Kitchen Kouture Carnitas Food

CARNITAS

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.

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.

PORK CARNITAS TACOS

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.

SLOW-COOKER CARNITAS WITH AVOCADO CREMA

Steps:

• Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
• Preheat the oven to broil.
• Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
• Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired.
• Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning.

COCA-COLA CARNITAS

Steps:

• Sprinkle the pork on all sides with the garlic powder and plenty of salt and pepper.
• Heat the pork fat over medium-high heat in a small, heavy Dutch oven or braiser (see Cook's Note). Add the pork and fry on all sides until well browned, about 20 minutes. Add the Coca-Cola and 1/2 cup water (there should be just enough liquid to cover the sides of the meat). Bring to a boil and reduce to a simmer. Add the tarragon, bay leaves and thyme. Cover and simmer until the pork is tender, about 1 1/2 hours; the Coca-Cola will caramelize and the liquid will evaporate completely.
• Transfer the pork to a cutting board and shred. Serve with warm corn tortillas (charred over a flame) and toppings on the side: salsa verde, diced onions, cilantro, radishes, lime wedges and avocado.

KITCHEN KOUTURE CARNITAS

Steps:

• Preheat oven to 300 degrees.
• Place roast on heavy duty foil inside a roasting pan.
• Cut slits into top of the meat so seasoning can slip into the meat.
• In a bowl combine all ingredients and spread on top of the roast.
• Seal foil securely and place roasting pan in the oven.
• Cook for 3.5-4 hours (meat should be so tender it falls apart).
• Use 2 forks and shred roast while still warm.
• In a skillet warm up a small amount of oil and crisp meat up for a few minutes.
• Serve with corn tortillas, guacamole, salsa & grilled onions.

KITCHEN KOUTURE KING KONG NACHOS

Steps:

• Cheese Dip:.
• In a sauce pan, mix all ingredients together.
• Stir on low heat till fully melted.
• Turn off heat and let dip sit 1 hour to thicken.
• Beans:.
• In a microwave dish, mix beans, butter, and garlic salt.
• Microwave till warm and mix well.
• Nachos:.
• On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
• Bake on 350 degrees for 15 minutes.
• Serve with salsa or avacodo dip.

KITCHEN KOUTURE CARNITA OR CHICKEN TACO SALAD WITH SPICY RANCH

Steps:

• Put all dressing ingredients into a food processor and blend well.
• Refrigerate dressing overnight for best results.
• Thaw leftover chicken or carnita meat.
• I use the Infomercial tortilla shell pans to make my shells with flour tortillas or you can use prepared taco shells.
• In a large skillet, heat meat with onion and season as needed.
• Fill tortilla shell with green salad, tomatoe, jalopenos, meat mixture, and cheese.

KITCHEN KOUTURE POTATOE SALAD

Steps:

• Add all in a bowl.
• Mix well to desired texture.
• Refrigerate at least 2 hours.

KITCHEN KOUTURE CARNITA OR CHICKEN TAQUITOS

Steps:

• In a bowl, mix everything except tortillas together.
• Line a cookie sheet with foil.
• Spoon mixture into a tortilla, roll up, with seam side facing down on a cookie sheet.
• Flash freeze in the freezer for about 30 minutes.
• Fry, bake, or put in a ziplock bag and freeze for later.