Paleopartyporkcarnitas Recipes

SOY MARINATED PORK CARNITAS

Soy Marinated Pork Carnitas image

Provided by Food Network

Time 3h45m

Yield 12 to 18 servings

Number Of Ingredients 15

Ingredients

8 cups soy sauce
8 cups sugar
4 cups mirin
4 cups oyster sauce
2 cups mushroom soy sauce
2 cups chopped green onions
1/3 cup whole star anise
1/4 cup whole cloves
1/4 cup peppercorn blend
10 medium cinnamon sticks
1 ginger root, sliced with skin on
12 liters water
6 pounds pork butt
12 pieces dried black mushrooms
10 bay leaves

Steps:

Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir.
Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight.
The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked.

PALEO PARTY PORK CARNITAS

Paleo Party Pork Carnitas image

© 2014 Turner Broadcasting System, Inc. All rights reserved. Carnitas are the perfect self-serve party food. Although the dish is normally cooked with milk and served in tortillas topped with sour cream and cheese, this paleo version substitutes with almond milk and lettuce wraps and is garnished with avocado slices, red onion and fresh cilantro. Best of all, a slow cooker allows you to set it up before work and come back to a ready-made dinner party. Guests will love this make-your-own dish.

Provided by Turner Broadcasting

Categories Pork

Time 8h30m

Yield 16 serving(s)

Number Of Ingredients 17

Ingredients

1 (4 lb) tied boneless skinless pork shoulder
salt & freshly ground black pepper
1 1/2 tablespoons canola oil
1 1/2 cups unsweetened almond milk
1 1/2 cups unsalted chicken stock
2 teaspoons dried oregano
6 garlic cloves
3 small carrots, cut into 2-inch chunks
3 stalks celery, cut into 2-inch chunks
2 whole bay leaves
1 lemon, peeled with vegetable peeler in 2- to 3-inch strips
1 large onion, cut into 1-inch chunks
2 avocados, cut in 1/4-inch slices
2 heads boston lettuce, washed, dried and leaves separated
2 limes, cut into eighths
1/2 bunch cilantro
1/4 red onion, thinly sliced into half moons

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.

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