Carnitas 3 Ways Recipe Mexicanfoodcom

CARNITAS 3 WAYS

Steps:

• Combine all seasoning in a bowl, mix well.
• Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
• Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
• place meat on foil. Bring up sides of foil and fold making a packet.
• refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
• SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
• Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
• GRILLING:.
• Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
• Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
• Serve in warm corn tortillas or with rice and beans. Or by itself.
• OVEN:.
• Preheat oven 325'.
• arrange meat in 9x13x2 baking pan into single layers.
• Cover pan tightly with foil.
• Bake for 1 1/2 to 2 hours until very tender.
• Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.

CARNITAS 3 WAYS

Steps:

• Combine all seasoning in a bowl, mix well.
• Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
• Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
• place meat on foil. Bring up sides of foil and fold making a packet.
• refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
• SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
• Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
• GRILLING:.
• Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
• Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
• Serve in warm corn tortillas or with rice and beans. Or by itself.
• OVEN:.
• Preheat oven 325'.
• arrange meat in 9x13x2 baking pan into single layers.
• Cover pan tightly with foil.
• Bake for 1 1/2 to 2 hours until very tender.
• Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.

MEXICAN CARNITAS

Steps:

• Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.

MEXICAN CARNITAS AS MADE BY CLAUDETTE ZEPEDA RECIPE BY TASTY

Steps:

• To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
• Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
• Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
• Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
• Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
• Enjoy!