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
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
MEXICAN SHREDDED PORK
If you have ever been to a taco shop or a Mexican restaurants and wondered how they make the meat for their dishes then here it is. Once you make the meat, you can store it for the week in your refrigerator and use it whenever you want to throw together a quick taco or burrito, and even as stuffing for "Enchiladas Fantastico."
Provided by Cujo4x
Categories Pork
Time 5h
Yield 15-20 serving(s)
Number Of Ingredients 9
Steps:
- In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides.
- Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork.
- In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt.
- Peel and slice into disk onion. Place onion on top of pork.
- Open can of poblanos and remove peppers, save sauce. Place poblanos on onions.
- Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook.
- Periodically it may be necessary to remove excess fluid from pan as meat cooks down.
- After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour.
- When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can.
- You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork.
- I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix.
- Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.
Nutrition Facts : Calories 196.1, Fat 12.3, SaturatedFat 3.6, Cholesterol 40.2, Sodium 75.2, Carbohydrate 9.2, Fiber 3.7, Sugar 0.6, Protein 13.5
10 BEST MEXICAN PORK RECIPE COLLECTION
Try these authentic Mexican pork recipes for dinners that are sure to please! From carnitas to burritos to tacos, everyone will love these dishes.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 10
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican pork dish in 30 minutes or less!
Nutrition Facts :
MEXICAN PULLED PORK
Delicious pulled pork with Mexican spices. This is an authentic dish popular in Central Mexico. Serve on warm flour tortillas.
Provided by goodsazon
Categories World Cuisine Recipes Latin American Mexican
Time 2h30m
Yield 8
Number Of Ingredients 11
Steps:
- Place pork, 1/2 cup water, vinegar, and salt in a large saucepan. Simmer, covered, until all the liquid has cooked off and the pork cooks in its own rendered fat, 45 to 50 minutes. Add lard if there is not enough fat, so pork cooks to a golden brown. Set aside.
- Place the guajillo and ancho chiles in a small saucepan with 1 cup water. Cover and cook over low heat for 10 minutes. Transfer to a blender and add parsley, garlic, oregano, and cumin; puree.
- Add the pureed mixture to the pork. Bring to a boil, then lower the heat and simmer, covered, until the pork is tender and can easily be cut with a fork, about 1 hour. It may be necessary to add another cup of water to the pan, depending on the tenderness of the meat.
- Let pork rest for 15 minutes. Shred with 2 forks.
Nutrition Facts : Calories 256 calories, Carbohydrate 3.2 g, Cholesterol 84.8 mg, Fat 13.2 g, Fiber 0.9 g, Protein 29.6 g, SaturatedFat 4.8 g, Sodium 645.2 mg, Sugar 0.7 g
MEXICAN SHREDDED PORK STIR-FRY
A tasty everyday Mexican meal. Excerpted from a Mexican cookbook,whose title, translated, would be "Easy and Economical Recipes".
Provided by Mexi-Rosie
Categories Pork
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Process the tomato, onion, garlic and parsely in blender.
- Pour this into a frying pan in whcih you've heated enough cooking oil for the stir-fry.
- Let this liquid come to a first boil.
- Add the shredded pork and simmer for a few minutes, until meat is seasoned.
- Add the almonds, plantains, raisins and finally the powdered chicken consomme.
- Continue simmering until most of the liquid has evaporated.
Nutrition Facts : Calories 430.7, Fat 16.7, SaturatedFat 5.9, Cholesterol 146.2, Sodium 106.1, Carbohydrate 17.9, Fiber 1.7, Sugar 10.6, Protein 51
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