Tuesday, June 7, 2011

Spencer Moore's Grilled Carnitas


Cheryl's Photo, Spencer Moore's Recipe, Excellent

a 1/2 lb per person will be more than enough
Bone in or boneless? - doesn't matter, get whatever is cheapest. The expensive cuts of meat are not expensive because they taste better. They cost more because they are leaner and look prettier and are more tender, however, tender doesn't matter because the way we're gonna cook it would make a cement block tender.
Cut in quarters. You don't even have to peel them/it.
Stems and all You don't even have to chop it.
Jalapeno or Serrano's will be just fine
No diet stuff please.
Let’s do it!
Put everything into a large covered pan and cover it with a 50/50 mix of water and cola (I know, I know. But... trust me! The cola has something in it that does something really nice to the meat.)
Now... bring it to a boil then turn it down to a simmer - put the cover on and simmer slowly 'til the meat is really, really tender. Probably a minimum of an hour and a half maybe more... check it. It is done when you can pull the meat apart with a fork. As/if the liquid boils away add more coke/water.
Take the pork out and Transfer it to your grill. If the grill is not hot yet - no big deal, the meat will hold for a long time. Put it over the hot part of the grill  you want the outside real brown and crispy. This step goes pretty quickly because the meat is already cooked. When it’s good and crispy, chop the whole thing into bite size pieces and put it on a platter.
Garnish with some radish slices and chopped cilantro. Put some grilled green onions on top. Heat the tortillas on the grill, turning them often. Then have your guests put a handful of meat in a hot tortilla with some salsa and some guacamole - squeeze some lime on it and enjoy a real Mexican treat.
Please let me know how It turns out.

Also some other stuff
I don't think I have ever been to a Mexican cook-out that didn't have grilled green onions. You just trim the root end off and throw them on the grill over some pretty hot coals. When they are all wilted and starting to brown they are ready to eat (finger food).
Take whole medium onions(white or yellow - it doesn't matter) Do not peel them, you're gonna cook them in the skins. Put them on the grill- not the very hottest part- and grill 'til they are really blackened, Then turn them over and grill the other side 'til blackened. When the onion is good and ugly, it's ready to eat. Your guests will have to be instructed, because the onions will be so burnt as to not even look like food.
.....while the skins were burning they were acting like aluminum foil . Break the onion open with a fork- the inside should be sweet and cooked to perfection. That's enough for a terrific cook-out, but when I do this one I like to also make some Salsa Verde.
I also put out some cucumber and jicama spears with Chile powder and limes.
Another nice touch is corn grilled in the husk and a wash tub full of ice and Mexican beer and soft drinks.

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Thank you for your Comments, Cheryl