Looks delish! yum!my famliy says, (or would say if they werent completely engaged in this delicious meal) we serve it simply with green salsa, lime wedges and sliced avocado on corn tortillas lightly charred over an open gas flame on the stove. What am I doing wrong? Thanks a bunch. (http://www.fransfavs.com/2011/08/carnitas-mexican-pulled-pork/). Of course, now Im not going to be able to get that out of my head. For how many persons would you say this recipe is? Save on AeroGarden indoor herb growing kits at Amazon, Dyson's air purifying headphones have finally arrived, Preorder 'The Legend of Zelda: Tears of the Kingdom' today, Astros vs Phillies: How to get tickets and free swag this weekend, There are a ton of great patio furniture sets on sale right now, Heat and humidity head to Houston as summer approaches, Why this scenic train ride is considered one of Colorado's best. i will definitely make it again! Oh sweet carnitas! Your email address will not be published. The meat is like buttah. Hi Deb! We've had this so many times and it's very easy for me Let's go together and my partner is in love with this dish. It didnt matterthey were always just what I wanted. My husband had reservations since were not big pork eaters but he LOVED them! Queso flameado directions: 1. That amount of pork seemed like way to much to properly brown in a single pot, so I split it into two: my ceramic dutch oven and a nonstick All Clad deep saute pan. Weve also done them with chicken for our non pork eating friends. Id say 4 to 6 people. Just shorten the cooking time. Yum! Only thing is I lost track of time and overcooked the carnitas and they were a bit mushy but the taste was incredible. I echo everyones comments my meat was still quite tough (and not great looking) after the 2 hour mark. A seventh-generation Texan, she was indeed homesick during the two decades she lived in New York City, but the call of home recently brought her back to the Lone Star State. Il put it on my list for next week. I am planning on cooking carnitas soon, with a bit of a twist using Pepsi for the liquid, or perhaps a smoky porter. I feel inclined to chime in since I have family members that make carnitas for a living (both in Mexico and here in the U.S.) and wanted to reiterate what a few people have mentioned, the *traditional* and tastier (albeit not very healthy) way to preprare carnitas is to deep fry the cuts of pork in seasoned lard in a large copper pot. Made this for dinner for by boyfriend and I. Also, Deb if you ever find yourself in Minneapolis, you need to go to Taco Taxi. I used a pork loin with some fat on it because thats all I had, worked great. must resist. Mmmmcarnitas! I cant wait to introduce a touch of Mexico into my very northerly kitchen. Ever! For those of you who aren't cilantro fans, you can make the salsa without, but I can't guarantee it'll taste as divine. New to this blog but am eternally grateful to the person who turned me on to it and to you for writing it! I don't comment much online regarding recipes, but I had to on this one. A fatty brisket might work, but for tacos, I prefer to cook brisket this way. Queso! :) I still cant get over it. I dont really want to defrost the whole shoulder and then have to cook it two different ways. Serve either cubed or shredded (pork will be tender enough that just touching it will cause it to fall apart) with tortillas and green chile creamy avocado salsa. 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 made these today and for once in my life I followed the recipe well kinda! Thanks for sharing these. It might be about the plastic handles, not sure. maybe that added to the umami. Take care, For a very long while, your blog and Lisas have been sitting next to each other in my bookmarks folder. Oh.My.Word. Please, please, please, can you post the recipe for the jalapeno-buttermilk slaw? I am not that dedicated to tradition to buy those tubs of lard I see in my Mexican grocery store, but that is why I guess I can never reach that Mexican carnitas nirvana. I use it in in tacos, enchiladas, beef bbq sandwiches, chili..what ever you can imagine! This was amazing great Sunday night dinner. That along with some scrubbing removed the black, but I LOVE my pans (All-Clad) and dont like putting them through such abuse. Making this for a dinner on a weekday, and dont have time between work and the dinner to do it all. Simmer uncovered for two hours. Follow along via chef Padilla's video tutorial for queso flameado. Cant wait to try this out as Im a sucker for tender juicy pork, mmm! 