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
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
MEXICAN PULLED PORK-CARNITAS(ATK)
Make and share this Mexican Pulled Pork-Carnitas(ATK) recipe from Food.com.
Provided by Coppercloud
Categories Pork
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 300°F Trim the pork roast to remove most of the fat (leave some on); cut into 2″x2″ cubes. Place into an oven safe saucepan or Dutch oven along with the onion, orange, lime juice, bay leaves, salt, pepper, cumin, oregano, and water. Place on the stove over medium-high heat and bring up to a full simmer, stirring occasionally. Place a lid on the saucepan and move it to the middle lower rack of your oven. Bake at 300F for 2 hours, or until pork is fork tender (if you poke it with a fork, it easily slides off the fork). Remove the pan from the oven and turn the oven to broil. Using a slotted spoon, move the pork into a bowl and strain the liquid, placing it back into the pan for a glaze. Reduce the liquid over medium-high heat until the liquid reduces to about one cup.
- Using two forks, pull each chunk of pork into two pieces, placing them back into the bowl. Toss with the reduced glaze to coat all pieces evenly; season with salt and pepper to taste. Place a baking rack onto a rimmed cookie sheet or a baking pan with raised sides (to contain any liquids). Place pork chunks onto the baking rack so that the juices will drip onto the baking sheet, about 1″ apart. Put the baking sheet back into the oven on the lower-middle rack and allow to broil for 5-8 minutes, or until the meat starts to crisp on the top. Remove from the oven, flip all pork pieces, and place back in the oven to broil for an additional 5-8 minutes on the second side, or until edges are crisp but not burned.
- Remove the meat from the oven. Squeeze some fresh lime juice over the top and give it a sprinkle of salt. Serve with warm flour tortillas, guacamole, minced red onion, cilantro, salsa and sour cream. The result: pulled pork so tender it melts in your mouth, with crispy broiled edges that will make your heart sing. The addition of fresh lime juice and salt at the end really perks it up. Leftover pork (if there is any) would be awesome as a filling for enchiladas, tamales, or burritos.
Nutrition Facts : Calories 593.1, Fat 46, SaturatedFat 15.9, Cholesterol 161.2, Sodium 545.6, Carbohydrate 4.6, Fiber 1, Sugar 2.6, Protein 38.4
MEXICAN PULLED PORK (CARNITAS) - CI
Steps:
- 1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork, 1 teaspoon salt, 1/2 teaspoon pepper, cumin, onion, bay leaves, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Juice orange into medium bowl and remove any seeds (you should have about 1/3 cup juice). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when prodded with fork, about 2 hours, flipping pieces of meat once during cooking. 2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick and syrupy (heatsafe spatula should leave wide trail when dragged through glaze), 8 to 12 minutes. You should have about 1 cup reduced liquid. 3. Using 2 forks, pull each piece of pork in half. Fold in reduced liquid; season with salt and pepper to taste. Spread pork in even layer on wire rack set inside rimmed baking sheet or on broiler pan (meat should cover almost entire surface of rack or broiler pan). Place baking sheet on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and garnishes.
THE CARNITAS RECIPE(MEXICAN PULLED PORK)
Went to a buddy's house awhile back and he made this for a tailgate party and after the first bite I knew what I had to do. So I got to it and bribed his daughter to steal me the recipe. Sadly many Bothans died to bring me this information. So don't make their sacrifice a wasted one.
Provided by Dan K.
Categories Pork
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Alright first thing you got to do is rinse off and dry your pork butt and trim any excess fat hanging off of it and the fat cap to less then half an inch most of the time it is already done but if not that is what you are looking for.
- Mix up the dry rub I will put it in a shaker to make it easier to coat the butt. this would be a good time to chop up your choppables. Most of the time I slice the onion and Serranos then mince or press the garlic really this is your choice don't think it batters much but I will leave that up to you.
- Rub the pork butt with olive oil and coat with all the dry rub make sure to work it into the meat and get into the crevasses.
- Place the pork butt in a crock pot throw the onions garlic and Serrano peppers on top.
- Pour the orange juice over the top toss on the lid and let her cook.
