which there are no local restaurants, such as Indonesia, Turkey, West Africa, usually priced at cost, $8-$15. An array of authentic Spanish tapas? And a Rijsttafel for $20? We all were happy. Whether a person is opportunistic or not depends on his/her motivations, intentions, honesty, level of selfishness, etc. Is a car mechanic working on your car opportunistic? Only if he/she lies, cheats, steals, price-gouges, or does shoddy work.... Otherwise, the mechanic is providing a needed service, using their time, talent, education, space, and special tools. People can be opportunistic within their own homeland by taking advantage of their own people - they don't respect nor care about others, they don't educate people about their their gullibilities because then the opportunity of a victim would disappear, etc, etc. Please think 2-3 times before saying such narrow-minded, hurtful things. Your making such a comment reflects NEGATIVELY on you.

[@grovermartin6874]

@@r.g8725 Well considered post, thank you. Let's add that he studies the Spanish language every day, and studied their literature at university for four years. Who could be a better teacher? He shares it all with us. He comes from a place of joy.

[@JC-cm9bn]

Rick, I've been watching you since the days of PBS. You are my favorite Mexican food chef! Your recipes are delicioso! Muchas gracias!

[@sullivanspapa1505]

Simple astonishing, professional culinary presentation and experience, a mentor to all of us who strive to learn the cuisines of Mexico!

[@eaguilera92]

Lots of authentic food channels with subtitles on here. Glad you found value in this video

[@TheGreatConstantini]

We had a friend in California who made the exact same recipe, oranges, bayleaf and all in a giant pot of lard over a wood fire. I’m not sure but I think he put a bottle of Coke in as well. He’d cook it all day and friends would come over for beers and carnitas. Nothing better. BTW, he was from Michoacán.

[@juandoe7802]

Michoacan is known for their Carnintas.

[@zenadeleon7785]

The bottle of Coke tenderizes the meat. (But it has to be the Mexican Coke though.) I have a Carnitas recipe that calls for the Mexican Coke and it never fails, it gets rave reviews! And it's pretty much this recipe, i cook it in a slow cooker then finish it off in the broiler. But I don't add the extra lard though....

[@angelalejandro4504]

The coke it's for gain color, but You can use milk, Orange juice and have the same result. I prefer Orange, it also taste grate. Also You need a big amount of fire and how regulate it.

[@billyeveryteen7328]

Everything you just described sounds exactly like my dad. I don't remember if he added Coke to his carnitas, but he was originally from Michoacan, now lives in CA, and he loved to make carnitas in his big bronze pot in a pit he'd dig in the backyard.

[@mw2kingk]

Michoacán hell yeah 🔥🔥

[@decimomaximomeridio1]

Eres el mejor Rick. Se nota que quieres y valoras nuestra cocina mas que muchos mexicanos. Un abrazo.

[@SamBrickell]

😆

[@moejaime2654]

ORALE !! EL GRINGO SABE

[@dinoforced]

We made the “home style” version tonight and were blown away by the flavor. Very simple to put together. This is the second recipe we’ve tried from chef Bayless and both have been 10/10

[@juanitataylor6947]

Simple too fellow as always Nita

[@Pittsburghbad]

I'm here because of recent skip Bayless podcast about his family. I love sports but also love cooking and eating meat. Smoking meat and grilling is more my lane, but will definitely try this recipe. I must say skip was not wrong total different types of people. Rick definitely a likeable guy.

[@NathanHarrison7]

Beautiful, patient, breakdown. Thank you. My, born in Mexico, Mother-in-Law is famous for her made at home Carnitas. Pork BUTT (great marbling), cut into 1.5” chunks, or so, fried in a little oil, and their own fat, using a cast iron skillet. Crunchy Golden Brown on the outside AND juicy on the inside. Nothing easier or better.

