Mexican Pork (Authentic)

Greendriver · 04-20-2008, 12:51 PM

Needed about the same amount of butts as lard for frying and thought it would be a lot easier to use some country style ribs. The Rick Bayless recipe (as most others) says there is no substitution for the lard and do not try to use any other oil. Lard is cheap so I got lard. Orange slices, cilantro, a pinch of cinnamon, and salt and you got PORK that will make you eat till you bout drop or at least I did. All Mexican stuff is a lot mo betta with as many condiments as you can add, so these Sopes were home made and loaded with homemade salsa verde (garlic and onion in pan went into the blender with equal amounts of japs, tomatillios, and a handful of cilantro), beans, lettuce, mater, onion, avocada, dollop of sour cream, and some radishes on the side.

vr6Cop · 04-20-2008, 12:57 PM

Two thumbs up.

So are they boiling in there, or is that melted lard for frying?

Greendriver · 04-20-2008, 01:04 PM

Quote:

Originally Posted by vr6Cop

Two thumbs up.

So are they boiling in there, or is that melted lard for frying?

Kinda half boiling and half frying as all that orange liquid has to evaporate before they just boil. You would not believe how good the orange slices are by themselves! Peel and all.

I meant just fry instead of just boil on the above. Sorry.

BBQ Grail · 04-20-2008, 01:26 PM

You are killing me this morning.

What a way to go though!

Bbq Bubba · 04-20-2008, 01:54 PM

WOW!!!

Id hit that a couple times!!
Got a recipe for the Sopes?

fnnm358 · 04-20-2008, 03:41 PM

Im with Bubba

Bigdog · 04-20-2008, 03:52 PM

Quote:

Originally Posted by trp1fox

You are killing me this morning.

I have learned to never open up a thread by Greeny if I am hungry.

icemn62 · 04-20-2008, 04:38 PM

Now that looks good

DaChief · 04-20-2008, 05:03 PM

I'd be all over that in a flash. Looks great!

JediDog · 04-20-2008, 05:30 PM

Nice looking Sopes de Carnitas there.. Don't forget the queso.

thirdeye · 04-20-2008, 05:39 PM

That all looks great. I will sometimes make gorditas with masa leftover from tamales, similar to a sope, but they are either split and filled or folded over like a really thick taco.

JediDog · 04-20-2008, 06:25 PM

Quote:

Originally Posted by thirdeye

That all looks great. I will sometimes make gorditas with masa leftover from tamales, similar to a sope, but they are either split and filled or folded over like a really thick taco.

Masa regular (for tortillas, gorditas, sopes) is different than masa preparada for tamales though. The masa for tamales has more of a runny consistency, because they prepare it with lard and other stuff where as regular masa is more like a sticky dough.

Dr_KY · 04-20-2008, 06:31 PM

Ohhhhhhhhhhh count me in on that right there!!!

Jack2u2 · 04-20-2008, 06:41 PM

My neighbors are hispanic (mexican restaurant) and I can relate to your meal there! Looks great. Glad dinner is close, 'cause I'm drooling over your pics! Nice job!

thirdeye · 04-20-2008, 07:37 PM

Quote:

Originally Posted by JediDog

Masa regular (for tortillas, gorditas, sopes) is different than masa preparada for tamales though. The masa for tamales has more of a runny consistency, because they prepare it with lard and other stuff where as regular masa is more like a sticky dough.

Yes, the masa for tamales is called "prepared" and for tortillas it's unprepared. Lard has been added to the prepared. I buy fresh prepared in 5# blocks and it is pretty firm. I only add enough broth or water to make it spongy, so it spreads easily. It still works for gorditas or tortillas because the lard helps it release from the press and also lubes the griddle.

Mine are Northern Mexico/Southern Texas size, about two fingers wide. And a very even, thin layer of masa.

