WooHoo! Today is the day, rub has been on the Butt for 2 days, the grill is heating, using hickory smoked bacon for fat and flavor. Chef Tom your recipes are the best
I die a little every time I watch Chef Tom take that first bite in one of these videos. Always looks so amazing and makes me so jealous to not be there to try it.
Personally, I'd suggest skipping the cream and cheese (not normally used for carnitas) and instead add a sauce, but otherwise it looks great! Keep it up, love your videos
Good luck, friend. And you didn't pick the wrong day to start a fast, you picked the wrong video to watch when starting a fast! These videos always make me hungry haha. Honestly, though, good luck!
In my Scouting days, we learned to coat the outside of the pot with some dish soap before cooking over the fire. It made cleaning the pots easier. I wonder if that would help here, or would it negatively add to the flavor.
I was just thinking about making a CZcams video about the same exact recipe because of your video I picked up some great tips and ideas thank you very much keep up the amazing work!
Family and neighbors loved it. Couple questions. Mine did not get a bark at all like yours. Where did you set your dampener? Closer to the open hole or towards the smoke pipe on the YS 640?
Interesting take and the "carnitas", cheese and crema? I guess do whatever makes you happy. I enjoy with a salsa verde, onion and cilantro, and a cold one of course 😉
The time frame didn't work for me. Same settings on my Yoder and followed the recipe exactly, 5 hours in to the cook and the meat is still not done. It smells great though.
Another great video and killer recipe, Chef! Nice job! Also, what kind of knife is that? I've been wanting a not-quite-a-cleaver for some time, but haven't found much of anything... That one looks kinda perfect, so hoping it's not too much $ ... 😏
If it gets stained just fill it with soapy water and add 1/4 cup of bleach, leave it over night, use sponge if needed the next morning and rinse. Stains will be gone.
Justin Gunden it comes out, but will stain it temporarily. I have an orange one that was smoked on the outside but came clean after a few washings. It’s so clean now that I had forgotten it had gotten smoky a few weeks ago when I was making queso dip.
If you spend much time on our channel, you'll quickly observe that we favor Mexican/Latin flavors in our recipes 😊. This is a great recipe; hope you'll give it a try. Thanks for watching!
I've got the same enamel dutch oven. I want to use it on the smoker but I also don't want it to permanently look like this one does after it comes off. Probably a stupid question but does it wash off?
You’ll find the entire list of items used in this video here. www.atbbq.com/thesauce/grilled-carnitas/ Chef posts a link in the description of every post. Thanks for watching.
Sure thing, used a couple knives in this video: Shun Classic 6" Boning/Fillet Knife www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html and the Shun Kanso 6.5" Hollow Ground Nakiri Knife: www.atbbq.com/sale/accessories/cutlery/shun-kanso-6-5-hollow-ground-nakiri.html As always, you can click the full recipe link in the details above for the recipe and the items featured in the video.
In this video, this is a www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. we also use a Wusthof curved boning knife regularly - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html. Great question, thanks!
Just realized that Carnita and Carnivore come from the same latin root word for "meat". If I get high enough, I might find that I can speak Spanglish because of my childhood latin lessons.
As a Mexican, I tried the recipe and I loved it!!! Cool twist!!
Every time I admire how Chef Tom manages to turn every recipe into a little work of art 👍👍👍
I've used cider, light beer, and cola in place of veggie stock. All were good
Love this channel! Chef skills are on point.
When you see that reaction after the first bite, and you know it’s real.
This and the Carolina style pulled pork are my two favorite recipes I've tried from chef Tom
That pose at the end with the plate of tacos, someone should make a bronze monument to Chef Tom out of that.
WooHoo! Today is the day, rub has been on the Butt for 2 days, the grill is heating, using hickory smoked bacon for fat and flavor. Chef Tom your recipes are the best
Going on the smoker tomorrow. I'm using a disposable casserole pan. I don't envy whoever has to clean that Dutch oven.
That crispy crust on the exterior of the pork look so good. Thanks for sharing!
Carnitas are one of my favorites. This looks amazing.
“.... gon’a put a hurt on these taco’s”. Best line ever
Woah that looks so fire! I loved Chef Tom's reaction on the first bite haha! I'd substitute the lard for bacon fat but that recipe looks dank.
I die a little every time I watch Chef Tom take that first bite in one of these videos. Always looks so amazing and makes me so jealous to not be there to try it.
