Recipes for "carnitas"

With a sharp knife, trim some of the excess fat away from the pork and discard, leaving some behind to flavor the carnitas while cooking.

Cut the meat into roughly 1-inch cubes. Place the pork into a 9x13 or similarly sized large baking dish and season with the salt, pepper, and cumin.

Simply Recipes / Susy Villasuso

Peel and slice one of the onions in half, then slice into half moons. Scatter the slices of onion on the meat and drizzle the olive oil on top.

Pour in the orange juice and beer. Add a bay leaf and 1 cup of the chopped cilantro. Stir the ingredients together and cover the dish tightly with a few layers of foil.

Simply Recipes / Susy Villasuso

Place the baking dish in the oven and cook until the pork is fork-tender, 2 1/2 hours. Remove the baking dish from the oven and remove the foil.

Use 2 forks to lightly shred the carnitas. You should still have small chunks of pork that are characteristic of carnitas.

Simply Recipes / Susy Villasuso

Turn the oven temperature up to 400°F/200°F. Once preheated, place the uncovered baking dish back into the oven. Bake until most of the liquid has absorbed and the edges are crisp, stirring halfway through, about 40 minutes.

If you like your carnitas extra crispy, pour off most of the liquid (leaving a little in the bottom to keep the pork moist) before placing the pan in the oven at 400°F.

Simply Recipes / Susy Villasuso

While the carnitas finish cooking, finely dice the remaining onion and cilantro and place them in separate bowls. Cut the limes into wedges and add to another small bowl.

Warm up the corn tortillas in a hot pan for a couple of minutes on each side. Place them into a tortillero or bread basket or wrap them in a tea towel to keep them warm.

Once the pork is ready, transfer it to a platter. Bring the carnitas to the table with the diced onion, cilantro, limes, warm corn tortillas, and salsa. Let your family or guests prepare their own tacos using the carnitas, tortillas, and toppings.

Store leftovers in an airtight container in the fridge for up to 3 days.

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Simply Recipes / Susy Villasuso

Cut pork into 5 to 6 large chunks. Season each piece evenly with salt, pepper, garlic powder, chili powder, and cumin.

Heat oil in a large skillet over high heat. Add pork in a single layer to the hot skillet. If meat does not fit, do this step in 2 batches. Cook pork, untouched until well browned on the first side, 4 to 5 minutes. Flip and cook another 3 to 4 minutes. Remove meat and place into the bottom of a slow cooker.

To the hot skillet, add onion and cook 1 minute. Deglaze pan with orange juice, lime juice, and 1 1/4 cups water and scrape up any browned bits from the bottom of the skillet. Pour water mixture over pork in the slow cooker, add bay leaves, and cover.

Cook on High for 4 to 5 hours or on Low 6 to 7 hours or until pork is very tender.

Preheat the oven to broil. Remove pork from the slow cooker and shred into approximately 2 to 3 inch pieces and place on a rimmed baking sheet. Spoon some of the juices evenly over the pork, and reserve about 1 cup of juices for serving. Broil pork for 3 to 5 minutes, or until slightly crispy and browned, tossing halfway through if necessary.

Serve in toasted tortillas with japaleno slices, chopped onion, cilantro, and lime wedges, or as desired

Mix brown sugar, garlic powder, chili powder, paprika, oregano, onion powder, mustard seed, black pepper, cumin, coriander, and salt together in a small bowl.

Rub pork roast liberally with brown sugar mixture.

Heat oil in a large skillet over high heat. Add pork roast; cook until browned, 3 to 5 minutes per side.

Transfer pork to a slow cooker. Add water, liquid smoke, and chipotle peppers.

Cook on Low until pork is tender, about 6 hours. Transfer pork to a cutting board and pull apart with tongs.

Cut pork into 2-inch pieces. Stack 2 (7x10x3-inch) disposable foil baking pans and transfer in the pork. Season with salt, pepper, and oregano, and toss with your hands until everything is evenly coated.

