Carnitas With Pineapple And Pickled Jalapenos Recipes

Steps:

• In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,

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.

Steps:

• Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
• Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
• Serve with tortillas and suggested toppings to make tacos.

Steps:

• Preheat the oven to 275 degrees F.
• Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
• Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
• Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
• Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.

Steps:

• Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
• Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.