PORK CARNITAS TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
- Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
- Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.
ZESTY CARNITAS TACOS
Lime juice in the crema give these tacos a good zing!
Provided by Doug
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 8
Number Of Ingredients 15
Steps:
- Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
- Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
- Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
- Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 32.5 g, Cholesterol 52.6 mg, Fat 16 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 761.4 mg, Sugar 5.5 g
CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
GREEN CHILI PORK CARNITAS TACOS
Slow cooker green chili pork carnitas tacos topped with guacamole, cilantro, and queso fresco.
Provided by Melissa Stadler, Modern Honey
Categories Dinner
Time 23m
Number Of Ingredients 14
Steps:
- Heat large skillet to high heat. Add oil and heat for 1-2 minutes.
- Add pork loin roast and cook for 5 minutes per side, until golden brown.
- Once seared, place pork roast into slow cooker or instapot.
- Top with onion, jalapenos, green chilies, garlic salt, pepper, and cumin powder. Rub on pork.
- Pour in orange juice and lime juice.
- Cook on low for 8 hours or on high for approximately 5 hours.
- Once pork is perfectly cooked, use two forks to shred into bite size pieces. Taste and salt and pepper to taste.
- To assemble tacos: place pork carnitas in corn tortillas and top with queso fresco cheese, guacamole, and cilantro. Optional: tomatillo salsa
Nutrition Facts : Calories 463 kcal, Carbohydrate 30 g, Protein 54 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 142 mg, Sodium 912 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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 TACOS
The house smells fantastic all day when I'm making this slow-cooked recipe. The tacos have so much flavor, you'd never guess they use just five ingredients. I love that they're ready when you need them at the end of the day. -Mary Wood, Maize, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h15m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Cut roast in half; place in a 4- or 5-qt. slow cooker. Sprinkle with taco seasoning. Pour tomatoes over top. Cover and cook on low for 6-8 hours or until meat is tender., Remove meat from slow cooker; shred with 2 forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each tortilla; top with cheese. Serve with sour cream if desired.
Nutrition Facts : Calories 414 calories, Fat 20g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 789mg sodium, Carbohydrate 30g carbohydrate (1g sugars, Fiber 0 fiber), Protein 28g protein.
SUPER TASTY CARNITAS TACOS
Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges.
Provided by Lisa Bryan
Categories Main Course
Time 8h10m
Number Of Ingredients 14
Steps:
- In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly.
- Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker.
- Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
- Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later)
- Place the shredded pork on a baking sheet.
- Pour 1 cup of the reserved slow cooker liquid over the pork to season.
- Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
- Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
- Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.
Nutrition Facts : Calories 529 kcal, Carbohydrate 23 g, Protein 73 g, Fat 15 g, SaturatedFat 5 g, Cholesterol 189 mg, Sodium 866 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CRISPY PORK CARNITAS
There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.
Provided by Chef John
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 3h55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
- Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
- Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
- Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 2.1 g, Cholesterol 89.2 mg, Fat 22.6 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 6 g, Sodium 1036 mg, Sugar 0.1 g
TACOS DE CARNITAS
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 11 grams, Sodium 406 milligrams, Sugar 0 grams, TransFat 0 grams
TACOS DE CARNITAS
2001 Best Recipe from the San Francisco Chronicle. Serve with avocadao slices, sour cream, and limes and of course margaritas! Recipe courtesy Tara Duggan
Provided by cookiedog
Categories Pork
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Trim any thick fat from the outside of the pork butt. Cut the meat into 1-inch cubes. Discard any cubes that are pure fat, but don't try to trim all of the fat out of the meat.
- Put the pork in a large pot. Add the water the strips of orange zest, garlic, onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and cloves. Bring to a boil then reduce to a simmer. Skim off any scum that forms on the surface. Simmer for 1 1/2 hours, until the pork is very soft, adding more water if necessary to keep the meat submerged. Season with salt.
- Bring to a gentle boil and cook until the water has evaporated about 30 minutes. Cook a little longer to fry the meat slightly. (Note: if you want extra-crispy carnitas, fry approximately 25 minutes.) Watch carefully to prevent burning.
- Remove the bay leaves and cinnamon sticks. Put the meat in a fine strainer and push gently with a wooden spoon to remove any excess fat. Discard the fat.
- Fold a few tablespoons of carnitas inside each tortilla and top each taco with cilantro, onion and salsa.
Nutrition Facts : Calories 491.1, Fat 28.1, SaturatedFat 9.5, Cholesterol 112.3, Sodium 348, Carbohydrate 23.5, Fiber 3.4, Sugar 1.1, Protein 34.9
PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!
Provided by Karina - Cafe Delites
Categories Dinner
Time 10h10m
Number Of Ingredients 11
Steps:
- Rinse and pat dry pork with a paper towel.
- In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
- Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)
Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CARNITAS TACOS WITH GREEN ONION RAJAS
Categories Salad Onion Pork Sauté Super Bowl Cinco de Mayo Bell Pepper Summer Poker/Game Night Simmer Bon Appétit
Yield Serves 6
Number Of Ingredients 13
Steps:
- Place pork in heavy large pot. Add broth. Add enough water to cover pork by 1/2 inch. Bring to boil. Reduce heat to medium. Cover partially; simmer until meat is very tender and liquid is absorbed, about 1 hour 45 minutes. Cool slightly. Shred meat. Season with salt. Cover; keep warm.
- Meanwhile, melt butter in large skillet over medium heat. Add garlic; sauté 1 minute. Add bell peppers and poblanos; sauté until tender, about 12 minutes. Add green onions; sauté until tender, about 4 minutes. Add cheese and cream. Simmer until cheese melts and liquid thickens. Stir in cilantro. Season with salt and pepper.
- Spoon some shredded meat onto half of each warm tortilla. Top with pepper mixture. Fold tortilla over filling. Serve with lime wedges to squeeze over.
PORK CARNITAS
Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.
Provided by Melissa d'Arabian : Food Network
Time 10h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
- Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
FRIED SERRANO CHILE SALSA
Categories Sauce Blender Onion Pepper Fry Super Bowl Quick & Easy Low/No Sugar Cinco de Mayo Bon Appétit
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- Heat oil in medium saucepan over medium-high heat. Fry chiles until blistered, about 3 minutes. Remove chiles from oil. Cool chiles and chile oil completely.
- Line large skillet with foil; heat over medium heat. Add onion and cook until softened and blackened in spots, about 5 minutes per side. Cool.
- Cut stems off chiles. Combine chiles, onion, garlic, salt, and 2 tablespoons chile oil in blender; chop finely. With blender running, slowly drizzle in remaining chile oil and blend until thick. (Can be made 1 day ahead; cover and chill.)
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