Chevys Carnitas Recipes

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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.

NOR CAL CARNITAS

Steps:

• Remove the pork butts from refrigeration 1 hour before cooking. Do not remove the bone.
• Heat the lard in a large stainless steel pot over high heat to 250 degrees F. The pot needs to be large enough to fit all the pieces of pork butt side by side, not on top of each other, and preferably not touching each other. Add enough lard to completely submerge the meat. Add the onion and garlic and let brown but do not burn. If garlic burns, you must start the process over. Remove onions and garlic from the lard and discard.
• Carefully add the pork pieces to the lard and then allow the oil to reach 250 degrees F again. Do not let the pork stick to the bottom or sides of pot. Stir around every 30 minutes to insure even coloring. Cook for approximately 1 to 1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180 degrees F on an instant-read thermometer.
• Five minutes before you are ready to remove the meat, sprinkle the kosher salt into the oil. Continue to cook pork for 5 more minutes and then remove the pork from the oil to a platter. Cover and let rest for 15 minutes.
• Shred the meat and serve with Pico de Gallo, warm tortillas, salsa, limes, and radish slices.
• Combine all ingredients and season with salt and pepper, to taste. Let sit for 15 to 20 minutes. Serve.

CARNITAS

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.

CHEVY'S SWEET CORN TAMALITOS

Steps:

• In a small bowl, mix the margarine, masa and sugar with mixer until light and fluffy, about 1 minute.
• Blend 1/2 the corn kernels with the water in a blender until smooth.
• Combine with margarine mixture, stirring well.
• Add the remaining corn, cornmeal, baking powder, salt and milk.
• Bring a medium saucepan of water to a boil.
• Pour the mixture into an 8-inch baking dish.
• Tightly cover with plastic wrap and set atop the saucepan of boiling water.
• Keep pan tightly wrapped and steam for 50 minutes to 1 hour.
• Check water level often, until a toothpick inserted into the center comes out clean.
• I have also made this in the oven, setting the pan in a water bath.
• I do not know the temp I had the oven on, or how long I kept it inches If anyone tries it, please add that info.

CHEVY'S CARNITAS

Steps:

• 1. Fuego spice mix Combine all ingredients, mixing well. 2. Store in an airtight container for up to 6 months. 3. Agua Negra Marinade (recipe# 66927): combine all ingredients with a whisk. 4. Stores in the refrigerator for 2 days. 5. Carnitas: Trim away excess fat from pork and cut into 3 inch cubes. 6. Dust meat with Fuego spice mix and press to adhere well. 7. Squeeze juice from oranges into an airtight nonreactive container, add peels, garlic,pepper, pepsi and Aqua Negra marinade- mix to combine well. 8. Add seasoned meat and refrigerate overnight. 9. Remove meat from the marinade (reserve marinade) the next day when you are ready to cook. 10. Heat oil/shortening in a large heavy skillet over high heat until fat is smoking; add pork and brown completely on all sides- about 15 minutes. 11. Add reserved marinade and simmer for about 2 hours or until pork is tender and dark brown- add additional Pepsi as needed while cooking to keep meat covered. 12. Remove meat and chop into 3/4 inch pieces.