- Ok let me throw this out there if you do not own a crock pot or yours is not big enough to fit a 5 or six pound pork butt you could either throw this together in a Dutch oven or if you don't have that either, which by the way you should they make great family heirlooms, use a roaster and put in the oven pre-heated to 275 degrees ferinheit.
- Now we wait should take about 4 hours on high or 8 hours on low in the crockpot. In the oven should take about 5 hours you could shave that time down by raising the heat but I wouldn't it's worth the wait, if you decide to up the heat don't go past 325 degrees Fahrenheit.
- Trick time the thing that makes for getting this right isn't waiting a certain amount of time. You will know it is done when you can grab the bone in the center of the pork butt and when you give it a twist I comes right out of the meat easy and clean. That's all you need to know not to every under or over cook a pork but again.
- When the bone comes out clean remove the meat from the crock pot/ Dutch oven/ roaster and wrap up tight in foil to rest for at least half an hour and you can comfortably handle the pork bare handed. This is the time to shred the pork.
- Now what makes this so good is after the pork is shredded heat some oil in a pan and fry up the pork to get it crisp splash it with the drippings from the pan from time to time really adds good flavor. Throw this on a good roll and skip the BBQ sauce instead throw some Pico De Gallo and some avocado on top.
Nutrition Facts : Calories 526.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 1535.7, Carbohydrate 5.1, Fiber 0.6, Sugar 2.8, Protein 43.1
EASY CARNITAS (PULLED PORK)
Why go to your local taco stop when you can make your own authentic carnitas at home. Very simple, just throw ingredients in pan and put in oven. Taste delicious with warm corn tortillas, chopped onions and chopped cilantro.
Provided by Chef Sarita in Aust
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 392.9, Fat 26.1, SaturatedFat 9, Cholesterol 114, Sodium 99.4, Carbohydrate 4.8, Fiber 1.2, Sugar 0.9, Protein 33
More about "mexican pulled pork carnitas ci food"
PORK CARNITAS (MEXICAN CRISPY SLOW …
From curiouscuisiniere.com
CARNITAS {MEXICAN PULLED PORK} RECIPE - OUR BEST BITES
From ourbestbites.com
CARNITAS - MEXICAN PULLED PORK | CHEW OUT …
From chewoutloud.com
CARNITAS (MEXICAN STYLE PULLED PORK) — THERE'S …
From thereisfoodathome.com
EASY PORK CARNITAS (MEXICAN PULLED PORK) - NATASHASKITCHEN.COM
From natashaskitchen.com
15 MEXICAN RECIPES WITH SHREDDED PORK - SELECTED RECIPES
From selectedrecipe.com
SLOW COOKER PORK CARNITAS (MEXICAN PULLED PORK) - FOX AND BRIAR
From foxandbriar.com
CARNITAS (MEXICAN SLOW COOKED PULLED PORK) - LOVE & GOOD STUFF
From loveandgoodstuff.com
MEXICAN PULLED PORK CARNITAS CI RECIPES
From tfrecipes.com
10 AUTHENTIC MEXICAN PORK RECIPES TO MAKE TONIGHT
From insanelygoodrecipes.com
SMOKED CARNITAS RECIPE | RECIPELION.COM
From recipelion.com
WHAT IS TACOS DE CARNITAS IN ENGLISH? - SELECTED RECIPES
From selectedrecipe.com
15 HOW TO PREPARE PORK CARNITAS - SELECTED RECIPES
From selectedrecipe.com
PORK CARNITAS RECIPE (MEXICAN PULLED PORK) | CHEW OUT LOUD
From chewoutloud.com
15 ENCHILADA CARNITAS - SELECTED RECIPES
From selectedrecipe.com
CARNITAS RECIPE (MEXICAN PULLED PORK) - CHILI PEPPER MADNESS
From chilipeppermadness.com
15 EASY STOVETOP CARNITAS RECIPE - SELECTED RECIPES
From selectedrecipe.com
PORK CARNITAS (MEXICAN PULLED PORK) - YOUTUBE
From youtube.com
CARNITAS (MEXICAN SLOW COOKER PULLED PORK) - SKINNYTASTE
From skinnytaste.com
15 KETO CARNITAS CROCK POT - SELECTED RECIPES
From selectedrecipe.com
MEXICAN PULLED PORK CARNITAS - MY CRASH TEST LIFE
From mycrashtestlife.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love