Best 3 Carnitas Braised In Orange Juice Recipes
**Carnitas Braised in Orange Juice: A Savory and Zesty Mexican Delight**
Carnitas, a traditional Mexican dish, is a celebration of flavors and textures. This recipe collection introduces you to a delightful variation where tender pork shoulder is braised in a vibrant blend of orange juice, spices, and herbs, resulting in a succulent and flavorful dish that will tantalize your taste buds.
Indulge in three irresistible recipes that showcase the versatility of carnitas braised in orange juice. The first recipe presents classic carnitas tacos, where the tender pork is nestled in warm tortillas and complemented with a zesty salsa and fresh toppings.
For those seeking a hearty and comforting meal, the second recipe presents carnitas enchiladas, where the pork is enveloped in soft corn tortillas, smothered in a rich enchilada sauce, and baked to perfection. The result is a delectable dish that combines the flavors of carnitas with the cheesy goodness of enchiladas.
Lastly, the third recipe introduces carnitas tostadas, a crispy and flavorful treat. Tender carnitas are placed atop golden-fried tortillas, adorned with a variety of toppings such as guacamole, sour cream, and pico de gallo, creating a symphony of textures and flavors in every bite.
Each recipe provides step-by-step instructions, ensuring that both experienced and novice cooks can effortlessly prepare these delectable dishes. Embark on a culinary journey with these carnitas braised in orange juice recipes and experience the vibrant flavors of Mexican cuisine in your own kitchen.
ORANGE AND MILK-BRAISED PORK CARNITAS
It must have been the subliminal beer and liquor advertising that got me, because I wasn't even thinking about Cinco de Mayo when I decided to make this milk-braised pork carnitas recipe. The milk braising beforehand seems to give the meat a little extra succulence. The subtle sweetness from the orange is also very nice.
Provided by Chef John
Categories World Cuisine Recipes Latin American Mexican
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with pepper and salt.
- Heat oil in large pot over high heat. Working in batches, cook pork in the hot oil until browned on all sides, about 5 minutes. Return all cooked pork and accumulated juice to pot.
- Season pork with bay leaves, cumin, dried oregano, and cayenne pepper. Stir in fresh orange juice, orange zest, and milk. Bring mixture to a boil over high heat; reduce heat to low. Cover and simmer, stirring occasionally, until meat is fork tender but not falling apart, about 2 hours.
- Preheat oven to 450 degrees F (230 degrees C).
- Remove pork from liquid. Skim some fat from the pot to grease a baking dish. Transfer the pieces of pork to the baking dish. Drizzle about 2 more tablespoons of the floating fat over the meat. Season with more salt, if needed.
- Bake in preheated oven until pork is browned, about 15 minutes. Stir pork.
- Turn on oven's broiler. Cook pork under broiler until crisp, 2 to 3 minutes.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 3.7 g, Cholesterol 84.2 mg, Fat 24.1 g, Fiber 0.4 g, Protein 22.4 g, SaturatedFat 8.5 g, Sodium 804.7 mg, Sugar 2.8 g
CARNITAS BRAISED IN ORANGE JUICE
Steps:
- Adjust oven rack to low position; heat oven to 250 degrees. Pat roast dry with paper towels, then sprinkle evenly with salt and pepper. Heat oil in dutch oven until smoking. Add pork and cook until well browned on all sides, 4 to 6 minutes per side. Transfer roast to plate. Add onions, brown sugar and salt to pan and sauté on high until soft and golden. Add garlic and sauté until fragrant and browned in spots, about 4 minutes more. Add orange juice, chicken broth and bay leaves and bring mixture to a simmer. Return roast to pan, checking that liquid reaches half way up the sides of the meat. Roast uncovered for 3 or more hours, turning the roast with tongs every 60 to 90 minutes. Pour off 2 cups of liquid into fat separator and let rest. Drain off fat and reserve. Return pan to oven and increase heat to 300 degrees for two hours, turning roast after the first hour, until fall-apart tender and well carmelized. Transfer roast to plate, remove bone and tent with foil. Pour off and separate oil from remaining liquid. Return liquid and reserve to pot and simmer until slightly thickened, about 4 minutes. Shred meat with a fork and combine with sauce.
CARNITAS
Carnitas (or "little meats") are a traditional Mexican dish of cubed pork shoulder braised with spices and citrus until tender. Fresh orange, crushed garlic, earthy oregano and aromatic cinnamon and bay leaf create a rich and fragrant braising liquid that imparts its savory flavors into the pork as it cooks. There's very little hands-on work involved, and the carnitas can be made a day ahead. Store the pork in the liquid overnight, then gently reheat before serving. A final finish under the broiler creates a golden, crispy exterior on the meat.
Provided by Kay Chun
Categories dinner, meat, tacos, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. In a large Dutch oven, combine pork, 1 tablespoon salt, 1 teaspoon pepper and the oregano, and toss to evenly coat the meat in the spices. Squeeze orange juice all over the pork and add the juiced orange quarters to the pot. Add onion, garlic, cinnamon stick and bay leaf, and toss until well incorporated, nestling everything in an even layer. Drizzle oil evenly over the meat. Cover and braise in oven until pork is tender, about 2 1/2 hours, stirring once halfway through the cooking.
- Heat broiler to high, setting a rack 6 inches from the heat source. Transfer pork to a rimmed baking sheet and shred the meat. Strain juices from the pot through a fine-mesh sieve into a small bowl, pressing on the solids; discard solids. Skim fat from top and reserve the juices.
- Broil pork until golden and crisp in spots, about 4 to 5 minutes. Transfer carnitas to serving plates and drizzle with some of the reserved juices. Serve warm with tortillas and toppings of choice.
Tips:
- Choose the right cut of pork for carnitas. Pork shoulder (also known as pork butt) is the best cut to use, as it is tough and will become tender when cooked slowly.
- Use a Dutch oven or a slow cooker for cooking the carnitas. This will help to keep the pork moist and tender.
- Add plenty of flavor to the carnitas by using a variety of spices and seasonings. Some good options include cumin, chili powder, garlic powder, onion powder, and oregano.
- Don't overcook the carnitas. Pork shoulder is a tough cut of meat and needs to be cooked slowly and gently in order to become tender.
- Serve the carnitas with a variety of toppings, such as salsa, guacamole, sour cream, and cheese. You can also use the carnitas to make tacos, burritos, or enchiladas.
Conclusion:
Carnitas braised in orange juice is a delicious and versatile dish that can be enjoyed in a variety of ways. The orange juice adds a sweet and tangy flavor to the carnitas, and the slow cooking process makes the pork tender and flavorful. Whether you serve the carnitas with tacos, burritos, or enchiladas, or simply enjoy it on its own, you are sure to love this recipe.
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