Citrus Carnitas Pork Shoulder Recipes

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CALAFIA CITRUS CARNITAS



Calafia Citrus Carnitas image

Provided by Food Network

Categories     main-dish

Time 13h

Yield 24 servings

Number Of Ingredients 44

2 cups ancho chile powder
1 cup ginger powder
1 cup kosher salt
1/4 cup ground cumin
12 cinnamon sticks
10 bay leaves
20 pounds boneless local pork cushion, cut into 5 evenly portioned pieces and trimmed of excess fat
2 quarts grapeseed oil
4 large yellow onions, julienne cut
30 cloves fresh garlic, peeled and crushed
10 bay leaves
2 quarts beer, such as Anchor Steam
2 quarts freshly squeezed orange juice
12 oranges, cut in half
6 quarts filtered or distilled water
3 cups organic apple cider vinegar
6 quarts organic tomato paste
1 1/2 cups organic honey
1 1/2 cups organic brown sugar
5 tablespoons kosher salt
2 1/2 tablespoons ground cinnamon
1 1/4 teaspoons ground clove (or whole cloves)
1 teaspoon ground allspice
1 teaspoon ground cayenne pepper
1 teaspoon granulated garlic powder
4 cups organic tomato paste
4 cups filtered or distilled water
1/2 cup tamarind paste
1/3 cup freshly squeezed orange juice
1/4 cup Pinot Noir
1/4 cup organic apple cider vinegar
2 tablespoons fish sauce (I like Three Crabs)
2 tablespoons Worcestershire sauce
1 cup minced carrot
1 cup minced celery
1 cup minced yellow onion
1 cup habanero chiles, minced
1/2 cup jalapeno chiles, minced
1 small can chipotle chiles in adobo, minced
1/4 cup peeled minced ginger
1/4 cup organic brown sugar
1 tablespoon ground coriander
1 tablespoon ground cumin
Steamed organic brown rice, sauteed organic baby spinach and roasted yams, for serving

Steps:

  • For the rub: Place the chile powder, ginger powder, salt, cumin powder, cinnamon sticks and bay leaves in a food processor and process until the cinnamon sticks are completely pulverized into powder.
  • For the carnitas: After you've made the carnitas rub, apply it to the 5 portioned pieces of pork shoulder. Refrigerate overnight.
  • Preheat the convection oven to 350 degrees F.
  • Heat a heavy-bottomed large braising pot and add the oil. Just before the oil reaches the smoking point, carefully add in the pork shoulder pieces, one piece at a time. Careful not to crowd the meat -- you want it to cook evenly brown all around and get a good caramelization on the meat, turning it as little as possible. If your braising pot is too small for all 5 pieces at once, do it in small batches, eventually transferring everything into another pot which will go into the oven.
  • Once the pork is browned evenly, remove and set aside on a baking sheet.
  • While the pan is still hot, add the onions into the same pan and sweat down. Then add in your garlic and bay leaves and cook for about 5 minutes. Deglaze the pan with the beer, using a wooden spoon to scrape and release all the tasty browned bits of porky goodness. Reduce the beer by half, and then add in the orange juice. Bring to a boil, return the pork to the braising pot followed by the orange halves, cover the pot and place into the oven. Cook until the pork is tender and pulls apart easily, about 3 1/2 hours.
  • Reserve the pork braising liquid which you can use to heat the pulled pork back up before you add the BBQ sauce to it.
  • For the house-made ketchup: Mix the water and vinegar together in a large bowl.
  • Mix the tomato paste with the honey, sugar, salt, cinnamon, cloves, allspice, cayenne and garlic powder in a large heavy-bottomed non-reactive saucepot. Mix in the liquids. Whisk everything together over medium heat on your stove top. Bring to a boil, turn down the heat and allow to simmer 1 1/2 hours. Taste for salt balance, then strain through a fine mesh strainer. This is the first part of the Calafia BBQ sauce.
  • For the Calafia hot sauce: Combine the tomato paste, water, tamarind paste, orange juice, pinot noir, vinegar, fish sauce, Worcestershire sauce, carrots, celery, onions habaneros, jalapenos, chipotles, ginger, brown sugar, coriander and cumin in a large heavy-bottomed non-reactive saucepot over medium heat. Bring to a boil, turn down to a simmer and simmer for 1 1/2 hours.
  • Transfer the mixture to a high-powered blender and puree until ultra-smooth. Pass the hot sauce through a fine mesh strainer and taste for salt balance.
  • To make the Calafia BBQ sauce you combine 2/3 of the Calafia house-made ketchup to 1/3 of the Calafia hot sauce. If you like your sauce spicier, you can always add more hot sauce to the ketchup.
  • Once you've blended your sauces together well, introduce the sauce to the braised and pulled pork. Mix small amounts of pork to sauce until you've achieved the saucy desired delicious porky consistency.
  • Now your pork is sauced and ready serve over steamed organic brown rice, sauteed organic baby spinach and roasted yams.

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.

CITRUS CARNITAS - PORK SHOULDER



CITRUS CARNITAS - PORK SHOULDER image

Categories     Pork

Number Of Ingredients 11

prep time 5 mins; cook time 2-3 hrs
4 lbs pork shoulder
1 rounded (!) tbsp cumin
1 tbsp garlic powder
1/2 tbsp salt
1 tsp ground coriander
1 tsp ground pepper
1 tsp cayenne pepper
1/2 c lime juice
1/2 c lemon juice
water

Steps:

  • 1. with a sharp knife, cut the pork shoulder into a few large chunks. you don't want them bite-sized; I made mine about 3-4 inches across. place port pieces in a large zipper storage bag. 2. in a small bowl, combines the dry ingredients. add the spice blend to the bag, zip it closed, and shake it assertively until all the pieces are coated with spices. feel free to add hips to the shaking action. 3. place the port in a large, deep pot. pour the lime and lemon juice into the bottom of the pot, then add water to just cover the meat. 4. place the pot on high heat and bring the water to a rip roaring boil. when it's rolling, reduce the heat to keep a steady, strong simmer with the pan uncovered. the liquid should bubble a fair amount, but should not be a vigorous boil. while it's cooking, it will look like uninspired soup. DO NOT BE DISCOURAGED. as the water evaporates, the powerful acidic qualities of the citrus juice tenderizes the meat. 5. at about the 2 hour mark, check the pot. the water should be much lower and maybe even almost gone. things are about to get interesting! allow all the water to cook out of the pn and watch as the meat magically fries and caramelizes in the pork fat and fruit juice. it is a thing of beauty - but now you need to pay attention so the alluring exterior doesn't burn. 6. carefully turn the hunks of meat - without shredding them - to brown all sides, then remove the hunks to a plate and let them rest for 5 mins before eating BRIES NOTE - after cooking, i shred the pork, and made lettuce wraps with fajita style onion and peppers and guac. I'll eat this meat by itself, with steamed veggies, also with eggs. protein for at least 8 meals!

ORANGE AND MILK-BRAISED PORK CARNITAS



Orange and Milk-Braised Pork Carnitas image

It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.

Provided by Chef John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h40m

Yield 8

Number Of Ingredients 10

3 ½ pounds boneless pork shoulder, cut into large pieces
1 tablespoon freshly ground black pepper
1 tablespoon kosher salt, or more to taste
2 tablespoons vegetable oil
2 bay leaves
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 orange, juiced and zested
2 cups whole milk

Steps:

  • Season pork with pepper and salt.
  • Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
  • Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
  • Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
  • Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g

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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