Carnitas 3 Ways Recipe Mexicanfoodcom Recipes

CARNITAS 3 WAYS

Steps:

• Combine all seasoning in a bowl, mix well.
• Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
• Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
• place meat on foil. Bring up sides of foil and fold making a packet.
• refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
• SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
• Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
• GRILLING:.
• Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
• Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
• Serve in warm corn tortillas or with rice and beans. Or by itself.
• OVEN:.
• Preheat oven 325'.
• arrange meat in 9x13x2 baking pan into single layers.
• Cover pan tightly with foil.
• Bake for 1 1/2 to 2 hours until very tender.
• Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.

3-INGREDIENT CARNITAS

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.

ERNESTO'S MEXICAN FOOD CARNITAS

Steps:

• Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours.
• Take sugar and caramelize in small pan over medium heat almost to burn.
• Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes.
• Drain meat thoroughly.
• Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas.
• Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.

CARNITAS

Steps:

• Cut pork into small cubes approximately 1/2-1 inch each.
• Brown pork in a dutch oven over high heat then reduce heat to medium.
• Add white wine, garlic, bay leaves, oregano, cumin, salt and pepper and bring to a rolling boil.
• Cover, and place in a 325 degree oven for 2 hours.
• Add 1/2 cup chicken stock and cook with lid on until meat easily falls apart.
• Remove bay leaves and add onion, green chilies or chipotles and fresh cilantro.
• Shred meat with two forks and serve with corn tortillas or tortilla chips, top with guacamole, pico de gallo and sour cream.