Easy Carnitas Recipe On Stove

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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

CARNITAS RECIPE



Carnitas Recipe image

An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!

Provided by Kelly Anthony

Categories     Main Course

Time 2h25m

Number Of Ingredients 15

3-4 pound boneless pork butt
1 tablespoon Kosher salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoon onion powder
1 1/4 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup orange juice ((freshly squeezed), about 3-4 oranges)
1/4 cup lime juice ((freshly squeezed), about 3-4 limes)
2 bay leaves
1/2 cup water (+ 2 tablespoons, separated)
2 teaspoons cornstarch
Flour or corn tortillas ( (1-2 per person))
Topping Suggestions: red onion, cilantro, Cotija cheese, freshly squeezed lime juice

Steps:

  • Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
  • Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
  • Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
  • Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
  • Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
  • Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
  • Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
  • Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

EASY PORK CARNITAS (MEXICAN PULLED PORK)



Easy Pork Carnitas (Mexican Pulled Pork) image

Easy pork carnitas are sure to win you over. They come out just right - and that means crispy on the outside and juicy on the inside!

Provided by Natalya Drozhzhin

Categories     Easy

Time 5h40m

Number Of Ingredients 10

4 lb boneless pork roast
3 Tbsp fine sea salt ((or 2 1/2 tsp table salt))
1 Tbsp ground black pepper
1 tsp dried oregano
1 large onion (diced)
5 garlic cloves
4 Tbsp lime juice ((from 2 limes))
1/2 cup orange juice ((from 2 oranges))
1 cup chicken broth
2 bay leaves

Steps:

  • Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
  • In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
  • Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
  • Remove the pork from the slow cooker. Shredded the pork with two forks. Keep the juice.
  • To get crispy edges, transfer the shredded pork to a baking sheet. Pour ½ cup of the juices on top of the meat and broil it for 5-7 minutes, or until golden brown.

Nutrition Facts : Calories 324 kcal, Carbohydrate 5 g, Protein 52 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 143 mg, Sodium 2738 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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

PORK CARNITAS RECIPE



Pork Carnitas Recipe image

This method by Diana Kennedy, requiring only pork, water, and salt, is the simplest AND most delicious carnitas recipe I've ever had.

Provided by Joanne Ozug

Categories     Main Course

Time 2h10m

Number Of Ingredients 2

3 lbs boneless pork shoulder ((aka boston butt))
1.5 tsp salt

Steps:

  • Cut the pork into strips approximately 2 inches by 3/4 inches in size (do not trim any of the fat off).
  • Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
  • Add the salt, then bring the liquid to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
  • Reduce the heat more, somewhere between low and medium low, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
  • Serve and enjoy!

Nutrition Facts : Calories 288 kcal, Protein 51 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 703 mg, ServingSize 1 serving

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