Soy Marinated Pork Carnitas Recipes

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SOY-MARINATED PORK SANDWICHES



Soy-Marinated Pork Sandwiches image

An easy, spicy sandwich recipe.

Provided by Cooking44

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 44m

Yield 4

Number Of Ingredients 14

4 ½ teaspoons low-sodium soy sauce
4 ½ teaspoons brown sugar
2 teaspoons minced fresh garlic
2 teaspoons sambal oelek
1 teaspoon dark sesame oil
1 teaspoon grated fresh ginger
12 ounces pork tenderloin, trimmed and thinly sliced
2 tablespoons rice vinegar
2 teaspoons canola oil, divided
¼ teaspoon white sugar
1 cup shaved carrot strips
¼ cup diagonally sliced green onions
¼ cup chopped fresh cilantro
4 whole wheat hamburger buns, split

Steps:

  • Whisk soy sauce, brown sugar, garlic, sambal oelek, sesame oil, and ginger together in a large bowl. Add pork; toss well to coat. Let stand at room temperature, about 15 minutes.
  • Whisk rice vinegar, 1 teaspoon oil, and white sugar together in a bowl. Add carrot strips, green onions, and cilantro; toss to coat.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place buns on a baking sheet, cut sides up.
  • Heat remaining 1 teaspoon oil in a large skillet over medium-high heat. Add pork; cook, turning occasionally, until no longer pink in the center, 3 to 5 minutes.
  • Broil buns in the preheated oven until lightly toasted, 1 to 2 minutes. Top bottom halves of buns evenly with pork and carrot mixture. Cover with top halves of buns.

Nutrition Facts : Calories 596.7 calories, Carbohydrate 86.9 g, Cholesterol 36.7 mg, Fat 15.9 g, Fiber 7.6 g, Protein 30.3 g, SaturatedFat 3.5 g, Sodium 1051.6 mg, Sugar 18 g

PALEO PARTY PORK CARNITAS



Paleo Party Pork Carnitas image

Carnitas are the perfect self-serve party food. Although the dish is normally cooked with milk and served in tortillas topped with sour cream and cheese, this paleo version substitutes with almond milk and lettuce wraps and is garnished with avocado slices, red onion and fresh cilantro. Best of all, a slow cooker allows you to set it up before work and come back to a ready-made dinner party. Guests will love this make-your-own dish.

Provided by Food Network

Categories     main-dish

Time 8h30m

Yield 16 servings

Number Of Ingredients 18

One 4-pound tied boneless, skinless pork shoulder
Salt and freshly ground black pepper
1 1/2 tablespoons canola oil
1 1/2 cups unsweetened almond milk
1 1/2 cups unsalted chicken broth
2 teaspoons dried oregano
6 cloves garlic
3 small carrots, cut into 2-inch chunks
3 stalks celery, cut into 2-inch chunks
2 whole bay leaves
1 lemon, peeled with vegetable peeler in 2- to 3-inch strips
1 large onion, cut into 1-inch chunks
2 avocados, cut in 1/4-inch slices
2 heads Boston lettuce, washed, dried and leaves separated
2 heads Boston lettuce, washed, dried and leaves separated
2 limes, cut into eighths
1/2 bunch cilantro
1/4 red onion, thinly sliced into half moons

Steps:

  • Generously sprinkle the pork shoulder with salt and pepper. Heat the oil in large nonstick skillet set over high heat. Sear the meat on all sides until deeply browned, about 3 minutes per side.
  • Transfer the pork to a slow cooker. Add the almond milk, broth, oregano, garlic, carrots, celery, bay leaves, lemon peel and onions. Set the slow cooker to low, then cover and cook until the meat can be easily pulled apart with a fork, 6 to 8 hours.
  • Transfer the pork to a work surface and use two forks to shred the meat. Strain the cooking liquid and reserve. Transfer the pork to a serving platter, then ladle the cooking liquid over the meat and season with salt and pepper as needed.
  • Place the avocado slices, lettuce leaves, half of the lime wedges, the cilantro sprigs and red onion slices on a platter. Squeeze the remaining lime wedge over the avocados to prevent discoloration. Have guests build their own carnitas lettuce wraps.

