Carnitas Steamed Buns Recipe By Tasty Food

CARNITAS STEAMED BUNS RECIPE BY TASTY

Steps:

• For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
• In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
• Cover and cook low for 8 hours or high for 4 hours.
• For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
• Sift together the dry ingredients (flour, salt and baking powder).
• Add the yeast mix to the dry ingredients, knead to form ball of dough.
• Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
• Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
• When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
• When ready, prepare your steamer over high heat.
• Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
• Place seam side down on a piece of parchment paper. Steam for 15 minutes.
• Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
• Enjoy!

SLOW COOKER CARNITAS RECIPE BY TASTY

Steps:

• Cut pork into 6 equal pieces. Add it to the slow cooker.
• Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
• Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
• Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
• Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
• Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
• Enjoy!

CACIO PEPE STEAMED BUNS RECIPE BY TASTY

Steps:

• In a small bowl or container, whisk together the salt, sugar, and yeast. In a medium bowl or container, whisk together the milk and cream. Add the sugar mixture and egg to the milk mixture and stir to combine.
• In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour and bread flour.
• Add the wet ingredients to the flour mixture and mix on medium speed for 15-18 minutes, scraping down the sides of the bowl occasionally, until the dough is smooth and supple and is pulling away from the sides of the bowl.
• Transfer the dough to a large greased bowl and cover with plastic wrap. Let sit in a warm place for 1-2 hours, until doubled in size. Clean the stand mixer bowl.
• While the dough is resting, make the filling: Dice the Provolone and fresh mozzarella and add to the bowl of a stand mixer fitted with the paddle attachment, along with the Parmesan, shredded mozzarella, ricotta, ground peppercorns, and salt. Mix on low speed until well combined, 2-3 minutes. Transfer to an airtight container and refrigerate until ready to use.
• After the dough has rested, punch down to release the natural gases. Turn the dough out onto a clean surface and divide into 16 70-gram portions.
• Shape each dough portion into a ball by rolling on the surface, gathering excess dough toward the bottom to keep the top taut. Arrange the balls seam-side down on the surface or a baking sheet and cover with a damp towel. Let rest until doubled in size again, 30-45 minutes.
• While the buns are resting, make the garlic butter. Melt the butter in a small saucepan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Remove the pot from the heat and stir in the parsley. Set aside until ready to use.
• Working one at a time, flatten the edges of a bun and make a divot in the center. Fill the divot with 2 tablespoons of the cheese mixture. Pull the edges of the dough around the filling and seal the bun. Repeat with the remaining buns and filling.
• Arrange the buns seam-side up on the surface. Cover again and let rest for 40 minutes, until risen again.
• Fill a large pot ⅓ of the way with water and bring to a boil over high heat.
• Line a steamer basket, or as many as you have, with parchment paper and lightly grease with nonstick spray. Working in batches as needed, add the buns to the basket, making sure they don't touch each other.
• Cover the basket and carefully transfer to the pot. Cover the pot and cook for about 10 minutes, until the buns have expanded and the dough is cooked through. Repeat with the remaining buns if needed.
• Remove the buns from the steamer basket and brush with the garlic butter.
• Serve immediately.
• Enjoy!