Best 4 Mexican Carnitas Recipes
Carnitas is a traditional Mexican dish consisting of slow-braised or roasted pork. The meat is typically seasoned with a variety of spices, herbs, and citrus juices, and then cooked until it is fall-apart tender. Carnitas can be served on its own, or used as a filling for tacos, burritos, and other dishes. This article provides three different recipes for carnitas: a traditional recipe, a slow-cooker recipe, and an Instant Pot recipe. Each recipe includes detailed instructions and a list of ingredients, as well as tips for serving and storing carnitas. Whether you're a seasoned home cook or a beginner, you're sure to find a recipe in this article that you'll love.
Here are our top 4 tried and tested recipes!
MEXICAN CARNITAS
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
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.
SLOW COOKER MEXICAN PORK CARNITAS
This is a shredded spin on carnitas. In Spanish, carnitas means "little meats." The traditional Mexican dish is typically made from pork, but can also be made from beef. This is a slow-cooked version of the otherwise braised or slow-roasted techniques. Once shredded, the meat is often served with cilantro, onion, salsa, guacamole, refried beans, and tortillas. Serve over cabbage slaw in a soft tortilla.
Provided by clifford
Categories World Cuisine Recipes Latin American Mexican
Time 6h25m
Yield 8
Number Of Ingredients 15
Steps:
- Turn a large slow cooker to High. Pour chicken stock into the cooker and place pork loin in the center. Season pork with adobo, cumin, pepper, and paprika. Place onion, chipotle paste, and bay leaves in the stock around the pork. Place tomatoes and garlic on top of the pork, and squeeze limes directly over top, allowing pulp to fall into the slow cooker. Sprinkle with cinnamon and cloves.
- Use a spoon to baste stock over the pork loin, then sprinkle entire surface evenly with cilantro.
- Cover and cook on High until pork is slightly pink in the center, about 6 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Use a fork to shred pork.
Nutrition Facts : Calories 266.2 calories, Carbohydrate 12.1 g, Cholesterol 82.2 mg, Fat 11 g, Fiber 4.5 g, Protein 31 g, SaturatedFat 3.8 g, Sodium 607.9 mg, Sugar 1.6 g
PRESSURE COOKER MEXICAN CARNITAS
Carnitas are small pieces of crisp pork that are very popular in Mexico. The secret to this recipe is the citrus and quick frying. Be sure to drain the meat well before placing it in the oil, though, or it will splatter and pop. -Patricia Collins, Imbler, Oregon
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- Place pork in a 6-qt. electric pressure cooker. Season with salt and pepper; sprinkle with garlic and cilantro. Squeeze juice from the oranges and lemon over the meat. , Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 25 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release according to manufacturer's directions. With a slotted spoon, remove meat and drain well on paper towels. Pour cooking liquid into a glass measuring cup and let fat rise to the surface. Skim fat from surface and place in the cooker insert; discard remaining cooking liquid. , Select saute setting and adjust for high heat. Add enough canola oil or bacon drippings to measure 1/2-in. depth. When hot, add pork, in batches, and fry until dark golden brown and crisp. Remove and keep warm. Repeat with remaining pork. , 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 crisp and brown. Serve as directed.
Nutrition Facts : Calories 391 calories, Fat 20g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 435mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 19g protein.
MEXICAN PORK ROAST &/OR CROCKPOT CARNITAS
I was fed this (or something like it) by a fantastic Mexican lady a few months ago. I tried to piece together the recipe based on what she told me (in Spanish) was in it- but she gave me no amounts and no specific directions. My kind of cooking! All the ingredients can be adjusted, to taste. You can marinate this and cook it as a roast, or you can cook it in the crockpot with the marinade. If you start out as a roast, you can just throw leftovers in the crock for carnitas the next day (or freeze it and Crock it weeks later!).
Provided by Teresa in CO
Categories Pork
Time P1DT3h
Yield 5-10 lbs of meat, 15-20 serving(s)
Number Of Ingredients 13
Steps:
- If preparing as a roast:.
- Place roast in a bowl large enough to hold it plus several cups of liquid (marinade).
- Grind/blend together all ingredients (except jalapenos and pork) in a blender, immersion blender, mini chopper, or food processor. When mixed and well-blended, pour over pork. The marinade should almost cover the pork- if it doesn't, add more OJ and milk until it's almost covered.
- Cover and marinate the pork in the fridge for 12-24 hours. Turn every few hours.
- When ready to cook the piggy, preheat oven to 400 degrees.
- Place pork in a greased (or PAM'd) roasting pan (I sometimes use a roasting rack inside a pan) with the fatty side UP.
- Bake pork at 400 until the top gets crispy and brown.
- Once the top has browned, cover the roast with foil and place back in the oven. Depending on how you like to cook your meat, you could lower the temp slightly for a longer cooking time.
- Baste the roast every 30 minutes or so to help infuse it with deliciousness (optional).
- Cooking time will vary widely depending on the size of your roast. I usually get a 10-lb roast, which takes 2-3 hours usually to cook.
- Once your roast is at your ideal temp (145*-160*), take from the oven.
- If you'd like to serve it as a roast now, let it rest for 15 or 20 minutes and then slice it. It will be fairly tender but should hold together well for slicing.
- Leftovers freeze well! Just throw any leftovers (including the bone) into the crockpot on low with a few sliced jalapenos, shred with 2 forks, and you'll have carnitas! I serve my carnitas with pan-fried corn tortillas, chopped red onion, cilantro, and a lime wedge.
- ***If you're planning on starting this in the crockpot for Carnitas, you will not need to add the whole amount of liquids. This roast is very fatty and will create a lot of its own juice. Pour the marinade in to the crock, leaving 3 or 4 inches clear at the top. Add sliced jalapenos (if desired). Cover and cook on low for 6-8 hours until cooked and falling apart. Shred with 2 forks, throw the bone away, and enjoy!***.
Tips:
- Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for carnitas because it has a good amount of fat that will render out during cooking, leaving the meat moist and tender.
- Use a Dutch oven or slow cooker: A Dutch oven or slow cooker is the best way to cook carnitas because it allows the meat to cook slowly and evenly.
- Add plenty of flavor: Carnitas is a flavorful dish, so don't be afraid to add plenty of spices and seasonings. Common spices used in carnitas include chili powder, cumin, oregano, garlic, and onion.
- Cook the carnitas until they are fall-apart tender: Carnitas should be cooked until they are fall-apart tender. This usually takes about 2-3 hours in a Dutch oven or 6-8 hours in a slow cooker.
- Serve the carnitas with your favorite toppings: Carnitas can be served with a variety of toppings, such as guacamole, salsa, sour cream, cheese, and tortillas.
Conclusion:
Carnitas is a delicious and versatile dish that can be enjoyed in a variety of ways. Whether you are making tacos, burritos, or enchiladas, carnitas is sure to be a hit. So next time you are looking for a flavorful and easy-to-make meal, give carnitas a try!
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