Secrets of a Backyard Pitmaster & Copper Pot Carnitas 🍖🔥
I’m Stephanie Izard, and today we are slowing things down. Barbecue and slow-roasting aren't just about cooking; they are about tradition, repetition, and a whole lot of patience. First, I’m heading to the front yard of Fernando Carrillo, a UPS driver by day and a self-taught pitmaster by weekend. He’s showing me his "Lucifer" smoker and sharing the secret rub that brings people to his stoop every Saturday. Then, we’re hopping into Fernando’s 1948 Chevy Fleetline to visit the legendary Carnitas El Momo. The Acosta family has been feeding LA for over 40 years, and they’re letting me into the kitchen to see how they use boat paddles and copper pots to create the best carnitas I’ve ever tasted. 🇲🇽🌮 In this episode: • The Backyard Popup: I learn the "Lucifer" technique for pork ribs and why removing the membrane is the ultimate pro move. • Smoked Sides: We’re ditching the oven and using the smoker to make a creamy, smoky sweet potato mash with a touch of crema. • The Carnitas Dance: At Carnitas El Momo, I join the Acosta family to stir giant vats of pork shoulder, belly, and skin in traditional copper pots. • The "Mulita" Moment: We feast on rich, cheesy mulitas and discover why a bite of pickled jalapeño is the perfect palate cleanser for fatty pork. Are you a "fall-off-the-bone" person or do you like a little chew on your ribs? Let’s debate in the comments! 👇 _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://ift.tt/WdUSyvR LIKE us on Facebook: https://bit.ly/3Bs9oG6 FOLLOW us on Instagram: https://bit.ly/3vzyq2b FIND us on Snapchat Discover: https://bit.ly/3SgEbLQ
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