Comments on: Pulled Pork… the Other Carnitas

By: BeachGuy

BeachGuy — Thu, 25 Mar 2010 05:50:19 +0000

This recipe is virtually a yucatan style Puerco Pibil or cochinita recipe with the achiote and citrus juices. It’s yummy, but it’s not carnitas. Carnitas are carmelized and crunchy on the outside and moist and tender on the inside, and no achiote.

By: Angie

Angie — Wed, 11 Jun 2008 21:00:29 +0000

I like to read other comments before committing to the recipe….which by the way this recipe sounds really good….I was turned off by the foul language by your readers….hmmmm makes me think twice if that’s the kind of ‘fare’ I would have to put up with!

By: nanni

nanni — Tue, 10 Jul 2007 18:46:12 +0000

Hi
Great recipe I have been spending hour looking at them.
I think I will use some to make a video and post it on http://www.tastyfood.tv

Thanx

By: Patty

Patty — Mon, 02 Jul 2007 23:08:06 +0000

I love pulled pork and I like the idea of using the citrus perfect for the summer season!

By: cindy

cindy — Sat, 30 Jun 2007 13:49:17 +0000

Hi – This recipe looks delish! However, I don’t know if in the “achiote.” Is this crucial to the recipe? Does it only add color or does it really impact the flavor? any substitution possible? Thanks. -cls

By: matt

matt — Fri, 22 Jun 2007 20:31:31 +0000

I remembered #5!!! The Park House Eatery (Clicky) in University Heights. One of our favorite places to eat breakfast (any place that makes their own sausage and decorates the sides of the plate with Sri Racha is ok by me). AND they make killer mimosas.

Phew! I feel much better getting that off my chest. I still owe you an email, don’t I? Like they always say, “You can take the slacker out of San Diego, but you can’t take…” Shit. I forget how it goes now.

Talk soon.

By: Steamy Kitchen

Steamy Kitchen — Thu, 21 Jun 2007 00:33:35 +0000

This sounds so so good. I love pulled pork!

By: Amanda

Amanda — Wed, 13 Jun 2007 02:44:03 +0000

first off, matt, thank fucking god they aren’t all yours! not that there’s any thing wrong with having four kids, but my god, what a chaotic life style that would be. secondly, hells yeah! i’m glad the pork was a hit. i’m (mildly) ashamed to say that it only took me and tyler about 3 meals to put down the whole damn roast by ourselves when we made this. i’m glutton to the pork gods! next time you make this you’ll have to conveniently forget to invite people over, thus ensuring your day-after tacos.

1) lorna’s- definitely going to have to try it. tyler’s mom is living in that neck of the woods (UTC) so we’re gonna have to drag her down there when we do a weekend meal. i’ll even force tyler to eat some of mateo’s eggplant. (he doesn’t like eggplant but i’m still trying to work on that one.)

2) south beach bar and grill – we live about two blocks from this place (on narragansett) and they definitely are pretty much the best thing food-wise o.b. has going for it…. hmmm, other than Ortega’s, also on newport. heheeh btw, you described the ob scene to a T. smelly hippies and drunk bums! gotta love it… (seriously, it’s one of the reason’s we chose ob. i like to call it “laid back”.)

3)Doa Son #2 is on the top of my list of your list of places to check out. we haven’t done too much vietnamese exploring in SD and i’ve been having some serious cravings.

4)mama’s sounds right up my alley assuming that what you say is true: they have insanely garicky hummus. it’s really surprising i’m sure, but baton rouge has a huge greek and lebanese population with dozens of really good restaurants and we have just been unimpressed with what we’ve had out here… thus i’m definitely looking forward to trying this ditty out.

5) i like being the scapegoat… everything is my fault! (you are allowed to use this in any situation, the toilet is clogged, amanda it’s your fault!…. the family cat has feline aids – my fault; you stub your toe on an uneven sidewalk, my fault… you get the picture)

please do email when ever you get a chance. woo hoo! new friends!