Authentic Stove Top Carnitas For Tacos Or Whatever You Like Recipes

CARNITAS RECIPE

Steps:

• Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
• Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
• Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
• Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
• Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
• Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
• Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
• Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

ZESTY CARNITAS TACOS

Steps:

• Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
• Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
• Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
• Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.

AUTHENTIC STOVE-TOP CARNITAS FOR TACOS (OR WHATEVER YOU LIKE)

Steps:

• Combine the onion, garlic, cumin, chili, cloves, thyme, 1 teaspoon of salt, and water in a food processor (or blender). Pulse and then blend until smooth.
• Generously salt the pork with the remaining salt (1 to 2 teaspoons should be plenty).
• Heat the lard in a large dutch oven over medium-high heat. Working in two batches, sear half of the pork until it is well browned on all sides (about 15 minutes total). Transfer the first batch of pork to a plate or bowl using a slotted spoon. Repeat with the second batch.
• Return all seared pork to the pot. Add the onion mixture and bring to a simmer. Simmer for 5 minutes.
• Add the juice and zest, bay leaf, and honey. Cover the pot and reduce the heat to medium-low. Simmer for about 2 and a half hours. Make sure to stir and turn the pork every 30 minutes or so. Remove the lid from the pot. The pork should be very tender and easy to shred at this point.
• Use a wooden spoon to break the chunks into smaller pieces. Cook another 30 minutes or so uncovered until most of the liquid has cooked away. Transfer the carnitas to a serving bowl and shred with a fork.
• Serve pork with warm tortillas, guacamole, and chopped cilantro and white onion.