Thats an entire day of cookingwhich I dont have much time for. Thanks. Transferred to pot and cooked on high for 10 minutes to delightfully crispy crusts all around. Thanks so much for this recipe! Its a great city to be in when youre hungry! I reheated the leftover pork this afternoon in a skillet. TYIA! One Filled with Jack Cheese Picadillo, Topped with Ranchera Sauce BRAISED BEEF CARNE GUISADA 24. Oh man, I did just get hungry! So I present to you today the recipe that brought me much joy. Please let me know. ? Add the remaining salt and pepper, cumin, oregano, garlic, orange juice, Coke and bay leaves to the pot. I made these today and for once in my life I followed the recipe well kinda! My husband asked if I wouldnt mind making this once a week! I can enjoy this and not feel guilty. Id like to make it again for company this week, but since I work it would be good if I could reheat. Warm tortillas, avocado, salsa however, to add enough liquid I used the rest of a can of chicken stock that I had. My husband had reservations since were not big pork eaters but he LOVED them! If you dont want your kitchen hot out the pan on the grill. 2 tablespoons olive oil Handful of shredded cheese 2 tortillas Heat olive oil in a pan. But if youre serving a lot of other stuff, maybe more. Cheers! Thankyou for such an amazing blog and for being so helpful and super sweet!. This sounds DELICIOUS! Deb, a good portion of the things I make are from your website. All by myself. They make the best Mexican style tacos, and theyre $1.75 a piece. Oh well. I have been looking for a carnita recipe to try and feature on my blog.. Once Ive tried this, this may just be the one I was looking for! Everytime I make chile verde with a pork shoulder, I vow to never buy another shoulder again. Asian cuisine is great, but most of the time I like to stick to my culinary heritage and save my cash by staying in. This is better than traditional carnitas that uses lard. I topped it with a bright green salsa and took a bite. Have already fallen in love with this recipe just from your pictures! I usually make it in a slow cooker or my pressure cooker but I always have to transfer the pork to the oven to really get it crisp. Like life changing. Nestled in the freshly fried tortilla were long strands of meat and melted cheese. It probably added more salt than needed. And bring that cutie-patootie with ya! Its like you read my mind. It's a meal on its own, or you make guacamole tacos or use it to top other dishes.". I liked doing it this way. I didnt know I liked carnitas. I made them at home for my husband in our crock pot a couple months ago (actually not too bad a way to make em!) Ill be making this dish a 4th time this weekend for out of town guests. I already tried turning the the temperature down, with the same results. When we return to the states we fill our bags with peppers and masa. Five years ago: Easiest Baked Mac-and-Cheese, Bretzel Rolls and Stewed Lentils and Tomatoes, Homesick Texan Carnitas Thanks, Deb! Or, more like yesterday. I worried about how the meat would turn out from start to end (am I cutting off too much fat? My husband said it was the best carnitas hes ever had. These are fantastic, easy, fill my need for tasty and offer opportunity for changing them up once I have made them true to recipe the first time. (And no, people, Im not pregnant. Thanks Deb, your recipes are the BEST. Isnt it brilliant? I added a couple of bottles of Hoegaarden (because of the orange and coriander in it), skipped the OJ and water. Help! Traditional carnitas are braised in lard. I dont know how something so simple tastes so amazing. They are so tasty! YUM. *Favourites post to add to shopping list* :). These look sensational! Cant wait for leftovers. Diana The slaw recipe is in the book. We eat too well. So delicious. Am I missing something, or will I have to buy the cookbook? Preheat the oven to 275 degrees F. Put the poblano and onion slices in the bottom of a heavy pot. A perfect solution! The crispiness this method creates is to die for. Alex Padilla, executive chef at The Original Ninfas on Navigation, has made cooking with the family easier by hosting a series of five "Ninfa's with your Ninos" video tutorials, available on YouTube. SoCal Baja style just doesnt come close. I nodded my head and said one word: Manteca! which means lard in Spanish. k Wont matter either way. Thanks for possibly redeeming carnitas for me! I will take a few commenters advice and do it in the slow cooker (cant trust myself not to burn the meat) and Scotify it with a side of kolrhabi slaw and maybe trying it in a steamed kale leaf (as well as in a corn tortilla were not completely bonkers). I said, Can I get half a pork leg? He said, That IS half. The alternative was cushion meat which turns out to be a leaner part of the shoulder, which was refreshing-usually I wind up sawing about 1 lb of fat off any shoulder cut I buy-so the only downside was there wasnt enough fat to crisp it up at the end. I feel like if I used a boneless shoulder without a lot of fat, mine might have stuck too. It was fantastic! Thanks for yet again another amazing recipe! Zadzi They do fry in lard their own rendered lard from the braising process. I was just contemplating making carnitas this weekend for Guy Fawkes night; looks like Ill be following your recipe! (Your blog is a favorite of mine) And we absolutely love it. Im still amazed! Just a tip- make the pickled red onions with lime juice and serve with homesick texans green avocado salsa! It turned out just as the recipe stated. Thank you so much for this recipe! Next time I will leave some of the broth for sure. But I really want to give the cooking technique a try! Writing about thecarnitas. Perfect addition to my Mexican / TexMex repertoire! Follow her at: Instagram / Twitter / Facebook/ Pinterest. Thanks! Its a pressure cooker. Did you find that the flavor was spicy and bold enough? Nevertheless, this is a stovetop recipe and you dont use the lid. Ive made so many delicious things from your site, Deb, but this really took the cake (the red wine chocolate cake is my favorite!). Hi, I almost wished I hadnt of cooked the broth down so much because that was delicious. Thanks so much for the feedback Mireille! Drizzle over the condensed milk and orange juice. I followed the recipe exactly. I have been craving carnitas and this recipe looks mouthwateringyum! I guess some where along the way I learned to brown the meat first. The meat was then mixed with a sauce and cooked in the slow cooker for another hour until the sauce was caramelized. Might wanna reserve a little lime juice or orange juice for the very end to help get some of the tasty bits off the pan when youre browning the meats. Because you havent trimmed the fat off the pork, after the water is gone the pot is filled with rendered pork fat (aka lard!) We used the leftovers on nachos. It is also super easy just to stick the pork shoulder in the slow cooker and let it cook away all dayno work required! Whats the difference? Pour the orange juice and lime juice into the slow cooker, and place the pork shoulder on top. Cook steak to 125 degrees for medium-rare, about 3 to 5 minutes per side, seasoning with salt, ground black pepper, garlic, and soy sauce while cooking. Marcy de Luna is a journalist based in Houston. Yum, can you say: dinner tonight? I have made this a few times now and with excellent results. ive never had carnitas but the pictures made me drool, so i had to try making them. The photos are making me drool. The end result was a wonderfully tangy, lime chicken that is excellent in tacos, but also in a salad. I make this all the time, thanks to you. I made em a couple of days ago and thought wed died and gone to heaven!! When pork has browned on both sides, its ready. Boy was I wrong. Thanks! I made these last night for Cinco de Mayo and it was A-Ma-Zing! :( No, no, this is definitely a :) ! Do you think it would be as good if I made it with a pork roast or tenderloin? Dont touch the meat. They serve them on tortillas with some cucumber, pickled onions ans habaneros. Heat the oil in a large pot over medium heat. ps- Im obsessed with these recipes of yours, esp. So good.. thanks! Any kind of slowly braised meat is something I consistently want to eat, and this is now on my list of things to make! How many serving would I get from this? (Oh My Bob). I then separate the fat and the left over liquid, and sautee the meat in the fat, to get the crispy-ness desired. These look AMAZING and I would love to try them! This recipe is failure proof if I can do it, anybody can. His calls for cinnamon sticks, which sounds wierd, but tastes like heaven. The next day we made the leftovers into a sort of hash with carrots, potatoes, and onionscooked the veggies, then stirred the meat into the mixture just until warm. The. Mix in your favorite ingredients 4. Its one of my favorite recipes of all time. I make carnitas at home by adapting the flavors from the pork stew recipe in Supper at Lucques with a pork shoulder and with a pork shoulder. have you tried them the her recipe for ninfas green sauce? Oh you should try tuna carnitas! I also separated the leftovers from the lard to save each for later. this is one of those