Amys Homemade Carnitas Recipes

Steps:

• Place pork roast in a large crockpot.
• Pour beef broth over roast to cover. If not covered, add enough water to just cover.
• Add peppercorns, oregano, cumin, garlic and salt to crockpot and optional ingredients if you choose (If you wish to kick it up a notch, add New Mexico chili powder to taste.).
• Cook on LOW for 8 hours or until meat is falling off the bone.
• Remove meat from crockpot and place in large ceramic (oven-proof) pan.
• Shred meat with two forks into large chunks, removing bones and excess fat.
• Spoon liquid over meat and cook in casserole dish for another hour at about 400 degrees F, stirring about half way through.
• If meat gets dry, add liquid to keep some liquid in pan at all times.
• If you like, you can broil for last 10 minutes so meat gets crispy on top.
• Serve with rice and beans, if desired, as well as with fresh cilantro, avocado, tortillas, shredded lettuce or cabbage and fresh salsa.
• Start early in the day!

Steps:

• Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

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.

Steps:

• Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
• Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
• Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.