From Bon Appétit.

“We currently work with 15 different cuts of pork…but we also specialize in the not common parts of the pork, like the uterus, the tongue, the snout.” Today, Bon Appétit spends a day on the line with Chef Giovanni Cervantes, co-owner of Carnitas Ramirez in NYC. This taqueria has mastered the art of pork tacos, finding ways to use a whole pig, from nose to tail.

00:00 Intro
01:39 Pork Prep
04:02 Cook Meatiest Cuts
06:22 Cook Toughest Cuts
07:22 Salsa Prep
08:01 Cook Small Cuts
08:52 Final Assembly

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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.