recipes thats so easy but takes trust and im glad i did. Definitely a disappointment since I was cooking for a crowd. Thanks to you my roommate thinks Im a real cook. I added tequila, half an onion (left whole), half a jalapeno, and a bay leaf to the braising liquid. Otherwise its just too dry and tasteless. First published November 4, 2011 on smittenkitchen.com |, one of the most famous recipes for carnitas, Spicy Squash Salad with Lentils and Goat Cheese, Spaghetti with Swiss Chard and Garlic Chips, http://yellebellyboo.blogspot.com/2011/10/chorizo-style-pork-chops.html, http://www.cooksillustrated.com/recipes/login.asp?docid=13064, http://www.seriouseats.com/2010/07/the-food-lab-how-to-make-crisp-and-juicy-carnitas-without-a-bucket-of-lard.html, http://homesicktexan.blogspot.com/2009/06/buttermilk-dressing.html, http://www.epicurious.com/recipes/food/views/Crispy-Pork-with-Avocado-Salsa-and-Tomato-Salsa-108049, http://www.fransfavs.com/2011/08/carnitas-mexican-pulled-pork/, http://www.myrecipes.com/recipe/la-taqueria-carnitas-10000001023840/, http://homesicktexan.blogspot.com/2007/06/taking-sides-with-barbecue.html, http://www.thehappypotato.com/#/blog/4555120205, http://www.newmexico.org/enjoy/cuisine/carne_adovada.php, http://cooking.nytimes.com/recipes/1013807-carnitas-braised-in-witbier, https://smittenkitchen.com/2011/11/homesick-texan-carnitas/#comment-1070073. Knowing that youre busy writing, editing, cooking, enjoying life and friends, and with family, cute husband, really adorable little boyI look every day to see if youve posted a new recipe and when the answer is, sadly, nosighI use your Surprise Me featurewhat a joy that is (I do realize that there are entirely too many dashes and interruptions to what might otherwise be called a train of thoughtmust be the sightseeing train). This recipe looks so enticingand the good news it, I already have avocado, cilantro, tortillas and lime juice in my fridge! Amazingly, it pleased both my 4 1/2 year old and my 2 year old (once we convinced them to try it). I love love you blog and with no good mexican here in Sydney Australia I was desperate to try this out. Thank you so much for this recipe. ), but needlessly. Kris.I presume youve given the dutch oven a good soak. Thanks! If you havent tried that before, you should. But please, invite me over! This is a fantastic recipe! My husband is very excited that I can make these at home now. its just the best. Hold the horses. Take the orange and squeeze the juices over the pork. These are so amazing! I love making shredded pork for multiple usestacos, burritos, rice bowl, sandwiches, etc. Why do you slow cook pork for carnitas? it also goes well with enchiladas, fish, carnitas and chicken. After the liquid boils off, we put the pork on a crisper pan or cookie sheet and broil it, turning often, to get extra crispy. If I try this again while away from home, I will probably leave the lid on the whole time. I just need to tell you that I love that you pour whiskey into your coffee (on a weekday :)). In a mixing bowl or large measuring cup, stir together the orange juice, garlic, vinegar, chipotle chile powder, cumin, chili powder, oregano, and black pepper. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes. It will have you cooking again. Win-Win! Save my name, email, and website in this browser for the next time I comment. Sounds like dinner one night that my husband is out of town will be easy! OMB!!!! yummm. Thanks for sharing!! I can see the grocery stores across the country running out of pork shoulders just because of your recipe. Instructions. I was a bit dismayed that I wasnt getting NOLA food, but the dismay disappeared when I tasted these! (Although the tuna carnitas in someones comment sounds very interesting!) He practically inhaled them, then proceeded to tell me that carnitas were his favorite food growing up (unbeknownst to me) and that these were the best he had ever had. These were so delicious. This last batch was for a teacher appreciation lunch and now I know they know I love my teachers! cant wait to try these! Take care, For a very long while, your blog and Lisas have been sitting next to each other in my bookmarks folder. Also, how best to heat them up if I have to make them a day early? Served with rice and Charra beans. Just made my house water. that browns the outside to a caramelized crisp. 