Rick Bayless Carnitas

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In my way of thinking, there are three ways to turn out pork carnitas.

First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.

The second way—the method I call “home-style”—is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.

The third—and I’ll admit that this isn’t a common approach—transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.

[nickysantoro]

It's amazing to think that there are people who are actually mad at Rick and say he is appropriating Mexican culture. He's such a soft spoken and kind man who clearly has nothing but love and adoration for the food and culture of Mexico. I just don't understand how some people can think that way. Keep doing what you do, Rick. ❤️

[Genesis_Ignifiera]

Im mexican, and I approve this. No cultural appropriation, just pure respect

[rapiddc]

As a first generation Mexican-American who still visits Mexico yearly, I really appreciate how passionate you are about Mexico's people, food, and culture. Please don't stop what you're doing and continue to share your knowledge and love for Mexico's wonderful, unique, and tasty food!

[ramon]

This is a real vato here! Acknowledging and informing the real way to cook carnitas and acknowledging its not how hes gonna do it. I respect that. Also props on the oranges, thats how you know this guy is legit.

[antoniomata]

I’m Mexican and I approve this message 👍🤤

[cmac]

How has this channel evaded me for so long?! Mexico: one plate at a time is one of my favorite cooking shows of all time!

[Speakupok]

I went to his restaurant in downtown Chicago for my birthday and i met him and he was very humble and the food was excellent!

[landscannersunltd.]

The bridge between American culture and authentic Mexican food was built by Rick Bayless! His passionate enthusiasm for the food and culture of Mexico has entertained us for decades. A true cuisinologist for the ages.

[griviljava]

"I don't think that my kitchen has ever smelled better..." that is a heck of a statement, coming from Rick Bayless

[Geo-izoi]

Mexico: One Plate at a Time

My childhood. I used to LOVE watching cooking shows, and Rick's was one of my favorites, especially because he displayed such love and appreciation for the food that my mom cooked for my family growing up. Seeing someone who isn't Mexican absolutely love the culture and its food fills me with pride.¡Viva México!

[OCSTRETRACER]

Glad you’re making videos again Rick. We all missed you.

[KeyserSoze]

Rick Bayless is not just one of my favorite chefs, but one of my favorite people.

[radarghost]

Rick, you are to cooking what Bob Ross was to painting. You both are consummate professionals, soft spoken but in love with the art you share with us. That passion shines through and inspires us to follow in your footsteps.

[candokiko]

ok. Entiendo el ingles pero sentí la NECESIDAD de comentar en español.
Como hijo de taqueros y dueño de una taquería de carnitas en México este video me ha parecido de los mas exactos, respetuosos y amorosos en cuanto a la cocina mexicana. No tengo más que flores para lanzar para este cocinero. Me atrevo a decir que incluso me recordó al iconico Yuri de Gortari.

[NickDanger-elnt]

You can just see his joy of food every time he's cooking, and his love of traditional Mexican cuisine is evident through his depth of knowledge.

[dxprt]

There is something about Chef Bayless which always puts me in a good mood. Aside from the delicious foods he prepares right in front of our eyes, his joy of cooking Mexican food is contagious.
We love you Rick, keep doing what you do best, we will all be better for it and we sincerely thank you! Cheers buddy.

[TheGreatConstantini]

We had a friend in California who made the exact same recipe, oranges, bayleaf and all in a giant pot of lard over a wood fire. I’m not sure but I think he put a bottle of Coke in as well. He’d cook it all day and friends would come over for beers and carnitas. Nothing better. BTW, he was from Michoacán.

[JC-cmbn]

Rick,
I've been watching you since the days of PBS. You are my favorite Mexican food chef!
Your recipes are delicioso! Muchas gracias!

[dinoforced]

We made the “home style” version tonight and were blown away by the flavor. Very simple to put together. This is the second recipe we’ve tried from chef Bayless and both have been 10/10

[SR-rcon]

As all us Mexicans like to say, ‘Chef Bayless, you’re invited to the carne asada’… 🇲🇽🤙🏽