My Party Pork Roasted Carnitas Recipes

MY FAVORITE SLOW ROASTED PORK CARNITAS.

Steps:

• Toss the cubed pork with the garlic powder and chipotle chili powder. Season liberally with salt and pepper.
• Heat a large dutch oven over medium high heat. Sear the pork on all sides. If needed, sear the pork in batches if your dutch oven is not large enough. Reduce the heat low and pour in the beer, orange juice and 1/2 cup water (there should be just enough liquid to cover the sides of the meat). Add the bay leaves. Bring the mixture to a boil and then reduce the heat, cover and simmer for 1 1/2 hours on LOW. After 1 1/2 hours the pork should be falling apart. Remove the lid and continue cooking another 30 minutes. The Coca-Cola will caramelize and the liquid will evaporate almost completely.
• Transfer the pork to a cutting board and shred. Drizzle the carnitas with lime juice. Serve with warm tortillas, avocado and cheese. EAT!
• Toss the cubed pork with the garlic powder and chipotle chili powder. Season liberally with salt and pepper.
• Heat a large dutch oven over medium high heat. Sear the pork on all sides. If needed, sear the pork in batches if your dutch oven is not large enough. Transfer the pork to the bowl of your crockpot. Add the beer, orange juice, 1/2 cup water and the bay leaves. Cover and cook on low for 6-8 hours. During the last hour, remove the lid and allow the liquid to evaporate almost completely.
• Transfer the pork to a cutting board and shred. Serve with warm tortillas, avocado and cheese. EAT!

MEXICAN PORK ROAST &/OR CROCKPOT CARNITAS

Steps:

• If preparing as a roast:.
• Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
• Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
• Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
• When ready to cook the piggy, preheat oven to 400 degrees.
• Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
• Bake pork at 400 until the top gets crispy and brown.
• Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
• Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
• Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
• Once your roast is at your ideal temp (145*-160*), take from the oven.
• If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
• Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
• ***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.

PALEO PARTY PORK CARNITAS

Steps:

• Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
• Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
• Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
• Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.

PORK CARNITAS

Steps:

• Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
• Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

ROASTED CARNITAS

Steps:

• Trim the excess fat from the roast. Put the meat in a large casserole or Dutch oven with salsa verde, onion, stock, cumin seeds, coriander seeds, jalapenos, orange chunks, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 1 hour.
• Preheat oven to 400°F
• Remove meat from liquid in pot and put the meat into a roasting pan. Remove the orange chunks and discard. Roast meat for 15 to 20 minutes until parts are brown and crispy.
• While the meat is roasting, skim and discard fat from liquid in the casserole pan. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.
• Return the meat to the Dutch oven. Stir in chopped cilantro. Season with salt.

MEXICAN STYLE " CARNITAS" PORK ROAST

Steps:

• Line your slow cooker with a Reynolds Slow Cooker Liner for easy cleanup.
• Take a good sized pork loin roast and season it liberally with salt, pepper, and ~believe it or not~ cinnamon.
• Place roast in slow cooker.
• Add in 2 medium sized sliced white onions.
• Cook in your slow cooker on high for 6 hours or on low for 10 hours, until the meat is tender and flakes easily.
• Serve with Spanish rice, flour tortillas, and garnish with lime (which can be squeezed on the meat if desired).