Ronaldos Beef Carnitas Food

RONALDO'S BEEF CARNITAS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place roast on heavy foil large enough to enclose the meat. In a small bowl, combine the green chile peppers, chili powder, oregano, cumin, garlic and salt to taste. Mix well and rub over the meat.
• Totally wrap the meat in the foil and place in a roasting pan.
• Bake at 300 degrees F (150 degrees C) for 3 1/2 to 4 hours, or until the roast just falls apart with a fork. Remove from oven and shred using two forks.

SLOW COOKER BEEF CARNITAS RECIPE

Steps:

• Place the roast in the slow cooker. I used a 6 quart crock pot.
• Place the rest of the ingredients on top.
• Cover and cook on low for 10 hours until the beef is shreddable.
• Shred the beef.
• Preheat the broiler.
• Place the beef on a foil covered cookie sheet.
• Broil for 10 minutes or until the beef begins to brown and gets crispy.
• Serve on tortillas and with your favorite taco toppings.

SLOW-COOKER CHIPOTLE BEEF CARNITAS

Steps:

• Mix the first nine ingredients. Cut roast in half; rub with 1/4 cup spice mixture. Cover and store remaining mixture in a cool, dry place for up to 1 year., Place onions and peppers in a 4-qt. slow cooker. In a large skillet, heat oil over medium heat. Brown roast on all sides. Transfer meat and drippings to slow cooker. Top with salsa. Cook, covered, on low until meat is tender, 8-10 hours., Remove roast; shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using a slotted spoon, place 1/2 cup meat mixture on each tortilla. Sprinkle with cheese. Add toppings of your choice.

BEEF CARNITAS

Steps:

• Spray pan with non-stick cooking oil.
• Add meat, onions and garlic and saute until brown.
• Stir in broth, chilis, adobo sauce and spices.
• Cook until meat is very tender (time varys depending on cooking method).
• Remove from broth and finely chop.
• Serve rolled with soft flour tortilla and serve with garnishes.
• Note: The left over crockprot broth can be used in the preparation of spanish rice -- beware it will kick it up a couple notches!

CARNITAS

Steps:

• Cut pork ribs into thirds. Remove any large portions of fat.
• Combine pork plus the next five ingredients to a heavy skillet. I used a deep cast iron skillet that works great for the end product. Bring to a boil, reduce to simmer then cover for 1 ¾ hours. Remove cover and reduce liquid by half.
• Add the dark rum and continue reducing until all of the liquid has evaporated, stirring occasionally. After the liquid is gone then the pork will start to stick. This is the good part. Continue to stir for another 10 to 15 minutes. The meat will fall apart and brown.
• And that's it. Carnitas. Very good and flavorful.