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
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 -- .
PORK CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
SLOW-COOKER PORK CARNITAS
This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 4 to 6 servings
Number Of Ingredients 27
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.
PORK CARNITAS FRITTATA
What a fantastic way to have carnitas any time of the day or night! If you do not care for cilantro, you may use chopped parsley in it's place. This is great for large groups of friends or small get-togethers. Here's a tip: I buy Pork Butt Roasts, bone-in. All you have to do is remove the bone. You just take a sharp knife and grab ahold of the bone, take your knife and just run it around the bone. It's so easy, I know you can do it. Those pork butt roasts, sometimes called Boston Butt Roasts, are really inexpensive. Much cheaper than pork chops. You are paying for the bone, but it's so easy to take out. And, it's a very flavorful piece of meat. That's all I use for my Mexican food recipes.
Provided by FLUFFSTER
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute pork, 3 tablespoons onions and garlic in 2 tablespoons butter in small skillet over low heat.
- Saute till onion is soft, about3 to 4 minutes. Add lime juice and remove from heat and set aside.
- Melt remaining 1 tablespoons butter in large nonstick, oven-proof skillet over medium heat. While butter is melting, whisk eggs, water, salt together in large bowl till light and fluffy. When butter is bubbly, pour 1/2 of egg mixture into skillet. Cover and cook till eggs are set on bottom (they may still be runny on top).
- Sprinkle pork mixture evenly over eggs. Carefully pour remaining eggs over pork, cover and place in preheated 350°F oven for about 12 to 16 minutes, or until eggs are set. Remove from oven. Sprinkle with cheese and return to oven till cheese is melted, approximately 7 to 10 minutes.
- Remove from oven and sprinkle with cilantro leaves, tomato and remaining 1 tablespoons onion. Let set 5 minutes before cutting.
Nutrition Facts : Calories 241.7, Fat 18.9, SaturatedFat 8.7, Cholesterol 448.1, Sodium 822.5, Carbohydrate 2.3, Fiber 0.2, Sugar 1.4, Protein 15.2
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
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