Carnitas On The Grill Recipes

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

Steps:

• Preheat the oven to 275 degrees F.
• Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
• Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
• Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
• Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.

CARNITAS ON THE GRILL

Steps:

• Place meat in plastic bag, pour marinade over meat, squeeze out most air, squish around to be sure marinade reaches all meat and seal, place in fridge, marinate 4 hours disturbing and squeezing bag once in a while to circulate marinade. Pre-heat grill. Remove meat from marinade and place on hot grill. Discard marinade. Grill meat chunks to sear, caramelize and create grill marks and place in ½ size food service foil pan, grill safe baking dish of appropriate size, or as a last resort a foil pouch well made from heavy duty foil (be careful, there's a lot of liquid). For braising liquid; in skillet on stove or on side burner sauté onion, celery, peppers and garlic adding garlic last so not to burn. Add tomato paste and stir to combine. Add remaining ingredients and bring to a boil. Remove from heat and ladle/pour brazing liquid over grilled meat in pan. Cover with foil and Place on grill. Cook with indirect heat at low (225 F) temperature for 2-1/2 to 4 hours until meat is to desired tenderness. Check progress after an hour or so, then every ½ hour and turn meat once ½-2/3 through cooking. Meat should fall apart with just a light poke of a fork. Remove foil cover a half-hour or so before removing from grill to thicken braising sauce. Serve meat in tortillas or with Spanish rice, or any way you want! I like to serve in a way that allows me to use the braising liquid, which is very good. Chilled gazpacho serves very well with carnitas as a side dish.

CARNITAS STYLE GRILLED BEEF TACOS

Steps:

• Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely, squeezing out air and marinate in refrigerator 2-6 hours.
• Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once.
• Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
• Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
• Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

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.