Juicy Flavorful Carnitas No Lard Recipes

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PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Pork Carnitas (Mexican Slow Cooker Pulled Pork) image

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Provided by Karina - Cafe Delites

Categories     Dinner

Time 10h10m

Number Of Ingredients 11

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano ((or Mexican oregano))
1 tablespoon ground cumin
1 large brown or white onion (, cut into wedges)
8 cloves garlic (, smashed)
2 limes (, juiced)
2 large oranges (, juiced (or 3/4 cup natural orange juice))
3/4 cup coke ((Original or Mexican coke is ideal)*)
2 bay leaves

Steps:

  • Rinse and pat dry pork with a paper towel.
  • In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
  • Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

JUICY, FLAVORFUL CARNITAS (NO LARD)



Juicy, Flavorful Carnitas (No Lard) image

Growing up in Los Angeles, I loved the delicious authentic Mexican cuisine. Carnitas has always been one of my favorite dishes and unfortunately, you just don't get the same quality carnitas in Portland that you would in Los Angeles. So, I thought I would share my recipe for delicious, mouth-watering carnitas. It's not quite authentic or traditional Mexican style carnitas since I slow cook instead of lard fry the meat, but I hope you'll appreciate the health benefits. :D This recipe makes a huge quantity so you can use the meat in a variety of ways. Fantastic in enchiladas, tacos, spaghetti sauce, or just served plain with rice.

Provided by J Wong

Categories     Pork

Time 5h30m

Yield 1 16, 30 serving(s)

Number Of Ingredients 10

8 lbs pork shoulder
2 white onions (diced)
1/2 lb of finely chopped cilantro (1 bunch)
3 (12 ounce) bottles beer (Corona Light or whatever is in the fridge)
1 cup orange juice
4 tablespoons bouillon (Better than Bouillon Beef)
2 tablespoons ground coriander
2 tablespoons ground oregano
2 tablespoons ground thyme
1 tablespoon cooking oil

Steps:

  • Trim large chunks of fat from the pork shoulder, but leave some fat on for flavor.
  • Cut pork shoulder into large chunks. I usually cut them to about half the size of my fist.
  • In a large pot, add the oil to the bottom of the pan and brown the pork. Add in the ground herbs while browning the pork.
  • Once pork is browned, add the first bottle of beer. Using a wooden or silicone spoon, scrape the bottom of the pot to loosen the delicious browned bits.
  • Add the remaining ingredients to the pot(reserve half of the cilantro for later), cover and slow cook for 3-4 hours on low heat or until pork is tender and falling apart.
  • Preheat oven to 350 degrees.
  • Remove pork from pot and place into a foil-lined, large baking pan. DO NOT discard the liquid stock.
  • Turn the pot with the liquid stock to high heat to reduce the amount of liquid.
  • Using two forks, shred the pork in the pan completely.
  • Add in reserve cilantro.
  • Pour enough of the liquid stock into the pan to halfway cover the pork. Return pot to heat. Place pork in oven.
  • Check pork every 15 minutes or so, turning gently and adding liquid stock until all the stock has been used.
  • Remove pork from oven when there is almost no liquid left in the pan.
  • Serve and enjoy!

Nutrition Facts : Calories 315.6, Fat 22.4, SaturatedFat 7.6, Cholesterol 85.9, Sodium 95, Carbohydrate 3.6, Fiber 0.6, Sugar 1.1, Protein 21.3

CARNITAS



Carnitas image

This is an easy version of carnitas. Purists would say it is not authentic because it is not cooked/boiled in lard. I love lard too, but I feel less guilty eating this version and it tastes great too! From Williams Sonoma- Mexican

Provided by cookiedog

Categories     Pork

Time 1h42m

Yield 6 serving(s)

Number Of Ingredients 10

3 lbs boneless pork shoulder or 3 lbs country-style pork ribs
6 garlic cloves, halved
1 orange, zest of (cut into wide strips using a vegetable peeler-if orange is not organic, make sure to scrub off the t)
3/4 cup fresh orange juice
sea salt
1 tablespoon canola oil (optional) or 1 tablespoon safflower oil (optional)
12 corn or 12 flour tortillas, warmed
guacamole
salsa fresca
refried beans

Steps:

  • Cut off any big pieces of fat from the pork and put them into a wide, heavy saucepan or frying pan. Cut the pork into strips about 1 1/2 inches long and 3/4 inch wide. Add the pork to the pan with the garlic, orange zest, orange juice, and 2 teaspoons sea salt. The meat should be in a single layer, if possible. Add water to barely cover the meat and bring to a boil over medium heat. Reduce the heat to medium low, cover partially, and cook, stirring occasionally, until all of the liquid has evaporated, about 1 hour. If the meat is not yet fork tender, add a bit more water and continue cooking.
  • Uncover the pan and continue cooking the pork until all the fat is rendered and the meat is browning in the melted fat, 10-15 mintues longer. There is usually enough melted fat in the pan, but if necessary, add the 1 tablespoon oil. When the meat is brown and crisp, using a slotted spoon, transfer it to a colander and let any excess fat drain away.
  • Immediately transfer the pork to a warmed serving bowl. Accompany with the warm tortillas to make tacos: slather each tortilla with the guacamole and the salsa. Serve with the refried beans and or rice on the side.

Nutrition Facts : Calories 592.7, Fat 45.9, SaturatedFat 15.9, Cholesterol 161.2, Sodium 155.2, Carbohydrate 4.2, Fiber 0.1, Sugar 2.6, Protein 38.3

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