Bestporkcarnitasever Recipes

THE BEST EVER PORK TENDERLOIN

Steps:

• 1. Pre-heat oven to 375 degrees F. Trim as much of the fat off as you can. Season with Salt& Pepper. Roll tenderloin in flour and coat well. Heat olive oil in cast iron skillet. Brown the tenderloin on all sides. Mix the soups together with the hot water. Add the soups slowly to the roast allowing the onion pieces to rest on the top of the tenderloin as much as possible. Cover and bake in oven for approximately 1 hour and 15 minutes or until the inner temperature reaches 170 degrees (well done).
• 2. **Noteworthy: Some did say this did not need the extra salt and some said can use less water if you want thicker gravy. Others said it was great the way it is. And some added mushrooms. All of them said it was the best pork and gravy they ever had.

BEST PORK CARNITAS EVER

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.

THE BEST CARNITAS TACOS (PULLED PORK TACOS!)

Steps:

• Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
• In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
• Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.

BEST CARNITAS (SLOW COOKER PULLED PORK)

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.
• Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
• Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
• Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Don't get rid of the liquid as you will be using it later.
• Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
• Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.

PORK CARNITAS RECIPE

Steps:

• Cut the pork into strips approximately 2 inches by 3/4 inches in size (do not trim any of the fat off).
• Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
• Add the salt, then bring the liquid to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
• Reduce the heat more, somewhere between low and medium low, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
• Serve and enjoy!

PORK CARNITAS

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.

THE BEST PORK CARNITAS

Steps:

• Combine all brine ingredients in a large pot and stir to combine.
• Add the pork and place a lid on then stick it in the fridge for 8 hours or overnight.
• Heat the oven to 225 degrees F.
• Remove the pork from the brine and pat dry with paper towels.
• Mix the rub together and rub all over the pork.
• Mix together the liquids and pour in the bottom of the roasting pan.
• Add the pork.
• Cook for 12-14 hours or until internal temperature reaches 200 degrees F.
• Remove the meat and let rest for up 2 hours.
• Shred the meat and place the liquids in a fat separator.
• Heat some oil in a pan over medium high heat.
• Add the shredded pork in small amounts and toss as it begins to crisp. Remove to a pan and repeat until all batches are done.
• Toss with a little of the juices from the fat separator and serve!

THE VERY BEST SLOW COOKER CARNITAS

Steps:

• Place the onion evenly on the bottom of the slow cooker.
• Place the pork roast on top of the onion.
• Add 1/2 cup liquid to the slow cooker.
• In a small bowl or a mug, combine all the spices. Sprinkle liberally over the pork shoulder.
• Cook the pork on low for 10 hours.
• When the meat is done, shred the meat with two forks. Add the remaining 1/2 cup liquid if the pork has not released many juices. Stir to combine and serve.

EASY PORK CARNITAS

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.

PORK CARNITAS

Steps:

• Prepare oven: Preheat the oven to 300 F degrees.
• Mix dry rub ingredients: In a small bowl, combine all the dry rub ingredients together.
• Season pork and place all ingredients in pot: Place the pork shoulder in a large Dutch oven or an oven safe pot and rub the dry rub all over the pork on all sides. Throw in the onion, garlic juice from the oranges, limes and the spent orange and lime halves.
• Cover pot and cook: Cover the pot and place it in the oven. Bake for 3 1/2 hours until the meat is tender and shreddable.
• Shred meat: Remove the meat from the pot and place it on a baking sheet. Using two forks shred the meat into small pieces. There should be about 1 1/2 cups of liquid left in the pot. Ladle about 1 cup of that liquid all over the shredded pork.
• Crisp up carnitas: Place the meat under the broiler, for about 5 to 10 minutes. Half way through turn them over with a spatula to crisp up on both sides. You can crisp them up 450 F degrees for about 30 minutes, especially if your oven doesn't have a broiler.
• Serve: Serve hot on tortillas, burritos, tamales, sandwiches, etc.