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 RECIPE
Pork Carnitas are pieces of pork meat slow-cooked in copper cauldrons on an open fire. Here I will show you two different and easy ways to make your carnitas at home. The result is a juicy and tender pieces of meat with golden and crispy outer skin carnitas. Perfect for carnitas tacos or in a torta.
Provided by Mely Martínez
Categories Pork
Time 55m
Number Of Ingredients 5
Steps:
- In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. Cook covered on a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.
- Uncover and turn the heat to medium high to reduce the liquid.The meat will start frying in its own fat and lard at this point. Carefully brown the meat at medium low heat stirring frequently until pork is evenly browned. About 15 to 20 minutes. At this point do not over cook or you will get very dry meat.
- Serve with hot tortillas and green salsa.
Nutrition Facts : ServingSize 4 oz, Calories 277 kcal, Protein 28 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 1261 mg
MEXICAN CARNITAS
Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.
Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
AUTHENTIC MEXICAN PORK CARNITAS RECIPE CARD
Slow cooker tender and delicious with a nice crispy finish! You will love these authentic Mexican pork carnitas! Super easy to make in the slow cooker and then crisp up in the oven.
Provided by Analida Braeger
Categories Main dish
Time 6h10m
Number Of Ingredients 12
Steps:
- In a small bowl place oregano, cumin, black pepper, salt, chili powder,and cinnamon, then mix thoroughly.
- Put the pork shoulder in the slow cooker and add the onion, garlic, limes, bay leaves, water and spice mixture.
- Cover and cook for 6 hours on high. Flip over every couple hours in the slow cooker. Check after 5 hours or so and cook until it separates easily with a fork.
- Heat oven on broiler.
- Move meat to a large cutting board and using two forks begin the shred the meat.
- Place the meat in a single layer on a baking tray, and broil for about 5 minutes.
- Serve with flour or corn tortillas, lettuce, tomato, sour cream and hot sauce.
Nutrition Facts : Calories 301 kcal, Protein 19 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 260 mg, ServingSize 1 serving
MEXICAN PORK ROAST &/OR CROCKPOT CARNITAS
I was fed this (or something like it) by a fantastic Mexican lady a few months ago. I tried to piece together the recipe based on what she told me (in Spanish) was in it- but she gave me no amounts and no specific directions. My kind of cooking! All the ingredients can be adjusted, to taste. You can marinate this and cook it as a roast, or you can cook it in the crockpot with the marinade. If you start out as a roast, you can just throw leftovers in the crock for carnitas the next day (or freeze it and Crock it weeks later!).
Provided by Teresa in CO
Categories Pork
Time P1DT3h
Yield 5-10 lbs of meat, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- If preparing as a roast:.
- Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
- Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
- Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
- When ready to cook the piggy, preheat oven to 400 degrees.
- Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
- Bake pork at 400 until the top gets crispy and brown.
- Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
- Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
- Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
- Once your roast is at your ideal temp (145*-160*), take from the oven.
- If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
- Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
- ***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.
CARNITAS EASY SHREDDED PORK
A great make ahead recipe for tamales or tacos. No slow cooking because this recipe used Trader Joe's Traditional Carnitas a Mexican oven roasted pork. Just shred and add to the rest of the ingredients. For a little extra boast add some of Recipe #15301.
Provided by Rita1652
Categories Pork
Time 35m
Yield 4 cups, 24 serving(s)
Number Of Ingredients 8
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 -- .
MEXICAN STYLE " CARNITAS" PORK ROAST
This is a great dish to serve with warm flour tortillas, Spanish rice and refried beans. Yummy and delicious! This is an original recipe written by me.
Provided by Mom To Hayleigh
Categories Pork
Time 6h10m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Line your slow cooker with a Reynolds Slow Cooker Liner for easy cleanup.
- Take a good sized pork loin roast and season it liberally with salt, pepper, and ~believe it or not~ cinnamon.
- Place roast in slow cooker.
- Add in 2 medium sized sliced white onions.
- Cook in your slow cooker on high for 6 hours or on low for 10 hours, until the meat is tender and flakes easily.
- Serve with Spanish rice, flour tortillas, and garnish with lime (which can be squeezed on the meat if desired).
Nutrition Facts : Calories 16.3, Fat 0.1, Sodium 1.4, Carbohydrate 4.4, Fiber 1.8, Sugar 1, Protein 0.3
MEXICAN PORK ROAST
Friends who live in Mexico shared this dish with me years ago. They cooked the roast in a clay pot in a slow oven, but I found the recipe works well in a slow cooker. The leftovers make excellent burritos and tacos. -Chuck Allen, Dana Point, California
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat oil over medium-high heat. Cook the onions, carrots and jalapenos until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow cooker; add water and broth. , In a small bowl, combine the coriander, salt, cumin, oregano and pepper; rub over roast. Cut roast in half; place in the slow cooker. Cover and cook on low until meat is tender, 8-9 hours. , Transfer roast and vegetables to a serving platter; keep warm. Strain cooking juices and skim fat. Pour into a small saucepan. Bring to a boil; cook until liquid is reduced to about 1 cup. Serve with roast and vegetables.
Nutrition Facts : Calories 479 calories, Fat 24g fat (8g saturated fat), Cholesterol 194mg cholesterol, Sodium 386mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 56g protein.
PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
- Preheat the oven to 400 degrees F (200 degrees C).
- Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
- Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
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