CARNITAS 3 WAYS
I love experimenting with spices. I came up with a way to make Carnitas on the grill. Instead of heating up the kitchen, throw all your seasoning on the meat and marinade overnight or all day.... cook in a foil packet on the grill.... Family favorite.... ;) Three ways to cook this dish.... so it can be enjoyed year round. My favorite is slow cooking then grilling for 5 minutes.. gives a nice tender texture and crisp chared outside with great flavor! Sometimes I will add a cup of water to the crockpot making the meat very tender and can be shredded for burritos. This is my Burrito Filling Recipe. So anyway you cook it.... they come out GREAT!
Provided by Vseward Chef-V
Categories Pork
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Combine all seasoning in a bowl, mix well.
- Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
- Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
- place meat on foil. Bring up sides of foil and fold making a packet.
- refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
- SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
- Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
- GRILLING:.
- Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
- Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
- Serve in warm corn tortillas or with rice and beans. Or by itself.
- OVEN:.
- Preheat oven 325'.
- arrange meat in 9x13x2 baking pan into single layers.
- Cover pan tightly with foil.
- Bake for 1 1/2 to 2 hours until very tender.
- Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.
Nutrition Facts : Calories 372.9, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 385.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 32.5
CARNITAS
Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
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.
TACOS DE CARNITAS
I don't know of a better way to turn 3 pounds of pork shoulder into dinner. Or a dinner party. Carnitas can be simply rolled into a corn tortilla, or used as the basis for something more ambitious, like tamales or empanadas. The trick here is patience, especially when the liquid is almost boiled out and the meat begins to fry a bit in its own fat.
Provided by Kim Severson
Categories dinner, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Trim any thick fat from surface of pork. Cut meat into 1-inch cubes, discarding any that are pure fat. Put pork in a large pot. Add enough water to cover by 2 inches, orange zest, garlic, chopped onion, red pepper flakes, cinnamon, bay leaves, oregano, 1 1/2 teaspoons salt and the cloves.
- Bring to a boil, then reduce to a simmer. Skim off any scum that forms on surface. Simmer uncovered for 1 1/2 hours, until pork is very soft; add water if necessary to keep meat submerged. Season with salt, then continue to cook until water has evaporated, about 30 minutes. Cook a little longer to fry meat slightly; cook even longer if you prefer crisper meat. Stir often and add a bit of water if meat sticks or seems about to burn.
- Remove bay leaves and cinnamon stick. Spoon a few tablespoons of carnitas onto each tortilla. Top each taco with cilantro, finely chopped onion and salsa. Serve.
Nutrition Facts : @context http, Calories 408, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 31 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 11 grams, Sodium 406 milligrams, Sugar 0 grams, TransFat 0 grams
MEXICAN CARNITAS
Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
SIMPLE CARNITAS
This the easiest recipe for tasty carnitas. Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside.
Provided by Ken from CA
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 6.6 g, Cholesterol 62.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 2331.5 mg, Sugar 3.8 g
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