Braised Pork Carnitas Food

BRAISED PORK TACOS

Steps:

• Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
• Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
• Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
• Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
• While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
• To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

AUTHENTIC BEER BRAISED CARNITAS

Steps:

• Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
• Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
• Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
• Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.

CARNITAS ~ MEXICAN BRAISED PORK

Steps:

• Place all of the ingredients in a wide 6- to 7-quart heavy pot. (Don't worry if everything isn't completely submerged.) Bring to a boil, skimming any scum that collects on the surface as necessary.
• Reduce the heat to medium-lowish and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1 1/2 to 2 hours. Discard the orange pieces and bay leaves.☞TESTER TIP: If the liquid hasn't completely evaporated, transfer the pork to a bowl and continue to simmer the liquid, stirring often, until it is reduced and only a glossy layer of oil remains.
• Preheat the oven to 450°F (232°C)
• If your pot isn't ovenproof, transfer the pork and fat to a dish of some sort that's ovenproof. Slide the pork into the oven, uncovered, and let it fry in its own fat until it's browned, 20 to 30 minutes. There's no need to stir. Serve it straight from the pot. (Leftovers-as if!-keep in the refrigerator for up to 3 days.)

ORANGE AND MILK-BRAISED PORK CARNITAS

Steps:

• Season pork with pepper and salt.
• Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
• Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
• Preheat oven to 450 degrees F (230 degrees C).
• Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
• Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
• Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

NINJA FOODI RECIPE: CRISPY PORK CARNITAS

Steps:

• Place pork, salt, oregano, and cumin in Ninja Foodi pressure cook insert. Combine making sure the seasonings are covering the pork.
• Take the orange and squeeze the juices over the pork. Put the squeezed orange in the insert, along with the onion, garlic cloves, and ½ cup chicken broth.
• Cover the Ninja Foodi with the pressure cooker cover, ensuring the valve is set to seal. Set the Ninja Foodi to High Pressure and cook for 20 minutes.
• Once the 20 minute timer is complete, do a quick release by switching the valve to vent. Once all the pressure is released, open the lid and remove the orange, onion, and garlic cloves.
• Set the Ninja Foodi to satué and select md:hi. The liquid will begin to simmer. Allow the liquid to cook until it reduces, about 10-15 minutes.
• Once the majority of the liquid has reduced, press stop on the Ninja Foodi and then close the Ninja Foodi Air Crisp lid.
• Select Broil and adjust the time to 8 minutes.
• Once complete, use the crispy delicious meat in tacos, bowls, sandwiches, wraps, etc. Top with cilantro or any of your favorite toppings.

BEER-BRAISED CARNITAS

Steps:

• Toast chiles in a dry large heavy pot over medium heat until slightly puffed and lightly darkened on both sides, about 2 minutes. Remove from pot; let cool. Stem chiles and halve lengthwise; discard seeds.
• Bring chiles, pork, beer, garlic, salt, and 1 cup water to a boil in same pot. Reduce heat, cover, and simmer, stirring occasionally, until pork is fork-tender, 60-80 minutes.
• Uncover pork; simmer until liquid evaporates and pork begins to brown, 20-25 minutes. Continue to cook, stirring frequently and scraping bottom of pot, until pork is shredded and browned, 10-15 minutes.
• Add 1 cup water to pork; cook, scraping up browned bits from bottom of pot, for about 1 minute. DO AHEAD: Carnitas can be made 3 days ahead. Let cool. Cover and chill. Reheat with 1/2 cup water in a covered pot, adding more water if needed to keep pork moist.

