Pork Carnitas Recipes

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.

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.

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.

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.

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.

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.

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).

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.

Steps:

• In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender., Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and, if desired, cilantro. Fold in bottom and sides of tortillas. Serve with salsa. Freeze option: Before adding toppings, freeze cooled shredded meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

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:

• 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.