CARNITAS RECIPE
An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!
Provided by Kelly Anthony
Categories Main Course
Time 2h25m
Number Of Ingredients 15
Steps:
- Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
- Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
- Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
- Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
- Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
- Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
- Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
- Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!
Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
CARNITAS
Carnitas are a one-pot Mexican dish made by slowly cooking seasoned pork in oil or lard. After some time and TLC, you'll watch the meat go from simmering to frying, leaving you with tender chunks and crisps bites of pork - the perfect filling for a taco. We love the combo of pickled onions, sour cream and avocado for toppings.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. Cover with 4 to 5 cups of water. Bring to a high simmer, then reduce the heat to low, partially cover the pot and simmer gently, checking occasionally to give it a stir, until the pork is tender and just beginning to fall apart, about 1 hour and 30 minutes. Fish out the bay leaves and orange peel. (The pork will not look super-attractive at this point but don't panic!)
- Remove the lid and increase the heat to medium-high. Simmer vigorously, stirring frequently, until all of the water has evaporated, leaving only the oil, and the pork has browned and begun to fry slightly at the bottom of the pot; continue to cook, scraping up the bottom of the pot frequently to release the fried bits, 30 to 40 minutes. Use a slotted spoon to remove the pork from any remaining oil in the pot.
- Serve with tortillas and suggested toppings to make tacos.
EASY PORK CARNITAS
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
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
SIMPLE CARNITAS
This the easiest recipe for tasty carnitas. Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside.
Provided by Ken from CA
Categories World Cuisine Recipes Latin American Mexican
Time 3h
Yield 10
Number Of Ingredients 8
Steps:
- Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 6.6 g, Cholesterol 62.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 2331.5 mg, Sugar 3.8 g
CARNITAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 6h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 275 degrees F.
- Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours.
- Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks.
- Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce.
- Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves.
MEXICAN CARNITAS
Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 2h40m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.
Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.
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