CRISPY PORK CARNITAS
Crispy pork carnitas that are absolutely delicious! They're made with a few simple ingredients and can easily be made in a dutch oven or your slow cooker. The perfect recipe to make when you need to hit the easy button on dinner. This healthy recipe is also Paleo, Keto, and Whole30 compliant!
Provided by Ashlea Carver
Categories Main Dish
Time 3h20m
Number Of Ingredients 13
Steps:
- Preheat oven to 300 degrees.
- Heat a dutch oven or large skillet over medium-high heat. While the dutch oven is heating, sprinkle the pork pieces liberally with salt. Once the dutch oven is hot, add in a tablespoon of avocado oil and then add the pork. Sear for 4-5 minutes on each side until browned.
- Add the garlic, onion, orange juice, lime juice, chicken broth, salt, bay leaves, and spices to the pot. Stir until well combined, cover with a lid, and the braise for 3 hours at 300 degrees.
- If you are using a slow cooker, once the pork has been seared, remove it from the pan and add it to the slow cooker. Next, add the remaining ingredients and cook the carnitas on high for 4-6 hours or until the meat is fork tender.
- Once the pork is tender and shreddable, remove it from your dutch oven or slow cooker and transfer the meat to a sheet pan. Use two forks to shred the meat and then pour the remaining braising liquid back over the meat. Broil the carnitas in the oven on high until browned and crispy. Serve and enjoy!
Nutrition Facts : ServingSize 4 oz, Calories 346 calories, Sugar 2.5 g, Sodium 607.5 mg, Fat 10.8 g, SaturatedFat 2.8 g, TransFat 0 g, Carbohydrate 6.8 g, Fiber 1.2 g, Protein 53.1 g, Cholesterol 155.6 mg
CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA
Categories Fruit Juice Fry Orange Pork Rib Brandy Tortillas Boil Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.
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
CARNITAS: BRAISED AND FRIED PORK
Provided by Roberto Santibañez
Categories Pork Appetizer Braise Fry Oscars Cinco de Mayo Dinner Lunch Party Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Enough for 8 main course servings, or enough for 24 to 32 tacos
Number Of Ingredients 10
Steps:
- Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
- Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
- Carnitas keeps in the refrigerator for up to three days.
AVOCADO SALSA
Categories Condiment/Spread Sauce Food Processor Side No-Cook Cocktail Party Super Bowl Vegetarian Quick & Easy Avocado Hot Pepper Healthy Vegan Tomatillo Cilantro Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 2 3/4 cups
Number Of Ingredients 5
Steps:
- Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt. (Can be made 4 hours ahead. Press plastic wrap directly onto surface of salsa and chill.)
CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA (CARNITAS)
Make and share this Crispy Pork With Avocado Salsa and Tomato Salsa (Carnitas) recipe from Food.com.
Provided by Jules127
Categories Pork
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork.
- Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes.
- Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes.
- Cool meat slightly. Discard any loose pieces of fat.
- Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.).
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired.
- Transfer to bowl.
- Serve with warm tortillas, Avocado Salsa, and tomato salsa.
Nutrition Facts : Calories 362.5, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 736, Carbohydrate 5.6, Fiber 0.2, Sugar 3.9, Protein 47.6
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- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. DO AHEAD:Can be made 1 day ahead. Cover and chill.
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa (click for recipe), and tomato salsa.
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