Kitchen Kouture Carnitas Recipes

CARNITAS

Steps:

• Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
• Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
• Serve with tortillas and suggested toppings to make tacos.

PORK CARNITAS RECIPE

Steps:

• In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. Cook covered on a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.
• Uncover and turn the heat to medium high to reduce the liquid.The meat will start frying in its own fat and lard at this point. Carefully brown the meat at medium low heat stirring frequently until pork is evenly browned. About 15 to 20 minutes. At this point do not over cook or you will get very dry meat.
• Serve with hot tortillas and green salsa.

SLOW-COOKER PORK CARNITAS

Steps:

• Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
• Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
• Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
• Serve with tortillas, cilantro, jalapenos and pickled red onions.
• Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

KITCHEN KOUTURE KING KONG NACHOS

Steps:

• Cheese Dip:.
• In a sauce pan, mix all ingredients together.
• Stir on low heat till fully melted.
• Turn off heat and let dip sit 1 hour to thicken.
• Beans:.
• In a microwave dish, mix beans, butter, and garlic salt.
• Microwave till warm and mix well.
• Nachos:.
• On a baking dish, add tortilla chips, bean mixture, 1/2 cheese mixture, meat, remaining cheese mixture, jalopenos, dust with Nature Seasoning.
• Bake on 350 degrees for 15 minutes.
• Serve with salsa or avacodo dip.

KITCHEN KOUTURE CARNITA OR CHICKEN TAQUITOS

Steps:

• In a bowl, mix everything except tortillas together.
• Line a cookie sheet with foil.
• Spoon mixture into a tortilla, roll up, with seam side facing down on a cookie sheet.
• Flash freeze in the freezer for about 30 minutes.
• Fry, bake, or put in a ziplock bag and freeze for later.

KITCHEN KOUTURE CARNITA OR CHICKEN TACO SALAD WITH SPICY RANCH

Steps:

• Put all dressing ingredients into a food processor and blend well.
• Refrigerate dressing overnight for best results.
• Thaw leftover chicken or carnita meat.
• I use the Infomercial tortilla shell pans to make my shells with flour tortillas or you can use prepared taco shells.
• In a large skillet, heat meat with onion and season as needed.
• Fill tortilla shell with green salad, tomatoe, jalopenos, meat mixture, and cheese.

KITCHEN KOUTURE SHREDDED PORK BBQ SANDWICHES

Steps:

• Sauce:.
• In a saucepan, add in all ingredients; bring to a boil stirring with to combine.
• Reduce heat to low and simmer uncovered stirring occasionally for 1 hour over low heat.
• Cool to room temperature then cover and refrigerate for 24 hours or more before using.
• Sandwich:.
• Thaw pork.
• In a skillet, heat pork & bbq sauce. Mix well till fully heated.
• Warm buns in the oven to brown.
• Serve pork on bun with onions and jalopenos.
• In Crockpot:.
• Cook on low for 4 hours.

KITCHEN KOUTURE CARNITAS

Steps:

• Preheat oven to 300 degrees.
• Place roast on heavy duty foil inside a roasting pan.
• Cut slits into top of the meat so seasoning can slip into the meat.
• In a bowl combine all ingredients and spread on top of the roast.
• Seal foil securely and place roasting pan in the oven.
• Cook for 3.5-4 hours (meat should be so tender it falls apart).
• Use 2 forks and shred roast while still warm.
• In a skillet warm up a small amount of oil and crisp meat up for a few minutes.
• Serve with corn tortillas, guacamole, salsa & grilled onions.