Mexican Pulled Pork
Mexican Pulled Pork
I grew on pulled pork with a sweet flavor profile. Sweet seems to be the go to when folks make it. I'm here to tell you that a savory profile is a great change of pace that I absolutely love. A friend of mine named that helped me get my start in BBQ years ago taught me what he called a Mexican pork butt. He took 2nd place at the American Royal in Pork with this recipe. My good buddy Sean Woodson, AKA Three Woodys BBQ, and I got to talking about Phillip's recipe. Woody went on to tell me about a recipe he was making that was similar but sounded even better to me. It's close to carnitas, but there are no crispy bits in here. Woody came and helped me with a pop up class in September, 2021. This recipe was a huge hit, so we finally decided to write it up and shoot a How To video on it.
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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.
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Looking For A Recipe To Surprise Your Family? Try This ASADO DE BODA | RED CHILE PORK STEW
Hello, my beautiful fam!! Welcome back to my kitchen first of all I want to thank you for being part of our family, and allowing me to be part of yours!!!! ❤️
Today I’m going to share with you a Very Traditional Mexican Dish! Asado de Boda or Asado de puerto this dish is very special to me it was one of the last recipes my grandma taught me while she was still here with us! I will treasure it forever ????????♥️ this dish is very popular in our pueblito, it is served at every special event! Now let me tell you waking up ti see another day is special enough to celebrate ???? Keep in mind, like every recipe and every household tons of variations that make this delicious recipe, you can constantly adjust it to your taste; I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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Red spaghetti
Mexican rice
Tip ‼️⚠️ if you want your adobo sauce to be less concentrated, add more water
I M P O R T A N T ⚠️
New Mexico Chile pods are spicy, if you don’t want your asado to be spicy, use guajillo Chile pods
ingredients: adobo sauce is good for up to 10lbs of meat
5 lbs pork shoulder/butt
2 lbs pork ribs
3 pasilla/chile ancho
20-25 New Mexico or guajillo chile pods
8 oz beer
8-10 cups of water
1 orange
1 Mexican chocolate disk
1 bolillo bread
1 tsp oregano
1 tsp marjoram
1 tsp thyme
1 tsp ground cumin
2 bay leaves
3 garlic cloves
Salt u used 6 tsp
Black pepper I used 1 tbsp
1 serving of love ????
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SUPER EASY!!! Mexican Carnitas in an Instant pot | Mexican Street Food
Hello & welcome to the Views Kitchen! Many of our #viewsclub friends have requested an instant pot recipe for carnitas and Tacos. I’m so excited to show you how I prepare Ultimate Instant Pot Carnitas for my family. Let me tell you, amigos, it's so so so GOOD! Let us know in the comments if you like your carnitas crispy or soft and how many tacos you’ll be enjoying today. Happy Taco Tuesday amigos ???? Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Carnitas enchiladas recipe-
Ingredients
Corn tortillas
2 to 3 pounds of pork shoulder or pork butt
2 tbsp lard or shortening
1 tsp salt (Himalayan)
2 garlic cloves or 1 tsp garlic powder
1/4 cup milk
1/4 water
Juice of 1 orange
1 small bay leaf
Topping options: chopped white onion, Purple pickled onions and radish, and Roasted salsa verde
1. Season pork pieces with 1 tsp salt
2. Set the instant pot on sear- Allow 5 minutes to warm up- add 1 TBS lard + pieces of pork + garlic and sear 6-7 minutes
3. add water+milk+orange juice+ bay leaf
4. Set instant pot on pressure cook for 32 minutes
5. Remove carnitas from instant pot and remove remaining broth
6. Set instant pot on sear- Allow 5 minutes to warm up
7. Add 1 Tbs lard + carnitas and sear for 5 to 6 minutes
8. Boom Done!
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Sunday- Wednesday. After all, we wouldn't be here without you ???? Thank you ????
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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.
????️ FULL PRINTABLE recipe here ????????
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➤ Instant pot pro 10-in-1, 8 quart:
➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Vitamix Blending Cup and Bowl Starter Kit for Vitamix Ascent and Venturist machines:
➤ Grease splatter screen:
➤ Oxo large cutting board, 21’’L x 14.5’’W x 0.5’’TH:
➤ ZWILLING Pro 7-inch Rocking Santoku Knife, Black/Stainless Steel:
➤ Pyrex glass bowl set of 3 :
➤ Pyrex glass measuring cups set of 3 :
➤ Baking Sheet pans:
➤ OXO Good Grips 12-Inch Stainless-Steel Locking Tongs:
➤ Terracotta 3.5 oz pinch bowls mini :
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➤ Potholders Set Trivets (Set of 3) by Diameter 7 Inches (Gray) :
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???? Carnitas Recipe
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 ⤵️
???? Links mentioned In this VIDEO:
➤ Grease splatter screen:
➤ Mexican salsa:
➤ Tomatillo salsa:
➤ Salsa in molcajete:
➤ Homemade corn tortillas:
➤ Carnitas recipe:
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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.
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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