Carnitas Caseras Home Cooked Carnitas Recipes

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SLOW-COOKED CARNITAS



Slow-Cooked Carnitas image

Simmer up succulent pork the slow-cooker way. Sometimes, instead of using tortillas, I put the seasoned meat on top of shredded lettuce for a tasty salad. -Lisa Glogow, Aliso Viejo, California

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 12 servings.

Number Of Ingredients 13

1 boneless pork shoulder butt roast (3 to 4 pounds)
3 garlic cloves, thinly sliced
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 bunch green onions, chopped
1-1/2 cups minced fresh cilantro
1 cup salsa
1/2 cup chicken broth
1/2 cup tequila or additional chicken broth
2 cans (4 ounces each) chopped green chiles
12 flour tortillas (8 inches) or corn tortillas (6 inches), warmed
Fresh cilantro leaves, sliced red onion and chopped tomatoes, optional

Steps:

  • Cut roast in half; place in a 5-qt. slow cooker. Sprinkle with the garlic, oil, salt and pepper. Add the onions, cilantro, salsa, broth, tequila and chiles. Cover and cook on low for 6-8 hours or until meat is tender. , Remove meat; cool slightly. Shred with 2 forks and return to the slow cooker; heat through. Spoon about 2/3 cup meat mixture onto each tortilla; serve with toppings of your choice.

Nutrition Facts : Calories 363 calories, Fat 15g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 615mg sodium, Carbohydrate 28g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.

PORK CARNITAS RECIPE



Pork Carnitas Recipe image

Pork Carnitas are pieces of pork meat slow-cooked in copper cauldrons on an open fire. Here I will show you two different and easy ways to make your carnitas at home. The result is a juicy and tender pieces of meat with golden and crispy outer skin carnitas. Perfect for carnitas tacos or in a torta.

Provided by Mely Martínez

Categories     Pork

Time 55m

Number Of Ingredients 5

2 Lbs. pork loin and pork butt in large cubes about 2 inches.
1/4 cup of Lard (vegetable oil is OK)
About 6-8 cups of water enough to cover the meat
1 Tablespoon of salt
Optional: 3 cloves of garlic

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.

Nutrition Facts : ServingSize 4 oz, Calories 277 kcal, Protein 28 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 90 mg, Sodium 1261 mg

CARNITAS RECIPE



Carnitas Recipe image

An easy and authentic Carnitas Recipe for making the best Mexican Tacos de Carnitas! Featuring slow-cooked, tender bites of pork broiled to crispy perfection!

Provided by Kelly Anthony

Categories     Main Course

Time 2h25m

Number Of Ingredients 15

3-4 pound boneless pork butt
1 tablespoon Kosher salt
1 tablespoon chili powder
2 teaspoons black pepper
2 teaspoon onion powder
1 1/4 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 cup orange juice ((freshly squeezed), about 3-4 oranges)
1/4 cup lime juice ((freshly squeezed), about 3-4 limes)
2 bay leaves
1/2 cup water (+ 2 tablespoons, separated)
2 teaspoons cornstarch
Flour or corn tortillas ( (1-2 per person))
Topping Suggestions: red onion, cilantro, Cotija cheese, freshly squeezed lime juice

Steps:

  • Preheat the oven to 325°F. Pat the pork butt dry with a paper towel. Use a large, sharp knife to trim away excess fat. Cut the pork butt into 1" thick slices. Then, cut each slice into 1" cubes.
  • Transfer the pork to a 4-5 quart enameled cast iron Dutch oven. Add all of the dry spices, and massage them onto the pork with your hands.
  • Add the orange juice, lime juice, and a 1/2 cup water to the Dutch oven and stir to combine. Add the bay leaves, cover, and transfer to the oven.
  • Cook for 2 hours. Remove from the oven, and turn on the broiler on high. Have ready a rimmed sheet pan lined with nonstick aluminum foil.
  • Use a slotted spoon to transfer the pork to the prepared sheet pan. Using the tines of a fork, gently press down on the pork to ever-so-slightly break it apart.
  • Place the pork under the broiler, and watch closely so that it does not burn. As soon as the pork begins to tinge with dark brown hues and crisps up on the edges, remove it from the oven. Depending on your broiler, this could take anywhere from 1- 4 minutes. Remove from the oven and set aside.
  • Place the Dutch oven on the stovetop over medium-high heat and allow to come to a simmer. In a small bowl, combine cornstarch and 2 tablespoons of water. Add the cornstarch slurry to the cooking liquid and allow to simmer until thickened, about 2-3 minutes. Remove from the heat.
  • Either add the pork back to the Dutch oven and stir or brush the sauce lightly over the carnitas. Serve with tortillas and your favorite taco toppings and enjoy!

