PORK CARNITAS RECIPE (MEXICAN PULLED PORK)
Braised and broiled to crispy and tender perfection, this Mexican Pulled Pork will quickly become a family favorite dinner. These pork carnitas are a hands-down winner.
Provided by Chew Out Loud
Categories Main Dish
Time 3h5m
Number Of Ingredients 12
Steps:
- Adjust oven rack to lower middle position. Preheat oven to 300F.
- Combine pork, onion, bay leaves, oregano, cumin, garlic, 1 1/2 tsp table salt, 1 tsp pepper, water, and lime juice in a large Dutch oven Liquid should barely be covering the meat. Juice the orange in a bowl and add both the juice and orange remnants to the pot. Bring mixture to simmer over medium high heat, stirring occasionally. Cover pot and transfer to oven. Cook until meat is soft and is fork tender, about 2 1/2 hours, stirring meat around once during cooking.
- Remove the pot from oven. Transfer pork to a bowl with slotted spoon. Remove orange halves, onion, and bay leaves from the liquid and discard. Do not skim fat from liquid. Place pot over high heat and simmer liquid, stirring often, about 10-12 min. You should end up with 1 cup of reduced liquid. Turn oven to broil.
- Shred pork roughly; not too finely. Fold in the reduced liquid, season with salt and pepper to taste. Spread pork in even layer on rimmed baking sheet. Place sheet on an upper rack and broil until top of meat is well browned but not charred. Edges should be slightly crisp. 5-7 in. Serve immediately with your choice of garnishes and warm corn tortillas.
Nutrition Facts : Calories 183 kcal, Sugar 4.3 g, Sodium 218 mg, Fat 4.7 g, SaturatedFat 1.3 g, Carbohydrate 9.5 g, Fiber 0.8 g, Protein 25.9 g, Cholesterol 75.4 mg, ServingSize 1 serving
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
EASY PORK CARNITAS
This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]
Provided by ladoña
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 3
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.
Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg
EASY CARNITAS (PULLED PORK)
Why go to your local taco stop when you can make your own authentic carnitas at home. Very simple, just throw ingredients in pan and put in oven. Taste delicious with warm corn tortillas, chopped onions and chopped cilantro.
Provided by Chef Sarita in Aust
Categories Pork
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375. In a bowl, mix pork, orange zest/peel, cumin (to your taste), and salt to taste. Place seasoned pork in large rectangular baking pan and top with onions.
- Bake covered with aluminium paper for about 1 hr 45 minutes. During the cooking time, about every 30 mins or so, check on the pork and turn to prevent the pork from burning. To creat a crispy texture to pork, bake in oven 15 min more UNCOVERED and turn once so that all sides get crispy texture.
- Shred and serve with warm tortillas.
Nutrition Facts : Calories 392.9, Fat 26.1, SaturatedFat 9, Cholesterol 114, Sodium 99.4, Carbohydrate 4.8, Fiber 1.2, Sugar 0.9, Protein 33
THE CARNITAS RECIPE(MEXICAN PULLED PORK)
Went to a buddy's house awhile back and he made this for a tailgate party and after the first bite I knew what I had to do. So I got to it and bribed his daughter to steal me the recipe. Sadly many Bothans died to bring me this information. So don't make their sacrifice a wasted one.
Provided by Dan K.
Categories Pork
Time 4h10m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Alright first thing you got to do is rinse off and dry your pork butt and trim any excess fat hanging off of it and the fat cap to less then half an inch most of the time it is already done but if not that is what you are looking for.
- Mix up the dry rub I will put it in a shaker to make it easier to coat the butt. this would be a good time to chop up your choppables. Most of the time I slice the onion and Serranos then mince or press the garlic really this is your choice don't think it batters much but I will leave that up to you.
- Rub the pork butt with olive oil and coat with all the dry rub make sure to work it into the meat and get into the crevasses.
