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Campfire Carnitas | Succulent Pork | Food Wishes

National Geographic · 115,763 조회수 · 추가됨 4일 전

자막 (231 세그먼트)

00:00

[Music]

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Hello, this is Chef John from

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foodwishes.com

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with campfire carnitas.

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That's right. Whether it's next to a

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bonfire on the beach or a campfire in

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the forest or you're just barbecuing in

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the backyard, if you're near some hot

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coals, I'm going to show you how to make

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one of the most delicious, most

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succulent pork preparations ever. And I

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know that's not a taco, but we'll get to

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serving suggestions later. For now,

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let's go ahead and prep our pork. And

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what I have here is a nice piece of

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boneless pork shoulder. And what we'll

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do first is cut this into some fairly

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large chunks. Okay, I'm going to

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recommend something about 2 in in size.

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But for this, a little bit smaller or a

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little bit bigger will still work. And

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no, we don't need to trim off any fat.

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All right, we paid for that fat, so

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let's use all of it, which is not going

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to be the same thing as eating all of

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it. But at this stage, we do need it for

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this cooking method to work properly.

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And that's it. Once our meat's cut, we

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will double up a couple of these foil

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pans. And we will transfer our pork in.

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And of course, we could use like a Dutch

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oven or a similar size pot for this, but

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these disposable pans are very camp

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friendly. And I don't know about you,

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but I did not go out into the middle of

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the forest to do dishes. But regardless,

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once that's transferred in, we'll go

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ahead and season it up with a generous

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amount of kosher salt. We'll also toss

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in some freshly ground black pepper,

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plus a nice big spoon of Mexican

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oregano. And then we'll take our hands

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and get in there. And we'll get in there

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deep. And we will mix and toss and

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massage that meat until every piece is

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evenly coated. And once that's happened

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and our meat's been distributed evenly

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