Mamacitas Pork Carnitas Recipe 435 Recipes

EASY PORK CARNITAS (MEXICAN PULLED PORK)

Steps:

• Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
• In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
• Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
• Remove the pork from the slow cooker. Shredded the pork with two forks. Keep the juice.
• To get crispy edges, transfer the shredded pork to a baking sheet. Pour ½ cup of the juices on top of the meat and broil it for 5-7 minutes, or until golden brown.

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.

MAMACITA'S PORK CARNITAS RECIPE - (4.3/5)

Steps:

• adjust oven rack to low/mid oven. Heat to 300 in a Dutch oven pot on stovetop, combine pork, broth, Mex. seasoning, Bay leaves, onion, garlic, lime juice, salt, sugar and pepper. Juice the orange into the pot and throw the 2 spent orange halves in with the rest. Liquid should just barely cover the pork. Bring mixture to simmer on stove top, then cover and transfer to oven. Cook about 2 hours. Remove pot from oven and turn oven to broil. With a slotted spoon, remove pork chunks to a shallow pan. Place a large strainer or seive over a bowl. Remove the orange halves and bay leaves and discard. With your slotted spoon, scoop the remaining chunky solids from the cooking juice and place them in the seive. Squish the solids to smash out all the liquidy flavors into the bowl. Discard the smashed solids. Add the bowl of squished juices back into to the pot with the cooking liquid and bring to a boil on stove top. Cook down the liquid until reduced to about 1 cup and is thick and syrupy, 20 minutes or so. Season to taste if needed. Meanwhile, back at the pork pan, shred the pork with 2 forks into 1 inch(ish) chunks ("carnitas" meaning little meats) Mix the pork "carnitas" and about 1/2 the PICO DE GALLO back into the thickened cooking liquid. Mix well. Spread the pork mixture onto a deep baking sheet and place in oven/broiler. Broil until the tops of the meats are brown and crisp. DONT LET IT BURN! Keep an eye on it! Stir carnitas mixture in pan and continue to brown.. be careful, you want it well roasted but not burned. Remove pan from broiler and scrape the roasted carnitas into a dish, stir in the remaining PICO DE GALLO and serve with warm corn tortillas and queso fresco!

PORK CARNITAS

Steps:

• Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
• Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

MAMA'S CARNITAS

Steps:

• In a small bowl, combine the first 9 ingredients. Cut roast in half; rub all sides with spice mixture. Place in a 5-qt. slow cooker coated with cooking spray. Combine the pineapple juice, soy sauce, stock, lime juice and peppers; pour around meat., Cover and cook on low for 9-11 hours or until meat is tender. , Remove meat; skim fat. When cool enough to handle, remove meat from bones; discard bones. Shred meat and return to slow cooker; heat through. , With a slotted spoon, spoon 1/2 cup filling off center on each tortilla. Top with 1 tablespoon creme fraiche and 2 tablespoons cheese. Fold sides and ends over filling and roll up.Freeze option: Place shredded pork in freezer containers; top with juices. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.,