SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
Steps:
- Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
- Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
- Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
- Serve with tortillas, cilantro, jalapenos and pickled red onions.
- Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.
CARNITAS
It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle the pork with the seasoned salt.
- Preheat the oven to 350 degrees F.
- Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
- Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
- When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
JUICY, FLAVORFUL CARNITAS (NO LARD)
Growing up in Los Angeles, I loved the delicious authentic Mexican cuisine. Carnitas has always been one of my favorite dishes and unfortunately, you just don't get the same quality carnitas in Portland that you would in Los Angeles. So, I thought I would share my recipe for delicious, mouth-watering carnitas. It's not quite authentic or traditional Mexican style carnitas since I slow cook instead of lard fry the meat, but I hope you'll appreciate the health benefits. :D This recipe makes a huge quantity so you can use the meat in a variety of ways. Fantastic in enchiladas, tacos, spaghetti sauce, or just served plain with rice.
Provided by J Wong
Categories Pork
Time 5h30m
Yield 1 16, 30 serving(s)
Number Of Ingredients 10
Steps:
- Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor.
- Cut pork shoulder into large chunks. I usually cut them to about half the size of my fist.
- In a large pot, add the oil to the bottom of the pan and brown the pork. Add in the ground herbs while browning the pork.
- Once pork is browned, add the first bottle of beer. Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
- Add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart.
- Preheat oven to 350 degrees.
- Remove pork from pot and place into a foil-lined, large baking pan. DO NOT discard the liquid stock.
- Turn the pot with the liquid stock to high heat to reduce the amount of liquid.
- Using two forks, shred the pork in the pan completely.
- Add in reserve cilantro.
- Pour enough of the liquid stock into the pan to halfway cover the pork. Return pot to heat. Place pork in oven.
- Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
- Remove pork from oven when there is almost no liquid left in the pan.
- Serve and enjoy!
Nutrition Facts : Calories 315.6, Fat 22.4, SaturatedFat 7.6, Cholesterol 85.9, Sodium 95, Carbohydrate 3.6, Fiber 0.6, Sugar 1.1, Protein 21.3
CARNITAS (AUTHENTIC)
Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.
Provided by babygirl65
Categories Stew
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
- Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
- Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
- Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
- Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
- Heat (or make homemade) corn tortillas, serve with desired toppings.
- (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).
MEXICAN CARNITAS
Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.
Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
CARNITAS A LA WHOLE FOODS
This Pork Carnitas recipe may be the same they serve in their hot dinner bar, and that is FABULOUS. Usually served on corn tortillas with pico de gallo, I hear. I usually eat it with roasted garlic mashed potatoes.
Provided by j-jitterbug
Categories Pork
Time 2h55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees Farenheit.
- Stir pork pieces around in garlic, jalapeños, cumin, salt and pepper, then saute in olive oil at medium-high until lightly browned on all sides (about 10 minutes).
- Transfer to roasting pan and add juices and chicken stock, cover tightly to retain juices while cooking, and bake for 2-2.5 hours, until meat is very tender. (If juices cook out, add more chicken stock.).
- Allow to cool so pork absorbs remaining juices, pull apart with a fork.
Nutrition Facts : Calories 519.5, Fat 33.6, SaturatedFat 10.7, Cholesterol 144.1, Sodium 559.6, Carbohydrate 5.3, Fiber 0.2, Sugar 2.6, Protein 46.2
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