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Campfire Carnitas | Succulent Pork | Food Wishes
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[Music]
Hello, this is Chef John from
foodwishes.com
with campfire carnitas.
That's right. Whether it's next to a
bonfire on the beach or a campfire in
the forest or you're just barbecuing in
the backyard, if you're near some hot
coals, I'm going to show you how to make
one of the most delicious, most
succulent pork preparations ever. And I
know that's not a taco, but we'll get to
serving suggestions later. For now,
let's go ahead and prep our pork. And
what I have here is a nice piece of
boneless pork shoulder. And what we'll
do first is cut this into some fairly
large chunks. Okay, I'm going to
recommend something about 2 in in size.
But for this, a little bit smaller or a
little bit bigger will still work. And
no, we don't need to trim off any fat.
All right, we paid for that fat, so
let's use all of it, which is not going
to be the same thing as eating all of
it. But at this stage, we do need it for
this cooking method to work properly.
And that's it. Once our meat's cut, we
will double up a couple of these foil
pans. And we will transfer our pork in.
And of course, we could use like a Dutch
oven or a similar size pot for this, but
these disposable pans are very camp
friendly. And I don't know about you,
but I did not go out into the middle of
the forest to do dishes. But regardless,
once that's transferred in, we'll go
ahead and season it up with a generous
amount of kosher salt. We'll also toss
in some freshly ground black pepper,
plus a nice big spoon of Mexican
oregano. And then we'll take our hands
and get in there. And we'll get in there
deep. And we will mix and toss and
massage that meat until every piece is
evenly coated. And once that's happened
and our meat's been distributed evenly
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