Crispy Pork With Avocado Salsa And Tomato Salsa Carnitas Recipes

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork. Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes. Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes. Cool meat slightly. Discard any loose pieces of fat. Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.)
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired. Transfer to bowl. Serve with warm tortillas, Avocado Salsa, and tomato salsa.

CARNITAS: BRAISED AND FRIED PORK

Steps:

• Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
• Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
• Carnitas keeps in the refrigerator for up to three days.

CRISPY PORK CARNITAS

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.

AVOCADO AND SMOKED PORK CARNITAS

Steps:

• Place first 5 ingredients in heavy large saucepan. Add enough water just to cover ham hocks. Season with pepper. Reduce heat and simmer until ham is very tender, turning occasionally, about 3 hours. Remove ham from bone and shred. Discard bones and fat. Transfer 4 cups ham to large bowl (reserve any remainder for another use).
• Combine sour cream, mayonnaise, chopped cilantro and cumin in medium bowl. Add celery, carrots, green onions, chilies and 3/4 cup sour cream dressing to ham and stir to combine. Season with salt and pepper. (Can be made 1 day ahead. Cover ham mixture and remaining dressing separately and chill.)
• Place 2 large lettuce leaves on each plate. Thinly slice remaining lettuce. Sprinkle sliced lettuce atop whole leaves in center of plate. Mound ham filling in avocado halves. Place atop bed of lettuce. Spoon enough remaining dressing over to cover filling completely. Garnish with cilantro sprigs and lime.

CRISPY PORK CARNITAS

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.

INSTANT POT PORK SHOULDER CARNITAS WITH EASY AVOCADO SALSA

Steps:

• Place pork shoulder in instant pot or pressure cooker.
• Add chicken stock or water to bottom of instant pot.
• Add the garlic cloves and roughly chopped onion. Season the top of the pork shoulder with salt and pepper.
• Lock the lid and cook on high pressure for at least 45 minutes. Depending on the size of your shoulder, it may take more or less time. Cook until the pork easily shreds with a fork.
• Warm tortillas over medium heat until pliable. Add a layer of shredded iceberg lettuce, then the carnitas, and top with Easy Avocado Salsa.
• For salsa: Stir all ingredients together in a medium mixing bowl. Start with the diced and seeded tomato, onion, lime juice, and cilantro.
• Season with salt, pepper, and minced jalapeno.
• Add diced avocado last. Stir together and serve.

CRISPY PORK WITH AVOCADO SALSA AND TOMATO SALSA (CARNITAS)

Steps:

• Cut pork pieces crosswise into thirds. Cut off any big chunks of fat from pork and reserve; leave small pieces of fat attached to pork.
• Combine pork, reserved fat, 2 cups water, and next 4 ingredients in deep 12-inch skillet. Bring to boil. Reduce heat, cover, and simmer until pork is tender, stirring occasionally, about 1 hour 45 minutes, adding more water by 1/4 cupfuls if necessary to keep pork partially submerged.
• Uncover; boil pork mixture until liquid is reduced by half, about 10 minutes.
• Stir in brandy; boil until liquid evaporates and meat browns and begins to get crisp, stirring often, about 15 minutes.
• Cool meat slightly. Discard any loose pieces of fat.
• Tear meat into strips; return to skillet. (Can be made 1 day ahead. Cover and chill.).
• Add 2 tablespoons water to skillet. Cover and rewarm pork over medium-low heat, stirring, about 5 minutes. Season with more salt, if desired.
• Transfer to bowl.
• Serve with warm tortillas, Avocado Salsa, and tomato salsa.