CARNITAS RECIPE OVEN RECIPES

Name: Carnitas
Prep time: 10 min
Cook time: 3 h
Total time: 3 h 10 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 4 tablespoons seasoned salt; 4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed; 1 cup water; 1 teaspoon liquid smoke; 1 medium onion, quartered; 5 large garlic cloves; Warm tortillas, for serving

CARNITAS RECIPE | FOOD NETWORK

Carnitas Recipe | Food Network image

It does not get any better than slow-roasted carnitas. This recipe differs slightly from what may be served in Old Mexico. Traditional carnitas are cooked in lard, pulled from the oil, chopped, and served directly in tacos and such. This versatile dish is one of our most requested at Salsa Brava. It can be served in tacos, burritos, omelets, or just about anything else you can imagine. We use free-range pork-no hormones, no antibiotics. Our choice for cut of meat is the pork butt. (Not to be confused with the actual pig's butt.) The pork butt is actually a shoulder cut, and it can be purchased with bone-in or out. The bone found in the butt is the clavicle, and any butcher can remove it, if preferred.

Provided by Food Network

Categories main-dish

Total Time 3 hours 10 minutes

Prep Time 10 minutes

Cook Time 3 hours 0 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

4 tablespoons seasoned salt
4 pounds pork butt, cut into 2-inch cubes, some but not all of the fat removed
1 cup water
1 teaspoon liquid smoke
1 medium onion, quartered
5 large garlic cloves
Warm tortillas, for serving

Steps:

Sprinkle the pork with the seasoned salt.
Preheat the oven to 350 degrees F.
Put a roasting grate at the bottom of a roasting pan and pour 1 cup of water into the bottom of the pan along with the liquid smoke. Arrange the pork on the grate and top with the onion and garlic. Cover the pan with a lid or aluminum foil.
Bake for 2 hours, then remove the cover and bake until the pork is fork-tender, about 1 more hour.
When cooked through, transfer the pork to a large bowl. Shred the meat and stir in the pan juices. Serve with warm tortillas or use when making tacos, tamales, etc.

PORK CARNITAS RECIPE | MELISSA D'ARABIAN | FOOD NETWORK

Pork Carnitas Recipe | Melissa d'Arabian | Food Network image

Get Melissa d'Arabian's slow-cooked Pork Carnitas recipe from Food Network, a fall-apart Tex-Mex meat dish spiced with oregano, cumin and orange.

Provided by Melissa d'Arabian : Food Network

Total Time 115 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

Steps:

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

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PORK CARNITAS RECIPE: HOW TO MAKE IT

I use this recipe often when entertaining. I set out all the toppings, and folks have fun assembling their own carnitas. Because I can prepare everything in advance, I get to spend more time with my guests. —Tracy Byers, Corvallis, Oregon
From tasteofhome.com
Reviews 3
Total Time 09 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 340 calories per serving

In a 3-qt. slow cooker, combine pork, lime juice, salt, pepper and pepper flakes. Cover and cook on high for 1 hour; stir. Reduce heat to low and cook 8-10 hours longer or until meat is tender., Shred pork with two forks. Spoon about 1/3 cup pork mixture down the center of each tortilla. Top with cheese, avocados, tomatoes, onion, lettuce and, if desired, cilantro. Fold in bottom and sides of tortillas. Serve with salsa.
Freeze option: Before adding toppings, freeze cooled shredded meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed.

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Calories 217.5 calories per serving

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