Carnitas Slow Roasted Pork Tacos Tacos De Carnitas Recipes

PORK CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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!)

THE BEST CARNITAS TACOS (PULLED PORK TACOS!)

Steps:

• Start by making the Mexican Pork Carnitas. This will take you about 8 hours to make in your slow cooker or in a pot.
• In a medium-sized bowl, mash the avocados with the lime juice, garlic, and salt.
• Put a scoop of carnitas in a tortilla, add a spoonful of the mashed avocados (guacamole), top with a sprinkle of minced red onions and any or all of the optional toppings.

CARNITAS RECIPE

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!

PORK CARNITAS TACOS

Steps:

• Tie the thyme sprigs together with kitchen twine; combine the pork, garlic, bay leaves and thyme bundle in a large Dutch oven. Add the vegetable oil, lime juice, orange juice, 1 cup water and 2 teaspoons salt and bring to a simmer over medium heat. Reduce the heat to low; cover and gently simmer, stirring occasionally, 1 hour.
• Uncover the pot and continue simmering, stirring once or twice, until the pork is tender, about another 1 hour, 15 minutes. Increase the heat to medium; cook, stirring occasionally, until the liquid is mostly evaporated, about 35 more minutes. Discard the thyme bundle and bay leaves, then increase the heat to medium high so the pork starts to fry. Cook, stirring and scraping the bottom of the pot occasionally, until the pork is golden brown and crisp in spots, about 10 more minutes. Serve in tortillas with assorted toppings.
• Combine 1 thinly sliced red onion, 1 cup cider vinegar, 1/2 cup water, 2 tablespoons sugar, 2 bay leaves, 1 teaspoon each coriander seeds, mustard seeds and cumin seeds, 1/2 teaspoon dried oregano and 1/4 teaspoon kosher salt in a small saucepan. Boil 2 minutes; let cool.

CARNITAS (MEXICAN SLOW COOKER PULLED PORK)

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.

MY FAVORITE SLOW ROASTED PORK CARNITAS.

Steps:

• Toss the cubed pork with the garlic powder and chipotle chili powder. Season liberally with salt and pepper.
• Heat a large dutch oven over medium high heat. Sear the pork on all sides. If needed, sear the pork in batches if your dutch oven is not large enough. Reduce the heat low and pour in the beer, orange juice and 1/2 cup water (there should be just enough liquid to cover the sides of the meat). Add the bay leaves. Bring the mixture to a boil and then reduce the heat, cover and simmer for 1 1/2 hours on LOW. After 1 1/2 hours the pork should be falling apart. Remove the lid and continue cooking another 30 minutes. The Coca-Cola will caramelize and the liquid will evaporate almost completely.
• Transfer the pork to a cutting board and shred. Drizzle the carnitas with lime juice. Serve with warm tortillas, avocado and cheese. EAT!
• Toss the cubed pork with the garlic powder and chipotle chili powder. Season liberally with salt and pepper.
• Heat a large dutch oven over medium high heat. Sear the pork on all sides. If needed, sear the pork in batches if your dutch oven is not large enough. Transfer the pork to the bowl of your crockpot. Add the beer, orange juice, 1/2 cup water and the bay leaves. Cover and cook on low for 6-8 hours. During the last hour, remove the lid and allow the liquid to evaporate almost completely.
• Transfer the pork to a cutting board and shred. Serve with warm tortillas, avocado and cheese. EAT!

CARNITAS (SLOW ROASTED PORK) TACOS - TACOS DE CARNITAS

Steps:

• 1. Preheat oven to 450°F.
• 2. Blend the garlic, onion, oregano, thyme, salt and 1/2 cup of water in a blender until fairly smooth.
• 3. Combine the pork and buy leaves in a 6-quart dutch oven or deep baking dish that can hold the porkin no more than 2 layers. Pour the blended mixture and the Coca-Cola over the pork and stir & toss well.
• 4. Cover the pot and cook in the oven until the pork is very tender, about 2 hours. The sides of the pot might look dark. Thats just fine.
• 5. Uncover the pot and return to the oven. Continue cooking, tossing well and scraping the bottom and sides of pot every 10 minutes., until the pork is slightly crispy on the outside and deep golden brown, about 30 minutes. Coarsely shred the pork.
• 6. Make Ahead: You can make carnitas up to three days before you plan to serve.
• 7. Serve alongside 24 warm CORN TORTILLAS and LIME WEDGES and top with CHOPPED WHITE ONION, CHOPPED CILANTRO, and FRESH GREEN SALSA, JALAPENO AND PINAPPLE SALSA, OR PICO DE GALLO WITH LEMON ZEST.