Cover the pan with a sheet of heavy-duty aluminum foil, and crimp tightly around the edges. Place on top of another large sheet of heavy-duty aluminum foil, and then wrap the foil up over the pan. All seams should be rolled facing up. Repeat with 2 more sheets of aluminum foil.

Place pan next to a campfire, or in a charcoal grill, and arrange the burning coals evenly around the pan. Wrap a sheet pan in foil, place over the pan, and arrange some charcoal on top.

Use a probe or laser thermometer to check the temperature on the surface of the bottom pan, as well as the ambient temperature next to the pan. Try to maintain a constant temperature of between 250 to 300 degrees F (120 to 150 degrees C). To do this, move charcoal further away or closer to the pan as needed. If cooking next to a campfire and the pan is getting more heat from one direction than the other, rotate the pan occasionally. Cook until falling-apart tender, 4 to 5 hours.

Remove pan from the fire, and let rest for up to 1 hour, or serve immediately. Carefully cut foil away and peel back. Serve made into tacos, nachos, or enjoyed in hot dog or hamburger buns.

Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.

Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.

Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.

Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.

Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.

Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.

Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.

When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.

Bake uncovered in the preheated oven for 20 minutes.

Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients.

Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.

Rinse jackfruit, dry, and set aside.

Whisk together soda, vinegar, 1/8 cup vegetable oil, and lime juice in a large mixing bowl. Add onion, chili powder, panela, pepper, salt, and bay leaves. Add jackfruit pieces and mix to coat. Allow to marinate for at least 1 hour.

Pour jackfruit and marinade into a nonstick skillet. Bring to a boil and simmer until the liquid has reduced by 3/4, about 20 minutes. Pour into a colander and drain; remove and discard bay leaves.

Heat 1 tablespoon vegetable oil in the skillet over medium-high heat. Add drained jackfruit and cook, stirring with a wooden spoon to tear jackfruit into small pieces. Cook over medium-high heat, stirring constantly, until each piece is as crispy as possible, 10 to 15 minutes. Add remaining vegetable oil, if necessary.

Meanwhile, heat the corn tortillas on a griddle. Ladle equal portions of jackfruit carnitas into each tortilla. Top with pickled jalapenos and carrots. Sprinkle with cilantro and garnish each taco with a lime wedge. Serve hot.

Gather all ingredients. Preheat the oven to 275 degrees F (135 degrees C).

Remove fat from pork; cut meat into 2-inch cubes and roughly chop fat.

Mix together pork meat and fat with garlic, olive oil, orange peel, orange juice, salt, bay leaves, black pepper, cumin, cinnamon, and 5-spice powder in a large bowl until pork is coated completely.

Transfer mixture to a 9x13-inch baking dish. Cover the dish tightly with heavy-duty aluminum foil, then place on a baking sheet.

Bake in the preheated oven until pork is fork tender, about 3 1/2 hours.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove garlic, orange peel, and bay leaves from the baking dish. Transfer pork to a colander set in a bowl. Pour accumulated juices from the baking dish over pork. Return pork to the baking dish and drizzle with some accumulated juices.

Cook under the preheated broiler for 3 minutes. Drizzle more accumulated juices over pork and continue broiling until crispy, 3 to 5 minutes. Transfer pork to a serving plate and drizzle with remaining accumulated juices.

Enjoy!

1. In the bowl of your instant pot, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on high pressure/manual for 8-10 minutes. Once done cooking, use the natural or quick release function to release the steam.

2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/4 cup of the cooking liquid and the lime juice. Drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.

3. To make the salsa, combine all ingredients in a blender. Blender until combined. Season with salt.

4. Stuff the carnitas into the warmed tortillas. Spoon the salsa over the carnitas. Top as desired with slaw, cilantro, avocado, cheese, onions, and crema. Enjoy!

1. In the bowl of your slow cooker, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.

2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.

3. Follow as directed above for steps 3-4.

1. Combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes in a bowl. Rub the seasonings into the meat.

2. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the meat and sear the on both sides, about 3-4 minutes. Reduce the heat to low and add the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the meat is done cooking, shred with two forks.

2. Follow as directed above for steps 3-4.

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.