2.5 year old says yum after each bite and asks for more. Also, last time I made this, I didnt have any oranges so used a grapefruit instead and it was great didnt have a grapefruit flavor. The outside gets very crusty with the center being moist and fork tender. Its delicious. amzn_assoc_title = "ninja foodi"; Posted on Published: October 3, 2018- Last updated: May 6, 2020, Categories Air Fryer Recipes, Entree, Pressure Cooker Recipes, Instant Pot Sausage Gravy (Biscuits and Gravy) + Video. Well see how the leftovers hold up this afternoon, but the BBQ sauce may just win out in the end. Yay! Yup, these were fan spanking tastical. Um. Read More. i will definitely make it again! The meat braises in the water and salt (this is the tenderizing part) for a few hours and then, once the water cooks off, it fries itself in its own rendered fat (thus creating those addictive crisp ends). I love your blog. This is a very good recipe. Also, Ive had dozens of colleagues come and ask for the green onion slaw recipe. In the past Ive always braised with the lid on, then separately fried the pork to brown it. I rubbed the cubed pork butt with a spice mixture, seared it off in two batches, added a chopped onion, half a red pepper, a few dried chiles, some garlic and a can of diced tomatoes. We always wish there were more crispy bits when we order these at restaurants so having smaller pieces worked better for me. Its thirty degrees outside and Ive git a pot of pork braising on the stove and a pot of pinto beans simmering life is good :). Sounds simpler than a galv. Assuming there is a good reason, yes, skim off the foam. Add sausage or other favorite toppings like pepperoni or chorizo. Cover and slow cook on low for 8 hours, or on high for 4-5 hours. Looks amazing! Id hate to run out when Im serving this for friends! When I moved away from San Diego years ago, I had to learn how to do it myself since going without was not an option. Id love to cut down on some of the time! We usually dont eat pork but I did make these, they were amazing! Just seeing those pictures is making my heart break right now. Thank you! Ill admit, during the 2 hour simmer period, I was a little worried that the pork wasnt breaking down as much as it should. These days I am trying different Mexican dishesthis one looks delicious will have to try this weekend. Is your dutch oven enamel covered or is it plain cast iron? I am not much of a Tex-Mex fan, but more of a straight Mex fan. (I may or may not have sneaked a few bites as they were coming out of the pan!) Authentic Carnitas Recipe (easy + lowcarb) Cast Iron Keto Web Instructions. We make this all of the time. Thanks! mmm, now see, when I make Carnitas, I break out the Crockpot. Doubled the spices and juices and apparently added way too much water and had to suck about a quart out with the turkey baster after almost 3 hours simmering. I will definitely make this one again, its a keeper. Select Broil and adjust the time to 8 minutes. Honey, any time you want to come to Texas, come to Houston and I will take you to Ninfas. I said, Honey, no more secrets about really important stuff, OK?), We raise pigs and I have to say that this recipe on a nice chunk of home-grown pork is amazing. There certainly was a lot of black fat to scrub off but it was worth the effort. I am going to have to purchase that book, as I have been looking at it but havent taken the plunge yet! I made these yesterday and they turned out really well! 18.49. I barely covered the meat with water, added a healthy dose of salt and a bit of orange juice to help with the caramelizing of the meat. Starting them in the OJ and lime sounds good to me. Thanks for the inspiration. the flavor is so concentrated and intense both umami and citrus that its otherworldly. Secure the lid and push the pressure release valve to . These carnitas are SO awesome! Also had a variety of salsas on the side. Thanks! So, so good. Our family has been loving your homesick Texan carnitas tacos some of us ( a certain chubby 11 month old) so much so that weve planned her entire first birthday party around them! Tender pork chunks cooked to perfection. Living in Austin, I am s.p.o.i.l.e.d when it comes to the deliciousness of carnitas when i get a craving, i just jump in the car and have more wonderful options of restaurants that serve these than I can shake a stick at. Just finished up the last of our leftover carnitas from Saturday night. Hi, I am hosting a New Years Day get together, and I wanted to make these for it. So I more than doubled this recipe over the weekend for a party, cooking ~7lb (yikes!) Thank you! Did anyone else have this issue? Im very curious and would appreciate your time answering. I like aromatics. Delicious! This post is so old now, but I just wanted to comment: I have made this now many times in my slow cooker. I use a similar cooking method (braise in a little