Pork Carnitas Recipe 465 Food

PORK CARNITAS

Steps:

• Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
• Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

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

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.

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.

PORK CARNITAS

Steps:

• Cut the pork into 1/2 inch cubes.
• Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
• Bring to a boil over medium heat, stirring occaisionaly.
• Partially cover and cook BARELY SIMMERING for 2 hours.
• Remove the cover and add 1/2 c water.
• Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
• Watch carefully, so that it doesn't burn.
• Remove bay leaf, and stir meat vigorously to shred meat.
• Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.

PORK CARNITAS

Steps:

• Heat up the lard for about 10 minutes in a large stock pot.
• Put in the meat. Make sure each piece of meat is cut open and simmer for one hour.
• Pour on the lime juice and leave for 30 minutes.
• Put the sugar in a pot and heat until caramelized. Stir and pour on top of the meat.

CARNITAS

Steps:

• Place the oregano, peppercorns, chiles, bay leaf, canela, garlic, onion and orange in the center of a 1-foot square piece of cheesecloth. Gather up the edges and tie with kitchen twine to secure the aromatics inside the sachet.
• Place the sachet, pork shoulder, pork belly, stock, brown sugar and 4 teaspoons salt in a large heavy pot. Bring to a boil over high heat, then cover, lower the heat to medium-low and simmer until the pork is tender and shreds easily, about 2 hours.
• Remove and discard the sachet. Transfer the pork shoulder to a rimmed baking sheet.
• Increase the heat to high and continue cooking the pork belly until only the fat remains and the pan juices are completely evaporated, about 15 minutes. Carefully transfer the pork shoulder back to the pot (it's ok if it breaks apart) and fry it in the rendered fat, turning occasionally and scraping the bottom of the pot, until browned on all sides and just beginning to crisp, 10 to 15 minutes; the shoulder will start to shred and that's ok. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Transfer the carnitas with a slotted spoon to a paper-towel-lined baking sheet.
• Serve the carnitas with tortillas, cilantro, onions, limes, salsa verde and pico de gallo.
• Gently stir the tomatoes, chiles, garlic, onions, cilantro and lime juice in a medium bowl until completely combined. Taste and season with 1 1/4 teaspoons salt and more lime juice if needed. Let the pico sit uncovered to let the flavors meld, about 10 minutes.

PORK CARNITAS

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.

PORK CARNITAS

Steps:

• 1. Preheat the oven to 275 degrees.
• 2. In a 9x11x2 casserole dish, place all ingredients. Cover and bake for five hours.
• 3. Remove from oven, and scoop out meat with a strainer. Dispose of remaining liquids and solids.
• 4. Brush a sheet pan with the olive oil, and place the pork, single layer, and put under the broiler for five minutes. Watch it! Don't let the meat dry out, or burn!
• 5. Serve with tortillas, flour or corn. Add some cilantro or extra onion if you like.