CRISPY PORK CARNITAS
I found this recipe on Pinterest and made it today. I wanted to post it here for safe keeping since it is so good. The flavors and texture of this pork is just right and the process to make it is really quite easy. My teenage son said it was great!
Provided by Chris from Kansas
Categories Pork
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to lower middle position and heat to 300 degrees.
- Combine all ingredients in a large dutch oven, including the spent orange halves and juice.
- Bring the mixture to a boil over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven.
- Cook until the meat falls apart when prodded with a fork, about 2 hours.
- Remove the pot from the oven and use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
- Remove and discard everything from the pot except the cooking liquid.
- Place pot over medium-high hear on the stove and boil until thick and syrupy, about 20-25 minutes. You should have about 1 cup of liquid remaining when it is finished.
- While the liquid is reducing, break each cube of pork into three pieces. Once the liquid has become syrup, gently fold the pieces of pork into the pot, trying not to break up the pork any further.
- Spread the pork back onto the foil-lined pan and evenly spread so there is a single layer. Place the pan of meat on an upper middle rack of the oven and broil on high until the top of the meat is well browned and the edges are slightly crisp, about 7-8 minutes. Using a wide spatula, flip the pieces of meat the broil the other side the same way.
- Serve in a tortilla will your favorite toppings.
Nutrition Facts : Calories 519.5, Fat 35.7, SaturatedFat 12.4, Cholesterol 149.7, Sodium 577.3, Carbohydrate 3.9, Fiber 0.8, Sugar 2.2, Protein 42.9
CRISPY PORK CARNITAS
There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.
Provided by Chef John
Categories Main Dish Recipes Pork 100+ Pulled Pork Recipes
Time 3h55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 275 degrees F (135 degrees C).
- Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
- Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
- Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
- Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 2.1 g, Cholesterol 89.2 mg, Fat 22.6 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 6 g, Sodium 1036 mg, Sugar 0.1 g
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.
CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA
Categories Fruit Juice Fry Orange Pork Rib Brandy Tortillas Boil Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
- Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
- Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.
CRISPY CARNITAS
I make no claim to authenticity, but these are very good. My husband is from Colombia, but there are many Latin American or Caribbean dishes that he is unfamiliar with. This is one of them. This gringa likes expanding our horizons. These are great as a snack or in tacos or nachos.
Provided by threeovens
Categories Pork
Time 2h15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork into 2 inch cubes. and place in a large bowl or large plastic bag.
- Combine salt, chili powder, cumin, garlic powder, oregano and cayenne; rub all over meat and set aside.
- Preheat oven to 300 degrees F.
- Heat grease in a large oven safe saucepan or Dutch oven.
- Brown meat well on all sides, about 10 minutes.
- Pour marinade into pan and stir with a wooden spoon to remove any brown bits from the bottom and coat the meat; add water to just about cover meat.
- Bring pot to a boil, cover and place in oven.
- Cook until tender, about 2 hours; remove from oven and set to broil.
- Let cool slightly, then shred, with your hands, into bite size pieces; return to braising liquid.
- Stir, then remove meat, in a single layer, to a shallow baking sheet.
- Broil a couple of minutes on each side to crisp lightly and serve.
Nutrition Facts : Calories 556.6, Fat 40.6, SaturatedFat 14.5, Cholesterol 158, Sodium 423.9, Carbohydrate 1.9, Fiber 0.9, Sugar 0.1, Protein 43.4
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- Heat a dutch oven or large skillet over medium-high heat. While the dutch oven is heating, sprinkle the pork pieces liberally with salt. Once the dutch oven is hot, add in a tablespoon of avocado oil and then add the pork. Sear for 4-5 minutes on each side until browned.
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- Mix together the orange juice, lime juice, olive oil, garlic cloves, cilantro, cumin, salt, and pepper. Pour over the pork and massage or stir to cover thoroughly with the marinade. Refrigerate for at least 12 hours.
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