I made this today on a charcoal grill with some applewood chunks and it was awesome! 10/10 for sure will do it again!
Te recomiendo ver el canal llamado Todo al grill, recetas mexicanas a la parrilla 🇲🇽 Viva México 🌮
Personally, I'd suggest skipping the cream and cheese (not normally used for carnitas) and instead add a sauce, but otherwise it looks great!
Keep it up, love your videos
No sauce! Chopped onion and cilantro on top with a squeeze of lime. Done!
That looks amazing!!! Now you need to show us if that dutch oven cleaned up back to its original color 🤣
It sure did. You’ll see it in a video coming up!
They looked amazing, Chef Tom!!! I would love to do these for a Sunday Brunch!!! 10/10 again!!!
Great job!! Love that smoker!! Looked so delicious! 🔥🔥🔥💯
I picked the wrong day to start a fast
Good luck, friend. And you didn't pick the wrong day to start a fast, you picked the wrong video to watch when starting a fast! These videos always make me hungry haha. Honestly, though, good luck!
I picked the wrong day to quit drinking....
looks like I picked the wrong week to quit sniffing glue
What temp did you set your smoker ?
High Heat. 450°
Thanks
I would love to see you cook beef belly burnt ends using beef belly :)
Absolutely one of my favorite foods. Going to have to try it this week.
Chef Tom, have you guys ever tackled a pork picnic? I see plenty of butts, but no picnic. That’s a fun one
Paul Cauthen hat too! ⚡️
Looks amazing bro
I feel for the one who has to clean that Dutch oven 🤣.
Could we see more offset smoker recipes or stick burner? Please
Yeah I tried that only once in a smoker! A pain in the a*s to clean the outside, because of the smoke!!!
In my Scouting days, we learned to coat the outside of the pot with some dish soap before cooking over the fire. It made cleaning the pots easier. I wonder if that would help here, or would it negatively add to the flavor.
Making it right now! Thanks @allthingsbbq and Chef Tom!
hi Chef Tom, How do you recommend cooking this on a Loaded Wichita?
Looks Delicious Thank you Chef Tom I love making taco
Viva México! You just missed the salsa verde bro but it looked amazing
You sir are a god! I love this and can’t wait to try it on my new Yoder!
Mouth watering!!! Great carnitas cook my man! 👍👊🇺🇸
I was just thinking about making a CZcams video about the same exact recipe because of your video I picked up some great tips and ideas thank you very much keep up the amazing work!
Made this today. Fantastic! Thanks for all the videos.
Another great one!! I'd love to see your take on chicken cacciatore
Thx Chef Tom. Think I’ll try it on my 640.
My mouth is watering bro!
Family and neighbors loved it. Couple questions. Mine did not get a bark at all like yours. Where did you set your dampener? Closer to the open hole or towards the smoke pipe on the YS 640?
Would a non enamel Dutch oven work?
Sure would!
bomb ass tacos. i've been needing an excuse to cook some pork shoulder.
Got anything for beef liver?
I'm about to put a hurtin to these tacos......YES!
Something else to try...gr8 job as zlways... thx...👍
AYO 🔊 TOM 🔊
Do y’all have any drum smokers/ grills at the atbbq headquarters? Asking for a friend..
We don’t. Not opposed it it but haven’t gotten around to bringing them in. May be something that happens in the future 👌🏼
allthingsbbq sounds great. Notifications on so I don’t miss a video!
Interesting take and the "carnitas", cheese and crema? I guess do whatever makes you happy. I enjoy with a salsa verde, onion and cilantro, and a cold one of course 😉
Great job
I don’t care what you call it, it looks AWESOME as always! Gumbo please!
Te quedaron chingones 👌🏽
INCREDIBLE!
Ask and I shall receive! Thanks!
Can you substitute the veg stock with Mexican coke and milk?
Do you guys need any it support? I need this for lunch.
The tacos look amazing, but let's pour one out for the poor soul who had to clean that dutch oven 😆
Where do you get the white tomatoes?
Im going to try this!!!!! Thanks guys!
The time frame didn't work for me. Same settings on my Yoder and followed the recipe exactly, 5 hours in to the cook and the meat is still not done. It smells great though.
Where’s the video of you all cleaning that dutch oven? 🤔
Chef tom you’re truly the best, greetings from Puerto Rico 🇵🇷
Chef Tom, ever do a whole or half small pig on a Yoder 640? If not why? How about doing one?
