Crock Pot Carnitas Recipe With Beer Recipe For Shrimp

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AUTHENTIC BEER BRAISED CARNITAS



Authentic Beer Braised Carnitas image

It's very possible these are the best carnitas you'll ever have! This Beer Braised Carnitas recipe is full of authentic flavor and are super easy to make in the oven or the slow cooker.

Provided by Rachel Farnsworth

Categories     Main Dish

Time 2h55m

Number Of Ingredients 10

3 to 5 pound Pork Butt or Shoulder Roast
4 tablespoons vegetable oil (divided use)
1 tablespoon ground cumin
1 1/2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1/2 teaspoon ground cloves
1 1/2 teaspoon salt
12 ounces Mexican beer
1 large orange (sliced)

Steps:

  • Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
  • Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
  • Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
  • Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.

Nutrition Facts : Calories 474 kcal, Carbohydrate 5 g, Protein 54 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 170 mg, Sodium 563 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SLOW-COOKER PORK CARNITAS



Slow-Cooker Pork Carnitas image

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

Steps:

  • Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
  • Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
  • Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
  • Serve with tortillas, cilantro, jalapenos and pickled red onions.
  • Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

SLOW COOKER CARNITAS



Slow Cooker Carnitas image

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Provided by Erin Parker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h10m

Yield 10

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Steps:

  • Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
  • Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g

THE BEST EVER SLOW COOKER CARNITAS



The BEST EVER Slow Cooker Carnitas image

What makes these carnitas different? They are crisped and browned on the stove after low and slow cooking in the crock pot. These are incredibly easy to make and have replaced traditional taco filling at our house. These carnitas or "little meats" are great in Tacos, Burritos, Enchiladas, Tamales or Nachos. When served with corn tortillas, they are also gluten free!

Provided by sellingsavannah

Categories     Mexican

Time 7h40m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 teaspoons cumin
2 teaspoons garlic powder
1 teaspoon dried oregano
1 teaspoon ground coriander
2 teaspoons kosher salt
1 teaspoon ground black pepper
4 lbs boneless pork shoulder or 4 lbs boston butt
1 large onion, cut into large pieces
2 bay leaves
2 cups chicken broth or 2 cups water
2 tablespoons canola oil or 2 tablespoons vegetable oil

Steps:

  • Mix cumin, garlic powder, oregano, coriander, kosher salt and ground black pepper together in a small bowl to make a dry rub. Pat the pork shoulder roast or boston butt dry with paper towels, and then cover roast with dry rub.
  • Place the pieces of onion and the bay leaf in the bottom of your slower cooker, lay the roast on top. Carefully pour the chicken stock or the water around the roast, taking care not to wash away the dry rub. Cook on low for 6 hours or until the pork easily falls apart.
  • Once the pork is easily falling apart, remove from slow cooker to cool. Reserve 1 cup of the cooking liquid. Remove and discard the excess fat, shred the remaining pork.
  • Place the reserved cooking liquid in a large non-stick skillet with shredded pork. Cook over medium high heat until the liquid is absorbed, tossing the pork occasional to coat.
  • Once the cooking liquid is absorbed, add the oil and crisp up the carnitas to your desired doneness. We like our extra crispy, usually about 14-18 minutes.
  • Serve with your favorite taco fixings, like corn or flour tortillas, cilantro, lime, shredded cabbage, pico de gallo, sour cream and cheese.

CROCK POT 'CARNITAS'



Crock Pot 'carnitas' image

Make and share this Crock Pot 'carnitas' recipe from Food.com.

Provided by mariposa13

Categories     Pork

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2-2 lbs pork tenderloin, cut into 2 inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 slices orange rind, from half an orange (optional)
1 (12 ounce) can Mr Pibb soda or 1 (12 ounce) can Coca-Cola
16 fajita-size flour tortillas
1 large tomatoes, cored and chopped
1 medium onion, finely chopped
1/2 jalapeno pepper, seeded and finely chopped, to taste
1/2 cup fresh cilantro leaves, chopped
1 tablespoon fresh lime juice
salt and pepper

Steps:

  • Combine pork, onion, jalapeno, orange peel and soda in a crock pot.
  • Cover and cook on low for 8 hours.
  • Uncover and shred the meat using 2 forks.
  • Serve on flour tortillas and top with pico de gallo, if desired.
  • For Pico de Gallo:.
  • Combine all ingredients in a small bowl, seasoning to taste with salt and pepper.
  • Cover and refrigerate until ready to use; Makes 1 1/2 cups.
  • Note: Also, up to 2 teaspoons each of fresh minced garlic and dried oregano can be added to taste.
  • The carnitas can be served rolled into flour tortillas or in taco shells.
  • Topping options include pico de gallo, guacamole or shredded cheese with a bit of taco sauce.

Nutrition Facts : Calories 585.3, Fat 15.6, SaturatedFat 4.2, Cholesterol 56.1, Sodium 936.3, Carbohydrate 80, Fiber 5.1, Sugar 8.4, Protein 29.6

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