CARNITAS MICHOACANAS
If you follow this recipe, you will get very close to the carnitas actually served in Michoacan, Mexico, and in the many Michoacano restaurants across America.
Provided by Hank Shaw
Categories lunch Main Course Snack
Time 4h15m
Number Of Ingredients 7
Steps:
- Cut the meat into large chunks, or leave it on the bone if the hunks will fit in the pot you are using. Salt them well.
- Fill your pot with the lard and heat it to about 200°F or thereabouts. You might need more than 3 quarts. Remember, you will be able to reuse this lard later, and almost all of it will stay in the pot, so fear not.
- When the lard hits temperature, add the pork. Now, there is an order to things. Different pieces cook at different rates. Longest cooking bits, in order, are: hocks, feet, tongue, heart, jowls, shoulder, ribs, hind leg, skin, belly, loins. Depending on what you are using, add the longest cooking bits in first. In general, wait 30 minutes before you put in the next item. Even loin will ultimately need 1 hour, though, so keep this in mind. Carnitas is a process.
- Once you put in the first pork item, add all the remaining ingredients and let things cook at about 195°F, more or less, until all the various piggy bits are soft and tender. Normally this takes about 4 hours, but could be more with wild hogs.
- When the meat is starting to fall off the bone, remove it from the lard and let it cool a bit. Carefully debone it. If you are using feet, this will be fiddly. Now, you have two choices. If you don't care about reusing the oil, heat it to 350°F and fry the pork until the exterior is crispy. If you do want to reuse the lard, remove all but about 1 cup and then sear the pork bits in that lard until crispy.
- Chop and shred the meat as you like and serve. It will keep a week in the fridge and freezes well.
Nutrition Facts : Calories 199 kcal, Carbohydrate 1 g, Protein 14 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 53 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CARNITAS (AUTHENTIC)
Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.
Provided by babygirl65
Categories Stew
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
- Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
- Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
- Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
- Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
- Heat (or make homemade) corn tortillas, serve with desired toppings.
- (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).
AUTHENTIC MEXICAN PORK CARNITAS RECIPE CARD
Slow cooker tender and delicious with a nice crispy finish! You will love these authentic Mexican pork carnitas! Super easy to make in the slow cooker and then crisp up in the oven.
Provided by Analida Braeger
Categories Main dish
Time 6h10m
Number Of Ingredients 12
Steps:
- In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
- Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
- Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
- Heat oven on broiler.
- Move meat to a large cutting board and using two forks begin the shred the meat.
- Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
- Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.
Nutrition Facts : Calories 301 kcal, Protein 19 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 260 mg, ServingSize 1 serving
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.
CARNITAS
Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
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
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.
More about "authentic pork carnitas food"
RICK BAYLESSTHE PORK CARNITAS RECIPE YOU'LL TREASURE ...
From rickbayless.com
#1 AUTHENTIC PORK CARNITAS RECIPE - TENDER & CARAMELIZED
From mykitchenescapades.com
RECIPE: AUTHENTIC TACOS DE CARNITAS | MEXICAN PORK TACOS ...
From onbetterliving.com
AUTHENTIC PORK CARNITAS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
PORK CARNITAS - MEXICAN STYLE PULLED PORK TACOS
From thetravelbite.com
AUTHENTIC DUTCH OVEN CARNITAS - BORROWED BITES
From borrowedbites.com
SLOW COOKER PORK CARNITAS (THE BEST AUTHENTIC RECIPE ...
From chefsavvy.com
AUTHENTIC SONORAN PORK CARNITAS - 500,000+ RECIPES, MEAL ...
From bigoven.com
DELICIOUS AND AUTHENTIC CARNITAS RECIPE - A FOOD LOVER'S ...
From afoodloverskitchen.com
PORK CARNITAS (THE TRADITIONAL WAY) - YOUTUBE
From youtube.com
15 BEST AUTHENTIC PORK CARNITAS RECIPE IDEAS | PORK ...
From pinterest.com
INSTANT POT AUTHENTIC CARNITAS RECIPE - OH SO DELICIOSO
From ohsodelicioso.com
AUTHENTIC CARNITAS | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
AUTHENTIC PORK CARNITAS RECIPE MILK - COOKEATSHARE
From cookeatshare.com
AUTHENTIC MEXICAN CARNITAS TACOS (TACOS DE CARNITAS)
From authenticmexicanrecipes.net
INSTANT POT AUTHENTIC CARNITAS - LA TORTILLA FACTORY
From latortillafactory.com
TRADITIONAL OLD-SCHOOL CARNITAS ARE THE BEST
From confessionsofafoodie.me
CARNITAS (AUTHENTIC) RECIPE - FOOD.COM
From food.com
INSTANT POT CARNITAS (CRISPY MEXICAN PULLED PORK) | TESTED ...
From pressurecookrecipes.com
AUTHENTIC PORK CARNITAS DUTCH OVEN - ALL INFORMATION ABOUT ...
From therecipes.info
AUTHENTIC CARNE ASADA & PORK CARNITAS RECIPES? - HOME ...
From chowhound.com
AUTHENTIC CARNITAS RECIPE + VIDEO - KEVIN IS COOKING
From keviniscooking.com
PORK CARNITAS MARINADE RECIPES
From tfrecipes.com
CARNITAS (MEXICAN SLOW COOKER PULLED PORK) | RECIPETIN EATS
From recipetineats.com
SLOW COOKER CARNITAS RECIPE - AUTHENTIC & CRISPY - MOMS ...
From momswithcrockpots.com
AUTHENTIC CARNITAS RECIPE (TACOS DE ... - THE ANTHONY …
From theanthonykitchen.com
THE VERY BEST SLOW COOKER CARNITAS | AUTHENTIC PORK ...
From dontwastethecrumbs.com
AUTHENTIC HOMEMADE MEXICAN CARNITAS - LINDYSEZ | RECIPES
From lindysez.com
AUTHENTIC CARNITAS RECIPE (STEP-BY-STEP VIDEO!) | HOW TO ...
From howtocook.recipes
CRISPY PORK CARNITAS (MEXICAN SLOW COOKED PULLED PORK ...
From cafedelites.com
BEST PORK CARNITAS TACOS (MEXICAN ... - THE ENDLESS MEAL®
From theendlessmeal.com
BEGINNER'S GUIDE TO MEXICAN FOOD, PART VIII: AUTHENTIC ...
From johanjohansen.dk
AUTHENTIC MEXICAN STREET TACOS RECIPE PORK – DEAL RECIPE
From dealrecipe.com
AUTHENTIC CARNITAS RECIPE - HANGRY FORK
From hangryfork.com
SLOW COOKER PORK CARNITAS RECIPE - AUTHENTIC PORK CARNITAS ...
From eatingonadime.com
AUTHENTIC PORK CARNITAS RECIPES
From tfrecipes.com
PORK CARNITAS RECIPE - THE ART OF FOOD AND WINE
From theartoffoodandwine.com
CARNITAS (PORK CARNITAS RECIPE) - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
AUTHENTIC MEXICAN PORK CARNITAS | RECIPE | PORK CARNITAS ...
From pinterest.com
AUTHENTIC PORK CARNITAS RECIPE - FED & FIT
From fedandfit.com
CARNITAS ~ MEXICAN BRAISED PORK RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CARNITAS | TRADITIONAL PORK DISH FROM MICHOACáN, MEXICO
From tasteatlas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love