Carnitas Soft Tacos With Guacamole And Pico De Gallo Recipes

SUPER TASTY CARNITAS TACOS

Steps:

• In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then mix thoroughly.
• Rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
• Top with pork with the onion, minced garlic, jalapeno, and orange juice in the slow cooker.
• Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours. The meat should be tender and nearly falling apart.
• Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. (Don't get rid of the liquid as you will be using it later)
• Place the shredded pork on a baking sheet.
• Pour 1 cup of the reserved slow cooker liquid over the pork to season.
• Broil for 5-10 minutes on high heat until the meat becomes golden browned and crispy on the edges.
• Serve immediately with tortillas, freshly diced onion, cilantro, and a squeeze of lime juice.
• Note: you'll likely have have leftover carnitas. You can make more tacos or enjoy the carnitas in burritos or on salads. You can also store it in the fridge and then reheat to enjoy later.

QUICK PORK CARNITAS TACOS

Steps:

• Cut up the pork tenderloin into small bite-sized pieces and season with salt and pepper; set aside.
• Heat oil in a large skillet set over medium-high heat.
• Add diced onions to the heated oil and cook for 2 minutes. Stir in garlic and cook for 15 seconds, or just until fragrant.
• Add pork to the skillet; season with brown sugar, oregano, chili powder, and cumin. Cook, stirring frequently, for about 10 minutes, or until pork is cooked through.
• Stir in orange juice; continue to stir and scrape up the browned bits from the bottom of the pan. Add lime juice and continue to cook for 2 more minutes.
• Remove from heat. Taste for salt and pepper and adjust accordingly.
• Serve in tacos, burritos, over rice, and/or on salads.

CARNITAS SOFT TACOS WITH GUACAMOLE AND PICO DE GALLO

Steps:

• In large, heavy saucepan, melt the lard over medium low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue cooking til the meat is tender.
• Once the meat is tender. raise the heat to medium-high. (Don' panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with salt. When slightly cool, pull the meat apart usinmg 2 forks into shreds and smaller pieces and discard bones.
• To heat tortillas, heat a medium skillet over low heat. Place the oil in a small dish and before placing in the pan, brush both sides of each tortilla with a little of the oil. Place the oiled tortilla in the skillet and cook until just warm and soft, 2-5 seconds per side. Remove from the heat, place on plate and cover with a cloth to keep warm until ready to serve.

CARNITAS WITH PICO DE GALLO

Steps:

• 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.