CARNITAS that MELT in your mouth | Instant pot recipes | Villa Cocina
#carnitas #food #tacos
Carnitas originated in the state of Michoacán, Mexico and means “little meat.” The pork meat is slow cooked in lard until melt in your mouth tender. In this recipe we use an instant pot which does wonders. Pressure cooking drastically reduces the time it takes to cook them and infuses the meat with a TON of flavor. Also, will be rendering our own fat, such a sensational dish! no wonder its become extremely popular.
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The Pork
3 lbs pork belly, skin on
5 lbs pork shoulder boston butt roast - bone in.
2 TBSP avocado oil :
Seasoning Liquid
1 cup water
1/2 medium white onion, roughly diced
1 1/2 tsp Mexican oregano, dry :
1/2 tsp black pepper, whole :
4 cloves, whole :
1/2 tsp dry thyme :
1/2 cup orange juice (2 large oranges)
2 TBSP kosher salt :
2 oranges skin halves
1 head garlic
3 bay leaves :
For tacos
Chopped cilantro
Chopped onion white
Limes
Mexican salsa and corn tortillas : See links below ⤵️
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Easy Carnitas | Basics with Babish
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Slow Cooker Carnitas For Tacos And Burritos
SLOW COOKER CARNITAS
Serves 4-6
INGREDIENTS
3 ½ - 4 pound boneless pork butt/shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 bay leaves
1 lime, juiced
1 large orange, juiced (save the spent halves)
Optional Toppings
Tortillas/taco shells
Rice
Black beans
Salsa
Guacamole
Sour cream
Cilantro
Cheese
Special Equipment
Slow cooker
PREPARATION
1. In a slow cooker, add cut pork, salt, pepper, oregano, cumin, garlic, onion, bay leaves, and lime juice. Juice the orange and add it to the cooker as well. Mix together until the meat is well-coated.
2. Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
3. Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
4. Pour about 1 cup 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.
5. Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
6. Enjoy!
Inspired by:
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MUSIC
Tech Jazz
Licensed via Warner Chappell Production Music Inc.
Carnitas Recipe | STOVE TOP CARNITAS | CARNITAS TACOS
Nothing beats tender golden brown Carnitas right from the large disco. For those not familiar with Carnitas, it is pork braised in lard until tender and golden brown. Here is the way I like to make carnitas on my stove top. Cook time may vary depending on the texture you want to achieve. I do suggest not to cook until it falls apart in the pot. Carnitas should still keep its shape, but be fork tender.
INGREDIENTS
3 1/2 to 4 lbs Pork Shoulder
1 lb lard
2 tsp salt (or to your taste)
1 medium to large orange
1/3 cup juice of orange
4 cloves garlic
1 large bay leaf
8 oz Coca Cola (room temperature)
1/3 cup evaporated milk
**One Large Thick Bottomed Pot
TIPS
-Do not use a high heat (medium heat over long period of time works best)
-Be sure to watch your heat (in the video I walked away and the heat got a little too hot)
-Cook time may vary depending on how tender or crispy you prefer your Carnitas.
MUSIC
Kareem / Courtesy of Shutterstock, Inc
How to Make Carnitas At Home
Carnitas Tacos
Taco Tuesday Recipe
Pati Jinich - How to Make Carnitas
Pati is making her family's version of carnitas, a braised pork dish that almost any Mexican family has a recipe for that is passed down through the generations. After it finished cooking, the very tender meat is shredded with a fork and typically served in fresh corn tortillas as tacos. The recipe is available here:
Carnitas for Tacos - 1 Easy Step, No Frying | Christine Cushing
I show you my own method for making melt-in-your-mouth carnitas, all in one step. We start with the many details of preparing the pork and adding cinnamon, cloves, oregano and kumquats. It's all slowly braised for perfectly tender pork with crispy edges, without the need for frying or broiling. These carnitas are the filling for a do it yourself taco station. FULL RECIPE BELOW.
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RECIPE: PORK CARNITAS FOR TACOS
With my 1 step method you don’t need to fry or brown the meat in a broiler to get the beautiful crispy edges.
3 lbs boneless pork shoulder, cut into 2 “ cubes (1350 gm )
salt and whole peppercorns to taste
1 small ancho chile, soaked and finely chopped
½ tsp. cumin, toasted and ground (2.5 ml)
1 tsp. dried oregano (5 ml)
2 cloves garlic, smashed
1 onion quartered
2 cups chicken stock (500 ml)
5 whole cloves
1 cinnamon stick
5 kumquats, quartered or 1 large juice orange cut into 8 wedges
flour or corn tortillas
Garnish
fresh limes
pico de gallo
guacamole
fresh coriander
Preheat oven to 350 F still or 325 F convection
In a 13x10 roasting pan or round braising pot with lid, toss pork in salt and pepper and sprinkle with spices, onions, garlic, kumquats and pour in the chicken stock . Liquid should not completely cover meat. Cover meat and braise pork in oven at 350 F for 2 ½ to 3 hours total, removing lid or foil after 2 hours , until very tender, turning over with tongs several times to ensure even flavouring. Corners of meat should be exposes and crisp bits will develop. You are looking for a very tender centre with crispy edges.
When ready to serve, remove pork from juices and full apart gently with fork or slice with knife. If using Kumquats, chop some of them with meat.
Serve on tortillas with garnishes.
Serves 6-8
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