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Can I come?
Sure.. Bring some cervezas and we will chow down and hammer down on the coldies
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Can I come?
1/4 lb of meat per person is the industry standard for your application.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.
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.1/4 lb of meat per person is the industry standard for your application.
Besides...who doesn't love leftovers!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.
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
- 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.
- 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.
- 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.
- 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.
- (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.
- Serve and Enjoy: Place piping hot Carnitas on top of the warmed corn tortillas with a spoonful of salsa (Pico De Gallo). Serve immediately!