PORK TENDERLOIN CARNITAS RECIPES

CARNITAS RECIPE MADE WITH PORK BUTT OR PORK TENDERLOIN ...

Carnitas Recipe Made With Pork Butt or Pork Tenderloin ... image

"For this dish, slow-cook it for 3 hours," Rach says. "With pork tenderloin, make it in half that time—but the cut of meat will cost more."

Provided by Rachael Ray

Number Of Ingredients 40

Ingredients

3 pounds pork butt or large pork tenderloins
1 tablespoon Ancho chili powder or chili powder blend (a scant palmful)
1 tablespoon ground cumin (a scant palmful)
1 tablespoon ground coriander (a scant palmful)
1 tablespoon dried oregano (a scant palmful)
Kosher salt and coarse black pepper
3 tablespoons neutral oil
such as safflower or canola
1 large orange
2 limes
½ can lager beer that's light in color and flavor (such as Modelo Especial)
1 bulb garlic
peeled and crushed
2 jalapeño peppers
sliced
1 lime
cut into wedges
5 to 6 large
fresh tomatillos
husked and rinsed
1 small onion
peeled and cut into quarters
2 poblano peppers
or 2 cups defrosted frozen Hatch chilies
2 cloves garlic in jackets
½ cup fresh cilantro or flat parsley
1 teaspoon dried oregano
or 1 tablespoon fresh
1 teaspoon light agave or light in flavor and color honey
Salt
1 teaspoon ground cumin
Juice of 1 lime
Charred soft corn or flour tortillas (heat over open flame or in hot cast-iron or stainless skillet)
3 to 4 radishes
thinly sliced
Fresh cilantro tops
Chopped white or sweet or red onions
tossed with lime
salt and pepper
Pickled sliced jalapeño peppers

Steps:

For the carnitas, cut pork into large pieces, 2½- to 3-inch chunks
Combine the spices
Season the meat liberally with salt and pepper and spice blend
Heat oil, 3 turns of the pan, in large Dutch oven and brown the meat (lightly brown to medium brown in color) evenly all over, then add the juice of 1 large orange, 2 limes, half a can of beer, garlic and peppers
Cover and cook butt/shoulder for 2 hours or tenderloins for 1 hour over low simmer
Uncover and cook 1 hour more for butt/shoulder and 30 minutes for tenderloins
Shred pork
Strain or whisk sauce (depending on how smooth you prefer it to be), toss pork in sauce, preheat broiler, and place pork on parchment- or foil-lined rimmed baking sheet then broil in mid oven to crisp the meat a bit on top and at edges
Serve in large shallow dish with wedges of lime
For the salsa, preheat broiler to high with rack 1 above center
Line a baking sheet with foil and arrange the tomatillos, onion, poblanos, and garlic on top
Char and blister peppers and tomatillos, then turn, the total time under broiler will be 10 to 12 minutes
Place in bowl, cover, cool, peel, stem and seed peppers
Peel garlic
Add all ingredients to food processor and pulse process into thick salsa, then transfer to a bowl
To serve, wrap the hot, soft tortillas in a cloth napkin to keep warm and serve carnitas and salsa with sliced radishes, cilantro tops, onions and pickled jalapeños

PORK CARNITAS RECIPE | ALLRECIPES

Pork Carnitas Recipe | Allrecipes 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 Latin American Mexican

Total Time 3 hours 45 minutes

Prep Time 15 minutes

Cook Time 3 hours 30 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

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, CarbohydrateContent 2.3 g, CholesterolContent 62.5 mg, FatContent 19.1 g, FiberContent 0.4 g, ProteinContent 16.2 g, SaturatedFatContent 5.9 g, SodiumContent 2072.3 mg, SugarContent 1.1 g

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