[@schlonald]

Rick, so happy you’re on KZbin. I’ve had carnitas on my list of things to cook for years and was excited to find this video. Made it with a slow cooker and finished on cast iron. Your pork lard tip is key. Threw away the hydrogenated tub I had never used and got some fresh manteca from my local Mexican market. Served it up with your frijoles borrachos, arroz blanco Mexicano, and roasted tomatillo Serrano salsa from your cookbooks. My family loved the entire meal and I’ll be remaking it again soon. Been watching your shows for years and your season of Top Chef Masters. Thank you for your dedication and effort to making it possible for people world wide to make authentic Mexican food in our kitchens.

[@alanhoff612]

Rick, you are an absolute gem of a human being. Your love and attention to cooking along with the tender nature with which you deliver your advice is unequal. Thank you for what you do and please keep on teaching us!

[@patrickjamesbissett2910]

I just made carnitas "homestyle." I have a pasilla salsa in the fridge ready to go with some homemade guacamole, pickled red onions, and will make some tortillas just ahead of dinner time to get them nice and fresh. I learned almost all of that from watching your videos. Thank you, Rick; I hope your shoulder is feeling better.

[@gwenb4531]

Can I come over for dinner? lol

[@charlieandhudsonspal7031]

When I make this I’d like someone to come play guitar

[@inokungfu68]

rick has been my favorite celebrity chef for over ten years. still killing it. looks damn good. my favorite tacos.

[@anthonyvasquez5128]

Rick does an excellent job presenting these authentic recipes. My mom and grandmother's cooked this way. His channel is so educational too

[@josephsliger3308]

Rick Bayless is awesome. All of his dishes are great.

[@teressiacarter5518]

I needed a marinade for tacos so I searched the web and who but Rick pops up. I've been following him forever.

[@SR-rc4on]

As all us Mexicans like to say, ‘Chef Bayless, you’re invited to the carne asada’… 🇲🇽🤙🏽

[@Dsmpunk59]

I would love to see Rick at a carne asada - like just “preparada “ meat- Rick not approve of sunny delight as a marinade

[@cgruthless49erstalk58]

Is Skip invited too lol

[@fightactionnow]

One of my favorites also. I've been using your oven roasted/braised recipe for years. As good as any restaurant I've ever had carnitas in. Thank you so much Mr. Bayless! 🌮

[@jeffreyvarchmin9262]

That knotty pine is taking me back to our northwoods cabin as a kid.

[@ashleydouglas7080]

Rick- you are a gift to humanity. We have two of your cookbooks and use them WEEKLY. Thank you so much.

[@raulcampos6843]

Amazing Rick’s knowledge and passion! I remember watching his original TV shows 30 yrs ago! At that time he always went to the traditional mercados in Mexico, eat the traditional comidas, interview the cookers and got their specific advices to the plate, then back at his kitchen, he replied that delicious discoverings!

[@SnoopytheAce]

Hey Rick I just wanted to mention that instead of putting meat or items you intend to vaccum seal directly into the bag place, place the items into an appropriately sized container first, then pull the vacuum bag over the cup. Finally invert the the container and remove it from the inside of the bag. This keeps your portions consistent but more importantly keeps the inside of the bag clean where the bag will be sealed. I found this very useful when it was shown to me. Thanks for all your work and willingness to share!

[@sheriffjohnbird3179]

I did the version in a glass casserole dish and man it was fantastic. Just as good as the traditional method but way easier. Thanks Rick you're the man!

[@michaelhubbard5013]

Just made your first suggested version of the oven-roasted Carnitas. The simplicity and efficiency of it was amazing. As well as the flavor obviously.

[@ThePdxster]

I've gotten lazy over the years and these days I just tightly wrap a whole pork butt in aluminum foil and slow bake it until very tender and then fry off the pieces in a pan with some of the rendered juices. A little salt and lime juice at the end. It may not taste exactly like being boiled in a cauldron of lard, but it's pretty darn good.

