Thread: Luigio's Slow-Cooked Mexican Pulled Porkio.

Jeez, ao's really living rent free, eh?

How ironic.

Originally Posted by cyrille

living rent free

A fantastic way to live, in fairness.


This morno:













Pop back in every hour or so to give it a lil Lulu around.

^

Is that chopped Jalapeno with the onion or green bell pepper?

Originally Posted by PAG

green bell pepper

Originally Posted by Edmond

green bell pepper

Pussy

Originally Posted by Edmond

The slightest poke and they will just fall apart

like the local lasses and asses if well oiled

So now they're at the perfect point in the aging-snub-one tenderness range.

The slightest poke and they just fall apart.


The best Three R's since Ronaldo, Rivaldo, Ronaldinho.

Remove.
Reduce.
Retire with a beer.


Remove, brush with a smidgen of honey, and do 'em at 3 minutes at 4000 degrees C in the oven to char.



They melt apart with 2 forks.

Get their sauce on high and add.




Reduce to yer desired consistency.





We'll Christen 'em in a bit.

Roll with coleslaw for Eddo, roll with jalapeno salsa for Edith.


Would be rude not to have a lil taster first, eh.




The spicy, slightly tangy, cumin-y, pepper-y, BBQ-y + very slight pineapple-y sauce is magical.



Not so much as a trace of cyanide.

so its taken you 30 hours to reduce 1kg of pork to 120 grams

But what a 120 grams!



Or that could just be one ladle put into a plate/bowl thingy to taste.


I'll go with the 120 grams, option.

Nice job Ed, Heard from Redhaze today, he said that the mountaintop retreat he owns in the Rockies that is completely off grid is where he summers, while relaxing in his hideaway on Nga Trang during the winter is pretty much his life now.

Originally Posted by Edmond

^ Yes. It is actually a very technical process.

The science behind it is actually quite interesting.


Another 4 hours and they will enter the state that is scientifically known as the aging-snub-one tenderness range.

The slightest poke and they will just fall apart.

Magnifico.

Although what happens if you fancy seconds?

^ you start with 4 kgs

Originally Posted by Edmond

Roll with coleslaw for Eddo, roll with jalapeno salsa for Edith.

Edith ballet danced off to bed, so left to pull me pork on me own.












Into ze fridge.


Jalapeno salsa wraps with lettuce, diced tomato, cheese and 2 cups of Chiapas Coffee for breakie at around 2pm mañana.

Would this work with a 2 kilo beef roasting joint?

Pulled beef butties!!

Originally Posted by Joe 90

Would this work with a 2 kilo beef roasting joint?

Pulled beef butties!!

Actually, yes, it does.

But probably not for you.

Chitty's version

Carnitas is the Mexican dish of pulled pork crisped up under the broiler at the end. Seeing that old EddieLu was kind enough to mention me a few times I thought I would post up my Carnitas. Mexicans dont use bread rolls but rather tortillas. So the meat is wrapped and rolled with salsa, beans, guacamole or whatever you would like to include. Simply sliced onions and cilantro is very popular as well. From about a month ago.

Originally Posted by aging one

crisped up

^

Originally Posted by aging one

Carnitas

I love me some Carnitas!

The pulled pork looks very nice.

The wife does a brown pork, you know the sino-Thai dish; cheap and easy; always enjoyable.

^ Yup, the kid loves it.

Originally Posted by aging one

Carnitas is the Mexican dish of pulled pork crisped up under the broiler at the end.

I believe it's also normal, once the pork has been 'pulled', to crisp it up in a skillet.

Originally Posted by PAG

I believe it's also normal, once the pork has been 'pulled', to crisp it up in a skillet.

Either way PAG, my oven has a much more even low heat than any of my stove top burners. So I used the oven for the Carnitas. Simply carried on with the oven's broiler to crisp them up, not to long as you want the outside a bit crispy but the inside soft and moist.

Originally Posted by aging one

Either way PAG, my oven has a much more even low heat than any of my stove top burners. So I used the oven for the Carnitas. Simply carried on with the oven's broiler to crisp them up, not to long as you want the outside a bit crispy but the inside soft and moist.

I meant to post up the pics from my trip to Mexico City a few years ago and compare it to the Mexican stuff we've had in the States. The two are quite different, aren't they?

To be honest, I probably preferred the US stuff , but, dear me, it was street food heaven if you like your tacos, quesadillas etc.

And the prices! Oh, the prices!