wine then fry in the rendered fat) for confit duck. As soon as I saw that first picture pop up on my screen, I thought I need to eat this. Read More Pork enchilada verde casseroleContinue, A year or so ago, I was visiting Texas in August and stopped by my grandmas farm to say howdy. Nothing. I look forward to them. :). I am SO making this next weekend(would be this weekend but plans have been made) and thinking that it will score me many bonus points from the boy. oh, and for those asking about the slow cooker simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go. I thought I would only get them when I went taco trucking but, after reading this recipe I may never have to leave my kitchen! Carnitas are the bomb! Made it, ate it, amazing! I live in Mexico and this is my fave. I wanted to go ahead and post this pork carnita recipe as it was one of my main determining factors of making the purchase. They were my first foray into the wonderful world of carnitas. I always wondered what carnitas meantthanks for the description makes a lot of sense! I was stunned at how easy and delicious this recipe is. I had no problems cooking them in my dutch oven. OMG! I made this recipe last night and couldnt resist adding a couple glugs of fresh apple cider to the margarita bath. Its a pressure cooker and an air fryer all combined in one device. I did use beer, instead of waterholy cow, er, pig, er, ANYWAY, AMAZING! The crunch and spice worked beautifully with the carnitas. While Im not taking anything away, if youd like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. I love love love your blog, and have made so many of your recipes (cocoa brownies, blueberry crumb bars, sour cherry slab pie OMG). I used a pork loin with some fat on it because thats all I had, worked great. Follow along via chef Padilla's video tutorial for guacamole. Its been on low for 10 hours and smells delicious. Follwed the recipe to a tee. Perhaps the posters above had that problem? So beautiful. We live on a ranch in Canada and thinking about trying this recipe out with my wife. LOVE IT! Made the red wine cake the other night to rave reviews, especially from my kids. My husband and I were fighting over who got to scrap the delicious burnt crumbs out of the pan since the meat was all gone. Wish me luck! I cant wait to make them again and again and again! Yeah you heard that right. Fantastic! Thank you so much! Squeeze the juice from the oranges directly into the pot of meat; add the spent oranges to the pot. the best part is not having to eat shredded meat to get our carnitas fix i much prefer meat of any kind in chunks vs strings. Layer the onions, garlic, juiced orange halves, orange wedges, and bay leaf on the bottom of the Instant Pot insert. When I hit the link for serve with a bit of slaw it takes me to a different recipe, and Id really like to try this buttermilk version. SIGHTSEEING: Fun Houston landmarks you can see from your car, Its an opportunity for parents to spend time with their kids, said Padilla. Once lard has liquified, carefully add meat. These are unbelievable. Slow-Cooked Pork with Green Onions, Sliced Avocado, and Roasted Tomato Sauce COCHINITA PIBIL 20. Deb, Ive made these carnitas twice now, following the recipe exactly, and I double it each timeyum! Oh man I just bought a pork shoulder from my CSA and was looking for something special to do with it, since I knew the pig and all I think this is it! YUM! Sadly, my expectations were not met. This is exactly how I make it minus the citrus, garlic & cumin only b/c after trying it that way, I didnt notice much of a difference in the flavor of the end result. The meat was amazing tender and crispy. With the left over braising liquid, Ill use some of that to make rice later. Actually, pork shoulder and pork butt are the same thing. I did not measure the orange or lime juice, but just used the juice of 2 oranges and 3 limes. (http://www.fransfavs.com/2011/08/carnitas-mexican-pulled-pork/). YUMMMMM! Whats that you ask? 2. Turn heat to medium high. Oh, I love love love carnitas! I commented to my extremely happy husband that this really *did* taste like carnitas, and he replied, Better!!!. I will keep you posted. Drop in the garlic cloves. I may or may not have had a little taste of the meat already, and yum! Ive hunted down a few recipies on line (there seem to be many variation & some are South American as well, it seems the chef at the restaurant was from South America) but may try yours first thanks so much. How would I adapt this to an instant pot? I agree! Can we use a pressure cooker to sped up the process? I made this slaw from