Mexican Carnitas As Made By Claudette Zepeda Recipe By Tasty
SLOW COOKER CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
MEXICAN CARNITAS AS MADE BY CLAUDETTE ZEPEDA RECIPE BY TASTY
Here's what you need: pork shoulder, large white onions, avocado leaves, pepper, kosher salt, garlic, dried bay leaves, cold water, orange juice, milk, mexican style soda, lard, white corn tortilla, guacamole, pickled vegetable, fresh cilantro, lime wedge, rice, pinto bean
Provided by Matthew Johnson
Categories Dinner
Yield 12 servings
Number Of Ingredients 19
Steps:
- To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
- Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
- Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
- Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
- Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
- Enjoy!
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