Best Easy Carnitas Recipes

CARNITAS EASY SHREDDED PORK

Steps:

• In a pan heat oil then add the last 6 ingredients and cook over medium heat till softened about 20 minutes. Stirring every couple minutes.
• Mix in shredded pork.
• This can be made ahead up three month in freezer container. Thaw overnight in the refrigerator.
• Fill your favorite wraps, corn or flour tortillas or tacos garnish as you please with sour cream, salsa, avocado -- .

EASY PORK CARNITAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Trim excess fat from pork shoulder and cut pork into 2-inch cubes. Season with salt and pepper on all sides.
• Heat a cast iron braiser over medium-high heat. Pour oil into the pot and brown pork on all sides, about 10 minutes. Cover with the lid.
• Bake in the preheated oven until pork is crispy on the outside and soft, but fully cooked, on the inside, about 1 hour.

EASY CARNITAS (PULLED PORK)

Steps:

• Preheat oven to 375. In a bowl, mix pork, orange zest/peel, cumin (to your taste), and salt to taste. Place seasoned pork in large rectangular baking pan and top with onions.
• Bake covered with aluminium paper for about 1 hr 45 minutes. During the cooking time, about every 30 mins or so, check on the pork and turn to prevent the pork from burning. To creat a crispy texture to pork, bake in oven 15 min more UNCOVERED and turn once so that all sides get crispy texture.
• Shred and serve with warm tortillas.

CHICKEN CARNITAS-RESTAURANT STYLE-EASY!

Steps:

• After prepping the food heat a large heavy skillet over med-hi to high heat and add the butter and olive oil and allow them to bubble and get sizzling. Add the chicken and spread evenly into pan. Watch the heat and adjust the temp as needed! You need the skillet to be hot yet you dont want to scorch the chicken or oil.
• Stir fry chicken for about 4 mins and then add the onion and peppers. You may need to increase the heat for a bit if the skillet cools down too much-remember we want the chicken and veggies to carmelize a bit. If needed add a bit more butter or olive oil.
• Let veggies and chicken cook at least 4 more minutes and then sprinkle with garlic salt and pepper. 1/2 tsp is about what I use but it's just an estimate-please go heavy or light depending on your preference.
• At this point if you can tell the chicken is done(test a piece if needed) then stir in the A-1 sauce and let the chicken and veggies cook about 1 minute or so.
• Serve with the flour tortillas and top with shredded lettuce, chopped cilantro, and guacamole. A squeeze of lime is also good. I love to serve with pot scrubbers mexican rice and mashed pinto beans.

EASY CARNITAS

Steps:

• Reheat cooked rice with 1 cup of chicken broth. Simmer rice until all liquid is absorbed.
• Cook shredded pork in pan with remaining chicken broth, garlic, green chilis, cumin, chili powder, pepper and red pepper (optional) for 15 - 20 minutes. Can add additional chicken broth if needed.
• Serve pork and rice with tortillas and top as you like with other ingredients.

EASY CARNITAS RECIPE

Steps:

• Heat oil in large skillet on medium heat. Add onions; cook 7 to 8 min. or until softened, stirring frequently. Stir in cumin; cook and stir 1 min. Add chili sauce, barbecue sauce and orange juice; mix well.
• Place meat in slow cooker; top with onion mixture. Cover with lid; cook on LOW 8 to 10 hours (or on HIGH 4 to 6 hours).
• Remove meat from slow cooker; cut into small pieces or shred with fork. Discard all but 1 cup sauce from slow cooker. Return meat to slow cooker. Add reserved sauce; mix lightly. Replace lid.
• Heat taco shells as directed on package. Meanwhile, toss coleslaw blend with dressing.
• Spoon meat mixture into taco shells just before serving; top with coleslaw.

EASY CROCK POT CARNITAS

Steps:

• Sprinkle roast with a generous amount of seasoned meat tenderizer, salt & pepper; set aside.
• Pour oil in a large skillet and heat over medium heat. Once oil is hot, sauté onion for a couple of minutes, until it is just starting to get translucent.
• Remove the onion to a side dish and set aside. Brown roast on all sides in this same skillet.
• Pour about a third of the enchilada sauce into crock pot - place roast on top of sauce, sprinkle on garlic powder, sautéed onion, and pour remaining enchilada sauce over the top.
• Cover and cook on low for 8 hours; pork is done when it is fork-tender.
• Shred roast with a couple of forks and place pieces on a cookie sheet. Broil for 1-2 minutes to crisp up some of the edges and serve in tacos, enchiladas, quesadillas, burritos, or on nachos.
• NOTES: Toppings are not included in the recipe above, we used shredded Monterey Jack cheese, chopped tomato, chopped onion, sliced black olives and homemade guacamole, jicama slaw, thinly sliced radishes, chopped cilantro, sliced jalapeno peppers, salsa, hot sauces and wedges of lime. Set out with a supply of warm corn and flour tortillas to let everyone make their own to their own liking. Grab a Corona and go watch the game. The original recipe calls for 28 oz. green enchilada sauce. Feel free to substitute red sauce or go half and half if you'd like.

EASY CARNITAS

Steps:

• Cut the onion into sizable pieces. Chop up the garlic. Cut the pork butt down to 2" pieces. Place pork, onion and garlic into a large stock pot. Add coriander, cumin, oregano, bay leaves & salt. Add chipotle peppers with adobo sauce. Add the chicken stock. The broth should be covering the pork, but if it doesn't just add water. Bring to a boil. After reaching a boil, reduce to a simmer and cook uncovered for about 3 hours or until most of the liquid is cooked away. Preheat oven to 400F. Transfer just the meat to a baking sheet and drizzle the oil over the meat. Toss the meat to coat. Roast for 10-15 minutes or until the pork starts to get a bit crispy.