Rick Bayless Carnitas
Right this way for golden, luscious pork carnitas ????
****
In my way of thinking, there are three ways to turn out pork carnitas.
First, there’s the professional version, made in places (often taquerias) devoted almost exclusively to carnitas, and this is the standard bearer. Cooks break down whole pigs into their primal cuts and lower them into copper cauldrons of very hot lard where they crackle and bubble and fry as the temperature of the lard drops to a gentle roil in which the meat coasts to a golden tenderness over the next several hours. That method is hard to replicate at home (huge caldron of lard, primal cuts of pork, intimate knowledge of perfect temperatures), but it is the one that turns out classic carnitas texture and flavor.
The second way—the method I call “home-style”—is really easy, utilizing slabs of bone-in pork shoulder (or country ribs) cooked at a moderate temperature in a closed moist environment until nearly tender, then uncovered and roasted in a hot oven until all the liquid evaporates and the meat browns delectably in its own rendered fat.
The third—and I’ll admit that this isn’t a common approach—transforms the first method into something doable at home. Like the second approach, the meat is pork shoulder (or country ribs). But like the first, it’s cooked in lard, giving it that incredible texture only achieved by cooking meat submerged in its own fat. But the lard isn’t frying-temperature hot as at the beginning of classic carnitas preparation. Instead, just as if I were making traditional French duck confit, I cook the pork slowly in its fat until tender, then brown it when I’m ready to serve. This technique is very useful in a restaurant kitchen where heating/browning individual portions is necessary. This method takes longer (though you’re not really tending it), but the outcome is worth it.
CRISPY PORK CARNITAS | easy slow-cooker carnitas recipe
Carnitas is juicy and tender shredded pork with crispy, flavorful edges. It’s a staple in Mexican cuisine and easy to make at home. All you need to do is toss all the ingredients in your slow cooker, let it do its magic, then pop the shredded pork under the broiler to get those crispy, caramelized edges.
It's a restaurant-style pork carnitas recipe, made easy at home. Enjoy the carnitas on a salad, in a burrito or wrap, or turned into carnitas tacos. So many delicious options!
Printable Carnitas Recipe:
Sign up for weekly emails (never miss a recipe!):
Join the private Facebook group of fellow Downshifters around the world:
PRODUCTS MENTIONED:
Slow Cooker:
Juicer:
ALWAYS IN MY KITCHEN:
Counter Stools:
Vitamix Blender:
Spiralizer:
Tea Kettle:
Utensil Holder:
Flour Jars:
Knife Set:
Cutting Board:
Glass Mixing Bowls:
For everything else I use in my videos, check out the SHOP page on my website:
The music I use: - Great music for YouTubers!
T-shirt:
Jeans:
Linen Apron:
Disclaimer: product links may include affiliate links.
#carnitas #porkcarnitas #slowcooker
How My Mom Makes ASADO DE PUERCO (Mexican Recipe, Asado de Boda)
Getcha Some APC BBQ Rubs Here:
Join the Pitmaster Class for 25% OFF:
///
Asado de Puerco aka Mexican pork stew from scratch is an easy-to-cook and delicious family favorite recipe that my mom has been making my whole life. In this video she teaches me how to cook it and gives the step by step process to make it right in your own kitchens, just like they used to cook it at the ranch.
This might be the best thing to do with a pork shoulder! | Crispy and Juicy Pork Carnitas
Beautifully spiced slow-cooked shredded pork, fried up to crisp perfection. You can use these pork carnitas in lots of ways, but I love to load them into soft tacos with onion and coriander (cilantro) and serve it up with a bowl of the most amazing cooking liqueur for dipping.
Free printable recipe is available on our site:
Ingredients:
The pork:
2-2.25 kg (4.4lb-5lb) rolled, boneless, shoulder of pork. skin removed, but fat left on.
1 medium onion peeled and diced
5 cloves garlic peeled and minced
120 ml (½ cup) fresh orange juice this is approx. the juice from 2 oranges
2 tsp salt
1 tsp black pepper
1 tsp chilli flakes optional – leave out if you don’t like it spicy
1 tablespoon dried oregano
2 teaspoons cumin
For frying:
2 tablespoons oil
For the tacos:
12 soft flour tortillas warmed (I use medium sized – about the size of a side plate)
2 avocados des-toned and chopped into small chunks
1 bunch fresh coriander (cilantro) roughly chopped/torn
1-2 mild onions peeled and diced
See more ideas for toppings in the notes section
Instructions:
1. Place the pork in the slow cooker, fat side up.
2. Add the onion and garlic around the sides of the pork, then pour over the orange juice. It doesn’t seem like a lot of liquid, but the pork will release liquid as it’s cooking.