PORK CARNITAS



Pork Carnitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 18

2 tablespoons vegetable oil
One 3-pound boneless pork shoulder, cut into 1 1/2-inch cubes
Kosher salt and freshly ground black pepper
2 medium yellow onions, halved and sliced
2 poblano peppers, seeded and ribs removed, sliced
1 tablespoon dried oregano
2 teaspoons ground cumin
2 teaspoons ancho chile powder
3 cloves garlic, minced
One 12-ounce can lemon-lime soda
1 large orange, zested and juiced
Warm corn or flour tortillas
Store-bought peach salsa
Easy Queso, recipe follows
Fresh cilantro leaves
1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes
One 10-ounce can hot diced tomatoes and chiles
One 8-ounce jar diced pimientos, not drained

Steps:

  • Set a multi-cooker to the Saute setting and add the oil.
  • Sprinkle the cubed pork generously with salt and pepper. Sear the pork in batches on all sides until well browned. Remove to a plate, add the onions and poblanos and cook, stirring frequently, until softened, about 3 minutes. Add the oregano, cumin, chile powder and garlic and continue to cook for an additional minute.
  • Add the lemon-lime soda and orange zest and juice. Return the pork pieces and any liquid that is on the plate to the multi-cooker. Cover and position the vent to the Sealing setting. Set the multi-cooker for High Pressure, use the Manual button to adjust the cook time to 25 minutes and cook. When the time is up, allow the multi-cooker to sit for an additional 10 minutes.
  • Preheat the broiler.
  • Carefully release the remaining pressure by switching the vent to Venting. Let the steam vent until the float valve has dropped, then remove the lid. Remove the pork mixture with a slotted spoon to a baking sheet and shred the pork with 2 forks.
  • Place the baking sheet under the broiler and crisp the carnitas for 2 to 3 minutes. (Watch carefully to prevent burning.) Remove from the oven, ladle some of the juices from the pot over the carnitas and carefully toss. Serve alongside the warm tortillas with peach salsa, Easy Queso and fresh cilantro leaves.
  • Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes.

PO CAMPO/PORK CARNITAS



Po Campo/Pork Carnitas image

Provided by Food Network

Categories     main-dish

Time 3h30m

Yield 4 servings po campo (plus additional pork carnitas)

Number Of Ingredients 31

1 pound lard or bacon fat
5 pounds diced pork shoulder
1/4 cup iodized salt
2 tablespoons chili powder
2 tablespoons dried cilantro
2 tablespoons dried oregano
1 tablespoon granulated garlic
1 tablespoon paprika
1 tablespoon ground black pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 cup orange juice
1 cup milk
4 large flour tortillas
2 large eggs, whisked
8 ounces Cheddar-Monterey Jack cheese blend
1 pound breakfast-style potatoes
Fire-Roasted Salsa, for serving, recipe follows
Queso/Cheese Sauce, recipe follows
4 tomatoes
1/2 onion
1 jalapeño
4 green onions
4 cloves garlic
1/2 bundle fresh cilantro, roughly chopped
2 tablespoons lime juice
Kosher salt
8 ounces American or processed cheese
3 ounces lager beer
1/4 cup milk
1/4 cup salsa/picante sauce

Steps:

  • For the po campo/pork carnitas: Start by heating the lard in large saucepot over medium-high heat. Add the pork and cook until lightly colored. Add the salt, chili powder, dried cilantro, dried oregano, granulated garlic, paprika, pepper, cumin and cinnamon to the pork and stir. Bring to a boil and then simmer for 1 1/2 hours.
  • Strain the fat from the liquid, put the pork back into the pot and add the orange juice and milk. Simmer until very tender, about 45 minutes.
  • For the po campo assembly: Heat a deep fryer to 350 degrees F.
  • Brush a tortilla with some of the whisked egg. Add 5 ounces of the pork carnitas, 2 ounces of the cheese and 4 ounces of the potatoes. Then fold in the sides and roll into a cylinder. Repeat with the remaining tortillas, carnitas, cheese and potatoes. Let stand 5 minutes, then fry until golden brown, about 7 minutes. Serve with Fire-Roasted Salsa and Queso/Cheese Sauce.
  • Slice the tomatoes and onion into 1-inch rounds. De-stem the jalapeño and trim the green onions. Roast the tomatoes, onion, jalapeño, green onions and garlic on a metal rack over an open flame until the vegetables are charred on all sides.
  • Heat a saucepot over medium heat. Add the charred vegetables to the saucepot and simmer until the vegetables are broken down, about 30 minutes. Then add the cilantro, lime juice and salt to taste. Puree with a hand blender until smooth. Serve with Mexican-inspired dishes or anything you want to jazz up.
  • Combine the cheese, beer, milk and salsa in a large saucepan over low heat, stirring constantly until the cheese melts and the sauce is smooth. Thin with more milk if necessary or desired. Great with chips, tacos or hot dogs.

