CARNITAS RECIPE
An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!
Provided by Kelly Anthony
Categories Main Course
Time 2h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
- Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
- Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
- Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
- Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
- Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
- Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
- Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEST CARNITAS (SLOW COOKER PULLED PORK)
Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges. Watch the video above!
Provided by Lisa Bryan
Categories Main Course
Time 8h10m
Number Of Ingredients 10
Steps:
- In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.
- Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
- Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
- Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Don't get rid of the liquid as you will be using it later.
- Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
- Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.
Nutrition Facts : Calories 227 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 406 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CRISPY PORK CARNITAS
Crispy Pork Carnitas are a delicious Mexican dinner with juicy pork meat broiled to give it nice crispy edges. This can be made in an instant pot or slow cooker.
Provided by Christy Denney
Categories All Recipes
Time 1h10m
Number Of Ingredients 12
Steps:
- Trim the fat from your pork and cut pork into 4-inch cubes. Place in instant pot or slow cooker. Sprinkle pork with the salt, oregano, cumin, chili powder, and pepper. Toss to coat.
- Pour in the chicken broth, orange juice, lime juice, and drizzle with olive oil. Add the onion and garlic on top. Cook in the instant pot for 1 hour, letting the pressure release naturally. For the the slow cooker, cook for 6-8 hours on low.
- Preheat broiler and line two baking sheets with aluminum foil. Using a slotted spoon, remove the meat and shred with two forks, discarding any remaining fat. You will use the juice later.
- Place meat in a single layer on the pans. Pour about 1 cup of juices from the pot over each of the pans of pork. Broil one pan at a time for 5-8 minutes or until the edges are crispy. Toss with additional juices from the pan. Squeeze with more lime if desired. Serve on tortillas with all the toppings.
Nutrition Facts : ServingSize 1 /12 of the recipe, Calories 39 kcal, Carbohydrate 0.5 g, Protein 2.4 g, Fat 3 g
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