Easy Pork Carnitas Food

5 EASY PORK MARINADE RECIPES

Steps:

• Whisk together the ingredients for (one) marinade in a small bowl until combined.
• Combine marinade with pork in a ziplock freezer bag, and toss until the pork is evenly coated in the marinade. Carefully press out any extra air that might be in the bag, then seal. (You will need 1/2 cup marinade per 1 pound of pork.)
• Refrigerate the pork pack(s) for anywhere from 30 minutes to up to 1 day.
• Immediately transfer the pork pack(s) to the freezer, and freeze for up to 3 months. Then when you're ready to cook the pork, transfer the pork pack back to the refrigerator for 24 hours, or until it has thawed completely. Or to speed up the process, you can submerge the sealed pork pack in a bowl of cold water in the refrigerator until it has thawed completely.
• When ready to cook, remove the pork from the marinade, discard the remaining marinade, and cook however you prefer. (See recommendations below.)

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

CARNITAS EASY SHREDDED PORK

Steps:

• In a pan heat oil then add the last 6 ingredients and cook over medium heat till softened about 20 minutes. Stirring every couple minutes.
• Mix in shredded pork.
• This can be made ahead up three month in freezer container. Thaw overnight in the refrigerator.
• Fill your favorite wraps, corn or flour tortillas or tacos garnish as you please with sour cream, salsa, avocado -- .

CARNITAS RECIPE

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!

PORK CARNITAS

Steps:

• Set a multi-cooker to the Saute setting and add the oil.
• Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
• Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
• Preheat the broiler.
• Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
• Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
• Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

EASY PORK CARNITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
• Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
• Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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.

SIMPLE CARNITAS

Steps:

• Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

PORK CARNITAS

Steps:

• In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
• Push the "Sauté" button on Instant Pot. Once the display reads "on," add 1 tablespoon olive oil and half the pork shoulder pieces to the container. Season with salt and black pepper, to taste, and cook until pork is browned on all sides, approximately 1-2 minutes per side. Note: DO NOT use lid while using the "sauté" function on an Instant Pot!
• Once browned, transfer seared pork to a plate and repeat this process with additional olive oil and the rest of pork. Remove browned pork from the Instant Pot and set aside.
• *Optional Step: Add remaining tablespoon olive oil to the container, along with onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
• Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal, making sure the steam release handle is positioned toward "sealing."
• Press the "manual" button and set the time to 30 minutes at high pressure. Once the cooking time is up, allow 20-25 minutes for the "natural release" of the steam inside the Instant Pot. After that time, perform a manual "quick release" to vent any remaining steam to release lid, if necessary.
• *Optional Step: A few minutes before the steam is fully released, preheat oven broiler to high and line a large, rimmed baking sheet with parchment paper or aluminum foil.
• Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer.
• Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
• Once pork is under the broiler, press "sauté" on the Instant Pot to reduce the cooking liquid by one half while the pork is broiling.
• When finished broiling, remove baking sheet from oven and serve immediately with the reduced cooking liquid, fresh lime, and chopped cilantro if desired.

EASY PORK CARNITAS (MEXICAN PULLED PORK)

Steps:

• Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
• In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
• Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
• Remove the pork from the slow cooker. Shredded the pork with two forks. Keep the juice.
• To get crispy edges, transfer the shredded pork to a baking sheet. Pour ½ cup of the juices on top of the meat and broil it for 5-7 minutes, or until golden brown.

EASY, TENDER, AND CRISPY PORK CARNITAS

Steps:

• Preheat oven to 450F (optional step for making pork carnitas crispy)
• Place pork, chipotle powder, bay leaves, oregano, cumin, garlic, onions, lime juice and lime half, water, salt, and black pepper in a stockpot.
• Bring to a boil covered, lower heat to a simmer, and cook 1 ½ - 2 hours or until pork is fork tender and falling apart.
• Remove pork from stockpot with strainer and continue to reduce / simmer stock another 20 minutes uncovered.
• Let pork cool slightly before pulling carnitas apart with fork or with hands.
• Optional step: Spread out strained pulled pork on a sheet pan and cook uncovered at 450F for ~ 10-15 minutes (watching carefully) until crispy.
• Add a little pork stock if they cooked a little too much for your liking or if you have leftovers and want them to remain tender.
• Garnish with fresh chopped cilantro.
• Add warm tortillas to make tacos. Happy Eating! Beckie

EASY CARNITAS (PULLED PORK)

Steps:

• Preheat oven to 375. In a bowl, mix pork, orange zest/peel, cumin (to your taste), and salt to taste. Place seasoned pork in large rectangular baking pan and top with onions.
• Bake covered with aluminium paper for about 1 hr 45 minutes. During the cooking time, about every 30 mins or so, check on the pork and turn to prevent the pork from burning. To creat a crispy texture to pork, bake in oven 15 min more UNCOVERED and turn once so that all sides get crispy texture.
• Shred and serve with warm tortillas.

EASY PORK CARNITAS TACOS

Steps:

• Heat oil in large skillet on medium heat. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
• Stir in Seasoning Mix and water. Bring to boil. Reduce heat to low; simmer 5 to 7 minutes or until most of liquid is absorbed, stirring occasionally.
• Spoon into warm tortillas or taco shells. Serve with desired toppings.