SLOW-COOKER PORK CARNITAS



Slow-Cooker Pork Carnitas image

This easy and delicious slow-cooker recipe will impress any taco lover. While it's an extra step, crisping up the shredded meat in a skillet before serving adds extra flavor and creates the crunchy bits that are typical of carnitas. And don't skip the pickled red onions! They complement the richness of the pork.

Provided by Food Network Kitchen

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 27

2 cups low-sodium chicken broth
Juice of 2 oranges
Juice of 2 limes
1 tablespoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
Small pinch ground cloves
Kosher salt
1 medium white onion, quartered
6 cloves garlic, peeled
2 bay leaves
3 pounds boneless pork shoulder, fat trimmed, cut into 2-inch pieces
Freshly ground black pepper
1/4 cup lard
Soft corn tortillas, for serving
Cilantro leaves, for serving
Sliced jalapenos, for serving
Pickled red onions, recipe follows
2 small red onions, thinly sliced
3/4 cup white vinegar
1/4 cup orange juice
3 tablespoons lime juice
2 bay leaves
1 tablespoon granulated sugar
1 teaspoon coriander seeds
Kosher salt

Steps:

  • Add the chicken broth, orange juice, lime juice, cumin, chili powder, oregano, red pepper flakes, cloves, and 2 teaspoons kosher salt to a large slow cooker and whisk to combine. Add the onion, garlic and bay leaves and stir to combine. Add the pork and toss to coat. Cover and cook on high until the meat is tender, about 5 hours.
  • Transfer the pork to a large bowl with a slotted spoon and discard the bay leaves, onion, and garlic. Shred the pork into bite-size pieces with 2 forks, leaving some larger chunks, and season with salt and pepper.
  • Heat 2 tablespoons of the lard in large nonstick skillet over medium-high heat. Add half the shredded pork and press down into an even layer with a spatula. Cook, pressing occasionally with a spatula, until crisped and browned, 2 to 3 minutes. Transfer to a serving platter and cover with foil to keep warm. Repeat with the remaining 2 tablespoons lard and shredded pork.
  • Serve with tortillas, cilantro, jalapenos and pickled red onions.
  • Put the sliced onions in a medium heatproof, nonreactive bowl. Put the vinegar, orange juice, lime juice, bay leaves, sugar, coriander and 1 tablespoon kosher salt in a small saucepan and whisk to combine. Bring to a boil over high heat and cook, whisking occasionally, until the sugar dissolves, about 1 minute. Pour the mixture over the red onions and set aside until cooled to room temperature. Serve at room temperature or cover and refrigerate up to 4 days.

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

SOY-AND-GINGER-MARINATED PORK CHOPS



Soy-and-Ginger-Marinated Pork Chops image

A brief stint in the refrigerator with a soy-and-ginger marinade gives the pork flavor while tenderizing the meat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 8

1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup vegetable oil
3 tablespoons finely grated fresh ginger
3 tablespoons light-brown sugar
1 scallion, finely chopped
Freshly ground pepper
4 bone-in pork chops (8 ounces each; 3/4 inch thick)
Garnish: 1 scallion, thinly sliced

Steps:

  • Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
  • Arrange pork chops in a 9-by-13-inch nonreactive baking dish. Reserve 3 tablespoons marinade, and pour remainder over pork chops. Marinate, covered with plastic wrap, flipping chops halfway through, for 45 minutes.
  • Heat remaining tablespoon oil in large skillet over medium-high heat. Remove pork chops from marinade, and sear for 3 1/2 to 4 minutes. Reduce heat to medium. Flip chops, and sear until just cooked through, 3 1/2 to 4 minutes more. Transfer chops to a board or platter. Let rest for 5 minutes.
  • Add reserved 3 tablespoons marinade to skillet. Simmer over medium heat until thickened, about 30 seconds. Spoon sauce over chops. Garnish with thinly sliced scallion.

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