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. I had a 7lb butt, so I doubled all quantities, kept cooking time exactly the same, and even split my batch of meat (guessing as to how much of the cooking liquid to transfer along with the meat) after about 2 hours 15 minutes to take some to a friends, then finished the travel batch on his stove an hour later and it turned out just as well! HOW TO MAKE CARNITAS Prep - Cut the pork butt into 1" cubes. I have always loved carnitas and now I will make them all the time. See below and above for video links and recipes. So I present to you today the recipe that brought me much joy. Im glad I decided to serve these with guac, picked onions and that Bobby Flaw spicy slaw, all of which worked to somewhat salvage my little dried up pork bits. Made these yesterday after someone linked to your recipe on Reddit. SUCH an easy recipe and so yummy! It will keep a week in the fridge and freezes well. Remove the roast and place on a sheet pan or plate. Heat a skillet over high heat. However, there was way too much liquid in the final 45 minutes and I had to dump some out and then they kind of burned to the bottom. Cannot wait to dive right in :). This is the first time I see them cross referenced. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, Pork Carnitas Recipe Here is a list of ingredients you will need: Pork loin Pork butt Lard Water Salt 3 cloves of garlic Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post! What a surprise. Slow-Cooked Pork with Green Onions, Sliced Avocado, and Roasted Tomato Sauce COCHINITA PIBIL 20. Eventhough I didnt know what the word meant, carnitas has been my go-to dish in Mexican restaurants for awhile. And enough for more tacos tomorrow. In her first book, Lisa Fain who you may know from her blog Homesick Texan, cooks her carnitas in a little salt and fresh-squeezed lime and orange juices (i.e. I recently discovered carnitas at a local taco truck. Looks delicious..I have to admit were not eating much meat these days but I might have to make an exception for this and I agree-great dish for entertaining with friends on a Friday evening! The other thing Ill definitely do next time is to leave the pork in REALLY big chunks (like 4 inches+). :). Also, love your blog mine is new and I havent found my voice, photography style or anything yet. Thank you for sharing this recipe. Stir a few times, to keep pork from sticking to bottom of pan. For anyone who doesnt eat pork, you can try using shoulder of lamb, which is exceedingly delicious with such treatment. I actually found pork at whole foods a couple weeks ago already cut into perfect carnitas sized pieces. I cant taste a darn thing from this cold and Id love to make that right this very minute. I would note that for people not as versed in the art of braising as some, you HAVE to bring it to a boil first. That should remove remaining grease and most stains. This looks much easier, and I like the fact that you add acid (lime, orange) from the beginning. Of course, after eating Michoacan carnitas you immediately fall into a pork-fat coma and cant get up for days. i dont have too much experience with pork but i found this a good beginner recipe. yummm. OMG! The flavor was incredible! Will be making again soon What other kind of meat than pork can I cook it with? 1/2 pound tomatillos, husked 1 avocado, peeled, pitted, and cut in half 2-3 cloves garlic 1/2 cup cilantro leaves 1 teaspoon lime juice cup water Salt Instructions Roast the chiles and tomatillos under the broiler until blackened on both sides, about 10-12 minutes, turning once. They really arent hard once you get the hang of it, and there are two ingredients! Or maybe I just had a huge head of cabbage? I may or may not have had a little taste of the meat already, and yum! Lets just say I may have been the most popular person that night. These carnitas are so good, that Im actually basing my entire rehearsal dinner menu around this exact recipe. Also can we use bone in pork shoulder? its posts like these which make me curse my husband for being a vegetarian. Yum! Frankly I LOVE carnitas but cant feed them to hub or kids. I was in the southern part of the country, in Granada, which is not too far from the, Read More Fish tostadas, Veracruz styleContinue, When my grandparents were in graduate school at the University of Kentucky, they wereof coursehomesick Texans. (Oh My Bob). I recently became the owner of a Ninja Foodi Pressure Cooker with Air Crisper. Easy, flavorful, tender and a perfect Sunday night dinner. If you wept when Friday Night Lights ended, this is your book. Thanks so much for reminding me that I had this recipe tucked away! Speaking of long cook, it took well over an hour for all of the liquid to evaporate and for that sizzle stage to start. Five years ago: Easiest Baked Mac-and-Cheese, Bretzel Rolls and Stewed Lentils and Tomatoes, Homesick Texan Carnitas Now that it has the SK seal of approval, I think carnitas are on the menu for this weekend. So simple and delicious! Your email address will not be published. Set aside. I am obsessed with how simple this is! AH! Wait, I