[@antonioleyba8043]

Greetings from Honduras. Love Mexican carnitas, my wife makes it every other week. Love it

[@hectormanuelballesteros7873]

Señor Rick Bayless: lo acabo de descubrir a usted, tiene la receta original y los trucos variables de esta deliciosa comida mexicana, gracias por respetar la receta original, me hago su suscriptor. Saludos desde Hermosillo, México.

[@michaelflores9778]

Growing up with PBS, Chef Bayless, is a favorite and one of the best! Right there with Chef Child, Chef Jacques Torres, Chef Jacques Pepin, and of course Chef Justin Wilson and Chef Paul Prudhomme!

[@dabearcub]

The place he recommended near Playa/Cancun is the best I’ve ever had. Las Karnitas.

[@DonJetblack00]

Theyre ok there. Best so far have been at the mercados in Morelia, Michoacan.

[@dabearcub]

@@DonJetblack00 nah, Las Karnitas is better than that place too

[@sjn8768]

Good stuff. I’ve tried the Dutch oven method and it works well. Here’s what my go to is for time saving now tho. Instapot ,2 inch cubes pork 3lbs or So. Spices usually, salt pepper cayenne paprika chile powder garlic powder and bay leaves. Little clove and cinnamon about an 1/8 th tsp each. Fill with water just under tops of pork. 1 hour in the instapot high temp. Take out put onto cookie sheet , and break up. Set broiler to high and crisp up the tops. You can have this all done in about 1 hour 10 minutes. Make some corn tortillas & salsa while you wait. I’ve literally done this after work (off @ 5) on a weekday and we ate by 630.

[@scrambledegg81]

A few months ago I did carnitas in my smoker and they were fricking amazing. I used fatty pieces of pork shoulder and an aluminum tray so over a period of about 7-8 hours, the fat rendered out and fried the meat while it also smoked. (Edit: I used red oak in the smoker)

[@nickbriggs9620]

That’s sounds amazing

[@tannerfrancisco8759]

I save the rendered smoked fat from my pork butts to cook all my Mexican food.

[@theodorethompson9032]

What temp? like 220?

[@scrambledegg81]

@@theodorethompson9032 200-220 range was perfect

[@veronicacalloway2795]

Sounds amazing

[@lacrossewisconsin]

Bravo! Pork Nirvana! The best Mexican food experience I have ever had was from a food truck in the heart of Denver Colorado’s industrial District, and it was a Carnitas burrito, dripping with fat and crispy pork. Goodness! Pure heaven! I was the only one in line that spoke English and the person running the truck could barely understand anything I was saying, but they understood that I wanted a Carnitas burrito , and boy did they deliver! I love how you have taken and merged duck Confite with this Mexican classic.

[@juangonzalez-zg4gq]

THat would be Incredible

[@blake1771]

i get pretty rave review for my carnitas. basically, i take the pork shoulder and cut it into about 2 inch cubes. I season with SPG and then sear/brown the pork in batches in a dutch oven with some oil that can handle the heat. i deglaze the pan with some mexican beer. add all the seared pork and its juices, back into the dutch oven. you're going to braise this in a liquid. I have tried all sorts of methods and they are all pretty much the same to me. I have used chicken stock, milk, condensed milk, Coke, water, and various combos of the above. Also i usually add a couple bay leaves, some sliced onions, slice orange, and some mexican oregano. I personally don't think I have seen a real big difference among any of the methods, but I typically go for some mix of stock and coke. cover and braise in the oven until the pork is fork tender. using two forks shred the pork to some degree. You don't want it completely shredded and you don't want it completely left in cubes. i guess my best advice is shred/chop it to your preference. Now the key after you get the pork to your desired "consistency" is to brown it off in a fat. I usually have bacon fat on hand so that's what I use., but you could use pork lard etc. sear the pork again in whatever fat you're using. You kind of want some bits to be crispy and some other pieces that are just browned.Salt and Pepper to taste. goes great with a grilled pineapple salsa on a flour tortilla and great with onion, cilantro, and salsa of your choice on a corn tortilla.

