Best 2 Carnitas Salad Recipe By Tasty Recipes

**Carnitas Salad: A Flavorful Fusion of Mexican and American Cuisine**

Carnitas salad is a delightful dish that combines the savory flavors of Mexican carnitas with the freshness of a crisp salad. This recipe offers a unique blend of textures and tastes, featuring tender and succulent carnitas, crunchy vegetables, and a tangy dressing. The carnitas, made from slow-cooked pork shoulder, are bursting with flavor, while the salad adds a refreshing contrast with its crisp lettuce, juicy tomatoes, and crunchy cucumbers. Drizzled with a zesty dressing, this salad delivers a harmonious balance of flavors and textures that will tantalize your taste buds. Whether you're looking for a quick and easy lunch or a flavorful dinner option, this carnitas salad is sure to satisfy your cravings. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for home cooks of all levels. So, get ready to embark on a culinary journey that fuses the vibrant flavors of Mexico with the classic appeal of an American salad.

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

MEXICAN CARNITAS AS MADE BY CLAUDETTE ZEPEDA RECIPE BY TASTY

Mexican Carnitas As Made By Claudette Zepeda Recipe by Tasty image

Here's what you need: pork shoulder, large white onions, avocado leaves, pepper, kosher salt, garlic, dried bay leaves, cold water, orange juice, milk, mexican style soda, lard, white corn tortilla, guacamole, pickled vegetable, fresh cilantro, lime wedge, rice, pinto bean

Provided by Matthew Johnson

Categories Dinner

Yield 12 servings

Number Of Ingredients 19

Ingredients

5 lb pork shoulder, cut into 2-inch (5 cm) cubes
2 large white onions, chopped
10 avocado leaves
1 teaspoon pepper
¼ cup kosher salt
6 cloves garlic, grated
2 dried bay leaves
cold water
½ cup orange juice
½ cup milk
12 oz mexican style soda, 1 bottle
3 lb lard, cut into large cubes
white corn tortilla
guacamole
pickled vegetable
fresh cilantro, chopped
lime wedge
rice, (made with cilantro)
pinto bean

Steps:

To a large pot, add the cubed pork shoulder, onions, avocado leaves, pepper, salt, garlic, and bay leaves. Add enough cold water to cover all the meat. Bring to a boil over high heat, then continue to boil for 20 minutes.
Add the orange juice, milk, and cola, return to a boil, and simmer until the liquid has reduced by half, about 1 hour.
Add the lard, let it melt, then boil off the rest of the liquid until the meat begins to fry, 1 hour more.
Once the meat turns dark golden brown and is crispy, scoop it out of the pot and onto a paper bag or paper towel-lined baking sheet to drain.
Serve with corn tortillas, guacamole, pickled vegetables, cilantro, lime wedges, cilantro rice, and pinto beans.
Enjoy!

MEXICAN CARNITAS

Mexican Carnitas image

Ever hear of carnitas? They're easy-to-make pork crisps that are very popular in Mexico. The secret to this recipe is the quick frying. Be sure the meat is well drained before it's placed in oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon

Provided by Taste of Home

Categories Dinner

Time 2h40m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds), cut into 1-inch cubes
6 large garlic cloves, minced
1/2 cup fresh cilantro leaves, chopped
1 teaspoon salt
Pepper to taste
3 large oranges, divided
1 large lemon
Oil for frying
12 flour tortillas (8 inches), warmed
Optional toppings: Chopped tomatoes, shredded cheddar cheese, sliced green onions, sour cream and avocado slices

Steps:

Place meat in a medium-size roasting pan. Sprinkle with garlic and cilantro. Season with salt and pepper. Squeeze the juice from one orange and the lemon over the meat. Slice the remaining oranges and place over the meat. , Cover and bake at 350° for about 2 hours or until meat is tender. With a slotted spoon, remove meat and drain well on paper towels. Heat a small amount of oil in a skillet and fry meat in batches until browned and crispy. , Serve warm in tortillas with toppings of your choice. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Fry meat in batches as directed until crispy and brown. Serve as directed.

Nutrition Facts : Calories 468 calories, Fat 26g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 501mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 3g fiber), Protein 24g protein.

Tips:

Choose high-quality pork shoulder for the best flavor and texture.
Score the pork shoulder to help the marinade penetrate and cook evenly.
Use a Dutch oven or slow cooker to braise the pork shoulder for tender, fall-apart meat.
Cook the pork shoulder until it reaches an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Shred the pork shoulder with two forks or meat claws for easy serving.
Use a variety of fresh, crisp vegetables for the salad, such as romaine lettuce, cabbage, and cucumber.
Add a tangy dressing to the salad, such as a citrus vinaigrette or a creamy avocado dressing.
Top the salad with the shredded pork, cheese, and any other desired toppings.
Serve the salad immediately or chill it for later.

Conclusion:

Carnitas salad is a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a snack. It is a great way to use up leftover carnitas, or you can make a fresh batch just for the salad. With its combination of tender pork, fresh vegetables, and tangy dressing, carnitas salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal, give carnitas salad a try. You won't be disappointed!