PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
PORK CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Set a multi-cooker to the Saute setting and add the oil.
- Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
- Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
- Preheat the broiler.
- Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
- Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
- Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
PORK CARNITAS
Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.
Provided by Melissa d'Arabian : Food Network
Time 10h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
CARNITAS
Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.
Provided by Kay Chun
Categories dinner, meat, tacos, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
- Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
- Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.
DOUBLE-PORK CARNITAS
It's worth seeking out pork belly for the amazing texture it lends, but if you can't get it, substitute with another pound of shoulder.
Provided by Rick Martinez
Categories Bon Appétit Dinner Pork Braise Taco Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 8 servings
Number Of Ingredients 6
Steps:
- Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
- Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10-15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
- Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
- Do Ahead
- Pork can be braised (do not fry) 3 days ahead. Cover and chill.
More about "double pork carnitas recipes"
HOW TO MAKE CARNITAS (PORK CARNITAS RECIPE) - MEXICO IN …
From mexicoinmykitchen.com
4.8/5 (87)Total Time 55 minsCategory PorkCalories 277 per serving
- In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. Cook covered on a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.
- Uncover and turn the heat to medium high to reduce the liquid.The meat will start frying in its own fat and lard at this point. Carefully brown the meat at medium low heat stirring frequently until pork is evenly browned. About 15 to 20 minutes. At this point do not over cook or you will get very dry meat.
- Place the meat, 1/4 cup lard, 1 cup of water and 1 Tablespoon of salt in an Oven Bag , cook in a preheated oven at 350 for 2 hours. I place this package on a baking sheet or glass baking ware.
RICK MAKES DOUBLE-PORK CARNITAS AND CORN TORTILLAS
From youtube.com
CARNITAS (MEXICAN SLOW COOKER PULLED PORK) | RECIPETIN EATS
From recipetineats.com
CARNITAS: BEST AUTHENTIC PORK CARNITAS RECIPE - FIFTEEN …
From fifteenspatulas.com
CARNITAS RECIPE (MEXICAN PULLED PORK)
From natashaskitchen.com
5/5 (108)Total Time 5 hrs 30 minsCategory Main CoursePublished May 2, 2023
AUTHENTIC CARNITAS RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
CARNITAS - AUTHENTIC MEXICAN PULLED PORK RECIPE [VIDEO]
From mykitchenescapades.com
PORK CARNITAS - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
PORK CARNITAS RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
DOUBLE-PORK CARNITAS – WINNER'S MEATS
From winnersmeats.com
PORK CARNITAS RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
BEST CARNITAS (SLOW COOKER PORK CARNITAS) - DOWNSHIFTOLOGY
From downshiftology.com
JUICY PORK CARNITAS ENCHILADAS | THE RECIPE CRITIC
From therecipecritic.com
EASY INSTANT POT CARNITAS | COOKIES AND CUPS
From cookiesandcups.com
WATCH RICK MAKES DOUBLE-PORK CARNITAS - BON APPéTIT
From bonappetit.com
THE BEST MOTHERDUCKIN’ CARNITAS EVER - DELISH
From delish.com
EASY PORK CARNITAS - DAMN DELICIOUS
From damndelicious.net
LOVE THESE DOUBLE-PORK CARNITAS ON HOMEMADE CORN TORTILLAS.
From the2spoons.com
BEST DUCK CARNITAS TACOS WITH SALSA MACHA RECIPE - DELISH
From delish.com
CRISPY PORK CARNITAS (MEXICAN SLOW COOKED PULLED PORK)
From cafedelites.com
You'll also love