Nutrition Facts : Calories 425 kcal, Carbohydrate 35 g, Protein 37 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 102 mg, Sodium 1413 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

SLOW COOKER CARNITAS RECIPE BY TASTY



Slow Cooker Carnitas Recipe by Tasty image

Have you ever gone out for Mexican food, eaten carnitas, and thought "gosh, I wish I could make this myself"? Well, you can with the help of your slow cooker. Just add pork butt or shoulder to a slow cooker with citrus juice, garlic, onion, and some spices, then let it cook for about eight hours until it's tender and easy to shred with a fork. Then, you can enjoy your home-cooked carnitas in tacos, burritos, or on top of your favourite grains.

Provided by Scott Loitsch

Categories     Dinner

Time 8h10m

Yield 6 servings

Number Of Ingredients 18

4 lb boneless pork butt, or shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 leaves bay leaf
1 lime, juiced
1 large orange, juiced, save the spent halves
tortilla, taco shell
rice
1 can black beans
salsa
guacamole
sour cream
fresh cilantro
1 cup cheese

Steps:

  • Cut pork into 6 equal pieces. Add it to the slow cooker.
  • Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
  • Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
  • Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
  • Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
  • Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
  • Enjoy!

Nutrition Facts : Calories 810 calories, Carbohydrate 23 grams, Fat 48 grams, Fiber 7 grams, Protein 72 grams, Sugar 5 grams

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Carnitas (Mexican Slow Cooker Pulled Pork) image

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

2 kg / 4 lb pork shoulder (pork butt) (, skinless, boneless (5lb/2.5kg bone in) (Note 1))
2 1/2 tsp salt
1 tsp black pepper
1 onion (, chopped)
1 jalapeno (, deseeded, chopped)
4 cloves garlic, minced
3/4 cup juice from orange (2 oranges)
1 tbsp dried oregano
2 tsp ground cumin
1 tbsp olive oil

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

SLOW COOKER CARNITAS



Slow Cooker Carnitas image

Carnitas means 'little meats' and is traditionally fried then braised. This recipe is made much easier using the slow cooker but the results are just as tasty. This makes a great filling for tamales, enchiladas, tacos and burritos. This filling is also great combined with your favorite barbecue sauce and served on buns.

Provided by Erin Parker

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h10m

Yield 10

Number Of Ingredients 9

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon crumbled dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cinnamon
1 (4 pound) boneless pork shoulder roast
2 bay leaves
2 cups chicken broth

Steps:

  • Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.
  • Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Nutrition Facts : Calories 222.7 calories, Carbohydrate 0.7 g, Cholesterol 73.3 mg, Fat 13.8 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 5 g, Sodium 474.3 mg, Sugar 0.3 g

PORK CARNITAS RECIPE



Pork Carnitas Recipe image

This method by Diana Kennedy, requiring only pork, water, and salt, is the simplest AND most delicious carnitas recipe I've ever had.

Provided by Joanne Ozug

Categories     Main Course

Time 2h10m

Number Of Ingredients 2

3 lbs boneless pork shoulder ((aka boston butt))
1.5 tsp salt

Steps:

  • Cut the pork into strips approximately 2 inches by 3/4 inches in size (do not trim any of the fat off).
  • Place the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork.
  • Add the salt, then bring the liquid to a boil over high heat. Reduce the heat to bring the water back down to a simmer (medium low heat), and simmer until the water has evaporated, approximately 90 minutes.
  • Reduce the heat more, somewhere between low and medium low, and keep cooking the pork for about another 30 minutes, turning the meat every 10 minutes or so, until the fat has rendered out, and the pork is browned all over.
  • Serve and enjoy!

