Carnitas Filling Recipes

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CARNITAS



Carnitas image

Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 13

3 pounds fatty boneless pork shoulder, cut into 2-inch chunks
Kosher salt
2/3 cup vegetable oil or lard
1 teaspoon dried Mexican oregano
Large pinch crushed red pepper
Small pinch ground cloves
6 cloves garlic, thinly sliced
3 bay leaves
Juice of 2 limes
Two 3-inch strips orange peel
1/2 small white onion, finely chopped
Soft corn tortillas, for serving
Suggested toppings: sour cream, chopped fresh cilantro, pickled onions, chopped avocado and pico de gallo

Steps:

  • Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
  • Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
  • Serve with tortillas and suggested toppings to make tacos.

THE BEST EVER SLOW COOKER CARNITAS



The BEST EVER Slow Cooker Carnitas image

What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!

Provided by sellingsavannah

Categories     Mexican

Time 7h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 lbs boneless pork shoulder or 4 lbs boston butt
1 large onion, cut into large pieces
2 bay leaves
2 cups chicken broth or 2 cups water
2 tablespoons canola oil or 2 tablespoons vegetable oil

Steps:

  • Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
  • Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
  • Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
  • Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
  • Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
  • Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.

CARNITAS FILLING



Carnitas Filling image

Mexican shredded pork filling, use it in tacos, tamales, or burritos.

Provided by JIMMYDEAN4

Categories     Mexican Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

1 pound boneless pork shoulder
1 clove garlic, crushed
1 onion, cut into 4 wedges
1 carrot, peeled and cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 tomato, chopped
1 tablespoon chili powder
1 teaspoon salt
¼ teaspoon cumin
¼ teaspoon dried oregano
¼ teaspoon pepper
1 bay leaf

Steps:

  • Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 6.1 g, Cholesterol 48.4 mg, Fat 10.1 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 459.7 mg, Sugar 2.5 g

MEXICAN CARNITAS



Mexican Carnitas image

Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories     Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 10

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1 teaspoon salt
Pepper to taste
3 large oranges, divided
1 large lemon
Oil for frying
12 flour tortillas (8 inches), warmed
Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

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.

Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

CARNITAS FILLING



Carnitas Filling image

Mexican shredded pork filling, use it in tacos, tamales, or burritos.

Provided by JIMMYDEAN4

Categories     Mexican Recipes

Time 2h20m

Yield 6

Number Of Ingredients 12

1 pound boneless pork shoulder
1 clove garlic, crushed
1 onion, cut into 4 wedges
1 carrot, peeled and cut into 1 inch pieces
1 celery, cut into 1 inch pieces
1 tomato, chopped
1 tablespoon chili powder
1 teaspoon salt
¼ teaspoon cumin
¼ teaspoon dried oregano
¼ teaspoon pepper
1 bay leaf

Steps:

  • Place pork, garlic, onion, carrot, celery, and tomato in a saucepan. Season with chili powder, salt, cumin, oregano, pepper, and bay leaf; add enough water to cover. Bring to a boil, then reduce to a simmer. Cover and simmer until pork is tender, about two hours. Cool and shred. Use in tacos or tamales.

Nutrition Facts : Calories 179.1 calories, Carbohydrate 6.1 g, Cholesterol 48.4 mg, Fat 10.1 g, Fiber 1.7 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 459.7 mg, Sugar 2.5 g

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

MAMA'S CARNITAS



Mama's Carnitas image

My husband loves to cook Mexican dishes. I'm more of an Italian-style cook, and the joke in our house is that I should leave all the Mexican cooking to him. However, this dish of mine turned out so amazing my husband fell in love! It's all in the meat. If you can get an all-natural pork shoulder, it really makes a difference. -Chelsea Wickman, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 9h25m

Yield 16 servings.

Number Of Ingredients 18

3 garlic cloves, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 bone-in pork shoulder roast (5 to 7 pounds)
1/2 cup unsweetened pineapple juice
1/2 cup reduced-sodium soy sauce
1/2 cup beef stock
1/4 cup lime juice
2 Anaheim peppers, seeded and diced
16 flour tortillas (8 inches)
1 cup creme fraiche or sour cream
2 cups shredded Monterey Jack cheese

Steps:

  • In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,

Nutrition Facts : Calories 494 calories, Fat 26g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 758mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

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