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
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 11
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.
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.
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.
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).
THE BEST EVER SLOW COOKER CARNITAS
What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!
Provided by sellingsavannah
Categories Mexican
Time 7h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
- Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
- Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
- Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
- Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
- Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.
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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