Caramelized Carnitas Recipes

AUTHENTIC PORK CARNITAS - MEXICAN SLOW COOKED PULLED PORK

Steps:

• Adjust oven rack to lower middle position and heat to 300 degrees.
• all the ingredients in a large Dutch oven, including the spent orange halves and juice.
• Bring the mixture to a simmer over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven. Cook until the meat falls apart when prodded with a fork, about 2 hours. You can also complete this step in a crock pot set on high for 6-7 hours. You will have more liquid to reduce in the next step however.
• Remove the pot from the oven and turn on the broiler. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
• and discard everything from the pot except for the cooking liquid. Place pot over high heat on the stove and boil until it thickens and syrupy, about 20 - 30 minutes. You should have about 1 C of liquid remaining when it is finished.
• While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces. Once the liquid has reduced, gently fold in the pieces of pork into the pot. Try not to break up the pork any further. Taste and add additional salt and pepper.
• Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes. Serve immediately in a tortilla with all your favorite toppings.

CARAMELITAS

Steps:

• In a large bowl, combine 1 cup flour, oats, brown sugar, baking soda and salt. Stir in butter and mix well. , Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes or until set. Sprinkle with chocolate chips. , Combine caramel topping and remaining flour until blended; drizzle over chips. Sprinkle with nuts. Bake 20-22 minutes longer or until bubbly. Cool completely; cut into bars.

CARAMELIZED CARNITAS

Steps:

• Place pork cubes in single layer in 10-inch skillet.
• Top with remaining ingredients except green onion.
• Heat to boiling; reduce heat.
• Simmer uncovered, stirring occasionally until the water has evaproated and the pork is slightly caramelized, about 35 minutes.
• Sprinkle with green onion and serve with wooden picks.

CARMELITAS

Steps:

• In large bowl mix butter, white sugar, egg, 2 ounces melted chocolate, milk and vanilla. Mix in flour, baking powder, salt and chopped pecans on low speed to form soft dough.
• Divide dough in half and chill 1-2 hours.
• Preheat oven to 400 degrees F (205 degrees C). Mold dough by rounded teaspoons around a caramel half. Place on ungreased baking sheet and bake 7 minutes till set.
• To Make Glaze: In a bowl, blend together confectioners' sugar, corn syrup, 1 ounce chocolate and hot water. After cookies have cooled, swirl cookies in chocolate glaze.

PORK CARNITAS WITH CARAMELIZED ONIONS AND CHIPOTLE

Steps:

• Combine 1st 4 ingredients in a large zip-top plastic bag; seal and shake to coat. Refrigerate 8 hours or overnight.
• Heat oil in a large nonstick skillet over med-high. Remove pork from bag. Add pork to pan; cook 10 min, browning on all sides. Remove from pan.
• Coat pan with cooking spray. Add onion and garlic; saute 5 min or til lightly browned. Stir in salt, cumin, and chile. Return pork to pan and add broth. Bring to a simmer; cover. Cook 2 hours or til very tender. Remove from heat and discard bay leaves. Stir in cilantro and juice.