homesick texan: I dont remember when I found this recipe on Homesick Texan. this is a winner for sure :), Looks amazing I am confused though, because I thought carnitas were fried in lard.kind of like a pork confit? When I placed my order in Spanish, the man sitting next to me asked if I was aware that these were Michoacan carnitas. Cover. Its a decadent eating experience as the pork is slick and smooth with just enough texture to keep things interesting. Holy Wow! Cant wait to try making this. Ninfa's Mixtas Served with Pico de Gallo, Guacamole, Sour Cream, Rice, and Your Choice of Beans Mixta Diablo 39 Jumbo Diablo Shrimp and Your Choice of Beef or Chicken Fajitas El Nopalito 65 (Serves 2-3) Tampico Shrimp, Baby Back Ribs, and Combination Fajitas (Beef & Chicken) Mixta Ninfa 38 Combination Fajitas (Beef & Chicken) and Tampico Shrimp Love this blog and love the pictures. Regional Recipes for the World's Favorite Chile-Cheese Dip. Ive made a surprisingly easy (and good!) Easy, flavorful, tender and a perfect Sunday night dinner. The entire recipe is about the filling, but in true indo-mexican style, the corn tortilla is the star of the show. And it is a cheaper cut. MeganThank you for the grill tip! Things got very dark at the bottom of my pot. Of course, now Im not going to be able to get that out of my head. old age setting in, perhaps, but I SO enjoy it!! How ingenious to eliminate one of the steps which creates another pan to wash! Thank you Deb! Chop and shred the meat as you like and serve. Thanks! The hardest part was not touching it for two hours. Speaking of long cook, it took well over an hour for all of the liquid to evaporate and for that sizzle stage to start. Now that Im back in California, I have made this recipe three times and its only Jan. 25. So now that I have that solved, would definitely make again! Glory! Once the 20 minute timer is complete, do a quick release by switching the valve to vent. It boiled when I made it and came out delicious! Any tips? LOVE this recipe! Cooked up a batch of Spanish rice in the foodi before cooking this and that combined with the meat impressed my Mexican boyfriend (whos also a chef)! I was a vegetarian for about three years but recently returned to eating meat. What do you think? Sorry for all the details! I use pork shoulder, salt, pepper, garlic, oil and some vegetable (celery or onion, in small quantity, will do). Super easy and delicious! I served it with guacamole, fresh tomato salsa and sour cream. Never had carnitas beforemy only regret is making this with only 2.5 lbs of pork butt. Brilliant the last 20 mins. Try it! Overnight, even. Serve! Does this make the final dish greasy? Served these on blue corn tortillas with homemade salsa verde, guac, tiny slivered heirloom cherry tomatoes, cilantro and onion. So clearly I did something wrong, but this recipe did not impress (me or my 5 dinner guests). Made these last night with the slaw! Never had carnitas, but always wanted to try it. He laughed and said, Si, si! I must have made a good decision because two other people came up to the counter and nodded at the griddle saying, The carnitas here are the best!. Crispy outsidestender, juicy insides. (Which I probably should, anyway) Thanks again!! You can add as many different spices, herbs and aromatics as you likebut if you have good-tasting, happy pork why not let its flavor shine with just a bit of salt? Never heard of this method before but it works and is so simple. Amazing! Make sure you use a butt and not a picnic. In a large Dutch oven, heat oil over medium-high heat. I made this for my extended family over the weekend it was absolutely delicious and was a huge hit with the guys. I made something similar a couple of nights ago, but used my pressure cooker, which reduced the cooking time considerably. Check out David Levovitzs carnitas on his blogdavidlebovitz.com/2007/09/carnitas/. Slight food coma afterwards but definitely worth it. Cant wait to try! love love LOVE carnitas! I used an enamel on cast iron dutch oven and had a bunch of blackened bits on the bottom, Im assuming from the O.J. I even deglazed the pan with a few cups of water and froze it in a container for quick pork broth next time I make a pork roast! Living in Scotland I wont get the opportunity to try this at a restaurant -or better yet, a roadside taqueria so I will have to make these at home. Seriously, i dont know why every person in the state doesnt just roll everywhere. Most specifically biscuits to eat these on. do I worry enough?? When I make this, i might have to make the cake too. 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