SLOW COOKER CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
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.
SLOW-COOKED CARNITAS
Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. -Lisa Glogow, Aliso Viejo, California
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chiles. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.
Nutrition Facts : Calories 363 calories, Fat 15g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 615mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
CARNITAS SALAD RECIPE BY TASTY
Here's what you need: pork shoulder, kosher salt, pepper, vegetable oil, chili powder, dried oregano, ground cumin, bay leaf, garlic, medium white onion, lime juice, orange juice, chicken broth, mixed greens, shredded carrot, corn, black beans, avocado, dressing
Provided by Frank Tiu
Categories Dinner
Yield 6 servings
Number Of Ingredients 19
Steps:
- In a large bowl, season the pork with salt and pepper. Toss until well-coated.
- Heat the vegetable oil in a Dutch oven over high heat for 5 minutes, until very hot.
- Working in batches, sear the pork on each side for 1 minute, until a brown crust forms.
- Add all of the pork to the pot with the chili powder, oregano, cumin, bay leaf, garlic, and onion. Toss to combine. Add the lime juice, orange juice, and chicken broth. Cover, reduce the heat to medium-high, and cook until the meat is tender, 1 hour.
- Remove the pork from the pot and shred using 2 forks. Let the carnitas cool for 10 minutes.
- In a large bowl, combine the mixed greens, carnitas, carrots, corn, black beans, and avocado. Toss well. Add dressing, if desired.
- Divide between plates and serve.
- Enjoy!
Nutrition Facts : Calories 1005 calories, Carbohydrate 44 grams, Fat 70 grams, Fiber 5 grams, Protein 49 grams, Sugar 12 grams
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