if I grill it on my BBQ - then I am confused what I am doing - am I grilling or BBQing? I use mesquite charcoalLike it really doesn't matter
I now want carnitas. You fucks.
I now want carnitas. You fucks. I make amazing carnitas.
I now want carnitas. You fucks. I make amazing carnitas. I eat amazing carnitas...
I now want carnitas. You fucks. I make amazing carnitas. I eat amazing carnitas... #metooThe key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito
I now want carnitas. You fucks. I make amazing carnitas. I eat amazing carnitas... #metooThe key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces. I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking.
I now want carnitas. You fucks. I make amazing carnitas. I eat amazing carnitas... #metooThe key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces. I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking. @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.Bangars and Mash for you Yella. Leave the spice work to the Latino Bros.
I now want carnitas. You fucks. I make amazing carnitas. I eat amazing carnitas... #metooThe key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces. I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking. @UW_Doog_Bot , @Pitchfork51 and @creepycoug don't appreciate you anglos lumping us all into the same Latino food culture, nor do we? appreciate your cultural food appropriation ese.Bangars and Mash for you Yella. Leave the spice work to the Latino Bros. I thought @Pitchfork51 was a Canadian living in the Netherlands
I now want carnitas. You fucks. I make amazing carnitas. I eat amazing carnitas... #metooThe key, in addition to seasoning, is to get some greasy fried crunch on the edges. Love me some greasy, sharp edged carnitas. It's usually my meat of choice for tacos or a burrito. Carne Asada is just OK. I'd rather eat it not in a taco or burrito I braise the pork chunks in my dutch oven till they get tender. Then shred everything and roast in the over for a bit with reduced drippings to get some crunch on the pork pieces. I also make a chili verde that is out of this word. Our resident swarthy bros like @creepycoug and @Pitchfork51 got nothing on Yella when it comes to Latin cooking. Grilling and BBQ = men's work aka outsideOven and stove top = women's work aka insideSorry @YellowSnow swarthy men know their place. Vas cerca de la cocina y entonces tienes miedo de la chancla.The wife does a stellar carnitas. Ella tambien conoce la chancla pero de Puerto Rico. @creepycoug sabe.I'm pretty lazy when it comes to messican food bc I have excellent messican markets near my house where they know me and save/make shit for me. Not much I have to do other than grill it. I can make a mean guacamole (outside) when called upon.There's not that much to northern/Baja cooking as it is so long as you know how to work una plancha.Si eres un Caballero serio puedes cortando todos de Los Carnes a mano.
