Crispy Carnitas

CRISPY PORK CARNITAS



Crispy Pork Carnitas image

There's nothing like carnitas. Cubes of fragrantly spiced pork are slowly cooked in lard until they're crispy on the outside while at the same time remaining soft and succulent inside. Bust some up on a warm tortilla, drizzle with braising liquid, top with a little salsa, onion, and cilantro, and you're probably enjoying the world's best taco.

Recipe From allrecipes.com

Provided by Chef John

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 3h55m

Yield 6

Number Of Ingredients: 10

3 pounds boneless pork butt (shoulder)
8 cloves garlic, peeled
¼ cup olive oil
1 orange, juiced, orange parts of peel removed and sliced into thin strips
1 tablespoon kosher salt
2 bay leaves, torn in half
1 teaspoon ground black pepper
1 teaspoon ground cumin
¾ teaspoon ground cinnamon
½ teaspoon Chinese 5-spice powder
Calories317.4 calories
Carbohydrate2.1 g
Cholesterol89.2 mg
Fat22.6 g
Fiber0.4 g
Protein25.5 g
SaturatedFat6 g
Sodium1036 mg
Sugar0.1 g

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.


SOUS VIDE CRISPY CARNITAS



Sous Vide Crispy Carnitas image

Sous vide crispy carnitas are scrumptious, super juicy, caramelized, crispy, easy Mexican-style pulled pork made in a water bath overnight! Garnish with green onions, if desired.

Recipe From allrecipes.com

Provided by Culinary Envy

Categories     World Cuisine Recipes     Latin American     Mexican

Time 12h45m

Yield 10

Number Of Ingredients: 25

2 tablespoons kosher salt
2 tablespoons dark brown sugar
2 tablespoons garlic powder
2 tablespoons paprika
2 tablespoons onion powder
1 tablespoon dried oregano
1 teaspoon ground black pepper
4 pounds boneless pork shoulder, cut into 2-inch-thick slabs
1 onion, roughly chopped
8 cloves fresh garlic
1 cinnamon stick
4 bay leaves
1 orange, quartered
kosher salt to taste
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (4 ounce) can diced green chiles
1 ½ cups chicken stock
1 ½ cups uncooked white rice
1 tablespoon butter
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon onion powder
Calories402.3 calories
Carbohydrate35.2 g
Cholesterol74.5 mg
Fat18.9 g
Fiber2.8 g
Protein22.2 g
SaturatedFat7.1 g
Sodium1726 mg
Sugar6.2 g

Steps:

  • Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.
  • Place pork pieces into a large bowl. Rub spice mixture evenly over the pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.
  • Squeeze orange juice into the bowl with the pork and toss in the juiced orange pieces as well; toss to combine.
  • Place pork mixture into a sous vide-safe vacuum sealer bag. Seal bag and immerse in a heat-proof container of water with a sous vide cooker. Set temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.
  • Remove pork carefully from the water bath and transfer contents into a large bowl. Pick out the chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.
  • Place tomatoes and green chiles in a food processor and blend until pureed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.




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2020-04-08  · This slow cooker crispy carnitas recipe is a perfect recipe to add to your weekly meal prep. To make things even more simple for you here are a few of my favorite meal prep tips: Prep the pork over the weekend or a day in advance of when you plan on eating it. Chop your taco toppings like tomatoes, radishes, or red onion in advance so you can easily assemble your tacos at a moment’s … ... Show details


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  1. Mix the onion powder, garlic powder, cumin, oregano, cinnamon, seasoned salt, black pepper and chili powder (if using) together until well blended. Rub the seasoning all over the pork strips.
  2. Mix the onion powder, garlic powder, cumin, oregano, cinnamon, seasoned salt, black pepper and chili powder (if using) together until well blended. Rub the seasoning all over the pork strips.
  3. Pour the beer (or broth), orange juice, lime juice and garlic in the Instant Pot and stir. Then, place the quartered onions in, round side down as a foundation, and lay the pork strips on top of them (in a criss-cross fashion if the bottom layer reaches capacity and you’re using more pork).
  4. Secure the lid and press Manual or Pressure Cook at High Pressure for 60 minutes (same time no matter how much pork you’re cooking). When done, allow a 10 minute natural release (meaning you do nothing for 10 minutes until the display reads either “00:10” or “L0:10”) followed by a quick release.
  5. Remove the pork and onions with tongs and place in a bowl (the pork is going to fall apart, which is perfect). Reserve about 1/4 cup of the juices (reserve more if using more pork) that are in the pot and discard (or freeze) the rest. If your butt/shoulder had a bone in it before you cooked, remove the meat from it now and discard.
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Food Wishes Video Recipes: Crispy Pork Carnitas – These ...

Recipe From : foodwishes.blogspot.com
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Crispy Smoked Pork Carnitas - meatified

Recipe From : meatified.com
2020-07-03  · I’ve tested this Crispy Smoked Pork Carnitas recipe with and without the resting period and also with and without the wrapping stage, too. This way really is the best. Pinky promise. Things that would go well with this Crispy Smoked Pork Carnitas… ...
Cuisine: Gluten Free
Category: Meats
Servings: 16
Total Time: 451100 hrs 56 mins
  1. Follow the setup instructions for your pellet grill, I used our Traeger Pro Series 34. Set the temperature to 225 F / 107 C with the probes on the outside of the grill.
  2. Follow the setup instructions for your pellet grill, I used our Traeger Pro Series 34. Set the temperature to 225 F / 107 C with the probes on the outside of the grill.
  3. Mix all of the dry rub ingredients, from coconut sugar to black pepper, together in a bowl. Set about 1/4 of the mixture (about 2 tablespoons / 33 g or so) aside for later. Rub the pork on all sides with the seasoning blend, including any incisions into the middle of the meat where the bone was removed.
  4. Place the rubbed pork shoulder into a roasting pan and pour the broth and orange juice around but not over the top of the meat. (If you’re using a disposable foil roaster, make sure to place it on a baking sheet, too.) Place the uncovered pork onto the grill, place the two meat probes (if you have them built into your pellet grill) at even intervals so that they’re equidistant from both each other and each end of the roast. Close the lid and smoke until the probes record an internal temperature of 160 F / 71 C, about 4 hours. Start checking the internal temperature of the pork after the first 2 hours.
  5. Lay out two pieces of foil large enough to wrap around the pork. Carefully transfer the pork from the roasting pan to the foil, then wrap snugly with the first layer of foil. Repeat with the second layer of foil so that the seam of the foil faces upwards on the top of the pork roast. Reserve the pan juices for later by pouring them into a fat separator and popping that in the fridge. (If you have room in the fridge, throw the roasting pan in there, too.)
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