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.
SIMPY'S CARNITAS
Over the year's people have called me Simpy, hence the recipe name. About 10 years ago, I have never heard of Carnitas, I had it one time in a restaurant and wanted to make it all the time. I found out how easy it was and just put my own twist on it. This is a very easy dish to make and very delicious.
Provided by Chef Broncodon
Categories One Dish Meal
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion.
- In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
- Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.
- Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.
Nutrition Facts : Calories 803.2, Fat 62.3, SaturatedFat 21.5, Cholesterol 214.9, Sodium 706.6, Carbohydrate 2.8, Fiber 0.5, Sugar 1.3, Protein 54.2
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 SIMPLY RECIPES
We were at a Mexican restaurant and I couldn't decide what to order so I just picked from the middle of the menu. Oh my gosh it was the best pork I had ever had! We loved this! I found this very easy recipe and I make it in my crock pot. The extra I put in food saver bags because there are only two of us and it keeps great!
Provided by Cristi K.
Categories Pork
Time 4h15m
Yield 4 pounds, 8 serving(s)
Number Of Ingredients 7
Steps:
- 1 In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to completely cover the meat. Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.
- 2 Preheat oven to 400 degrees. Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.
- 3 If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready. To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). Keep warm tortillas wrapped in a clean cloth towel for serving.
- To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa. Serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
- To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.
Nutrition Facts : Calories 683.2, Fat 42.6, SaturatedFat 14.5, Cholesterol 161, Sodium 1392.4, Carbohydrate 29.6, Fiber 5.1, Sugar 4.4, Protein 45.1
CARNITAS, SIMPLE BUT AMAZING!
This is a simple yet amazingly delicious recipe. Yes it's a lot like others posted on the site, yet this is the simplest and if cooked according to the directions you'll have everyone raving about it! Everyone will want to take some leftovers.
Provided by tasmith1
Categories < 4 Hours
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cut the Pork crosswise into at least thirds. Combine and mix Pork, water, Orange Juice, Garlic, Salt and Orange Zest in a Deep very large skillet or a Dutch Oven. Bring to a boil. Reduce heat, cover and Simmer for at least 1 hr and 45 minutes or until the pork is so tender that it is falling apart. Stir and add more water as necessary to keep the pork partially submerged, although I've never had to do this.
- Transfer to a skillet if you used a Dutch Oven. You may need to drain off some of the liquid at this point. You will want to break up the Pork into small pieces and boil off the remaining liquid until the pork starts to brown and get crispy edges.
- Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas and whatever other fixings you like.
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