Carnitas 3 Ways Recipes

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CARNITAS 3 WAYS



Carnitas 3 Ways image

I love experimenting with spices. I came up with a way to make Carnitas on the grill. Instead of heating up the kitchen, throw all your seasoning on the meat and marinade overnight or all day.... cook in a foil packet on the grill.... Family favorite.... ;) Three ways to cook this dish.... so it can be enjoyed year round. My favorite is slow cooking then grilling for 5 minutes.. gives a nice tender texture and crisp chared outside with great flavor! Sometimes I will add a cup of water to the crockpot making the meat very tender and can be shredded for burritos. This is my Burrito Filling Recipe. So anyway you cook it.... they come out GREAT!

Provided by Vseward Chef-V

Categories     Pork

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

3 lbs boneless pork, picnic shoulder (for Carnitas)
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon instant minced garlic
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/4 teaspoon ground cumin
1/2 teaspoon ground red pepper
chopped fresh cilantro
chopped white onion
shredded lettuce (I like romaine)

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.

Nutrition Facts : Calories 372.9, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 385.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 32.5

PORK CARNITAS



Pork Carnitas image

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Provided by Nette

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 12

Number Of Ingredients 10

¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

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.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g

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