Best 4 Carnitas Braised And Fried Pork Recipes

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Carnitas, a traditional Mexican dish, is a succulent and flavorful braised and fried pork dish that is sure to tantalize your taste buds. Originating from the state of Michoacán, carnitas is made with pork shoulder or pork butt that is seasoned with a blend of spices and herbs, then slow-cooked in oil or lard until tender. This cooking method allows the pork to become incredibly tender and flavorful, while the crispy, golden-brown exterior adds a delightful textural contrast. Carnitas can be enjoyed on their own or used as a filling for tacos, burritos, and other Mexican dishes. In this article, we will explore the best recipes for cooking carnitas, providing you with a step-by-step guide and essential tips to achieve perfect results every time. We will also delve into the history and cultural significance of this delectable dish, making it a delightful culinary journey.

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

CARNITAS: BRAISED AND FRIED PORK



Carnitas: Braised and Fried Pork image

Provided by Roberto Santibañez

Categories     Pork     Appetizer     Braise     Fry     Oscars     Cinco de Mayo     Dinner     Lunch     Party     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Enough for 8 main course servings, or enough for 24 to 32 tacos

Number Of Ingredients 10

4 pounds fatty pork shoulder, cut into 2-inch pieces
3 cups water
1 medium white onion, thinly sliced
1/2 orange, cut into 2 pieces
1/4 cup pork lard or vegetable oil
8 garlic cloves, peeled
3 bay leaves
1 tablespoon sweetened condensed milk
2 teaspoons dried oregano, preferably Mexican, crumbled
2 teaspoons fine salt, or 4 teaspoons kosher salt

Steps:

  • Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and simmer vigorously, stirring occasionally, until the pork is fork-tender and the liquid has completely evaporated, 1½ to 2 hours. Discard the orange pieces and bay leaves. If the liquid hasn't evaporated after 2 hours, transfer the pork pieces to a bowl and let the liquid continue to bubble away, stirring often, until it has.
  • Preheat the oven to 450°F. Transfer the pork and fat to an ovenproof dish, if necessary, and brown the pork, uncovered, in the oven for 20 to 30 minutes. There's no need to stir.
  • Carnitas keeps in the refrigerator for up to three days.

BRAISED PORK CARNITAS



Braised Pork Carnitas image

Deliciously tender and juicy braised pulled pork carnitas can be used in fried or street tacos. Perfect for burritos and chimichangas or taco bowls.

Provided by Christopher Martinez

Categories     Main Dish Recipes     Taco Recipes

Time 5h40m

Yield 24

Number Of Ingredients 13

5 pounds pork shoulder roast
3 cloves garlic, chopped
2 tablespoons kosher salt
1 teaspoon ground black pepper
½ small yellow onion, chopped
6 cups pork stock
1 pinch salt and ground black pepper to taste
12 each green onions, chopped
24 each fresh yellow corn tortillas
4 cups thinly shaved green cabbage
10 ounces crumbled queso fresco
2 cups fresh salsa
2 each limes, cut into wedges

Steps:

  • Heat a large, cast iron Dutch oven over medium-high heat. Season pork shoulder with garlic, 2 tablespoons kosher salt, and 1 teaspoon black pepper. Place pork shoulder fat-side down into the hot pot and sear until deep golden brown on all sides, 4 to 5 minutes. Add yellow onion to cook with rendered drippings for 1 minute. Slowly pour in pork stock to cover pork shoulder.
  • Bring to a light boil; cover and braise until fork-tender, 4 1/2 to 5 hours.
  • Transfer to a bowl and shred into carnitas, adding 1 1/2 cups of pork stock for moisture and more salt and pepper to taste.
  • Heat a cast iron skillet over medium-high heat. Add green onions and cook until slightly browned, 7 to 10 minutes. Transfer to a bowl.
  • Heat corn tortillas in the hot skillet on both sides, 2 to 3 minutes total for each tortilla. Place braised pork into tortillas and garnish with cabbage, queso fresco, salsa, green onions, and a squeeze of lime.

