Avocado And Smoked Pork Carnitas Recipes

SLOW-COOKER CARNITAS WITH AVOCADO CREMA

Slow-Cooker Carnitas with Avocado Crema image

Provided by Jeff Mauro, host of Sandwich King

Time 4h25m

Yield 4 servings

Number Of Ingredients 21

Ingredients

4 pounds boneless pork shoulder, cut into 2-inch cubes, with fat cap scored
1 tablespoon chipotle powder
Kosher salt
3 cloves garlic, smashed
2 cinnamon sticks
1 yellow onion, quartered
1/2 cup orange soda
1/4 cup vegetable oil
Zest and juice from 1 large orange
Corn tortillas, for serving
Avocado Crema, recipe follows
1 cup diced white onion
1/2 cup chopped fresh cilantro
8 serrano peppers, charred on a grill, optional
2 to 3 limes
1/2 cup sour cream
1/2 cup fresh cilantro leaves
1 tablespoon honey
1/2 teaspoon ground cumin
1 ripe avocado, chopped
Kosher salt and freshly ground black pepper

Steps:

Set the slow cooker to high. Put the pork cubes in the slow cooker and season all over with the chipotle powder and some salt. Turn any pieces with the fat cap upright. Nestle in the garlic, cinnamon sticks and yellow onion. Pour the orange soda, vegetable oil and orange juice and zest over the pork. Cover and cook on high until super tender, about 4 hours.
Preheat the oven to broil.
Transfer the pork chunks to a baking sheet fat-side up. Let the liquid in the slow cooker settle so the fat is on the surface. Scoop off about 1/4 cup of the fat and drizzle over the pork chunks. Broil until the meat is crispy and the fat is bubbly, 1 to 2 minutes.
Serve with corn tortillas, Avocado Crema, diced white onion, cilantro and charred serrano if desired.
Zest and juice 2 of the limes and add to a food processor. Add the sour cream, cilantro, honey, cumin and avocado and process until smooth. If the mixture is too thick, thin it out with the juice of the remaining lime or some water. Season with salt and pepper. If not using the crema right away, cover with plastic wrap pressed on top to keep it from browning.

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA

Crispy Pork with Avocado Salsa and Tomato Salsa image

Categories Fruit Juice Fry Orange Pork Rib Brandy Tortillas Boil Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

4 pounds boneless country-style pork ribs
2 cups (or more) water
1 1/2 cups fresh orange juice
6 garlic cloves, peeled
2 teaspoons fine sea salt
1 teaspoon grated orange peel
1/4 cup brandy
Warm corn tortillas
Avocado Salsa
Fresh tomato salsa

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.

AVOCADO AND SMOKED PORK CARNITAS

Avocado and Smoked Pork Carnitas image

Categories Dairy Fruit Herb Pork Dinner Ham Avocado Sour Cream Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Serves 8

Number Of Ingredients 17

Ingredients

3 pounds smoked ham hocks
2 cups canned low-salt chicken broth
1 onion, halved, thinly sliced
2 tablespoons chili powder
1 bay leaf
1 1/4 cups sour cream
1/2 cup mayonnaise
1/4 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons plus 2 teaspoons ground cumin
1 cup finely chopped celery
1 cup finely chopped carrots
1 cup chopped green onions
3 tablespoons minced jalapeño chilies with seeds
1 head red leaf lettuce
4 large avocados, peeled, halved
Fresh cilantro sprigs
Lime wedges

Steps:

Place first 5 ingredients in heavy large saucepan. Add enough water just to cover ham hocks. Season with pepper. Reduce heat and simmer until ham is very tender, turning occasionally, about 3 hours. Remove ham from bone and shred. Discard bones and fat. Transfer 4 cups ham to large bowl (reserve any remainder for another use).
Combine sour cream, mayonnaise, chopped cilantro and cumin in medium bowl. Add celery, carrots, green onions, chilies and 3/4 cup sour cream dressing to ham and stir to combine. Season with salt and pepper. (Can be made 1 day ahead. Cover ham mixture and remaining dressing separately and chill.)
Place 2 large lettuce leaves on each plate. Thinly slice remaining lettuce. Sprinkle sliced lettuce atop whole leaves in center of plate. Mound ham filling in avocado halves. Place atop bed of lettuce. Spoon enough remaining dressing over to cover filling completely. Garnish with cilantro sprigs and lime.

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