Crispy Pork Carnitas Recipes

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PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Pork Carnitas (Mexican Slow Cooker Pulled Pork) image

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Provided by Karina - Cafe Delites

Categories     Dinner

Time 10h10m

Number Of Ingredients 11

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano ((or Mexican oregano))
1 tablespoon ground cumin
1 large brown or white onion (, cut into wedges)
8 cloves garlic (, smashed)
2 limes (, juiced)
2 large oranges (, juiced (or 3/4 cup natural orange juice))
3/4 cup coke ((Original or Mexican coke is ideal)*)
2 bay leaves

Steps:

  • Rinse and pat dry pork with a paper towel.
  • In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
  • Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRISPY PORK CARNITAS



Crispy Pork Carnitas image

I found this recipe on Pinterest and made it today. I wanted to post it here for safe keeping since it is so good. The flavors and texture of this pork is just right and the process to make it is really quite easy. My teenage son said it was great!

Provided by Chris from Kansas

Categories     Pork

Time 2h50m

Yield 8 serving(s)

Number Of Ingredients 10

4 lbs boneless pork butt, fat trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 teaspoon ground cumin
1 onion, peeled and halved
2 bay leaves
1 teaspoon dried oregano
2 tablespoons fresh lime juice
2 cups water
1 medium orange, juiced and keep the spent halves

Steps:

  • Adjust oven rack to lower middle position and heat to 300 degrees.
  • Combine all ingredients in a large dutch oven, including the spent orange halves and juice.
  • Bring the mixture to a boil over medium-high heat, uncovered. Once it simmers, cover pot and transfer it to the oven.
  • Cook until the meat falls apart when prodded with a fork, about 2 hours.
  • Remove the pot from the oven and use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
  • Remove and discard everything from the pot except the cooking liquid.
  • Place pot over medium-high hear on the stove and boil until thick and syrupy, about 20-25 minutes. You should have about 1 cup of liquid remaining when it is finished.
  • While the liquid is reducing, break each cube of pork into three pieces. Once the liquid has become syrup, gently fold the pieces of pork into the pot, trying not to break up the pork any further.
  • Spread the pork back onto the foil-lined pan and evenly spread so there is a single layer. Place the pan of meat on an upper middle rack of the oven and broil on high until the top of the meat is well browned and the edges are slightly crisp, about 7-8 minutes. Using a wide spatula, flip the pieces of meat the broil the other side the same way.
  • Serve in a tortilla will your favorite toppings.

Nutrition Facts : Calories 519.5, Fat 35.7, SaturatedFat 12.4, Cholesterol 149.7, Sodium 577.3, Carbohydrate 3.9, Fiber 0.8, Sugar 2.2, Protein 42.9

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.

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

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.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 2.1 g, Cholesterol 89.2 mg, Fat 22.6 g, Fiber 0.4 g, Protein 25.5 g, SaturatedFat 6 g, Sodium 1036 mg, Sugar 0.1 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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