Pork Carnitas Chili Recipes

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CHILI VERDE PORK CARNITAS



CHILI VERDE PORK CARNITAS image

Pork carnitas are a perfect weekend dinner- as most of the work is in the prep; then you can just sit back and relax as it cooks. Braised in salsa verde and beer, leaving the pork so tender and flavorful. Add fresh salsa verde and your favorite taco toppings and you'll be on your way to a full belly and empty plate.

Provided by Olivelle

Categories     Main Dish

Time 3h30m

Yield 8

Number Of Ingredients 20

1 lb Tomatillos
½ cup White Onion
3 Cloves Garlic
2 Tbsp Pineapple Habanero Balsamic Vinegar
12 Sprigs of Cilantro
1 Large Jalapeo, stemmed and deseeded
1 ½ tsp Chili Verde Flake Sea Salt
2lb Pork Butt or Shoulder
2 Tbsp Chipotle Lime Rub and Seasoning
1 Tbsp Chili Verde Flake Sea Salt
3 Tbsp Hatch Chili Infused Olive Oil
24oz Mexican Lager
1 cup Salsa Verde
8-10 Corn Tortillas, warmed
8-10 Corn Tortillas, warmed
Salsa Verde
Cilantro
Cotija Cheese
Mexican Crema
Lime Wedges

Steps:

  • Set the oven to low broil. Remove tomatillos from their husks and rinse well. Cut them in half and add tomatillos to a sheet pan in a single layer. Broil 8-10 minutes until the skin blackens slightly.
  • In a blender add tomatillos, small white onion, garlic, vinegar, cilantro, jalapeno, and salt. If you want the salsa hotter, do not deseed the jalapenos.
  • Cut pork butt into 3-4 inch sections and cut off any excess fat. Rub all sides of pork generously with Chipotle Lime Rub and Chili Verde Sea Salt.
  • In a large dutch oven over medium high heat add in 3 Tbsp Hatch Chili Olive Oil and heat until shimmering. Add the pork to the pot, in batches if needed, careful not to overcrowd the pan, and sear each side of pork about 2-3 minutes a side until they are golden brown.
  • Add 1 cup salsa verde and mexican lager to the pot. Bring to a boil, then reduce heat to medium low, cover and cook for 2-3 hours or until meat shreds easily with a fork.Remove meat from the pot and shred with a fork
  • To serve pork carnitas, warm your tortillas then layer with shredded pork, spoonful of fresh salsa verde, cilantro, cotija cheese, Mexican Crema, and a squeeze of lime.

Nutrition Facts : ServingSize 8

SLOW-COOKER PORK CARNITAS



Slow-Cooker Pork Carnitas image

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

Steps:

  • Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
  • Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
  • Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
  • Serve with tortillas, cilantro, jalapenos and pickled red onions.
  • Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

EASY PORK CARNITAS



Easy Pork Carnitas image

This authentic Mexican pork carnitas recipe takes very little effort and uses only a handful of ingredients. Just the way we make it in Mexico: lots of flavor and no fuss. [Recipe originally submitted to Allrecipes.com.mx]

Provided by ladoña

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h25m

Yield 8

Number Of Ingredients 3

1 (5 pound) boneless pork shoulder
salt and freshly ground black pepper to taste
1 tablespoon safflower oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
  • Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
  • Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

Nutrition Facts : Calories 278.4 calories, Cholesterol 106.9 mg, Fat 13.7 g, Protein 36.4 g, SaturatedFat 4.3 g, Sodium 92.7 mg

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Pork Carnitas (Mexican Slow Cooker Pulled Pork) image

Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish!

Provided by Karina - Cafe Delites

Categories     Dinner

Time 10h10m

Number Of Ingredients 11

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano ((or Mexican oregano))
1 tablespoon ground cumin
1 large brown or white onion (, cut into wedges)
8 cloves garlic (, smashed)
2 limes (, juiced)
2 large oranges (, juiced (or 3/4 cup natural orange juice))
3/4 cup coke ((Original or Mexican coke is ideal)*)
2 bay leaves

Steps:

  • Rinse and pat dry pork with a paper towel.
  • In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
  • Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

PORK CARNITAS WITH GREEN CHILES



Pork Carnitas With Green Chiles image

Make and share this Pork Carnitas With Green Chiles recipe from Food.com.

Provided by Brenda.

Categories     Pork

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 1/2 lbs boneless pork shoulder, cut into bite-size pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 large yellow onion, cut into thin slivers
1 (4 ounce) can diced green chilies, undrained
2 garlic cloves, minced
1/2 cup chicken broth
flour tortillas or corn tortilla
shredded cheddar cheese
chopped tomato
sour cream

Steps:

  • Heat oven to 350 degrees F.
  • Heat 2 tablespoons of the oil in an ovenproof, heavy, large covered pot over high heat.(If you don't have a large pot that goes from stovetop to oven, simply prepare on stovetop, and then transfer to a covered casserole before baking).
  • Add half of the pork cubes; sprinkle with half of the salt and half of the black pepper. Cook pork until starting to brown, stirring often. Remove pork.
  • Repeat with remaining pork cubes, salt and black pepper, adding more oil if necessary.
  • Drain drippings from pot.
  • Heat remaining 1 tablespoon oil in the same pot over medium heat. Cook onion in hot oil until tender.
  • Stir in undrained chiles and garlic; cook for 2 minutes.
  • Return pork to pot. Add chicken broth.
  • Cover and put in oven to bake for 1 hour.
  • Serve pork in tortillas topped with Cheddar cheese, tomato and sour cream if desired.

Nutrition Facts : Calories 418.2, Fat 33.8, SaturatedFat 10.7, Cholesterol 100.7, Sodium 457.9, Carbohydrate 3, Fiber 0.5, Sugar 1.3, Protein 24.3

CARNITAS RECIPE (MEXICAN PULLED PORK)



Carnitas Recipe (Mexican Pulled Pork) image

This Mexican pork carnitas recipe is the real deal with tender pork shoulder cooked low and slow in lard, easy to make and delicious, the way it should be!

Provided by Mike Hultquist

Categories     Main Course

Number Of Ingredients 12

1-1/4 cup pork lard (or use vegetable oil)
3-1/2 pound pork shoulder (cut into chunks)
½ onion
1 cup whole milk
1/2 cup water
1/2 cup orange juice (or more as desired)
1 bay leaf
1/4 cup chopped Mexican oregano
Zest of 1 orange
Salt and pepper to taste
Corn or flour tortillas
Salsa + Fixings ((I'm using chopped onion, serranos, cilantro, lime, avocado, queso fresco, salsa verde, red chili flakes))

Steps:

  • Heat the lard (or oil) in a large pot or Dutch oven to medium heat. Add the pork and onion and cook for 10 minutes, stirring occasionally, to brown the meat. Reduce heat to cool slightly.
  • Remove the onion and add the milk, water, orange juice, orange zest, herbs, and salt and pepper.
  • Reduce heat and simmer for 3-4 hours, or until the liquid in the pot has evaporated and the pork is fork tender - lard/milk should bubble, but not boil - do not exceed 250 degrees F.
  • Remove the pork and shred as desired. Serve with tortillas for the best carnitas tacos ever!

Nutrition Facts : Calories 111 kcal, Carbohydrate 3 g, Protein 8 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 25 mg, Sodium 36 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

PORK CARNITAS



Pork Carnitas image

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Provided by Nette

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 12

Number Of Ingredients 10

¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

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.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g

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