Pulled pork... South of the border style

[filsonhand]

Can I come?

Sure.. Bring some cervezas and we will chow down and hammer down on the coldies

 

[rick49]

I'm guessing around 150 people.

I'm going to do around 60 lbs of pork

Their will be other meat available such as hamburger

1/4 lb of meat per person is the industry standard for your application.

 

[Joe13]

1/4 lb of meat per person is the industry standard for your application.

Depends on the crowd... I always plan 1lb per person. Some of the guys eat more and the ladies and smaller kids less. (150 people is quite a bit larger then my 2 dozen or so though....)

Also depends on how much leftovers I'll want

 

[rick49]

1/4 lb of meat per person is the industry standard for your application.

Pork butt loses about half it's original weight after cooking. So 60 becomes 30. 30x4=120 4 oz servings. If you expect 150 guests you would be short if you did 60 lbs of butts. We always figured an extra10% to be on the safe side. Using the above formula we never ran out of pork, close a few times but never ran completely out. This all assumes 150 people and help from the hamburgers.

 

[Mister Bisley]

Pork butt loses about half it's original weight after cooking. So 60 becomes 30. 30x4=120 4 oz servings. If you expect 150 guests you would be short if you did 60 lbs of butts. We always figured an extra10% to be on the safe side. Using the above formula we never ran out of pork, close a few times but never ran completely out. This all assumes 150 people and help from the hamburgers.

Besides...who doesn't love leftovers!

 

[ATCclears]

Carnitas in the Instant Pot. Quick and super tender. Then crisped in the over afterward.




TOTAL: 1 HR 25 MINS
SERVING: 4 - 6


Ingredients

• 3 ¼ pounds pork shoulder meat (pork butt meat), cut into 2 – 2¼ inches cubes
• 4/5 cup unsalted chicken stock

Marinade

• 4 garlic cloves, crushed
• 1 medium onion, roughly chopped
• 1 teaspoon cumin seed, ground
• 1 teaspoon oregano
• 2 bay leaves
• 1 tablespoon light soy sauce (not low sodium soy sauce)
• 1 tablespoon fish sauce
• 55ml juice from 1 fresh orange
• juice from 1 lime
• Kosher salt
• Ground black pepper

Optional

• 8 – 12 corn tortillas
• Salsa (pico de gallo)
• 1 lime

Preparation

1. Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat.
2. Marinate Pork Shoulder Cubes: Place pork shoulder cubes & fat into the Instant Pot's inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) light soy sauce, and juice (55ml) from 1 orange to the inner pot. Mix well and let the meat marinate for 20 minutes.
3. Pressure Cook Pork Shoulder Cubes: Pour ~4/5 cup (200ml) unsalted chicken stock in the inner pot. Close lid and pressure cook at High Pressure for 30 minutes + 15 minutes Natural Release. Release the remaining pressure after 15 minutes and open the lid carefully.
4. Crisp Pork Shoulder Cubes: Transfer the pork shoulder cubes onto a baking tray. Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste & adjust accordingly. Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork). The fat & oil will protect the meat from drying out and the surface will crisp faster. Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 – 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped.
5. (Optional) Heat Corn Tortillas: If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.
6. Serve and Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!

 

[Mikej]

Carnitas in the Instant Pot. Quick and super tender. Then crisped in the over afterward.


View attachment 469644

TOTAL: 1 HR 25 MINS
SERVING: 4 - 6


Ingredients

• 3 ¼ pounds pork shoulder meat (pork butt meat), cut into 2 – 2¼ inches cubes
• 4/5 cup unsalted chicken stock

Marinade

• 4 garlic cloves, crushed
• 1 medium onion, roughly chopped
• 1 teaspoon cumin seed, ground
• 1 teaspoon oregano
• 2 bay leaves
• 1 tablespoon light soy sauce (not low sodium soy sauce)
• 1 tablespoon fish sauce
• 55ml juice from 1 fresh orange
• juice from 1 lime
• Kosher salt
• Ground black pepper

Optional

• 8 – 12 corn tortillas
• Salsa (pico de gallo)
• 1 lime

Preparation

1. Prepare Pork Shoulder Meat: Remove rind and bone from the pork shoulder meat. Cut pork shoulder meat into cubes (~2 inches). Keep the excess fat.
2. Marinate Pork Shoulder Cubes: Place pork shoulder cubes & fat into the Instant Pot's inner pot. Season very generously with kosher salt and ground black pepper. Add 4 crushed garlic cloves, chopped onion, 1 tsp (2g) ground cumin, 1 tsp (2g) cinnamon powder, 2 bay leaves, 1 tbsp (15ml) light soy sauce, and juice (55ml) from 1 orange to the inner pot. Mix well and let the meat marinate for 20 minutes.
3. Pressure Cook Pork Shoulder Cubes: Pour ~4/5 cup (200ml) unsalted chicken stock in the inner pot. Close lid and pressure cook at High Pressure for 30 minutes + 15 minutes Natural Release. Release the remaining pressure after 15 minutes and open the lid carefully.
4. Crisp Pork Shoulder Cubes: Transfer the pork shoulder cubes onto a baking tray. Now is a good time to take a bite and see if the pork cubes are salty enough. If the pork cubes are not salty enough, add more kosher salt into the cooking liquid. Taste & adjust accordingly. Drizzle some of the cooking liquid on to each piece (The cooking liquid should be mostly fat. If not, mix ¼ cup (63ml) cooking liquid with 2 tbsp (30ml) of vegetable oil and drizzle over each piece of pork). The fat & oil will protect the meat from drying out and the surface will crisp faster. Place pork shoulder cubes under a broiler or the top rack of a preheated 450°F toaster oven until the surface is crisped. Roughly 8 – 10 minutes. Flip the pork shoulder cubes, drizzle each piece with more cooking liquid and place in the oven again until the surface is crisped.
5. (Optional) Heat Corn Tortillas: If you are serving the Carnitas with corned tortillas, you can heat up the corn tortillas when the pork is browning in the oven.
6. Serve and Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!

Soy sauce in carnitas? Fish sauce?! Not saying it wouldn't taste good.... But SOY SAUCE!!!??? Fish sauce?

 

[mkwerx]

Ya, I cannot think how that'd be good on tacos at all. Mexican style citrus based carnitas good. Asian fusion fish-soy mebbe not.

 

[ATCclears]

I've made that recipe several times. You don't notice the soy sauce or fish sauce with 3 1/2 pounds of pork shoulder.

 

[Joe13]

Worcestershire sauce has fermented anchovies and it's crucial for most good recipies....