EASY PORK CARNITAS
This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
- Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
- Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.
Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg
SIMPLE CARNITAS
This the easiest recipe for tasty carnitas. Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside.
Provided by Ken from CA
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 10
Number Of Ingredients 8
Steps:
- Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 6.6 g, Cholesterol 62.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 2331.5 mg, Sugar 3.8 g
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
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.
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.
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 COOKER CARNITAS
Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.
Provided by Erin Parker
Categories World Cuisine Recipes Latin American Mexican
Time 10h10m
Yield 10
Number Of Ingredients 9
Steps:
- Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
- Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.
Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g
CRISPY PORK CARNITAS
There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.
Provided by Chef John
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 3h55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
- Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
- Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
- Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 2.1 g, Cholesterol 89.2 mg, Fat 22.6 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 6 g, Sodium 1036 mg, Sugar 0.1 g
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