Mexican Pulled Pork Carnitasatk Food

PORK CARNITAS RECIPE (MEXICAN PULLED PORK)

Steps:

• Adjust oven rack to lower middle position. Preheat oven to 300F.
• Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.
• Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.
• Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.

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.

MEXICAN PULLED PORK-CARNITAS(ATK)

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.

CROCKPOT MEXICAN PULLED PORK

Steps:

• trim the visible fat from the pork.
• place 1 can tomatoes on the bottom of the crockpot,follow w/ pork,garlic and onion,sprinkle the taco seasoning evenly on the top,then cover w/ cilantro.(note:this can be done the night before,just leave it in the fridge,the flavor will blend!).
• cook on high for the 1st 3 hrs and on low for another 5 hours.
• remove the pork and shred it,return to the crockpot,mix w/ juice.

MEXICAN PULLED PORK

Steps:

• Heat oil in large pan until hot.
• Add pork, stir until browned.
• Add onion, garlic and chilies, cook and stir until onions are tender.
• Add all spices and stir.
• Add enough water to just cover meat.
• Put in crock-pot on Hi for 6-8 hours until meat shreds. (You can help it by pulling meat apart with forks or by pressing meat onto side of pan when almost done.).
• If not using crock-pot, simmer on top of stove on low heat for 3-4 hours until meat shreds, adding more water if needed to prevent sticking.
• Serve with taco shells or as burritos with beans, sour cream, guacamole, etc.

MEXICAN PULLED PORK

Steps:

• Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
• Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
• Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
• Let pork rest for 15 minutes. Shred with 2 forks.

THE CARNITAS RECIPE(MEXICAN PULLED PORK)

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.

EASY PORK MACHACA (MEXICAN PULLED PORK)

Steps:

• Put all ingredients in stock pot and simmer until fork tender (easily comes apart when fork is pulled through). This can take up to 4 hours, but start checking around 2 hours.
• When done, remove meat from pot to shred. Two long-tined forks work well for this. Shred all the meat, then return to liquid and reduce slightly- cooking over medium heat 10 minutes or so.
• Not only is this cooked meat delicious in burritos, tacos and over rice, but it freezes well for use later. If you have leftovers, be sure to pour any liquid from the pot in with the meat for storage- this will keep your leftovers flavorful and moist.
• To adapt for a slow cooker, use ~1 qt water and 5 tsp bullion. Cook on low 6-8 hours, then follow directions as above, turning slow cooker to high and heating shredded meat in cooking liquids 20 minutes or so (to reduce).

MEXICAN PULLED PORK TACOS

Steps:

• Put the marinade ingredients in a large, zip-seal freezer bag and squish until well combined. Add the pork and onion, ensuring they're well coated. Seal and put in the fridge overnight.
• Heat oven to 160C/140C fan/gas 3. Transfer the pork and its marinade to a medium casserole dish. Cover with a lid and place in the oven for 4-5 hrs or until the pork is very tender and falls apart when poked with a fork.
• To make the pickled onions, put the sliced red onions in a heatproof bowl. Cover with just-boiled water and leave to stand for 10 mins. Drain well, then stir in the white wine vinegar or cider vinegar and caster sugar. Stand for at least 10 mins before serving.
• Drain the pork in a colander, reserving the marinade, then transfer the pork to a board. Shred the pork with two forks, drizzle over 4-5 tbsp of the reserved marinade, and serve from the board with the pickled red onions, warmed corn tacos, shredded lettuce and soured cream.