Dr Pepper Carnitas Recipes

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CARNITAS



Carnitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 6h15m

Yield 6 servings

Number Of Ingredients 11

2 poblano peppers, seeded and sliced
1 medium onion, sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper
One 4 1/2-pound bone-in pork shoulder
1 1/2 cups chicken broth
4 jalapeno peppers, sliced
2 limes, zested and juiced
1 orange, zested and juiced
For serving: corn tortillas, sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges and fresh cilantro leaves

Steps:

  • Preheat the oven to 275 degrees F.
  • Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
  • Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
  • Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
  • Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.

PORK CARNITAS



Pork Carnitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons vegetable oil
One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, halved and sliced
2 poblano peppers, seeded and ribs removed, sliced
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons ancho chile powder
3 cloves garlic, minced
One 12-ounce can lemon-lime soda
1 large orange, zested and juiced
Warm corn or flour tortillas
Store-bought peach salsa
Easy Queso, recipe follows
Fresh cilantro leaves
1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes
One 10-ounce can hot diced tomatoes and chiles
One 8-ounce jar diced pimientos, not drained

Steps:

  • Set a multi-cooker to the Saute setting and add the oil.
  • Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
  • Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
  • Preheat the broiler.
  • Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
  • Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
  • Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

SIMPLE CARNITAS



Simple Carnitas image

This the easiest recipe for tasty carnitas. Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside.

Provided by Ken from CA

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h

Yield 10

Number Of Ingredients 8

1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
2 oranges, quartered
1 large white onion, quartered
6 cloves garlic, peeled and crushed
¼ cup kosher salt
1 tablespoon ground cumin
1 tablespoon whole black peppercorns
2 bay leaves

Steps:

  • Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 6.6 g, Cholesterol 62.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 2331.5 mg, Sugar 3.8 g

DR. PEPPER CARNITAS



Dr. Pepper Carnitas image

Make and share this Dr. Pepper Carnitas recipe from Food.com.

Provided by Shawn C

Categories     Pork

Time 8h5m

Yield 9 serving(s)

Number Of Ingredients 7

1 (1 1/2-2 lb) pork tenderloin, cut into 2-inch cubes
1 medium onion, peeled and sliced
1 fresh jalapeno pepper, seeded and sliced
4 slices orange peel (optional)
1 (12 ounce) can Dr. Pepper cola, Mr. Pibb or 1 (12 ounce) can Coca-Cola
16 fajita-size flour tortillas
pico de gallo (or fresh made salsa)

Steps:

  • Combine pork, onion, jalapeno, orange peel and soda in a crockpot.
  • 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.

Nutrition Facts : Calories 510.7, Fat 13.8, SaturatedFat 3.8, Cholesterol 49.9, Sodium 830.4, Carbohydrate 68.8, Fiber 4.1, Sugar 6.4, Protein 26

3-INGREDIENT CARNITAS



3-Ingredient Carnitas image

Make and share this 3-Ingredient Carnitas recipe from Food.com.

Provided by Food.com

Categories     Very Low Carbs

Time 3h10m

Yield 8 serving(s)

Number Of Ingredients 13

3 1/2 lbs boneless pork shoulder, with a generous fat cap, cubed into 2-inch pieces
8 cups water or 8 cups low sodium chicken broth, more if necessary
kosher salt & freshly ground black pepper
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cloves
1/2 teaspoon cayenne
corn tortilla, for serving
red cabbage, thinly sliced, for serving
sour cream, for serving
pickled red onions, for serving
cilantro, for serving
avocado, for serving
thinly sliced serrano chili, for serving

Steps:

  • Preheat oven to 350 degrees F.
  • Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 ½-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid.
  • Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more.
  • If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.

Nutrition Facts : Calories 504.8, Fat 40.2, SaturatedFat 13.9, Cholesterol 141, Sodium 143.2, Carbohydrate 0.3, Fiber 0.1, Protein 33.2

CARNITAS



Carnitas image

Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.

Provided by Kay Chun

Categories     dinner, meat, tacos, main course

Time 3h

Yield 4 to 6 servings

Number Of Ingredients 11

3 pounds pork shoulder, cut into 2-inch chunks
1 tablespoon kosher salt (such as Diamond Crystal), plus more for seasoning
1 teaspoon black pepper, plus more for seasoning
1 1/2 teaspoons dried oregano
1 navel orange, quartered
1 white onion, quartered
7 garlic cloves, crushed
1 cinnamon stick, broken into 2 pieces
1 bay leaf (dried or fresh)
1/4 cup neutral oil, such as safflower or canola
Warmed tortillas, chopped white onion, chopped cilantro, sliced avocado and lime wedges, for serving

Steps:

  • Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
  • Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
  • Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.

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