Go to the Recipe: Overnight Oven-Baked Carnitas
I remember fondly the days when you guys were all about modernist cooking and sous vide. Oven baked Carnitas. Even Martha Stewart must have one.
And now you do too.
Dissonance between clicking a no fuss labeled recipe and expectations of modernist technique are pretty high in this comment.
@Kalinda i think you should watch this video: https://www.chefsteps.com/activities/why-we-cook-a-film-by-chefsteps
Literally ever comment I've seen by you is you whining that you don't like the recipe or content. Maybe you don't grasp what ChefSteps is going for, or maybe this just isn't the right website for you.
Look up a site called masienda. Thet have amazing masa and other products I think y'all will like.
Are the measurements right? I added two limes but they were no where near 160grams and same with the cilantro, as it was not close to a hundred grams. Could have been my scale or the size of my produce though.
the marinade was also hard to blend into a smooth consistency. Would you folks recommend using stock or oil to help the blending?
The produce weights will vary allot, but with this activity being a no fuss one, I would just go off of the item count instead of the gram weight. If it's a little thick for your blender adding a little stock will be great.
Thanks! It turned out fantastic btw.
Sounds fantastic! A few questions for you before I given it a try. It seems that the dutch oven should be covered when it goes into the oven for the overnight cook. Is that correct? If so, do you need to have the low convection feature on? What would convection add if the dutch oven is covered? Thanks!
When I did it I didn't have my oven on convection and the dutch oven was covered the whole time. Best pork shoulder I have ever cooked.
Thank you. That's the way I will do it!
Lowest my oven goes is 285f/140c. Can I lower the cooking time by two hours or so or do you think it'll change the final texture too much?
I would recommend giving it a check after 6 hours at that temperature and see if it is good to go.
I'm shocked this isn't a sousvide recipe! Can't wait to try it out though. My pork shoulder might not be 100% thaw by then. So I guess I'll just leave it in there a good long while.
I think you have an instruction out of place, you might want to update:
> If you reserved some of the original marinade above, stir it into the shredded pork now.
Comes before any shredding is done
Or maybe I'm disappointed I paid for Breville ads when I was expecting leveled up cooking.
@Kalinda then perhaps this isn't the right recipe service for you.
I might well have missed this ... is the pork shoulder bone-in or boneless? Thanks.
Either way.
I am attempting this recipe with the Breville Combi Wave 3-in-1, which is pretty much the only model available to me here in Sweden. However, it only seems to allow me to set a time for a maximum of 2 hrs. I know this isn't exactly a Breville support forum, but seeing as you guys were acquired by them maybe you can let me know if this dish is at all doable on the 3-in-1?
Just made this last night, following the directions as written. The marinade is terrific and I'll make that again (thinned out a bit) as a salsa. The pork turned out...fine. Very tender but not as unctuously moist as I'd hoped. Having made this, though, I'm now wondering how/if this is any different than the standard way of making pork shoulder in a slow cooker? 🤔 Isn't a covered dutch oven at 220F for 8 hours basically the same thing as a slow cooker?
I think next time I'll use a lesser amount of this marinade (the recipe amount results in more added water content than I'd like) combined with the cooking method from Serious Eats.
