Pork Carnitas. Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork) is a winner! The closest recipe to authentic Mexican Carnitas (NO LARD), with a perfect crisp finish! Mexican pork carnitas, slow cooked, spicy, shredded pork shoulder, finished in the oven Enter any Mexican taqueria in California and you'll find carnitas on the menu, usually pork butt (the shoulder.
Many find carnitas a little dry or flavorless.
These have a great, distinctive flavor and are requested by friends and family over and over.
Serve with warm, fresh tortillas and salsa. recipes.
You can have Pork Carnitas using 12 ingredients and 8 steps. Here is how you achieve it.
Ingredients of Pork Carnitas
- It's 2 pounds of trimmed pork butt into 1 inch thick slices it is about 4-5 large slices (all slices should be even).
- Prepare 2 teaspoons of salt.
- Prepare 1/2 teaspoon of pepper.
- Prepare 3 tablespoons of sugar.
- It's 11/2 teaspoons of dried oregano.
- It's 11/2 teaspoons of ground cumin.
- You need 1 of large white onion, cut into wedges.
- You need 1 head of garlic, smashed peeled and roughly chopped.
- It's 2 of limes, juiced.
- It's 1 cup of orange juice.
- You need 1 cup of chicken stock.
- It's 1 of bay leaves.
Shred, toss with cooking liquid, and let cool; cover and chill. Carnitas, literally meaning "little meats", is a dish of Mexican cuisine that originated in the state of Michoacán. Carnitas are made by braising or simmering pork in oil or preferably lard until tender. The process takes three to four hours, and the result is very tender and juicy meat.
Pork Carnitas step by step
- Mix the dry seasoning together then coat the 1 inch thick slices of pork..
- Mix together the lime juice, orange juice, chicken stock and pour over the pork. Let sit for 20 minutes..
- In a baking pan or Dutch oven add the onion, garlic and bay leaf, on the bottom and place the pork and pour liquid over on top..
- Cover and cook in a 350 degree oven for 2 hours or (until the meat falls apart)..
- Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!).
- Strain and save the liquid. (Note the onions and the garlic did taste good and you may want to eat them??).
- TO CRISP ON STOVE: Heat about 1 tablespoon of oil in a nonstick pan or cast iron skillet over high heat. When pan is hot, add pork and sear until just beginning to crisp. Pour over about 1/2 cup of left over liquid, and continue cooking until the juices begin to reduce down and the meat is nice and crispy..
- TO SERVE: 1. Season with a little extra salt and pepper if desired. Pour over more of the juices once the meat has crisped for added flavor, just before serving! Serve in Tacos, Burritos, or in a salad!.
This Instant Pot Carnitas recipe is quick and easy to make in the pressure cooker, perfectly crispy and juicy, and After years and years of making my go-to crispy pork carnitas recipe in the slow cooker. These easy crockpot carnitas are simple enough for anyone to make! Broiling them just before We're talking about crockpot carnitas. In my life, I give bonus points to any recipe that is idiot-proof easy to. Pork Carnitas are pieces of pork meat slow-cooked in copper cauldrons in an open fire.
