Carnitas Michoacanas Food

CARNITAS MICHOACANAS

Carnitas Michoacanas image

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

Time 4h15m

Number Of Ingredients 7

Ingredients

5 pounds various bits of pork ((see headnotes))
Salt
3 quarts lard ((see headnotes)
Zest of 3 oranges
5 bay leaves
1 white onion, (quartered)
1 head garlic, (sliced in half)

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 DE MICHOACAN

Carnitas De Michoacan image

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

Ingredients

2 lbs boneless pork shoulder, cut in 4 inch pieces
1 orange, zest of, cute into wide strips
3/4 cup orange juice
1 teaspoon ground cumin
2 bay leaves
1 medium Spanish onion, chopped
1 head garlic, chopped
2 tablespoons beef bouillon (I recommend Knorr)
2 tablespoons lard (such as Morrell)
1 cup water, as needed
12 corn tortillas
salt and pepper

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

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