- Place the pork butt in a crock pot throw the onions garlic and Serrano peppers on top.
- Pour the orange juice over the top toss on the lid and let her cook.
- Ok let me throw this out there if you do not own a crock pot or yours is not big enough to fit a 5 or six pound pork butt you could either throw this together in a Dutch oven or if you don't have that either, which by the way you should they make great family heirlooms, use a roaster and put in the oven pre-heated to 275 degrees ferinheit.
- Now we wait should take about 4 hours on high or 8 hours on low in the crockpot. In the oven should take about 5 hours you could shave that time down by raising the heat but I wouldn't it's worth the wait, if you decide to up the heat don't go past 325 degrees Fahrenheit.
- Trick time the thing that makes for getting this right isn't waiting a certain amount of time. You will know it is done when you can grab the bone in the center of the pork butt and when you give it a twist I comes right out of the meat easy and clean. That's all you need to know not to every under or over cook a pork but again.
- When the bone comes out clean remove the meat from the crock pot/ Dutch oven/ roaster and wrap up tight in foil to rest for at least half an hour and you can comfortably handle the pork bare handed. This is the time to shred the pork.
- Now what makes this so good is after the pork is shredded heat some oil in a pan and fry up the pork to get it crisp splash it with the drippings from the pan from time to time really adds good flavor. Throw this on a good roll and skip the BBQ sauce instead throw some Pico De Gallo and some avocado on top.
Nutrition Facts : Calories 526.1, Fat 35.8, SaturatedFat 12.4, Cholesterol 149.7, Sodium 1535.7, Carbohydrate 5.1, Fiber 0.6, Sugar 2.8, Protein 43.1
MEXICAN PULLED PORK-CARNITAS(ATK)
Make and share this Mexican Pulled Pork-Carnitas(ATK) recipe from Food.com.
Provided by Coppercloud
Categories Pork
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat your oven to 300°F Trim the pork roast to remove most of the fat (leave some on); cut into 2″x2″ cubes. Place into an oven safe saucepan or Dutch oven along with the onion, orange, lime juice, bay leaves, salt, pepper, cumin, oregano, and water. Place on the stove over medium-high heat and bring up to a full simmer, stirring occasionally. Place a lid on the saucepan and move it to the middle lower rack of your oven. Bake at 300F for 2 hours, or until pork is fork tender (if you poke it with a fork, it easily slides off the fork). Remove the pan from the oven and turn the oven to broil. Using a slotted spoon, move the pork into a bowl and strain the liquid, placing it back into the pan for a glaze. Reduce the liquid over medium-high heat until the liquid reduces to about one cup.
- Using two forks, pull each chunk of pork into two pieces, placing them back into the bowl. Toss with the reduced glaze to coat all pieces evenly; season with salt and pepper to taste. Place a baking rack onto a rimmed cookie sheet or a baking pan with raised sides (to contain any liquids). Place pork chunks onto the baking rack so that the juices will drip onto the baking sheet, about 1″ apart. Put the baking sheet back into the oven on the lower-middle rack and allow to broil for 5-8 minutes, or until the meat starts to crisp on the top. Remove from the oven, flip all pork pieces, and place back in the oven to broil for an additional 5-8 minutes on the second side, or until edges are crisp but not burned.
- Remove the meat from the oven. Squeeze some fresh lime juice over the top and give it a sprinkle of salt. Serve with warm flour tortillas, guacamole, minced red onion, cilantro, salsa and sour cream. The result: pulled pork so tender it melts in your mouth, with crispy broiled edges that will make your heart sing. The addition of fresh lime juice and salt at the end really perks it up. Leftover pork (if there is any) would be awesome as a filling for enchiladas, tamales, or burritos.
Nutrition Facts : Calories 593.1, Fat 46, SaturatedFat 15.9, Cholesterol 161.2, Sodium 545.6, Carbohydrate 4.6, Fiber 1, Sugar 2.6, Protein 38.4
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