Carnitas Tamales Shredded Pork Recipes

CARNITAS EASY SHREDDED PORK

Carnitas Easy Shredded Pork image

A great make ahead recipe for tamales or tacos. No slow cooking because this recipe used Trader Joe's Traditional Carnitas a Mexican oven roasted pork. Just shred and add to the rest of the ingredients. For a little extra boast add some of Recipe #15301.

Provided by Rita1652

Categories Pork

Time 35m

Yield 4 cups, 24 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces oven roasted cooked pork, Shredded
1 teaspoon olive oil
1 large vidalia onion, diced
1 jalapeno, minced
5 garlic cloves, minced
2 teaspoons coriander
2 teaspoons cumin
2 teaspoons dried oregano

Steps:

In a pan heat oil then add the last 6 ingredients and cook over medium heat till softened about 20 minutes. Stirring every couple minutes.
Mix in shredded pork.
This can be made ahead up three month in freezer container. Thaw overnight in the refrigerator.
Fill your favorite wraps, corn or flour tortillas or tacos garnish as you please with sour cream, salsa, avocado -- .

CARNITAS TAMALE PIE

Carnitas Tamale Pie image

As a lover of both Carnitas and Tamale Pie thought this looked and sounded yummy when I saw it on Pinterest. The recipe comes from a blog called pinch of yum.

Provided by Debbwl

Categories Pork

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup all-purpose flour
1/2 cup yellow cornmeal
3 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 tablespoons vegetable oil
1 (4 ounce) can diced green chilies
1/3 cup milk
1 egg
1 (16 ounce) can creamed corn
2 -3 cups Carnitas, leftover
1 cup enchilada sauce
1 cup monterey jack cheese, shredded (can also use White Cheddar or Pepperjack cheese)
cilantro, for garnish

Steps:

Preheat oven to 400 degrees. Whisk the cornmeal, flour, salt, baking powder, and sugar. Stir in the oil until the mixture makes soft crumbs. Whisk in the milk and egg. Add the cream corn and green chiles and stir until just combined. Bake in a 9-inch square pan (or larger, depending on how thick you want it) for 25 minutes or until set. Since it's a tamale-like base, it won't be completely dry like a cornbread. It's supposed to be just a little mushy.
Poke holes in the crust with a fork. Pour the enchilada sauce over the crust. Squeeze or drain excess moisture out of the carnitas and arrange on top of the crust. Sprinkle with cheese.
Reduce oven temperature to 350. Cover with foil, return to oven, and bake for 20 minutes. When everything is heated through, remove foil and let bake for another 5-10 minutes or until cheese is melted and bubbly.
Top with chopped cilantro, allow to cool for 5 minutes, and cut into slices or scoop into bowls. Garnish with a little chopped cilantro.

Nutrition Facts : Calories 242.1, Fat 9.3, SaturatedFat 3.7, Cholesterol 37.2, Sodium 904.1, Carbohydrate 33.9, Fiber 2.3, Sugar 9.3, Protein 8

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