BEER BRAISED PORK CARNITAS TACOS

Steps:

• 1. Get your meat ready rub with salt, cumin and chili powder all over. Mince your garlic and add to a plastic bag gallon size add bay leaf to bag as well. Zest and squeeze oranges in to bag add pork and make sure to massage juice and garlic all over. Let sit in fridge over night or 24 hours.
• 2. Take pork out after 24 hours and pat dry so it can brown. Save marinade juice and set aside. Slice onions and take seeds out of peppers. Pre heat oven to 350 degrees to have it ready. In a pot that can go in oven or you can do this with a roasting pan too. Add some oil about 2 tbs. and brown your meat all over. All you want to do is sear the meat. Take out meat after browning and add peppers and onions saute until soft and you can smell the peppers about 5 minutes or so. Deglaze the pot with beer and add meat back in the pot. Add remaining marinade and bay leaf to pot and put in 350 pre heated oven for about 4 hours. Turning meat every half hour or hour.
• 3. Af ter meat is cooked take out and start shredding and set aside. Add peppers and onions to a blender and half the cooking liquid and blend until smooth and pour over shredded pork. The liquid will keep your carnitas moist and add some extra flavor. Toss and taste for seasoning. At this point you can either put meat in fridge for when you need it or. In a skillet add some oil about 1 tbs and start browning your carnitas until golden brown and crispy. Blister your corn tortillas over fire or on a skillet and add some carnitas and your favorite toppings and enjoy. You can also serve with flour tortillas but they are traditionally served with corn tortillas. Don't forget to squeeze some lime over them. Another thing this can be made in a crock pot as well.

CARNITAS: BRAISED AND FRIED PORK

Steps:

• Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
• Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
• Carnitas keeps in the refrigerator for up to three days.

BRAISED PORK CARNITAS

Steps:

• Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
• Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
• Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
• Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
• Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

BRAISED PORK TACOS

Steps:

• Put the chiles into a small bowl and cover with hot water; set aside. In a large heavy bottomed pan with a tight fitting lid, heat 3 tablespoons olive oil. Generously season the pork with salt and pepper. Brown the meat well on both sides, about 5 minutes per side; remove the meat and set aside. Add the onion, pepper, garlic, cumin, thyme, and bay leaf; fry until softened, about 5 minutes, scraping up the browned bits in the pan. Stem and seed the soaked chiles reserving the soaking liquid; hand tear them into the pot. Return the meat to the pan along with any accumulated juices. Top the meat with the tomatoes. Pour in the chili soaking liquid, straining out any seeds, until it almost covers the meat; add water if you need more liquid. Squeeze the orange and lime juices into the pot and add the rinds. Bring the liquid to a boil, reduce the heat, cover, and simmer for about 1 1/2 hours, or until the pork is very tender. Remove the meat to a platter and cover to keep warm. Strain the braising liquid and reserve.
• Shred the pork. Add some of the reserved braising liquid if the meat is dry. Take a tortilla and place about 2 tablespoons of the mixture on top. Garnish with the avocado, radishes, and Salsa Verde; fold the sides up and serve.
• Put the masa harina in a bowl and mix in the salt. Add about 1 cup warm water and mix with your hands; add more water as needed until the dough comes together. Knead for a few minutes to smooth the dough out. The dough should be firm and springy and should not stick to your hands. Test by forming a small disk, if it cracks around the edges you need more water.
• Place a piece of heavy plastic (like from a garbage bag) onto a tortilla press. Form a 1 1/2-inch ball of dough and place it in the center of the press. Top with another piece of plastic, close the press, and push the lever down to form the tortilla. (Alternately, the dough balls can be rolled between plastic sheets with a rolling pin.) Open the press and remove the top layer of plastic. Carefully peel the tortilla off the bottom plastic and place it onto a hot, ungreased cast iron skillet; cook for about 1 to 2 minutes per side. Remove the tortilla and place it on a clean tea towel; keep it covered to keep it soft and pliable. Continue until you have used up all the dough.
• Yield: 20 (6-inch) tortillas
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Bring a pot of water to a boil and add the tomatillos, jalapeno, onion, garlic, and 1 tablespoon salt. Reduce the heat and simmer gently for 5 to 10 minutes until the tomatillos are soft but have not burst. Add the cooked vegetables to a blender with the cilantro leaves and lime juice. Pour in 1/4 cup of the reserved cooking liquid and process to a coarse puree. Taste and adjust seasoning with more cilantro, lime juice, or salt.
• Yield: 2 cups