Mexican Pulled Pork Carnitas Recipes

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THE CARNITAS RECIPE(MEXICAN PULLED PORK)



The Carnitas Recipe(Mexican Pulled Pork) image

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

5 lbs pork butt
1 large onion
4 garlic cloves
2 serrano peppers
1 cup orange juice
dry rub seasonings
1 tablespoon dried oregano
2 teaspoons cumin
2 tablespoons kosher salt
1 1/2 teaspoons black pepper

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)



Mexican Pulled Pork-Carnitas(ATK) image

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

3 -4 lbs boneless pork shoulder, whole
1 small onion, Quartered
1 orange, Quartered
2 tablespoons lime juice, Fresh Squeezed
2 bay leaves
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon ground Mexican oregano
2 cups water

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

SLOW COOKER MEXICAN PORK CARNITAS



Slow Cooker Mexican Pork Carnitas image

This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.

Provided by clifford

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h25m

Yield 8

Number Of Ingredients 15

1 (32 fluid ounce) container chicken stock
1 (3 pound) pork loin, or more to taste
3 tablespoons adobo seasoning
2 tablespoons ground cumin
1 tablespoon ground black pepper
1 tablespoon ground paprika
1 large white onion, diced
2 tablespoons chipotle paste
2 bay leaves
1 (14 ounce) can fire-roasted diced tomatoes
6 cloves garlic, minced
2 limes, halved
3 tablespoons ground cinnamon
1 teaspoon ground cloves
1 cup fresh cilantro

Steps:

  • Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
  • Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
  • Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 12.1 g, Cholesterol 82.2 mg, Fat 11 g, Fiber 4.5 g, Protein 31 g, SaturatedFat 3.8 g, Sodium 607.9 mg, Sugar 1.6 g

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