PORK CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Set a multi-cooker to the Saute setting and add the oil.
- Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
- Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
- Preheat the broiler.
- Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
- Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
- Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.
PORK CARNITAS
Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.
Provided by Nette
Categories World Cuisine Recipes Latin American Mexican
Time 3h45m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g
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
PORK CARNITAS TACOS
Provided by Food Network Kitchen
Categories main-dish
Time 3h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
- Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
- Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.
BEST PORK CARNITAS EVER
This is a very simple recipe for the best tasting pork carnies meat I have ever had. I usually plan to make extra and use the left overs in anything from taco salads to bbq pork sandwiches.
Provided by tamshock
Categories Pork
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut up your pork roast into 1 to 2 inch chunks (Don't trim the fat it will render in final part of cooking) and put it in a large pot. Add the cup of orange juice and your seasonings. Add enough water to just cover the meat (it's ok if it's not completely covered). Bring it to a simmer and let it simmer uncovered for 2 hours. I know you'll be tempted but DO NOT stir or touch the meat during these 2 hours. You should have enough water/juice in the pot that by the end of the 2 hours you will be down to about an inch or less of liquid. When you get to this point turn the heat up to medium high and chop and stir it around until the liquid evaporates and your pork is a mixture of something between chunks and shredded. I like to let it brown up a bit even. That's it, you're done! The best pork ever and the flavor is simple enough that you can do pretty much anything with the meat.
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
ORANGE AND MILK-BRAISED PORK CARNITAS
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g
EASY PORK CARNITAS
This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
- Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
- Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.
Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg
ORANGE PORK CARNITAS
This is a good basic recipe for pork Carnitas in the crock pot. A good throw it in the crock pot and forget about it recipe. This recipe is without any "heat" so my 2 year old can enjoy it too. If you want the spicier version just add some of your favorite hot peppers diced up to the mix in the crock pot. I serve this on toasted corn tortillas shells with home-made guacamole, cilantro, diced green onion, cheddar cheese and green salsa Verde.
Provided by chocoholic in AZ
Categories Pork
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1/2 of the oranges wheels, onion, and garlic on the bottom of your crock pot.
- Then add all of your boneless pork shoulder to the crock pot.
- Sprinkle pork with fresh cracked pepper, Jane's Krazy Mixed-Up salt and the rest of your garlic.
- Add the rest of your oranges and onion, to the top of the pork.
- Cover crock pot and cook on high for 1 hour then turn crock pot to low and cook for about 5 to 6 hours or until the pork is falling apart. (Turn the crock pot back up to high the last hour of cooking.)
- Remove any pieces of orange peel you can find and discard.
- Useing 2 forks pull apart pork untill you get a shredded look.
- Serve over toasted corn tortillas with your favorite accouterments such as -- fresh made guacamole, cilantro, green onion, and green salsa Verde.
- Enjoy :).
Nutrition Facts : Calories 1099.7, Fat 71.5, SaturatedFat 24.3, Cholesterol 241.8, Sodium 275.6, Carbohydrate 50, Fiber 7.2, Sugar 5.1, Protein 63
PORK CARNITAS
I want to give credit where credit is due, this is from "A Family Feast" by Martha. I love this version, and the beautiful, caramelized crust is just wonderful!
Provided by Trezzel
Categories Pork
Time 5h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 275 degrees.
- 2. In a 9x11x2 casserole dish, place all ingredients. Cover and bake for five hours.
- 3. Remove from oven, and scoop out meat with a strainer. Dispose of remaining liquids and solids.
- 4. Brush a sheet pan with the olive oil, and place the pork, single layer, and put under the broiler for five minutes. Watch it! Don't let the meat dry out, or burn!
- 5. Serve with tortillas, flour or corn. Add some cilantro or extra onion if you like.
Nutrition Facts : Calories 1716.5, Fat 161.8, SaturatedFat 60.5, Cholesterol 295.2, Sodium 757.3, Carbohydrate 7.7, Fiber 1.5, Sugar 3, Protein 54
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.
SOY MARINATED PORK CARNITAS
Provided by Food Network
Categories main-dish
Time 3h45m
Yield 12 to 18 servings
Number Of Ingredients 15
Steps:
- Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir.
- Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight.
- The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked.
PORK CARNITAS
Make and share this Pork Carnitas recipe from Food.com.
Provided by Food.com
Categories < 4 Hours
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Heat up the lard for about 10 minutes in a large stock pot.
- Put in the meat. Make sure each piece of meat is cut open and simmer for one hour.
- Pour on the lime juice and leave for 30 minutes.
- Put the sugar in a pot and heat until caramelized. Stir and pour on top of the meat.
Nutrition Facts : Calories 5093.3, Fat 470, SaturatedFat 181.3, Cholesterol 872.9, Sodium 41840.1, Carbohydrate 49.7, Fiber 0.3, Sugar 43.9, Protein 156.2
PORK CARNITAS
Very flavorful filling for tacos (hard or soft) from "The Well-Filled Tortilla. This is not spicey at all...but very tasty. Some of you may need to "kick it up a notch" But we love the flavor of this
Provided by Lightly Toasted
Categories Pork
Time 3h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cut the pork into 1/2 inch cubes.
- Place in stock pot with garlic, oregano, bay leaf, wine, salt and pepper.
- Bring to a boil over medium heat, stirring occaisionaly.
- Partially cover and cook BARELY SIMMERING for 2 hours.
- Remove the cover and add 1/2 c water.
- Increase the heat back to med-high and continue cooking, stirring frequently, until the pork is very soft and shreds easily.
- Watch carefully, so that it doesn't burn.
- Remove bay leaf, and stir meat vigorously to shred meat.
- Serve in warm tortillas, topped with sour cream, tomatoes, and guacamole.
Nutrition Facts : Calories 611.6, Fat 25.8, SaturatedFat 8.2, Cholesterol 76, Sodium 836.6, Carbohydrate 59.4, Fiber 3.7, Sugar 2.3, Protein 31.1
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