AUTHENTIC BEER BRAISED CARNITAS
It's very possible these are the best carnitas you'll ever have! This Beer Braised Carnitas recipe is full of authentic flavor and are super easy to make in the oven or the slow cooker.
Provided by Rachel Farnsworth
Categories Main Dish
Time 2h55m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Trim roast and slice into 1/4 inch thick pieces. Preheat a large dutch oven or oven safe pot over high heat. Add in 1 tablespoon vegetable oil and sear meat, 5 to 7 minutes.
- Combine spices and sprinkle over pork. Pour beer over meat and spices. Top with orange slices.
- Braise in the 350 degree oven for 2 to 2 1/2 hours until the meat can easily be shredded with a fork. Remove orange slices. Shred meat.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Work in 3 batches and use tongs to place the meat into the oil and saute until crisp, about 3 to 5 minutes. Add in more oil for each batch. Serve hot.
Nutrition Facts : Calories 474 kcal, Carbohydrate 5 g, Protein 54 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 170 mg, Sodium 563 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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
BRAISED PORK CARNITAS
Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.
Provided by Christopher Martinez
Categories Main Dish Recipes Taco Recipes
Time 5h40m
Yield 24
Number Of Ingredients 13
Steps:
- Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
- Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
- Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
- Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
- Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.
Nutrition Facts : Calories 210.8 calories, Carbohydrate 16 g, Cholesterol 41.4 mg, Fat 10.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 4 g, Sodium 820 mg, Sugar 1.7 g
MAMA'S CARNITAS
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
Time 9h25m
Yield 16 servings.
Number Of Ingredients 18
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.
CARAMELIZED CARNITAS
This is one of my adopted recipes. It looks like a dish my family and I would enjoy as appetizers, so I hope to make it and edit it in the future.
Provided by Julesong
Categories Pork
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Place pork cubes in single layer in 10-inch skillet.
- Top with remaining ingredients except green onion.
- Heat to boiling; reduce heat.
- Simmer uncovered, stirring occasionally until the water has evaproated and the pork is slightly caramelized, about 35 minutes.
- Sprinkle with green onion and serve with wooden picks.
Nutrition Facts : Calories 178.4, Fat 12.2, SaturatedFat 4.2, Cholesterol 48.3, Sodium 162.6, Carbohydrate 4.5, Fiber 0.1, Sugar 3.8, Protein 11.8
3-INGREDIENT CARNITAS
Make and share this 3-Ingredient Carnitas recipe from Food.com.
Provided by Food.com
Categories Very Low Carbs
Time 3h10m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 ½-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid.
- Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more.
- If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.
Nutrition Facts : Calories 504.8, Fat 40.2, SaturatedFat 13.9, Cholesterol 141, Sodium 143.2, Carbohydrate 0.3, Fiber 0.1, Protein 33.2
SLOW COOKER CARNITAS RECIPE BY TASTY
Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.
Provided by Scott Loitsch
Categories Dinner
Time 8h10m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Cut pork into 6 equal pieces. Add it to the slow cooker.
- Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
- Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
- Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
- Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
- Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
- Enjoy!
Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams
CARNITAS: BRAISED AND FRIED PORK
Provided by Roberto Santibañez
Categories Pork Appetizer Braise Fry Oscars Cinco de Mayo Dinner Lunch Party Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Enough for 8 main course servings, or enough for 24 to 32 tacos
Number Of Ingredients 10
Steps:
- Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
- Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
- Carnitas keeps in the refrigerator for up to three days.
ZESTY CARNITAS TACOS
Lime juice in the crema give these tacos a good zing!
Provided by Doug
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 8
Number Of Ingredients 15
Steps:
- Carnitas: Trim fat from pork. Cut pork into 2- to 3-inch pieces; transfer to a 4-quart slow cooker. Stir in onion, orange juice, cumin, 1 1/2 teaspoons salt, oregano, and cayenne.
- Cover and cook on Low 8 to 10 hours, or on High 4 to 5 hours. Transfer pork to a large bowl; shred using 2 forks. Add enough cooking liquid from slow cooker to moisten.
- Lime Crema: Add 2 tablespoons lime juice to a small bowl. Stir in yogurt and 1/2 teaspoon salt. Dust with chili powder.
- Tacos: Serve pork in tortillas with cabbage, red onion, and pico de gallo (if using). Garnish with crema and lime zest.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 32.5 g, Cholesterol 52.6 mg, Fat 16 g, Fiber 5.1 g, Protein 17.9 g, SaturatedFat 6 g, Sodium 761.4 mg, Sugar 5.5 g
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