TRADITIONAL MEXICAN CARNITAS RECIPE RECIPES
SLOW COOKER MEXICAN PORK CARNITAS RECIPE | ALLRECIPES
This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Provided by clifford
Categories Mexican Recipes
Total Time 6 hours 25 minutes
Prep Time 25 minutes
Cook Time 6 hours 0 minutes
Yield 8 servings
Number Of Ingredients 15
Steps:
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Nutrition Facts : Calories 266.2 calories, CarbohydrateContent 12.1 g, CholesterolContent 82.2 mg, FatContent 11 g, FiberContent 4.5 g, ProteinContent 31 g, SaturatedFatContent 3.8 g, SodiumContent 607.9 mg, SugarContent 1.6 g
CARNITAS RECIPE | ALLRECIPES
A crispy dish with a citrus kick--carnitas aren't just for enjoying in Mexican restaurants. The secret to authentic carnitas cooks up at home in three easy steps that combine the savory juiciness of pork shoulder with delicious spices.
Provided by Goya
Categories Goya®
Total Time 2 hours 5 minutes
Prep Time 20 minutes
Cook Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Season meat with Adobo.
- In a deep-sided frying pan or casserole, combine pork, onion, garlic, Jalapeno, bouillon. Add water to cover. Bring to boil, cover and simmer on low heat until meat is tender, about 1 hour.
- Preheat oven to 400 degrees F.
- Drain pork in colander, discarding vegetables and water.
- Heat oil in same pan on medium high. Add drained meat and brown, turning occasionally. When meat is browned, add orange juice and Sazon and bring to boil. Place in oven, uncovered, until juice reduces and glazes meat, about 30 minutes. Stir every 5-10 minutes so it doesn't stick and juice evenly coats meat.
- Serve with Tortillas, Salsa Pico de Gallo and Guacamole.
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