CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
- Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
- Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
- Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.
CARNITAS
This is a recipe from Jane Milton's Mexican cook book,carnitas literally means little meats,can be eaten as part of a main dish or used to fill tacos or burritos.if the carnitas are served in tacos or burritos,shred or chop them.
Provided by sashas kitchen
Categories Vegetable
Time 14h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- grind the bay leaves,thyme and marjoram to a fine powder.
- cut the pork into 2 inch cubes,marinate with the spice powder over night,minimum 2 hours.
- mix all the salsa ingredients,cover and chill until needed.
- heat the lard in a big pot,add the marinated pork cubes,with orange wadges,garlic and onion,brown the pork cubes on all sides.
- discard the onion and garlic,cover the pot,cook over low heat for about 1.5 hours.
- discard the oranges and cook uncovered until all the meat juices have been absorbed and the pork cubes are crispy outside and tender inside.
- serve with flour tortillas and the salsa.
Nutrition Facts : Calories 1122.1, Fat 63.9, SaturatedFat 23.1, Cholesterol 227.4, Sodium 1211, Carbohydrate 65.3, Fiber 12.8, Sugar 6.1, Protein 75
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.
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
Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.
Provided by Melissa d'Arabian : Food Network
Time 10h15m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
CARNITAS
It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle the pork with the seasoned salt.
- Preheat the oven to 350 degrees F.
- Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
- Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
- When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.
CARNITAS (AUTHENTIC)
Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.
Provided by babygirl65
Categories Stew
Time 5h15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
- Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
- Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
- Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
- Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
- Heat (or make homemade) corn tortillas, serve with desired toppings.
- (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).
CARNITAS
From Bon Appetit 2003. This is one that I didn't even put my own spin on. The orange juice, chipotle and rum are great flavor enhancers.
Provided by Chef Jeff S
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 282.3, Fat 9.7, SaturatedFat 3.4, Cholesterol 125.9, Sodium 766.8, Carbohydrate 6.5, Fiber 0.4, Sugar 4.5, Protein 36
THE BEST EVER SLOW COOKER CARNITAS
What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!
Provided by sellingsavannah
Categories Mexican
Time 7h40m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
- Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
- Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
- Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
- Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
- Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.
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.
CARNITAS!
Make and share this Carnitas! recipe from Food.com.
Provided by Talal B.
Categories Pork
Time 3h5m
Yield 2 pounds, 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients in a 12" sauté pan.
- Cover, set on the lowest heat on the smallest burner for 1 hour.
- Flip pork, braise for another hour.
- Flip pork, uncover, and braise for a 3rd hour.
- Shred pork in pan on the burner in all of it's juices.
Nutrition Facts : Calories 276.7, Fat 20.7, SaturatedFat 7.1, Cholesterol 80.5, Sodium 569.8, Carbohydrate 1.2, Fiber 0.3, Sugar 0.2, Protein 20
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- Cut the meat into large chunks, or leave it on the bone if the hunks will fit in the pot you are using. Salt them well.
- Fill your pot with the lard and heat it to about 200°F or thereabouts. You might need more than 3 quarts. Remember, you will be able to reuse this lard later, and almost all of it will stay in the pot, so fear not.
- When the lard hits temperature, add the pork. Now, there is an order to things. Different pieces cook at different rates. Longest cooking bits, in order, are: hocks, feet, tongue, heart, jowls, shoulder, ribs, hind leg, skin, belly, loins. Depending on what you are using, add the longest cooking bits in first. In general, wait 30 minutes before you put in the next item. Even loin will ultimately need 1 hour, though, so keep this in mind. Carnitas is a process.
- Once you put in the first pork item, add all the remaining ingredients and let things cook at about 195°F, more or less, until all the various piggy bits are soft and tender. Normally this takes about 4 hours, but could be more with wild hogs.
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