Why not do this on a cast iron dutch oven?
Why not! Have at it! Thanks for watching.
Chef Tom why no orange zest?
Who gets to clean the dutch oven?
Looks awesome, I gotta get me one of those grills.
what size is that boos block ?
Very good!
My man, what kind of vegetable knife were you using to dice those vegetables? Thanks.
How about a roast pork sandwich with broccoli rab. Those carnitas are on point!!
If you didn’t want to make caritas that would make a killer soup😍
Another great video and killer recipe, Chef! Nice job! Also, what kind of knife is that? I've been wanting a not-quite-a-cleaver for some time, but haven't found much of anything... That one looks kinda perfect, so hoping it's not too much $ ... 😏
www.atbbq.com/sale/presidents-day-sale/tools-accessories/shun-kanzo-6-5-hollow-ground-nakiri.html
Quick question. I want to make this for Mother’s Day but maybe a day or two in advance would you recommend I wait to fry till Mother’s Day?
Is it safe to say that dutch oven is permanently altered after that cook? I mean there is no way to clean that to it's original state right?
That looks delicious.
Love it!
Looks great. Did it stain your Dutch oven??
If it gets stained just fill it with soapy water and add 1/4 cup of bleach, leave it over night, use sponge if needed the next morning and rinse. Stains will be gone.
Adam Johnston I do the same for the inside. I was curious about the exterior. Looks like it started white and ended grey/black.
Justin Gunden it comes out, but will stain it temporarily. I have an orange one that was smoked on the outside but came clean after a few washings. It’s so clean now that I had forgotten it had gotten smoky a few weeks ago when I was making queso dip.
Mexican carnitas are the best
If you spend much time on our channel, you'll quickly observe that we favor Mexican/Latin flavors in our recipes 😊. This is a great recipe; hope you'll give it a try. Thanks for watching!
Great!!!
I've got the same enamel dutch oven. I want to use it on the smoker but I also don't want it to permanently look like this one does after it comes off. Probably a stupid question but does it wash off?
It absolutely cleans up! Don’t be scared 😎
Everything except the cilantro. It looks very very tasty 😋
Thanks for watching!
How about smoked candied bacon? Great appetizers.
Why didn't you include the orange pulp?
My god that looks good.
Looks so damn good
The fucking GOAT! Amazing as usual
What is the brand/ type of knife is the square looking one?
You’ll find the entire list of items used in this video here. www.atbbq.com/thesauce/grilled-carnitas/
Chef posts a link in the description of every post. Thanks for watching.
What knife do you use? Thanks
Sure thing, used a couple knives in this video: Shun Classic 6" Boning/Fillet Knife
www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html
and the Shun Kanso 6.5" Hollow Ground Nakiri Knife:
www.atbbq.com/sale/accessories/cutlery/shun-kanso-6-5-hollow-ground-nakiri.html
As always, you can click the full recipe link in the details above for the recipe and the items featured in the video.
Bravo!
What kind of knifes are you using??
In this video, this is a www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html. we also use a Wusthof curved boning knife regularly - www.atbbq.com/accessories/cutlery/knives/boning-knives/wusthof-classic-6-inch-curved-boning-knife-1.html. Great question, thanks!
allthingsbbq thank you love your videos!!!
Just realized that Carnita and Carnivore come from the same latin root word for "meat". If I get high enough, I might find that I can speak Spanglish because of my childhood latin lessons.
Looks delicious but it’s more like a hybrid between Carnitas and Cochinita Pibil.
Looks delicious, but cleaning the outside of that Dutch oven is not gonna be easy!
Sigh, I really want to go to culinary school
You just took a class (lol).
@@jgoree8319 oh no doubt, I had culinary in highschool I just miss it badly lol
I shoot the show... I tell people I’ve been going to culinary school for 5 years 🤘🏼
- Justin
Justin, you do a great job.
What was the name of the restaurant you mentioned in Portland?
Por Que No
Thanks!
😊
Mate
That plate of tacos looked amazing. Well done, you bet I'm stealing that shit. I'll mention you tho.
Only if they're as good as they look.
Thanks for watching!
Name that knife
www.atbbq.com/sale/presidents-day-sale/tools-accessories/shun-kanzo-6-5-hollow-ground-nakiri.html
Everyone watching this wants to put a hurting on them 🌮!!!!! Freaking yum.
That square knife stresses me out
You put a hurt on them I know I would😀