Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show
J. Kenji López-Alt
@jkenjilopezaltAbout
I'm Kenji López-Alt. I'm the author of the James Beard award-winning books The Food Lab and The Wok, a New York Times columnist, and a former restaurant worker. I'm also the author of the best-selling children's book, Every Night is Pizza Night. Get them anywhere you buy your books, or for signed copies shipped anywhere in the world, order them from Book Larder: https://booklarder.com/search?q=kenji%20lopez-alt Join my free Patreon to get full recipes and articles: https://www.patreon.com/kenjilopezalt I have a podcast! It's called The Recipe with Kenji and Deb and I host it with my friend Deb Perelman of Smitten Kitchen. You can get it here: https://www.therecipepodcast.com/ On this channel you'll mostly find my cooking videos. For food recommendations and other content (mostly around Seattle), check out my alt channel, @JKenjiLopezMain When I'm not writing books or spending time with my family, I like to play music and explore Seattle.
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Donate to No Kid Hungry here: https://p2p.onecause.com/livestreamfornokidhungry/kenji-alt-lopez Find my books, including The Food Lab and my upcoming book The Wok here: https://www.kenjilopezalt.com/ Get the full recipe here: https://www.seriouseats.com/no-waste-tacos-de-carnitas-with-salsa-verde-recipe Here's my pickled red onion recipe: https://www.seriouseats.com/pickled-red-onions Here's Ethan Chlebowski's Pickled Red Onion Video: https://www.youtube.com/watch?v=K4HbmPu_M_4
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