CARNITAS (MEXICAN SLOW COOKER PULLED PORK)
Recipe VIDEO above. Spiciness: Not at all. Scale recipe using Servings slider.These carnitas capture that elusive combination of flavourful, juicy AND crispiness. Pan frying to get the golden bits is not optional! Broiling/grilling will not produce the same results. Stuff them in tacos for an authentic Carnitas Tacos experience, see notes for other uses! FAQ below recipe.
Provided by Nagi | RecipeTin Eats
Categories Slow cooking
Time 6h15m
Number Of Ingredients 10
Steps:
- Rinse and dry the pork shoulder, rub all over with salt and pepper.
- Combine the Rub ingredients then rub all over the pork.
- Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don't worry about spreading it) and squeeze over the juice of the oranges.
- Slow Cook on low for 10 hours or on high for 7 hours. (Note 2 for other cook methods)
- Pork should be tender enough to shred. Remove from slow cooker and let cool slightly. Then shred using two forks.
- Optional: Skim off the fat from the juices remaining in the slow cooker and discard.
- If you have a lot more than 2 cups of juice, then reduce it down to about 2 cups. The liquid will be salty, it is the seasoning for the pork. Set liquid aside - don't bother straining onion etc, it's super soft.
Nutrition Facts : ServingSize 205 g, Calories 578 kcal, Carbohydrate 1.7 g, Protein 45 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 173 mg, Sodium 616 mg, Sugar 0.5 g, UnsaturatedFat 23.1 g
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
CARNITAS
Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.
Provided by Kay Chun
Categories dinner, meat, tacos, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
- Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
- Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.
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