CARNITAS RECIPE
An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!
Provided by Kelly Anthony
Categories Main Course
Time 2h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
- Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
- Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
- Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
- Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
- Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
- Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
- Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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.
CARNITAS DE MICHOACAN
This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole.
Provided by Mexican Sweetheart
Categories Pork
Time 2h30m
Yield 12 tacos, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Start with removing any excess pieces of fat from the pork.
- In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
- Fill with water just so it barely covers the pork.
- Cover and bring to a boil over medium heat.
- Reduce heat to medium low and simmer for about 2 hours.
- Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
- Remove the excess fat, and place the cooled pork in a large bowl.
- Add salt and pepper to taste.
- In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
- Using your hands, pull the meat apart.
- In a comal over medium heat, heat the tortillas.
- Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.
Nutrition Facts : Calories 845.6, Fat 54.6, SaturatedFat 18.8, Cholesterol 167.3, Sodium 212.3, Carbohydrate 44.8, Fiber 5.5, Sugar 5.9, Protein 43.7
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
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
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