Mother Daniels La Taqueria Carnitas Recipe 435

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MOTHER DANIEL'S LA TAQUERIA CARNITAS RECIPE - (4.3/5)



Mother Daniel's La Taqueria Carnitas Recipe - (4.3/5) image

Provided by Mother_Daniel

Number Of Ingredients 8

1 Boned, tied pork shoulder or butt (4-5 lbs.)
2 Onions, (1 lb. total, peeled and quartered)
4 Stalks celery, including leaves cut into chunks
4 Cloves garlic
2 Dried bay leaves
2 t. dried thyme or 2 T. fresh
1 about 1 t. Salt
1/2 C. Milk (Whole or Low-Fat)

Steps:

  • Rinse pork and place in 6-8 qt pan with onions, celery, garlic, bay leaves, thyme, salt, and enough water to cover meat. Bring to boil over high heat; cover, reduce heat, and simmer until meat is very tender when pierced, 2-2 1/2 hours. With slotted spoons, transfer pork to 9 x13-inch pan; reserve cooking juices. Remove string and use two forks to pull meat into large chunks. Pour milk over meat. Bake pork at 325^ until drippings are browned, about 1 hour, stirring and scraping pan occasionally. Meanwhile, pour reserved juices through a strainer into a bowl; discarding residue. Skim and discard fat. Return juices to pan and boil over high heat until reduced to 2 cups, about 45 minutes. When pork drippings are browned, add 1 cup of the reduced juices scrapping drippings free and stirring meat, breaking or pulling into smaller pieces. Bake until juices have evaporated and drippings are browned, about 15 minutes, stirring occasionally. Repeat step, using remaining juices, and cook until meat edges are crisp and browned, 15 to 20 minutes longer. Season to taste with salt Sunset, March 2000

MAMA'S CARNITAS



Mama's Carnitas image

My husband loves to cook Mexican dishes. I'm more of an Italian-style cook, and the joke in our house is that I should leave all the Mexican cooking to him. However, this dish of mine turned out so amazing my husband fell in love! It's all in the meat. If you can get an all-natural pork shoulder, it really makes a difference. -Chelsea Wickman, Painesville, Ohio

Provided by Taste of Home

Categories     Dinner     Lunch

Time 9h25m

Yield 16 servings.

Number Of Ingredients 18

3 garlic cloves, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 bone-in pork shoulder roast (5 to 7 pounds)
1/2 cup unsweetened pineapple juice
1/2 cup reduced-sodium soy sauce
1/2 cup beef stock
1/4 cup lime juice
2 Anaheim peppers, seeded and diced
16 flour tortillas (8 inches)
1 cup creme fraiche or sour cream
2 cups shredded Monterey Jack cheese

Steps:

  • In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,

Nutrition Facts : Calories 494 calories, Fat 26g fat (12g saturated fat), Cholesterol 97mg cholesterol, Sodium 758mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 2g fiber), Protein 32g protein.

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