This Family Has Been Making Carnitas in a Copper Pot for 40 Years

I’ve lived in LA for a year, but I’ve never seen anything like this. I’m joining the Acosta Family at the legendary Carnitas El Momo, a staple of Boyle Heights for over 40 years. 🇲🇽✨ This isn’t a typical restaurant kitchen—it’s a family home where the tradition of the "dance" has been passed down from "Papa Momo" to the next generation. We’re using massive copper pots from Mexico and actual boat paddles to stir vats of pork shoulder, belly, and skin. I’m getting a rare look at a process that relies entirely on experience, feel, and a secret sauce that definitely isn't Coca-Cola. In this segment: • The Acosta Legacy: How a neighborhood curiosity turned into a 41-year family empire. • The Copper Pot Method: Why traditional hardware is essential for that rich, authentic pork texture. • Buried Treasure: I help "Danny the Gopher" submerge pork belly and skins into bubbling manteca (rendered fat). • The Mulita Feast: We’re sitting down for a pork lover's dream: rich, cheesy mulitas served with the perfect pickled jalapeño crunch. _______________________________________________________ Subscribe to Tastemade: https://bit.ly/3PSFkYm JOIN us at Tastemade+: https://www.tastemade.com/plus 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