Carnitasdemichoacan Recipes

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CARNITAS (AUTHENTIC)



Carnitas (Authentic) image

Carnitas is a very famous Mexican dish. It does involve a lot of cooking time, so I make it when I have time. Serve with fresh homemade corn tortillas, guacamole, cheese and pico de gallo with cilantro.....yum.

Provided by babygirl65

Categories     Stew

Time 5h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

4 lbs boneless pork shoulder
2 (16 ounce) cans chicken broth
5 -6 garlic cloves, grounded in a mortar
1 tablespoon cumin seed, ground in a mortar
2 onions, quartered
1/2 bunch cilantro

Steps:

  • Cut pork meat into chunks and discard the big pieces of fat. (I leave some fat as it adds flavor).
  • Add pork chunks, broth, garlic*, comino*, onion* and cilantro* to a dutch oven. If necessary, add water so that the meat is covered.
  • Bring to boil, reduce heat to low and simmer for about 3 -4 hours or until meat is very soft and pulls apart easily. (Be careful not to shred meat, needs to stay in chunks).
  • Remove the meat carefully from pot and place in a roasting pan. Discard onion and broth. Break the meat apart into smaller chunks (don't shred, it needs to stay in chunks).
  • Bake in the oven at 450°F for about 20 minutes or until the meat is brown and crispy.
  • Heat (or make homemade) corn tortillas, serve with desired toppings.
  • (You may have to adjust garlic, comino, onion and cilantro to your liking, everyone's taste is different. You can add salt and pepper if you like too, I use Nature's seasonings, personal preference).

PORK CARNITAS



Pork Carnitas image

Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.

Provided by Melissa d'Arabian : Food Network

Time 10h15m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

Steps:

  • Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
  • Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

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



Carnitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 11

2 poblano peppers, seeded and sliced
1 medium onion, sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 4 1/2-pound bone-in pork shoulder
1 1/2 cups chicken broth
4 jalapeno peppers, sliced
2 limes, zested and juiced
1 orange, zested and juiced
For serving: corn tortillas, sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges and fresh cilantro leaves

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.

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.

CARNITAS DE MICHOACAN



Carnitas De Michoacan image

This is my hubby's favorite dish from his homeland (Michoacan). I found that the original recipe is too fattening. This is my revised version. You make great tacos with these carnitas. Serve them up with your favorite Mexican salsa such as pico de gallo or homemade guacamole.

Provided by Mexican Sweetheart

Categories     Pork

Time 2h30m

Yield 12 tacos, 4-6 serving(s)

Number Of Ingredients 12

2 lbs boneless pork shoulder, cut in 4 inch pieces
1 orange, zest of, cute into wide strips
3/4 cup orange juice
1 teaspoon ground cumin
2 bay leaves
1 medium Spanish onion, chopped
1 head garlic, chopped
2 tablespoons beef bouillon (I recommend Knorr)
2 tablespoons lard (such as Morrell)
1 cup water, as needed
12 corn tortillas
salt and pepper

Steps:

  • Start with removing any excess pieces of fat from the pork.
  • In a large,heavy saucepan, place the pork along with the orange zest, orange juice, cumin, bay leaves, onion, garlic and bouillon.
  • Fill with water just so it barely covers the pork.
  • Cover and bring to a boil over medium heat.
  • Reduce heat to medium low and simmer for about 2 hours.
  • Turn off the heat and allow the meat to cool and any excess fat to raise to the top.
  • Remove the excess fat, and place the cooled pork in a large bowl.
  • Add salt and pepper to taste.
  • In a separate fry pan, heat the lard and fry the pork pieces for about 6 minutes, just so they turn golden; allow them to cool.
  • Using your hands, pull the meat apart.
  • In a comal over medium heat, heat the tortillas.
  • Once you heated all of the tortillas, make tacos with the shredded meat and add your own favorite Mexican salsa.

Nutrition Facts : Calories 845.6, Fat 54.6, SaturatedFat 18.8, Cholesterol 167.3, Sodium 212.3, Carbohydrate 44.8, Fiber 5.5, Sugar 5.9, Protein 43.7

EASY PORK CARNITAS



Easy Pork Carnitas image

This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 3

1 (5 pound) boneless pork shoulder
salt and freshly ground black pepper to taste
1 tablespoon safflower oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
  • Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
  • Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg

MANTECA FRIED CARNITAS



Manteca Fried Carnitas image

Nuggets of pork shoulder are slowly cooked with orange and onion in lard in this authentic Mexican dish.

Provided by chefmikep

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 20

Number Of Ingredients 8

1 gallon lard for frying (manteca)
5 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
6 bay leaves
2 tablespoons kosher salt
1 ½ teaspoons coarse ground black pepper
2 large onions, quartered
3 whole garlic cloves
1 large orange, halved

Steps:

  • Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.
  • Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

Nutrition Facts : Calories 304.3 calories, Carbohydrate 2.8 g, Cholesterol 60.2 mg, Fat 27 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 10.3 g, Sodium 610.5 mg, Sugar 1.5 g

MEXICAN CARNITAS AS MADE BY CLAUDETTE ZEPEDA RECIPE BY TASTY



Mexican Carnitas As Made By Claudette Zepeda Recipe by Tasty image

Here's what you need: pork shoulder, large white onions, avocado leaves, pepper, kosher salt, garlic, dried bay leaves, cold water, orange juice, milk, mexican style soda, lard, white corn tortilla, guacamole, pickled vegetable, fresh cilantro, lime wedge, rice, pinto bean

Provided by Matthew Johnson

Categories     Dinner

Yield 12 servings

Number Of Ingredients 19

5 lb pork shoulder, cut into 2-inch (5 cm) cubes
2 large white onions, chopped
10 avocado leaves
1 teaspoon pepper
¼ cup kosher salt
6 cloves garlic, grated
2 dried bay leaves
cold water
½ cup orange juice
½ cup milk
12 oz mexican style soda, 1 bottle
3 lb lard, cut into large cubes
white corn tortilla
guacamole
pickled vegetable
fresh cilantro, chopped
lime wedge
rice, (made with cilantro)
pinto bean

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!

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  • Cut the meat into large chunks, or leave it on the bone if the hunks will fit in the pot you are using. Salt them well.
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