[@blacklisted4885]

That sounds like a very achievable method. I have a Dutch oven. I will try it out.

[@blake1771]

@@blacklisted4885 i recently did some in JUST lard. Basically you're doing a confit and it turned out pretty spectacular. it eliminated the need to crisp up the meat after braising as I described in my previous post b/c it just came out perfectly done.

[@frederickberg6781]

Been watching you Rick for …ahummmm.. a few decades now. Love your passion for the traditional food of Mexico. Have learned a lot from you.I am staring at book of yours on my bookshelf titled “ Mexico, One Plate at a Time”. It is one of my go to cookbooks. Keep the videos coming! Soy Americano pero yo vivo en Lago Chapala, Mexico. Life is good!

[@rociomondragon8673]

Wow! Gracias por las recetas, lo voy a intentar. Se me antojaron las carnitas, se ven deliciosas!! Bendiciones

[@sugarmama8747]

Rick ... You're the "man"... I'm hungry for carnitas🌮 now... Mucho gusto... From New Mexico 🫔🌮

[@alexmc3750]

All three methods look great but really looking forward to trying the SV method…end result looked amazing.

[@rickbayless]

You'll love it.

[@wanderingaroundtheus923]

🙌 as always Mr. Bayless, your recipes and instruction are the best. Making mexican food easy for us gringos to make. I have been a fan since 2003. My first recipie that i make till this day for my mexican husband is your chile rellenos. Not even my husbands family could have tought me better. And he likes my rellenos better. 😀😉

[@maddammkup]

Thanks again Chef, for showing us another fabulous recipe! I have always cooked my pork in my slow cooker, and saved the fat for use in my recipes. You are, as always, so generous and pleasant to watch in the kitchen!

[@antoniomunoz8575]

"That or me is Nirvana"...no better line! Rick, I love seeing how much you appreciate our food and culture. Much respect for you Rick.

[@dougms9790]

Been doing the crockpot version for years. Use pork butt, fattiest I can find, season as you like, no added lard. When tender, spread on foil lined cookie sheet, broil 15 minutes, turning and basting every few minutes with crockpot juice until crunchy. I know what I'm having tomorrow. Thanks for the variations.

[@claradiblasi354]

I can be for hours watching " Tio Rick " cooking. Excellent Mexican food Chef👌.

[@Out2Day]

I just love Rick's passion for Mexican cuisine. Always enjoy watching his shows on PBS. Well done!

[@Enmesharra92]

My Wife and I are long time fans. We have watch all your shows from this kitchen and always wondered what the rest of your home looks like. Appreciate the new view!!. What about a home tour one of these day's!!!! LUV the Sous Vide method.

[@mariacastaneda9609]

Love Rick Bayless! His food always looks and tastes amazing.

[@Jm0417-s]

Carnitas are one of my favorite foods ever! The combination of the tender meat and fat and the crispy edges on a warm tortilla with a little hot sauce or salsa verde is just about the most perfect bite of food you could ever have.

[@mannyn.4241]

My favorite tacos 🌮 I ever had was from Jalisco, tacos de costillas. And yours were delicious 👍🏼👍🏼

[@CarlosMartinez-kx3ny]

You're right. The best Mexican tacos are right there in Jalisco towns. Saludos

[@farticlesofconflatulation]

Costilla carnitas are the best! My only complaint is that they cost more per pound at the market and you get less meat because of the bones. Birthay food for sure!

[@lawrencestrabala6146]

You and Chef Jean Claude produce the best how to videos on KZbin.

