Kitchen Kouture Carnitas Recipes

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:

• Sauce:.
• Melt butter in a sauce pan.
• Make a roux by browning flour in melted butter.
• Add spices and tomato paste; stir until well blended into roux.
• Add water gradually, stirring constantly.
• Heat until boiling.
• Continue simmering and stirring until desired thickness. Let cool.
• Let sit overnight in the refrigerator.
• Enchiladas:.
• Let sauce come to room temperature.
• Fry tortillas slightly in oil to soften tortillas.
• Coat the bottom of 11 x 14 pan with the sauce.
• Coat each side of a tortilla with sauce.
• Put carnita meat, cheese, & onion in tortilla, and roll up placing fold side down.
• Continue till you have 8 enchiladas.
• Pour the remainder of the red sauce over enchiladas.
• Top with remaining cheese.
• Cook at 400 degrees for 15 minutes.

Steps:

• Cheese Dip:.
• In a sauce pan, mix all ingredients together.
• Stir on low heat till fully melted.
• Turn off heat and let dip sit 1 hour to thicken.
• Beans:.
• In a microwave dish, mix beans, butter, and garlic salt.
• Microwave till warm and mix well.
• Nachos:.
• On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
• Bake on 350 degrees for 15 minutes.
• Serve with salsa or avacodo dip.

Steps:

• Sauce:.
• In a saucepan, add in all ingredients; bring to a boil stirring with to combine.
• Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat.
• Cool to room temperature then cover and refrigerate for 24 hours or more before using.
• Sandwich:.
• Thaw pork.
• In a skillet, heat pork & bbq sauce. Mix well till fully heated.
• Warm buns in the oven to brown.
• Serve pork on bun with onions and jalopenos.
• In Crockpot:.
• Cook on low for 4 hours.

Steps:

• Put all dressing ingredients into a food processor and blend well.
• Refrigerate dressing overnight for best results.
• Thaw leftover chicken or carnita meat.
• I use the Infomercial tortilla shell pans to make my shells with flour tortillas or you can use prepared taco shells.
• In a large skillet, heat meat with onion and season as needed.
• Fill tortilla shell with green salad, tomatoe, jalopenos, meat mixture, and cheese.

Steps:

• In a bowl, mix everything except tortillas together.
• Line a cookie sheet with foil.
• Spoon mixture into a tortilla, roll up, with seam side facing down on a cookie sheet.
• Flash freeze in the freezer for about 30 minutes.
• Fry, bake, or put in a ziplock bag and freeze for later.

Steps:

• Preheat oven to 300 degrees.
• Place roast on heavy duty foil inside a roasting pan.
• Cut slits into top of the meat so seasoning can slip into the meat.
• In a bowl combine all ingredients and spread on top of the roast.
• Seal foil securely and place roasting pan in the oven.
• Cook for 3.5-4 hours (meat should be so tender it falls apart).
• Use 2 forks and shred roast while still warm.
• In a skillet warm up a small amount of oil and crisp meat up for a few minutes.
• Serve with corn tortillas, guacamole, salsa & grilled onions.