Simpys Carnitas Recipes

SIMPLE CARNITAS

Simple Carnitas image

This the easiest recipe for tasty carnitas. Once cooked, the meat can also be shredded and mixed with BBQ sauce for incredible pulled pork sandwiches, or pan fried in a little oil until crisp on the outside.

Provided by Ken from CA

Categories World Cuisine Recipes Latin American Mexican

Time 3h

Yield 10

Number Of Ingredients 8

Ingredients

1 (3 1/2) pound boneless pork shoulder, trimmed and cut into 2 inch chunks
2 oranges, quartered
1 large white onion, quartered
6 cloves garlic, peeled and crushed
¼ cup kosher salt
1 tablespoon ground cumin
1 tablespoon whole black peppercorns
2 bay leaves

Steps:

Place the pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, and simmer for 10 minutes. Skim off any foam that rises to the top. Cover loosely, and simmer until the meat is tender, about 1 1/2 hours. Allow the pork to cool, covered, in the broth for 1 hour. Shred the meat with two forks.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 6.6 g, Cholesterol 62.5 mg, Fat 9.6 g, Fiber 1.3 g, Protein 18.4 g, SaturatedFat 3.4 g, Sodium 2331.5 mg, Sugar 3.8 g

SIMPY'S CARNITAS

Simpy's Carnitas image

Over the year's people have called me Simpy, hence the recipe name. About 10 years ago, I have never heard of Carnitas, I had it one time in a restaurant and wanted to make it all the time. I found out how easy it was and just put my own twist on it. This is a very easy dish to make and very delicious.

Provided by Chef Broncodon

Categories One Dish Meal

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

4 -5 lbs boneless pork shoulder
32 ounces chicken broth
1 onion, quartered
1/2 cup chopped fresh cilantro
1 tablespoon cumin
2 bay leaves
corn tortillas or flour tortilla
pico de gallo
hot sauce
sour cream
avocado
cheese
lettuce

Steps:

Cut the pork meat into 2-3 inch chunks and discard big pieces of fat, leave some fat as it adds to the flavor. Chop the cilantro and quarter the onion.
In a large pot add the pork, onion, cilantro, cumin and chicken broth; turn to medium-high heat. If necessary, add more chicken broth so that the meat is covered. Bring to a boil, reduce heat to low, cover and simmer for about 3-4 hours or until the meat is very soft and pulls apart easily.
Remove the meat and place it in a roasting pan, discarding the onion and broth. Bake for about 20 minutes at 450 degrees, until the meat is brown and crispy.
Serve with corn or flour tortillas, Pico de gallo, hot sauce, sour cream, avocado, cheese, lettuce or what ever you like.

Nutrition Facts : Calories 803.2, Fat 62.3, SaturatedFat 21.5, Cholesterol 214.9, Sodium 706.6, Carbohydrate 2.8, Fiber 0.5, Sugar 1.3, Protein 54.2

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