[@bpri9880]

I was once in Laredo Texas doing work for water authority on the Rio Grande and I had carnitas 6 ways at a restaurant called Tapatia De carnitas (or something like that)…still the best Mexican food I’ve ever had..and carnitas as well! And I have been a fan of carnitas my whole life. IMO, If a Mexican restaurant doesn’t have carnitas then it’s not a authentic Mexican restaurant.

[@michaelvaladez6570]

Love watching Chief Rick Bayless it's not daunting very straightforward and no high maintenance in ego. I'm familiar with his recipes as they mirror my families recipes too.Keep up the excellent work Chief Rick Bayless !!!!

[@terrymaldonado184]

i tried the home style here at the house for Sunday brunch it is not as messy like i thought..thank you for that tip .had them with the chile arbol..terrific recipe 😋 😍

[@JoseRamirez-hd4ir]

We do put tequilita in our carnitas recipe. Thank you for all this years of love for Mexican cooking.

[@stevegamez2825]

May I have a plate of each please and a margarita! Thanks Rick your cooking is the best cook on chef 👩‍🍳 👍

[@JDR1971]

Been doing the slow cooker method for years but I learned a lot of small details from this. Thank you!

[@daviddevora8105]

Do you set the cooker to low or high?

[@forthepeople1664]

He shows the beauty and intricacy of Mexican cuisine for everyone to participate in. He’s a passionate ambassador! It’s perspective and optimism or pessimism. We see what we believe not the other way around! I’m Latin and I usually cook Asian or or French food. Does that make me a bad person? See what I mean?

[@hellolizzykittyo]

Gracias Chef! I can't wait to try these variations for my family. We love the recipe I learned from your cookbook. Thank you so much!!

[@diegoruiz7600]

you're the real deal. my parents took me to your restaurant in Chicago when I was like 9, and you were very nice.

[@RasCricketSmallAxe]

I've learned a great deal about cooking from you, sir Bayless. Long time fan. Even bought a few of your sauces along the way. Thank you for the awareness and enthusiasm you bring to one of the best cuisines in the world.

[@melinamedina216]

I'm Mexican, and i love Rick Bayless!! Love his recipes 🤗

[@eddietucker3334]

What, you didn't taste the carnitas for us? Slacker! Welcome back, Rick!

[@bossHogOG]

He didn’t need to. Like he was gonna try them and say “yuck”?

[@cjhere2224]

Chef Rick Bayless always respectful of other cultures and cuisine.

Thank you Chef! I appreciate everything you do to teach us and for being so detailed! I have learned so much from you over the years.

[@timcabradilla81]

i still have my treasured 1996 copy of his RB's Mexican Kitchen. Bought it when i was in cooking school and have used it as a valuable reference ever since. He is my kind of 'celebrity chef'.

[@sandramishenko1831]

I am Mexican and I've never dared to make carnitas even though I really like it. But thanks to you i will be making it tomorrow in the oven! Healthier version. I am so excited to make it! Thank you very much chef you are an inspiration and a delight to watch 😍

[@markmorley327]

Nothing is better then good Carnitas. But I have had bad ones as well. Usually the bad ones are very dry. When I make it, it is very similar to your version 1. Yum.

[@Markmywords803]

Looking well, Rick! I would love some carnitas and a frozen margarita right now! I wish we could see you biting into that beautiful taco!

[@mcmahoney09]

Rick is the best. I have been watching him on TV and love his recipes. I will say though that the first method of making Carnitas in your home is not super simple, but I do it and they turn out great. I live on the northside of Chicago and my butchers at Devon Market in Rogers park are always giving me tips and Carnitas the traditional way in a pot at home is as easy as making homemade Fried Chicken and just as messy. Rick Bayless is the man. Love everything you do Rick.

[@mcmahoney09]

Posted comment before watching whole Carnitas Video. Wow!!!! Those looked awesome. Can't wait to try your methods. Thanks Rick.

[@azgardener79]

Rick. Nice job. Love your cooking style. Mexican food is my favorite :)

[@joannaedwards6325]

Agree here. If I had to choose one style of cooking to eat the rest of my life it would be Mexican.

