MAMA'S CARNITAS
My husband loves to cook Mexican dishes. I'm more of an Italian-style cook, and the joke in our house is that I should leave all the Mexican cooking to him. However, this dish of mine turned out so amazing my husband fell in love! It's all in the meat. If you can get an all-natural pork shoulder, it really makes a difference. -Chelsea Wickman, Painesville, Ohio
Provided by Taste of Home
Time 9h25m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,
Nutrition Facts : Calories 494 calories, Fat 26g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 758mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.
EASY PICKLED JALAPENOS
Homemade pickled jalapenos are a treat to have on hand for chilis, tacos, salads and sandwiches. Pouring hot brine over them instead of boiling them gives them a pleasant fresh crispness instead of the soft texture of the store-bought variety.
Provided by Food Network Kitchen
Time 45m
Yield 1 pint
Number Of Ingredients 6
Steps:
- Combine the vinegar, 2/3 cup water, onions, salt, peppercorns and coriander in a small pot, bring to a boil, then reduce to a simmer and cook for 5 minutes.
- Put the jalapenos in a heatproof 1-pint jar and pour the hot pickling mixture over them. Allow them to sit and soak up the flavor for 30 minutes up to overnight-the longer they sit, the more they will soften and absorb flavor. Stored in the refrigerator, they will keep for up to 1 month.
SHREDDED PORK AND PINEAPPLE TACOS
Provided by Kelsey Nixon
Time 10h25m
Yield 8 servings
Number Of Ingredients 24
Steps:
- For the slow-cooker shredded pork: Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days.
- For the pickled red onions: In a small saucepan over medium-high heat, bring the lime juice, sugar, vinegar and jalapeno to a simmer, stirring occasionally until the sugar dissolves, about 2 minutes. In a separate bowl, add the sliced onions and pour the vinegar mixture over the onions. Cover with plastic wrap and let cool for about 20 minutes. Discard the liquid before using.
- For the tacos: Assemble the tacos using the warm tortillas and half of the shredded pork (about 1 1/2 pounds). Top with the pineapple, cilantro, cabbage, cheese, Pickled Red Onions and a squeeze of lime juice. Season with salt. Reserve the remaining pork for another use. Serve alongside guacamole and pico de gallo, if desired.
NACHOS WITH PICKLED JALAPENOS
Provided by Food Network Kitchen
Number Of Ingredients 12
Steps:
- PICKELED JALAPENOS: Bring to a boil. Reduce heat and let simmer for 15 minutes.
- NACHOS: In an ovenproof dish, layer chips, cheese, tomatoes, chili con carne. Broil about 4 minutes or until cheese is melted. Serve with sour cream, salsa, and chopped onions (optional).
CARNITAS
It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle the pork with the seasoned salt.
- Preheat the oven to 350 degrees F.
- Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
- Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
- When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
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.
PORK CARNITAS QUESADILLAS WITH PINEAPPLE SALSA
Great as a main dish or appetizer. The pork can also be cooked in a crock pot. Mangoes can be substituted VERY successfully . . . guess that would change the name of the recipe!
Provided by Galley Wench
Categories Pineapple
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 26
Steps:
- Pork:.
- Place pork, chicken broth, salt, garlic, jalapenos and onion in large pot and bring to a slow simmer. Add cumin, oregano, tomato paste, chipotle chiles, adobo sauce and chile powder to meat.
- Cover and simmer for 1 1/2 hours or until pork is pull-apart tender. Increase heat to evaporate excess liquid. Shred meat with a fork and set aside.
- Salsa:.
- Combine salsa ingredients and chill for a minimum of 30 minutes.
- To assemble:.
- Lay out tortillas and spread pork mixture on 1/2 of each tortilla. Top with corn, black beans and cheese. Fold over and brown on each side on hot griddle. Place on cookie sheet in warm oven to hold. Serve with pineapple salsa.
Nutrition Facts : Calories 398.4, Fat 13.1, SaturatedFat 4.3, Cholesterol 101.3, Sodium 1157.4, Carbohydrate 29.6, Fiber 6.4, Sugar 5.5, Protein 40.9
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CARNITAS - PATI JINICH
From patijinich.com
4.8/5 (13)Category Main CourseCuisine MexicanTotal Time 2 hrs
- In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
- Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
- Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.
- Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.
THE BEST PORK CARNITAS TACOS - HUNGER THIRST PLAY
From hungerthirstplay.com
5/5 (1)Total Time 55 minsCategory TacosCalories 215 per serving
- Instant Pot Instructions: Season the pork on all sides with spice rub. Heat the instant pot on the 'sauté' setting and add the oil. When the oil is hot, add the pork and sear for 2 minutes each side. Carefully pour the pineapple juice and soy sauce into the pan. Cover with the lid, seal, and set to high pressure for 30 minutes or the 'Meat/Stew' setting. Manually release pressure after cooking.
- In a skillet or direction on a gas stove top, warm the tortillas over low heat on both sides. If using corn tortillas, stack two tortillas on top of each other so they don't rip from the juices.
SLOW COOKER PINEAPPLE PORK CARNITAS | JONESIN FOR TASTE
From jonesinfortaste.com
Ratings 2Calories 203 per servingCategory Main
- Cut the pieces of pork roast into 2 inch chunks. Place in the Instant Pot and add the spices. Toss to coat.
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