was under the impression that pork butt and pork shoulder are essentially the same thing. I cant belive you posted this, Im from Toronto & just tasted carnitas this weekend while I was in West Virginia at a great Mexican Restaurant in Fayetteville. Most of the liquid evaporation will happen when you turn up the heat in the last 45 minutes, so I dont remember a lot of exposure up top until the end. And I too couldnt believe how easy it was. 4 cloves garlic, peeled and crushed Also, how best to heat them up if I have to make them a day early? I cooked this exactly to your specs, except the crazy-cheap ethnic market had no pork shoulder. There certainly was a lot of black fat to scrub off but it was worth the effort. If you don't care about reusing the oil, heat it to 350F and fry the pork until the exterior is crispy. Would you like more Homesick Texan? My husband would love if I made these! These are making me homesick for Texas and I am not even from there! I only changed up two things, ONE I used the bottled MOJO from the latin section of the supermarket, its orange juice, lime juice and bitter orange juice and seasonigs because im too damn lazy to juice oranges and limes. good. Make sure you use a butt and not a picnic. Though no matter how its presented, its always succulent slow-cooked pork thats tender on the inside and crunchy on the out. While frying the carnitas (to get the delicious crispy edges), the bottom of my enameled dutch oven began to burn. Im planning a trip to Texas in late August and while Ill be hitting several cities Im most looking forward to visiting Houston as I havent been there in over a year. When you ordered it, the meat was pulled out, and quickly fried, and slapped on a tortilla with lime, scallion, and cilantro. These carnitas are SO awesome! Layers of shredded pork, Poblano salsa verde, corn tortillas, and cheese are baked together in this casserole that has all of the pleasures of enchiladas without any of the fuss. YUMMMMM! Just a tip- make the pickled red onions with lime juice and serve with homesick texans green avocado salsa! I had this with the Sunset Slaw from Smitten Kitchen Everyday and it was perfect! I worried about how the meat would turn out from start to end (am I cutting off too much fat? I cannot wait to try them, Im also super excited that I can easily make this dish gluten free by using corn tortillas! This sounds amazing carnitas tacos are my favorite favorite. Perfectly done, I used pre cubed pork which wasnt fatty enough next time shoulder or butt. It is also super easy just to stick the pork shoulder in the slow cooker and let it cook away all dayno work required! I then transferred meat and most of the oil/liquid into a heavy pan and cooked on highwhich only took 10 minutes for it to brown on all sides. Just made these for dinner tonight. Id like to make it again for company this week, but since I work it would be good if I could reheat. Thats an entire day of cookingwhich I dont have much time for. Ive been making carnitas for years without the frying step. holy ever-living sh*t these are amazing! have you tried them the her recipe for ninfas green sauce? It was the most delicious non-bacon pork I have ever tasted. Oh my goodness, reading through the recipe alone had me drooling on the table! What a great recipe! Have made it with chicken thighs, for the non pork people. Now I know where to start carnitas! It was still the best carnitas tacos I have ever made and the doubled recipe I made was more than halfway demolished by 2 adults and 3 jabbering teen girls, each of whom had 5 tacos. 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! How do you think this recipe would work in the slow cooker before browning- or would it? Its an air fryer. Serving it with lime cilantro salsa(good alternative to lime slices) and corn tortillas. When pork has browned on both sides, its ready (there will be liquid fat in the pan). Then I worried that there was to much liquid to cook away. But that was a typo. My husband said they were the best tacos he has ever eaten! 4. I keep stealing the tiny crunchy bits. We made this recently with duck breasts for a fancy taco night. Add Liquid - Add freshly squeezed orange juice, lime juice, and water to the pot. YUM! I havent made these in a long time, guess i forgot about them, but my husband remembered and requested them. With the slaw in a tortilla, it made the perfect bite! have a father who raises pigs who b.) my mother used to make these for me. They were simply outstanding. These are so amazing! reminds me of home. yum! Seriously, i dont know why every person in the state doesnt just roll everywhere. But yknow what? Yup, these were fan spanking tastical. Sorry for all the details! Four years ago: Sweet Potato and Sausage Soup, Cranberry, Caramel and Almond Tart and Chicken with Forty Cloves of Garlic