04-20-2008, 12:51 PM	#1
Greendriver is One Chatty Farker Join Date: 08-27-06 Location: Dalton, Ga	Mexican Pork (Authentic) Needed about the same amount of butts as lard for frying and thought it would be a lot easier to use some country style ribs. The Rick Bayless recipe (as most others) says there is no substitution for the lard and do not try to use any other oil. Lard is cheap so I got lard. Orange slices, cilantro, a pinch of cinnamon, and salt and you got PORK that will make you eat till you bout drop or at least I did. All Mexican stuff is a lot mo betta with as many condiments as you can add, so these Sopes were home made and loaded with homemade salsa verde (garlic and onion in pan went into the blender with equal amounts of japs, tomatillios, and a handful of cilantro), beans, lettuce, mater, onion, avocada, dollop of sour cream, and some radishes on the side. __________________ Greendriver, -------------------------------------------- Blog - Carpet Capitol Living

04-20-2008, 12:57 PM	#2
vr6Cop is One Chatty Farker Join Date: 12-18-06 Location: Nashville, TN	Two thumbs up. So are they boiling in there, or is that melted lard for frying? __________________ Cheers, Adrian Large Big Green Egg, BBQ Guru Pit Competitor for overnights, Weber One Touch Silver Jere Baxter-Edgefield Lodge 254 F&AM

04-20-2008, 01:26 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	You are killing me this morning. What a way to go though! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

04-20-2008, 01:54 PM	#5
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	WOW!!! Id hit that a couple times!! Got a recipe for the Sopes? __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

04-20-2008, 03:41 PM	#6
fnnm358 is One Chatty Farker Join Date: 04-18-06 Location: Macomb, Michigan	Im with Bubba __________________ BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS

04-20-2008, 04:38 PM	#8
icemn62 Babbling Farker Join Date: 07-10-04 Location: Los Angeles, CA	Now that looks good __________________ Weber Kettle, WSM, Dyna-Glo Offset, George Foreman Grilll I AM LOVING THE SMOKE WARNING: The consumption of alcohol may create the illusion that you are tougher,smarter, faster and better looking than most people.

04-20-2008, 05:03 PM	#9
DaChief Babbling Farker Join Date: 01-28-07 Location: Melbourne, FL	I'd be all over that in a flash. Looks great! __________________ DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck

04-20-2008, 05:30 PM	#10
JediDog is one Smokin' Farker Join Date: 02-23-08 Location: Ventura County	Nice looking Sopes de Carnitas there.. Don't forget the queso. __________________ 2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit

04-20-2008, 05:39 PM	#11
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	That all looks great. I will sometimes make gorditas with masa leftover from tamales, similar to a sope, but they are either split and filled or folded over like a really thick taco. __________________ ~thirdeye~ I Play With Fire and Smoke *KCBS - CBJ & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery

04-20-2008, 06:31 PM	#13
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England	Ohhhhhhhhhhh count me in on that right there!!! __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-20-2008, 06:41 PM	#14
Jack2u2 is one Smokin' Farker Join Date: 11-27-07 Location: West Tawakoni, TX.	My neighbors are hispanic (mexican restaurant) and I can relate to your meal there! Looks great. Glad dinner is close, 'cause I'm drooling over your pics! Nice job! __________________ Jack -www.jrcsbbqandseasonings.com

Similar Threads
Thread	Thread Starter	Forum	Replies	Last Post
Mexican Pulled Pork	King	Q-talk	66	10-26-2013 04:53 PM
Mexican spiced Pork Tenderloin	King	Q-talk	5	10-28-2011 05:18 PM
Authentic Mexican - Tripas Baby Oh Yea!!!	JiveTurkey	Q-talk	39	10-11-2011 03:03 PM
Mexican Pork and Beans....	caseydog	Q-talk	28	02-04-2011 10:23 AM
Should I go with Authentic Italian?	Bill-Chicago	Q-talk	8	02-01-2006 03:31 PM