Desechos Del Cerdo Carnitas
Trimming spare ribs "St Louis style" are the best for BBQ but leaves you with the rib tip trimmings. Want something different? Use the rib tips to make these "scraps of the pig" carnitas!"This was terriffic and very useful to have! We always end up with a bunch of 'scraps' from ribs and this was a great way to make use of them! I never guessed you could to this, Thanks!" - MinnaPepina
Yield: 6 Ready in 3 hours
favorite of 44 people 32 people want to try
|3 lbsRib trimmings; scraps from St. Louis trimming of spare ribs|
|1/2 tablespoonKosher salt|
|1 teaspoonRed pepper flakes|
|1 1/2 tablespoonCumin|
|1 tablespoonChili powder|
|1/2 tablespoonGround coriander|
|1 eaBay leaf|
|1 eayellow onion; peeled and quartered|
|4 clovesgarlic; peeled and smashed|
|12 ounceBeer; divided|
Desechos Del Cerdo Carnitas Preparation
Place the rib tip trimmings, garlic, onion and bay leaf in a #12 cast iron dutch oven. Top with salt, red pepper flakes, cumin, cinnamon, chili powder, and coriander. Add 1/2 of the beer.
Cover and place over direct heat on a 350f degree grill and cook for 1 hour.
Add second half of beer, stir, cover and continue cooking for another 30-60 minutes, until the meat is fork tender.
Remove the meat to a cutting board and shred, separating the fat and bones from the meat. Add the shredded meat back to the cast iron and toss in the rendered fat. Return to grill for another 10 minutes then serve with tortillas and toppings (black olives, grilled corn, tomatoes, black beans, diced onion, cheeses, lettuce, etc)
Adapted from: http://www.examiner.com/x-396-Chicago-Dining-Examiner~y2009m3d9-Recipe-Crock-Pot-Carnitas-it-doesnt-get-easier-than-this
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