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.

Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it’s a tamale-like base, it won’t be completely dry like a cornbread. It’s supposed to be just a little mushy.

Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.

Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.

Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls.

In a large, heavy saucepan over medium-high heat, combine pork, broth, and salsa. Add enough water to barely cover the pork.

Cover and bring to a boil. Reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. Add salt to taste if needed.

Remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. Break the meat into small chunks. Roast meat for 15 to 20 minutes until brown and crispy.

If you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet.

If you heat them on a skillet you may need to use a little butter or oil to help soften them. When air pockets form in the tortillas they are ready.

To heat them in a microwave, place a paper towel on the floor of the microwave. Lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). Microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each).

Keep warm tortillas wrapped in a clean cloth towel for serving.

To serve, double up the tortillas and place a few spoonfuls of the carnitas on them. Top with salsa.

To eat, remove half of the carnitas from one tortilla to another. Take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. Or, keep them doubled up. Your choice.

Add optional toppings of your choice such as grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.

Trim excess fat from pork butt; cut pork into 2-inch cubes and transfer to a large bowl.

Combine salt, oregano, cumin, black pepper, chile powder, and paprika in a small bowl. Rub pork cubes with spice mixture. Coat seasoned pork cubes lightly in olive oil; transfer to a pressure cooker. Cover pork cubes with orange juice, onion, and garlic.

Cover pork cubes with orange juice, onion, and garlic.

Place lid on the pressure cooker and lock; bring to full pressure over medium heat until pork is no longer pink in the center, about 60 minutes. Let pressure come down naturally, about 15 minutes.

Remove pork from the pressure cooker and shred meat.

Season pork with pepper and salt.

Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.

Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.

Preheat oven to 450 degrees F (230 degrees C).

Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.

Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.

Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.

Gather the ingredients.

Mix salt, garlic powder, cumin, oregano, coriander, and cinnamon together in a bowl; coat pork with spice mixture.

Place bay leaves in the bottom of a slow cooker and arrange pork on top. Pour chicken broth around the sides of pork, being careful not to rinse off spice mixture.

Cover and cook on Low, turning after 5 hours, until pork shreds easily with a fork, about 10 hours in total.

When the pork is tender, remove from the slow cooker; shred with two forks. Use cooking liquid as needed to moisten the meat.

Cut pork into 1-inch cubes; season with salt and pepper.

Heat oil in a large skillet or Dutch oven. Add pork, onions, garlic powder, chili powder, and chipotle chile powder; sauté until browned, 3 to 5 minutes.

Add enough water to barely cover pork; bring to a boil. Cover, reduce heat, and simmer 30 minutes. Remove the lid and continue to simmer until liquid has evaporated, about 45 minutes.

Combine chopped tomatillos, tomatoes, and cilantro in a small bowl.

Place an equal amount of pork on each tortilla. Top with tomatillo salsa.

Combine cumin, chili powder, oregano, salt, and black pepper in a bowl; sprinkle over both sides chicken breasts.

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add 1 tablespoon olive oil; sear chicken breasts in batches, 1 to 2 minutes per side. Transfer chicken to a plate.

Add onion and garlic to the Pot; cook and stir until translucent and golden, about 2 minutes. Return chicken to the Pot; add cilantro, lime juice, chicken broth, orange zest and juice, 1 chipotle pepper with 1 tablespoon adobo sauce, and bay leaf. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 to 10 minutes, depending on size of chicken breasts. Allow 10 to 15 minutes for pressure to build.

Meanwhile, combine mayonnaise, 1 chipotle pepper with 1 tablespoon adobo sauce, milk, 1 pinch salt, and garlic powder in a blender; blend until smooth. Refrigerate sauce until ready to serve.

Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Coat a baking sheet with 1 tablespoon oil.

Transfer chicken breasts to a work surface; reserve cooking liquid. Shred chicken using 2 forks; place in a large bowl. Drizzle 1/4 cup reserved cooking liquid over chicken; toss to coat. Transfer chicken to the prepared baking sheet; drizzle with remaining 1 tablespoon oil, tossing to coat.

