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I'm so sick of everyone thinking that everything has to be authentic. As a Mexican myself, I think that this is a great recipe, and am actually willing to try it myself. It's your food, do what you want with it.
I feel like thats what makes America great is the fact that we all barrow each other's culture and put a little remix to it! And if you creat something great how can you get mad
I am Mexican and it doesn’t bother me that she makes her own version. I’m actually going to give the recipe a try because I love Laura and her recipes are always so delicious authentic or not.
Because there are key board cowards out there who do nothing but troll the internet and find things to be outraged about. Mind you these bed wetting basement dwellers live on Hot Pockets and have never operated a stove. God help them when Momma dies, th at are lost souls
I’m Mexican and I am over here drooling at these carnitas!!! Yum! Thanks for doing a recipe that we Mexicans love! I adore you and your Italian recipes 🌹
Laura!!!! Put your avocados with and almost ripe banana in a paper bag or paper towels , and leave them in a warmPlace for a few hours!!! They will be ripe in NO TIME! It really works I've done it! 😋
I was looking for this recipe. Thank you Laura! Try broiling the meat instead of the last step. It crisps up the tips a little better and it's faster. :)
My dad has his own Mexican restaurant here in California and he does it way much different and it is soooooo delicious that it sales out in a matter of minutes!!
Here in Mexico, "carnitas" is pork meat fried in something called "manteca" which is the fat of the pork. Every time she said "just a little bit of oil, I don't like that much fat" I was like LOL.
I watch both this and Simply Laura. I can't believe your day ends at 11pm. I have to give you big props and a big thank you for taking so much time to make this all happen, I do not regret finding your channel on accident Lol!
I make this with the leftovers from the turkey. Cut little bites of meat, heat it up with a few drops of of the fat on the bottle of the pan until it's nice and crispy, then onions, cilantro and lime, ocasionally throw in some tomato sauce and you have a decent dinner....
I would never throw good pork fat/lard away. I'd render it if necessary, keep it for frying in other recipes, (or even this one!). It's where the flavour is! You don't have to eat a ton of it, not much of it winds up in the dishes when they are served.
Laura, I must say, you are The Real MVP! I've made a handful of your recipes and they never fail! Made these carnitas today and they were killer! Love, Your truly addicted subscriber
When I make carnitas, i do a big honkin' hunk of pork in the slow cooker...the house smells great, while it's cooking..and the leftovers are divine. I freeze the extra in portion sizes for nights when I don't want to cook anything elaborate.
Pork butt slow Broiled for 7 ish hours in dos equis/orange juice/seasoning, served with queso fresco, pineapple pico de galo (add chopped red pepper) cilantro, and salsa verde. Thats how i like to make them for my taco tuesday special.
People are straight hating lol Its her recipe... shes gonna cook and eat the way SHE likes it. Just like anybody else. We all have different preferences. Great Recipe Laura, Thanks for sharing :)
katjmz thank you!!! I’m straight up Mexican and I loved this recipe, regardless if it needed salsa, fat, or aguacate. No sean mamones , add whatever you want and stop hating. Ok, I need to get started on my pork, @laura what do I add if I don’t have chili powder?
I make so many of you’re recipes and me and my family love it! I recently just got an instant pot and want to make this recipe but how long and what option would I use to make this recipe?
if you boil 1 Roma tomato with 3 Serrano jalapeños for about 10 minutes then blend and salt to taste you will get an excellent salsa for those tacos! the jalapeños that have veins are hotter hope you try and enjoy
I am single and financially secure and enjoy life and love to cook, and I am looking for a woman like Laura. Not Laura. She is married. But someone like her! She has Moxie!
Holy crap, I actually made this recipe almost exactly before watching this video. The only difference was cayenne pepper instead of chili and also green onions.
Yeah, I always do my pulled pork carnitas in the crockpot no matter how much I'm making because it's just so easy! Mmmm, all that garlic you put in looked amazing! I am in the mood for making these now, haha
+riya jain What K Franco said! But also because the dark meat is way juicier than white meat. White meat will dry out a lot and wouldn't be as good. But then again, depends on the cut of meat you prefer. Happy cooking! :)
riya jain Angela means that you should use chicken thighs instead of breasts because they are juicier. I think it's mostly how you cook it though because I haven't eaten chicken thighs in 5 years and chicken breasts are never dry for me.
Every time I watch your videos (which is practically everyday) I try to figure out why the quality is SOOO much better than anything I've seen before. Even movies at the theatre!
Wow... best recipe ever. What I love about it is that even though I live in Taiwan currently, the spices you used are easily attainable in the stores where as most spices aren't available. Definitely doing this during spring break! Thanks, Laura :D
Im from la piedad Michoacán, where carnitas aré from. And in here its just pork salt sugar and "manteca" porks fat in which it cooks. And thats it! So goood!!
As a Mexican I recommend to make sure the orange is sour. Idk why but everyone I know tells me it has to be sour orange juice. & yeah it may not be authentic but I think Laura did an amazing job at recreating the recipe! 😘
looked really dry,nothing like the Carnitas we have in southwest Detroit. Most Carnitas here are deep fried then shredded and are moist but not greasy.
