Best Chevys Carnitas Recipes

CARNITAS (OVEN OR SLOW COOKER)

Steps:

• Preheat the oven to 300 F degrees.
• Cut the pork shoulder into 3- to 4-inch chunks, trimming and discarding as much of the excess fat as possible. This cut is extremely well marbled so don't attempt to remove all of the fat, just trim the excess around the edges of each chunk the best you can. Transfer the pieces of pork to a large Dutch oven. (You'll end up tossing some pieces that are mostly fat. This is why you want to start with a 4+ pound roast).
• Combine the Carnitas Seasoning Mix ingredients in a small bowl and sprinkle over the pork. Toss lightly to distribute the seasoning. Add the quartered onion, garlic, the juice from the oranges and limes, the spent orange halves only (discard the spent lime halves), and the bay leaves.
• Cover the pot, transfer to the oven, and cook for 2 ½ to 3 hours or until the meat is very tender and easy to shred. Remove the pot from the oven.
• Coat a large rimmed baking sheet with nonstick cooking spray. Use a slotted spoon to transfer the chunks of pork to the baking sheet and using two forks, shred the meat into small pieces. Measure out ½ cup of the juices from the Dutch oven and pour it over the shredded pork, tossing to combine. Spread the pork out in an even layer.
• Set your oven to BROIL. Transfer the baking sheet to the oven and broil for about 3 minutes, until browned and crisped. Remove from oven and use a spatula or tongs to toss the carnitas, then spread back out in an even layer. Return the baking sheet to the oven for an additional 2 to 3 minutes, or until crisped to your liking. Watch closely so it doesn't burn.
• Follow as directed above, adding the ingredients to a 6-quart slow cooker.
• Cover and cook on LOW for 6 to 7 hours or on HIGH for 4 to 5 hours.
• Follow directions above to finish and brown the cooked pork in the oven.
• Toast tortillas in a dry skillet over MEDIUM heat for about 30 seconds per side, or until well toasted.
• Serve on toasted tortillas with toppings of choice.

EASY PORK CARNITAS (MEXICAN PULLED PORK)

Steps:

• Pat the pork dry with a paper towel. Combine salt, pepper and dried oregano and rub pork with the seasoning.
• In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves.
• Add the pork to the slow cooker. Cook on high for 5 hours or on low for 7-8 hours.
• Remove the pork from the slow cooker. Shredded the pork with two forks. Keep the juice.
• To get crispy edges, transfer the shredded pork to a baking sheet. Pour ½ cup of the juices on top of the meat and broil it for 5-7 minutes, or until golden brown.

PORK CARNITAS

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.