Tex Mex Carnitas 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.

MEXICAN CARNITAS

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.

CROCK POT TEX MEX CARNITAS

Steps:

• Place roast in crock pot.
• Mix all other ingredients (except items for serving) and pour over roast.
• Cover and cook on low 6-8 hours.
• About an hour prior to eating (if possible), shred the pork with a fork and stir.
• Serve in lettuce bowls/wraps or tortillas and any other suggested toppings.

TEX-MEX CARNITAS

Steps:

• Cook pork roast 3 hours at 325*. Cool. Shred meat, discarding any fat. Place shredded meat, taco seasoning, water and green chilies in a large saucepan and simmer over low heat for 2 hours.
• When ready to serve, steam tortillas to soften. Place a generous portion of shredded pork mixture on each tortilla and fold over. May be served with refried beans, guacamole, shredded lettus, shredded cheese, sour cream, Pico de Gallo, picante sauce, or any other garnish of your choice.

MAMA'S CARNITAS

Steps:

• In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,

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!