Carnitas Pizza Recipes

CARNITAS PIZZA

Steps:

• Preheat oven to 300 degrees.
• Mix the chili powder, cumin, oregano & salt in a small bowl.
• Rub the spice mixture on both sides of the roast.
• Heat the canola oil in a large pot over high heat, then sear both sides of the roast until nice and brown, about 2 minutes per side.
• Pour the juice into the pot with the meat.
• Cover and roast for about 4 hours, until falling apart.
• Use 2 forks to shred the meat then return to the juices.
• Roll out pizza dough into a thin rectangle.
• Drizzle baking sheet with olive oil and transfer dough to the baking sheet.
• Spread tomatillo salsa thinly all over dough.
• Lay mozzarella slices next, then yellow onion and pepper.
• Bake pizza for 12-15 minutes (*book does not say at what temperature-I did 500 degrees as thatâ??s what her other pizza recipes said)
• Lay the warm shredded meat on top, making sure to get plenty of the juices on as well.
• Sprinkle with sliced green onions and slice into pieces.

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.

CRISPY PORK CARNITAS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Remove fat from pork; cut pork meat into 2-inch cubes and roughly chop fat.
• Mix pork, garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder together in a bowl until pork is coated completely. Transfer mixture to a 9x13-inch baking dish. Place baking dish on a baking sheet and cover baking dish tightly with heavy-duty aluminum foil.
• Bake in the preheated oven until pork is fork-tender, about 3 1/2 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Transfer meat to a colander set over a bowl. Remove garlic, bay leaves, and orange peels from baking dish and pour accumulated juices from the baking dish over meat in colander into the bowl. Return meat to the baking dish and drizzle accumulated juices over each piece of meat.
• Cook meat under the preheated broiler for 3 minutes. Drizzle more accumulated juices over meat and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle more accumulated juices over the top.