Best 2 Carnitas 3 Ways Recipes

Carnitas, a delectable Mexican dish, tantalizes taste buds with its succulent, slow-cooked pork. This culinary masterpiece finds its roots in the vibrant state of Michoacan, where it is traditionally prepared using copper pots over an open fire. Carnitas' versatility shines through its diverse cooking methods, each yielding uniquely flavorful results. Whether you prefer the tender embrace of carnitas braised in a savory blend of spices, the crispy allure of carnitas roasted in the oven, or the authentic charm of carnitas simmered in a rich pot of lard, this dish promises an explosion of flavors that will leave you craving more. Join us on a culinary adventure as we explore three irresistible carnitas recipes that showcase the diverse culinary traditions of Mexico.

Check out the recipes below so you can choose the best recipe for yourself!

CARNITAS ENCHILADAS

Carnitas Enchiladas image

If you are looking for a delicious way to repurpose leftover pork roast, do I have a recipe for you! Shred up your leftover pork and cook it with traditional carnitas seasonings, then wrap in a corn tortilla and bake in this delicious sauce! Top with Monterey Jack cheese, and garnish any way you like. We like it with a little shredded lettuce, salsa, slices of avocado, and some lime.

Provided by Bibi

Categories Enchiladas

Time 1h35m

Yield 10

Number Of Ingredients 13

Ingredients

4 tablespoons avocado oil, divided, or as needed
4 cups shredded cooked pork
1 medium onion, chopped
3 tablespoons frozen 100% orange juice concentrate
1 teaspoon ground cumin
1 teaspoon chili powder, or to taste
½ teaspoon garlic powder
¼ teaspoon cayenne pepper, or to taste
salt and ground black pepper to taste
2 cups salsa verde
1 cup sour cream
10 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese, divided

Steps:

Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
Bake uncovered in the preheated oven for 20 minutes.
Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 8 g, Cholesterol 78.4 mg, Fat 20 g, Fiber 0.4 g, Protein 23.8 g, SaturatedFat 8.9 g, Sodium 336.1 mg

CARNITAS 3 WAYS

Carnitas 3 Ways image

I love experimenting with spices. I came up with a way to make Carnitas on the grill. Instead of heating up the kitchen, throw all your seasoning on the meat and marinade overnight or all day.... cook in a foil packet on the grill.... Family favorite.... ;) Three ways to cook this dish.... so it can be enjoyed year round. My favorite is slow cooking then grilling for 5 minutes.. gives a nice tender texture and crisp chared outside with great flavor! Sometimes I will add a cup of water to the crockpot making the meat very tender and can be shredded for burritos. This is my Burrito Filling Recipe. So anyway you cook it.... they come out GREAT!

Provided by Vseward Chef-V

Categories Pork

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

3 lbs boneless pork, picnic shoulder (for Carnitas)
2 teaspoons black pepper
1 teaspoon garlic powder
1 teaspoon instant minced garlic
1 teaspoon onion powder
1 teaspoon dried onion flakes
1 teaspoon salt
1/2 teaspoon onion salt
1/2 teaspoon dried oregano
1/2 teaspoon dried cilantro
1/4 teaspoon ground cumin
1/2 teaspoon ground red pepper
chopped fresh cilantro
chopped white onion
shredded lettuce (I like romaine)

Steps:

Combine all seasoning in a bowl, mix well.
Pleace meat in separate bowl and sprinkle seasoning and rub generously over meat - using all seasoning.
Make Foil packet by laying out 2 long sheets of Heavy Duty Aluminium foil and make a cross.
place meat on foil. Bring up sides of foil and fold making a packet.
refrigerate for 6 hours (I marinade overnight, this gives it time to meld).
SLOW COOKED: After marinating, place in a crockpot, cook 4 hours - the meat becomes very tender. Then transfer to a plate -- over Med-High Grill for 5 minutes to get a nice grill mark and crisp. Shred and eat in Tacos with Beans and Rice **** Our Favorite way to eat them*****.
Or add 1 cup of water to the crockpot -- this makes the meat very tender and can be shredded for Burritos or tacos. (My Burrito Filling Recipe).
GRILLING:.
Preheat Grill- to 325 Place meat foil packet on grill and cover on indirect heat. Cook for 30 minutes then turn packet over and cook additional 30 minutes -- once more turn 30 minutes.
Open foil packet carefully, With a fork remove from foil and place on the heat for 10 minutes and grill until grilled lines appear on outside.
Serve in warm corn tortillas or with rice and beans. Or by itself.
OVEN:.
Preheat oven 325'.
arrange meat in 9x13x2 baking pan into single layers.
Cover pan tightly with foil.
Bake for 1 1/2 to 2 hours until very tender.
Remove foil from pan and bake additional 15-20 minutes until meat is crisp on the outside.

Nutrition Facts : Calories 372.9, Fat 25.5, SaturatedFat 9, Cholesterol 114, Sodium 385.1, Carbohydrate 1.2, Fiber 0.3, Sugar 0.3, Protein 32.5

Tips:

Choose the right cut of pork: Pork shoulder is the best cut for carnitas because it is fatty and flavorful. Other good options include pork butt or pork loin.
Use a slow cooker or Dutch oven: This will help the pork to cook slowly and evenly.
Add plenty of spices: Carnitas is a flavorful dish, so don't be afraid to use a variety of spices. Some good options include chili powder, cumin, garlic, and oregano.
Cook the pork until it is fall-apart tender: This will take at least 4 hours on low heat in a slow cooker or 2 hours on low heat in a Dutch oven.
Shred the pork: Once the pork is cooked, shred it with two forks.
Serve the carnitas with your favorite toppings: Some good options include tortillas, rice, beans, salsa, guacamole, and sour cream.

Conclusion:

Carnitas is a delicious and versatile dish that can be served in a variety of ways. Whether you are looking for a quick and easy weeknight meal or a special dish for a party, carnitas is a great option. With its rich flavor and tender texture, carnitas is sure to please everyone at the table.

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