Broil chicken in the preheated oven for 5 minutes. Toss chicken with 1 to 2 tablespoons reserved cooking liquid; rotate the baking sheet. Continue broiling until chicken is crispy, 5 to 7 minutes more. Serve with chipotle sauce.

Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.

Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.

Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.

Dissolve chicken bouillon in boiling water.

Heat oil in a saute pan over medium heat. Add onion; cook and stir until translucent and browned, about 5 minutes. Add jalapenos and cook until softened, about 5 minutes. Add green chiles; cook for 3 minutes more.

Mix salt, cilantro, Mexican seasoning, cumin, basil, oregano, garlic powder, seasoning blend, chile powder, paprika, mustard powder, and black pepper together in a bowl.

Trim chicken as needed. Coat all sides with the seasoning blend.

Place onion mixture in a slow cooker. Add chicken broth, juice and zest from the limes and orange, and garlic cloves. Place chicken on top. Cover and cook on Low until chicken is no longer pink inside and very tender, 4 to 6 hours.

Combine 2 tablespoons salt, brown sugar, garlic powder, paprika, onion powder, oregano, and black pepper in a small bowl and mix well.

Place pork pieces into a large bowl. Rub spice mixture evenly over pork, pressing until it adheres. Add in onion, garlic, cinnamon stick, and bay leaves.

Squeeze orange juice into the bowl with pork and toss in juiced orange pieces as well; toss to combine.

Place pork mixture into a sous vide-safe vacuum sealer bag. Seal the bag and immerse in a heat-proof container of water with a sous vide cooker. Set the temperature to 165 degrees F (74 degrees C) and add the ping pong balls on top. Cook, occasionally re-adding water as it evaporates, 12 to 24 hours.

Remove pork carefully from water bath and transfer contents into a large bowl. Pick out chunks of meat with tongs and transfer to a rimmed baking sheet. Discard everything else left in the bowl. Let pork cool briefly. Shred using 2 forks or your fingers and spread evenly over the baking sheet. Season with salt.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pork under the broiler and cook, flipping halfway through, until fork-tender, about 10 minutes. Watch carefully so it doesn't burn.

Place tomatoes and green chiles in a food processor and blend until puréed. Pour into a saucepan; add chicken stock, rice, butter, chili powder, cumin, oregano, 1/2 teaspoon salt, garlic powder, and onion powder. Bring to a boil. Cover and reduce heat to low. Simmer until Spanish rice is tender, about 25 minutes.

Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste.

Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.

Set 1 oven rack in the middle and another rack about 6 inches from the top. Preheat the oven's broiler. Line a baking sheet with aluminum foil.

Place carnitas in a single layer on the prepared baking sheet.

Place on the top rack under the preheated broiler and reheat until edges of carnitas are crispy, 5 to 6 minutes.

Meanwhile, toast English muffin halves. Remove from toaster and wrap in aluminum foil.

Remove carnitas from the oven and cover with aluminum foil. Turn off the broiler and preheat oven to the lowest setting.

Return carnitas and English muffins to the oven to keep warm until needed.

Combine avocados, lime juice, and salt in a small bowl. Roughly smash to combine and set aside.

Melt butter in a small saucepan over medium-high heat. Whisk in hollandaise sauce mix until blended. Remove from heat. Gradually whisk in milk. Return to the stove, add chipotle powder, and whisk constantly over medium-high heat until boiling. Reduce heat and simmer, whisking frequently, for 1 minute. Keep sauce warm while you prepare eggs.

Heat 2 to 3 inches water in a large, shallow saucepan until boiling. Add vinegar and lower heat to a light simmer. Crack 1 egg into a small ramekin. Lower the ramekin to the surface of the water and ease the egg out into the pan. Repeat with remaining eggs, poaching up to 4 at a time. Poach eggs until whites are completely set and yolks are slightly soft, 3 to 4 minutes. Remove eggs from the pan with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining eggs.

Place 2 English muffin halves on each plate. Top each half with avocado, carnitas, and 1 egg, then drizzle with hollandaise sauce.