[@RGVto512toVA]

My father once told me a carnitas taqueria cook told him that adding milk at the end will give the meat a reddish color and added flavor. He shared that info with a local shop owner and it worked out for him. I still remember how good they were.

[@dashfalcor2299]

Well done sir!! Looked amazing! Can’t even begin to imagine that smell!

[@marg112555]

I came here after watching "Mexican Moms React to Rachel Ray's Pozole" just to comfort myself knowing that there are chefs that know how to cook Mexican cuisine. Rick Bayless is my way to go when I want to improve my mexican cooking. Love Rick Bayless! ❤❤

[@Ertop2013]

This is the Carnitas video KZbin has been lacking! Thank you for explaining and breaking it down like that. You’re a legend! Confit it’s in my mind the only way to go but it can also be achieved with much less fat vacuum packed and cooked Sousvide.

[@rogergflowers4082]

OMG, my neck started to sweat when Senor Bayless was plating it up. Arriba!

[@rebeccaboothe7117]

Ooh yum, I wish I was the camera man lol. Looks so amazing, I'm making these right away.

[@kary2708]

I love the energy you put into cooking and learning/teaching real authentic Mexican meals! Keep up the great work!

[@lindamohr838]

That looks delicious! You made it look so simple , too! Thank you!

[@courtlaw1]

Time for my daily masterclass. This is what I call the true power of platforms like KZbin. Learning how to cook great food from a master is priceless.

[@thomasj9371]

Rick Bayless is AWESOME!!!!!!!

[@TerryC69]

Hi Rick! About 30 minutes ago, I saw a couple of your shorts and decided to check out the channel. Since Carnitas is one of my favorite dishes, I chose this video. I am impressed with not only your instruction, but your very personable delivery as well. I have subscribed.

[@tessfowler8411]

I've been making your recipes for a three months now, and I'm coming to a point where I will never go to another restaurant in town because these recipes are SOO GOOD! So are we making pork tamales with these next????

[@EmilyKnight413]

I really love watching Rick. He clearly loves food and is a fantastic educator!

[@neurofiber2406]

I love carnitas. I know it's a long way from the border but there are some great food trucks around Portland, OR Street tacos please... But my best Carnitas came from an Austin legend, Fonda San Miguel

[@deccytung-zm1xr]

I have been to your restaurants and absolutely respect your depth of knowledge, passion, and drive. You should be a greater presence in common media since your approach to culture is parallel to Bourdain.

[@butterflylove2642]

Good to see you again Rick. You have such incredible food knowledge. We hope one day you will transform the wonderful Mexican cuisine with all its incredible spices to Plant Based w/ no fat. Much more heart friendly for everyone to enjoy. -Mexico, One “Plant” At A Time. 🕊🌱

[@charlesmcmasters]

I look forward to trying both of these (don't have a sous vide, so that ones out). I experimented last winter with some thick pork steaks that were on sale at the market. Heavy skillet on the stove, cubed the meat, added a quartered orange, spices and enough to lard to cover. Simmered it for a few hours and it was pretty close to restaurant style. Great for a first attempt.the best parts was I strained the lard and put it in the fridge to reuse the next time I made tamales. great stuff!

[@mmarksz86]

I've started buying whole pork shoulders and butchering them down myself (cheaper and also nice to practice), and it always leaves me with a lot of pork fat so I've started doing a similar pseudo version of carnitas with it. The remaining liquid is great for whatever needs some major flavor boost and save the fat to use again. I've also considered using the leftover fat to make tortillas, but I still have to experiment with that.

[@rickbayless]

Love to hear all of that. Thanks for watching.

[@starfishtanner6286]

I use 1/3 cup lard per 12 tortillas.

[@franciscohernandez6163]

I watched an episode of diners drivein and dives. one restaurant used beef fat in their tortillas.