Nutrition Facts : Calories 288 kcal, Protein 51 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 136 mg, Sodium 703 mg, ServingSize 1 serving

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)



Pork Carnitas (Mexican Slow Cooker Pulled Pork) image

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!

Provided by Karina - Cafe Delites

Categories     Dinner

Time 10h10m

Number Of Ingredients 11

4 pounds (or 2 kg) skinless, boneless pork butt (or shoulder)
3-4 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano ((or Mexican oregano))
1 tablespoon ground cumin
1 large brown or white onion (, cut into wedges)
8 cloves garlic (, smashed)
2 limes (, juiced)
2 large oranges (, juiced (or 3/4 cup natural orange juice))
3/4 cup coke ((Original or Mexican coke is ideal)*)
2 bay leaves

Steps:

  • Rinse and pat dry pork with a paper towel.
  • In the bowl of a 6-quart slow cooker, add pork, salt, pepper, oregano, cumin, onion, garlic, lime juice, orange juice, coke, and bay leaves.
  • Cover and cook on low heat setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove pork and shred with two forks (DO NOT DISCARD THE LIQUID!)

Nutrition Facts : Calories 228 kcal, Carbohydrate 7 g, Protein 28 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 90 mg, Sodium 282 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

BEST CARNITAS (SLOW COOKER PULLED PORK)



Best Carnitas (Slow Cooker Pulled Pork) image

Create the most juicy and tender carnitas right in your slow cooker. Then broil it in the oven for the perfect crisp, golden edges. Watch the video above!

Provided by Lisa Bryan

Categories     Main Course

Time 8h10m

Number Of Ingredients 10

4 pound boneless pork shoulder or butt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1 yellow onion (diced)
4 garlic cloves (minced)
1 jalapeno (deseeded and finely diced)
1 orange (juiced)

Steps:

  • In a small bowl place oregano, cumin, black pepper, salt, and chili powder, then stir together.
  • Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker.
  • Add the onion, minced garlic, jalapeno and orange juice in the slow cooker. Cover and cook on the low setting for 8-10 hours, or high heat for 5-6 hours (until the meat falls apart).
  • Remove the pork from the slow cooker to a large cutting board and use two forks to shred the meat. Don't get rid of the liquid as you will be using it later.
  • Place the shredded pork on a baking sheet. Pour 1 cup of the reserved slow cooker liquid over the pork to keep it moist and tender.
  • Broil for 5-10 minutes or until the meat becomes golden browned and crispy on the edges.

Nutrition Facts : Calories 227 kcal, Carbohydrate 5 g, Protein 28 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 406 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CARNITAS CASERAS (HOME-COOKED CARNITAS)



Carnitas Caseras (Home-Cooked Carnitas) image

What do I serve my mom and dad after a hard day of working in my yard? Burritos made with these Carnitas. It's the best way I can think of to say "thank you." From Diana Kennedy's "The Art of Mexican Cooking" although not exactly traditional, this recipe was first published in Gastronomia Mexiquense, a collection of recipes from the state of Mexico.

Provided by cookiedog

Categories     Lunch/Snacks

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 10

4 tablespoons lard
3 lbs pork (cut into 2-inch cubes, a combination of country style pork ribs and boneless stewing pork works well)
1/2 medium white onion, roughly sliced
4 fresh marjoram, sprigs or 1/4 teaspoon dried marjoram
4 fresh thyme sprigs or 1/4 teaspoon dried thyme
3 california bay leaves, broken up
10 peppercorns, crushed
1 orange, cut into eighths
1 cup milk
sea salt

Steps:

  • Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden-about 8 minutes.
  • Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned).
  • Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart- about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed- about 10 minutes. Drain off the extra fat and serve with salsa fresca, guacamole, and tortillas.
  • These carnitas may be prepared ahead up to thee point of the final frying, but they should be kept covered so that the meat does not dry out.

Nutrition Facts : Calories 597.7, Fat 31.9, SaturatedFat 12, Cholesterol 208.7, Sodium 153.9, Carbohydrate 5.4, Fiber 0.7, Sugar 2.4, Protein 68

PORK CARNITAS



Pork Carnitas image

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.

Provided by Nette

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 12

Number Of Ingredients 10

¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

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.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g

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