Nutrition Facts : Calories 210.8 calories, Carbohydrate 16 g, Cholesterol 41.4 mg, Fat 10.7 g, Fiber 2.8 g, Protein 13.4 g, SaturatedFat 4 g, Sodium 820 mg, Sugar 1.7 g

COKE-BRAISED PORK CARNITAS



Coke-Braised Pork Carnitas image

Provided by Edward Mendoza

Categories     Citrus     Pork     Braise     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 4

4 pounds pork butt or pork shoulder (preferably Berkshire pork), trimmed, cut into 3x3-inch chunks
10 1/4 cups peanut oil, divided
4 cups orange juice
2 1/2 cups cola-flavored soda, divided

Steps:

  • Sprinkle pork with salt and pepper. Heat 1/4 cup peanut oil in heavy 8-quart pot over high heat. Working in batches, add pork to pot and sauté until browned on all sides, about 7 minutes per batch. Using slotted spoon, transfer pork to large bowl.
  • Pour remaining 10 cups peanut oil into same pot. Attach deep-fry thermometer to side of pot; heat over medium heat until thermometer registers 280°F. Add pork to oil in pot (temperature of oil will drop to between 180°F and 200°F). Cook pork over medium heat until brown and tender, adjusting heat as necessary to maintain temperature of oil between 200°F and 220°F, about 1 1/2 hours. Using slotted spoon, transfer pork to another large pot. Add orange juice and 2 cups cola to pork and bring to boil; reduce heat and simmer until pork is very tender, about 35 minutes. Add remaining 1/2 cup cola and stir over medium heat until meat falls apart and liquid is absorbed, about 5 minutes longer. Season generously with salt and pepper. Transfer to bowl and serve.

PORK CARNITAS



Pork Carnitas image

Many find carnitas a little dry or flavorless. These have a great, distinctive flavor and are requested by friends and family over and over. Serve with warm, fresh tortillas and salsa.

Provided by Nette

Categories     World Cuisine Recipes     Latin American     Mexican

Time 3h45m

Yield 12

Number Of Ingredients 10

¼ cup vegetable oil
4 pounds pork shoulder, cut into several large pieces
3 tablespoons kosher salt
1 onion, chopped
1 clove garlic, crushed
3 tablespoons lime juice
1 tablespoon chili powder
½ teaspoon dried oregano
½ teaspoon ground cumin
4 (14.5 ounce) cans chicken broth

Steps:

  • Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
  • Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 2.3 g, Cholesterol 62.5 mg, Fat 19.1 g, Fiber 0.4 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 2072.3 mg, Sugar 1.1 g

Tips:

  • Choose the right cut of pork: Pork shoulder (also known as pork butt) is the best cut for carnitas, as it has a lot of connective tissue that breaks down during cooking, resulting in tender, flavorful meat.
  • Use a flavorful marinade: The marinade is what gives carnitas its signature flavor, so be sure to use a combination of spices, herbs, and citrus juices that you enjoy. Some popular ingredients include chili powder, cumin, garlic, oregano, lime juice, and orange juice.
  • Cook the pork slowly and low: Carnitas is traditionally cooked over low heat for several hours, which allows the meat to become fall-apart tender. You can cook carnitas in a Dutch oven on the stovetop, in a slow cooker, or even in the oven.
  • Don't overcrowd the pot: When browning the pork, be sure to do it in batches so that the meat doesn't steam instead of brown. Overcrowding the pot will also make it difficult for the meat to cook evenly.
  • Shred the meat: Once the pork is cooked, shred it with two forks or a meat shredder. This will make it easier to eat and will also help the meat absorb more of the flavorful sauce.

Conclusion:

Carnitas is a delicious and versatile Mexican dish that can be enjoyed in a variety of ways. Whether you serve it in tacos, burritos, or simply as a main course with rice and beans, carnitas is sure to be a hit. So next time you're looking for a flavorful and easy-to-make meal, give carnitas a try!

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