3 Ingredient Carnitas Recipes

3-INGREDIENT CARNITAS

Steps:

• Preheat oven to 350 degrees F.
• Add pork, water or chicken stock, and 1 tablespoon salt to a large dutch oven with a tight fitting lid. Liquid should just cover meat. Add additional as necessary. Place over medium-high heat and bring to a boil. Transfer to oven and cook, about 3 ½-4 hours, until meat is very tender and liquid is reduced to 1 cup. Baste meat every 45 minutes with cooking liquid.
• Increase heat to 400 degrees F. Remove pot from oven and drain all but 3 tablespoons fat from pot. Add cumin, cloves, cayenne, and 2 teaspoons black pepper. Stir to combine, and return to oven. Roast, stirring after 10 minutes, until meat is browned, crisp, and liquid is evaporated, about 20 minutes more.
• If meat is very fatty, you may need to continue to drain fat as pork crisps. Season to taste with salt and and pepper, and serve in tortillas, with cabbage, sour cream, pickled red onions, cilantro, avocado and serranos chiles.

PORK CARNITAS RECIPE

Steps:

• Cut the meat into strips 2" x 3/4" (make sure you don't remove/discard the fat). Place the meat into a large pot and barely cover with cold water. Add the salt and bring the water to a boil, uncovered.
• Lower the heat to bring the water down to a simmer. Let the meat continue to cook until all of the water has evaporated, about 1 1/2 hours, depending on the size/shape of your pan.* The meat should be cooked through at this point, but not falling apart.
• Lower the flame a little bit more and continue to cook until all of the fat has rendered from the pork, turning the meat occasionally until all sides are browned, about 1 hour and 10 minutes.
• Serve the pork in tacos, enchiladas, burritos, or however you'd like!

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.