3. Sprinkle on the salt, pepper, chilli flakes, oregano and cumin.
4. Cook on low for 9-10 hours or high for 7-8 hours.
5. Remove the pork from the slow cooker and place on a chopping board (I use two sets of tongs).
Shred the pork into pieces, discarding any large chunks of fat.
To fry the carnitas:
6. Heat the oil in a large frying pan, over a medium-high heat.
7. Add the shredded pork (use tongs and try to leave as much liquid behind as possible).
Fry for 8-10 minutes, moving around the pan occasionally, until you get some nice crispy bits (don’t move it around too much or it won’t crisp).
8. Once the pork is browned and crispy, add in a good ladleful (about 240ml/1 cup) of pork cooking juices to the pan, and allow it to bubble for a few minutes. This adds extra flavour and juiceness to the pork.
9. Turn off the heat and serve the pork alongside a jug of the remaining liquid from the slow cooker for drizzling. Go easy at first, as it’s quite salty.
10. If you’re making carnitas tacos, then load them up with the pork, coriander (cilantro), avocado and chopped onion (see notes for more topping ideas).
Notes
Taco Holder:
(it's an Amazon affiliate link) to the bamboo taco holder I use in the video.
More topping ideas:
Sauces: Salsa, guacamole, soured cream, sweet chilli sauce, hot pepper sauce, salsa verde, BBQ sauce
Cheese: Grated cheddar or crumbled feta. If you can get hold Cotija (a salty, crumbly Mexican cheese), that works really well, it’s almost impossible to find in the UK though.
Vegetables: Crunchy sliced lettuce – such as romaine or baby gem, chopped spring onions (scallions), finely diced cucumber, chopped cherry tomatoes
Chillies/pickles: sliced fresh or pickled jalapenos, sliced gherkin or cornichons, pickled red onion slices. Kimchi actually works really well too.
Don’t throw away the pork skin! Use it for pork crackling.
Preheat the oven to 200C/400F (fan).
Lay the skin on a chopping board and score skin-side of the pork skin in a criss-cross/diamond pattern.
Sprinkle over 1 tablespoon of table salt, then rub it into the skin.
Transfer the skin to a rimmed baking tray (you can place on a rack on top of the baking tray if you like, but I generally don’t, as it means more washing up!)
Place in the oven and roast for 40-50 minute, until the skin is golden brown and has little bubbles all over (the bubbly bits are where it is most crispy)
Carefully remove from the oven (there will be a lot of hot liquid fat in the tray – you can save this and use for roasting potatoes).
Use a set of tongs to move the skin to a chopping board.
Carefully chop into bite-size pieces and serve.
If not serving right away, then cool the crackling pieces, transfer to a container and place a lid on. Place in the refrigerator for up to 2 days. Reheat in the oven on a baking tray at 200C/400F (fan) for 8-10 minutes, until re-crisped and piping hot.
#CookingShow #Recipe
Crispy TACOS And Consomé Recipe | Slow Cooker Pork Roast | Simply Mamá Cooks
Today I am going to make Crockpot shredded pork roast in a flavorful broth. I will be using the meat for crispy cheesy tacos and dipping them in the consomé. This is gonna be good! Be sure to like, comment, and subscribe! Click the bell icon to get notifications on my newest videos!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks #cooking
????My COOKBOOK HERE ????
*FOLLOW ME*
TIKTOK ????????
INSTAGRAM ????????
FACEBOOK ????????
________________________________
INGREDIENTS
4 lbs pork roast meat
2 Roma tomatoes
1 onion
1 dried guajillo chiles
1 jalapeño
2 to 3 cloves garlic
1 tsp ground cumin
1/2 tsp cracked black pepper
1 tsp salt
2 cup chicken broth
4.5-quart slow cooker
EASY SLOW COOKER MEAL
Shredded Meat Tacos Easy
Crispy Tacos Recipe