Easy Carnitas Recipe Stove Top Recipe For Chicken

SIMPLE CARNITAS

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.

CHICKEN CARNITAS RECIPE

Steps:

• Oven Method:Preheat your oven to 325"F.
• In a large cast iron dutch oven add 2 tbsp of olive oil and layer the chicken thighs on top. Sprinkle with the chicken carnitas seasoning: sea salt, garlic and onion powder, cumin, oregano, red pepper flakes and chili powder. Add the garlic cloves and orange peels.
• Pour the orange and lime juice over the top and give everything a good toss to coat. Cover with a tight lid and transfer to the preheated oven for 1 1/2 hours until the chicken i tender and falls apart when stabbed with a fork.
• Use two forks to shred the chicken in the same pot you cooked it in then transfer it to a broiler proof baking sheet or dish. Drizzle the carnitas with the honey all over the top and broil for a few minutes until caramelized at the edges. Make sure to keep a close eye on the carnitas so they don't burn.
• To cook the acorn squash, preheat oven to 400"F.
• Cut the acorn squash in half and scoop out the seeds. Cut a thin slice off of the bottom of each acorn squash half so it sits flat during baking.
• Rub the inside of each acorn squash with a little olive oil and sprinkle generously all over with sea salt, red pepper flakes, freshly cracked black pepper and cumin. Roast for 50 minutes to 1 hour until tender and caramelized around the edges.
• Serve the carnitas inside the roasted acorn squash bowls, sprinkled with the pepitas and garnish with the cilantro and edible flowers if available. Serve with lime wedges, a drizzle of extra virgin olive oil and sour cream.

CHICKEN CARNITAS-RESTAURANT STYLE-EASY!

Steps:

• After prepping the food heat a large heavy skillet over med-hi to high heat and add the butter and olive oil and allow them to bubble and get sizzling. Add the chicken and spread evenly into pan. Watch the heat and adjust the temp as needed! You need the skillet to be hot yet you dont want to scorch the chicken or oil.
• Stir fry chicken for about 4 mins and then add the onion and peppers. You may need to increase the heat for a bit if the skillet cools down too much-remember we want the chicken and veggies to carmelize a bit. If needed add a bit more butter or olive oil.
• Let veggies and chicken cook at least 4 more minutes and then sprinkle with garlic salt and pepper. 1/2 tsp is about what I use but it's just an estimate-please go heavy or light depending on your preference.
• At this point if you can tell the chicken is done(test a piece if needed) then stir in the A-1 sauce and let the chicken and veggies cook about 1 minute or so.
• Serve with the flour tortillas and top with shredded lettuce, chopped cilantro, and guacamole. A squeeze of lime is also good. I love to serve with pot scrubbers mexican rice and mashed pinto beans.

EASY PORK CARNITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
• Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
• Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

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.