CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
MEXICAN BARBACOA IN A CROCK-POT -
This is the easiest way to cook an authentic Mexican Barbacoa instead of cooking it in the traditional way in Mexico with the head wrapped in large banana leaves and three layers of burlap and then placed in a deep hole in the ground, just like the Hawaiian Pork Luau.
Provided by pink cook
Categories Meat
Time 8h30m
Yield 16-20 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
- Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
- Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
- Stir every hour after that. In six hours it should be starting to fall apart.
- Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)
- Shred the meat with two forks and serve on tacos with the tortillas and the extras.
- The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeño, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.
MEXICAN PORK ROAST (CROCK POT)
Make and share this Mexican Pork Roast (Crock Pot) recipe from Food.com.
Provided by dicentra
Categories Pork
Time 10h10m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Place onions and carrots in crock pot.
- Rub pork roast with seasonings. Place on top of vegetables; add water.
- Cover and cook on low for 10-12 hours.
- To serve: shred and serve on hot tortillas with taco sauce.
Nutrition Facts : Calories 135.7, Fat 3.5, SaturatedFat 1, Cholesterol 61.4, Sodium 842.5, Carbohydrate 5.2, Fiber 1.2, Sugar 2.4, Protein 20.2
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