Pork Carnitas Recipe 435 Recipes

EASY PORK CARNITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
• Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
• Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

PORK CARNITAS RECIPE

Steps:

• In a large Dutch oven or Cast Iron Pot place the pork, lard, water, garlic, and salt. Cook covered on a medium heat to a boil. Reduce to simmer for about 45 minutes until pork is almost tender.
• Uncover and turn the heat to medium high to reduce the liquid.The meat will start frying in its own fat and lard at this point. Carefully brown the meat at medium low heat stirring frequently until pork is evenly browned. About 15 to 20 minutes. At this point do not over cook or you will get very dry meat.
• Serve with hot tortillas and green salsa.

PORK CARNITAS

Steps:

• In a large bowl, add the pork, chile caribe, salt, chipotle powder, and canela. Toss to coat the pork evenly with the seasoning. Let the meat marinate in the spice mixture for at least 1 hour at room temperature.
• In a large, heavy skillet (preferably cast-iron), heat the oil over medium heat. Add the seasoned meat and let the pieces sear on all sides. Cook the meat until golden brown and crusty, stirring only occasionally to preserve the crust, about 25 minutes.
• Remove from the heat and serve immediately or keep warm in the pan until ready to serve.
• To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa, fold, and eat right away.

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.