Pork Carnitas (Mexican Pulled Pork)
Every tortilla dreams of being stuffed with Pork Carnitas!!!
Carnitas are Easy, Inexpensive, and Delicious | Kenji’s Cooking Show
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Authentic Michoacan Mexican Carnitas Recipe | Easy & Delicious | Perfect for Tacos, Tamales & Sopes
Greetings, my friends! Today, I'm excited to share a piece of my heritage from my home state of Michoacan, Mexico - my family's recipe for Authentic Mexican Carnitas. This recipe results in carnitas that are crispy yet tender, perfect for incorporating into tacos, tamales, sopes, or simply enjoyed on their own.
In this video, I will guide you through each step to create these mouthwatering carnitas, using ingredients easily found in your local supermarket or perhaps already in your kitchen. I can't wait for you to experience the irresistible flavors of this traditional dish, which I am sure will become a favorite in your home-cooked meals.
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Authentic Mexican Carnitas Recipe
8 pounds of pork shoulder
1 orange
1/2 onion
6 garlic cloves
1 cup of orange juice
1 evaporated milk
1 Coca Cola
2 tbs of salt
2 bay leaves
1 pound of lard
#MexicanCarnitas #AuthenticMexicanRecipe #MichoacanCuisine #EasyRecipes #HomeCooking #MexicanFood #CarnitasRecipe #Tacos #Tamales #Sopes
Orange & Milk Braised Pork Carnitas - How to Make Crispy Roast Pork Carnitas
Learn how to make a Orange & Milk Braised Pork Carnitas recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Crispy Roast Pork Carnitas recipe!
How to make TRADITIONAL MEXICAN CARNITAS, the EASIEST, SIMPLEST, and most DELICIOUS Recipe!
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and today we are making the most easiest simplest and delicious traditional carnitas, this is how my tios make It, except i dont add the beer ???? beer,and it’s always a hit! Perfect to make tacos, burritos, gorditas or tortas ☺️ I hope you enjoy them as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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✅if you want to keep my original recipe you sure can
✅for stovetop follow same instructions just sear meat in batches
Ingredients:
8 lbs pork butt/shoulder
10 lbs pork lard
2 onion
2 garlic heads
Sea salt I used 4 tbsp
18 oz Mexican coke- it’s cane sugar helps to give that caramalized brown color
2-3 oranges
1 serving of love????
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#carnitas #mexicanrecipes #pulledpork
Carnitas for Tacos - 1 Easy Step, No Frying | Christine Cushing
I show you my own method for making melt-in-your-mouth carnitas, all in one step. We start with the many details of preparing the pork and adding cinnamon, cloves, oregano and kumquats. It's all slowly braised for perfectly tender pork with crispy edges, without the need for frying or broiling. These carnitas are the filling for a do it yourself taco station. FULL RECIPE BELOW.
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RECIPE: PORK CARNITAS FOR TACOS
With my 1 step method you don’t need to fry or brown the meat in a broiler to get the beautiful crispy edges.
3 lbs boneless pork shoulder, cut into 2 “ cubes (1350 gm )
salt and whole peppercorns to taste
1 small ancho chile, soaked and finely chopped
½ tsp. cumin, toasted and ground (2.5 ml)
1 tsp. dried oregano (5 ml)
2 cloves garlic, smashed
1 onion quartered
2 cups chicken stock (500 ml)
5 whole cloves
1 cinnamon stick
5 kumquats, quartered or 1 large juice orange cut into 8 wedges
flour or corn tortillas
Garnish
fresh limes
pico de gallo
guacamole
fresh coriander
Preheat oven to 350 F still or 325 F convection
In a 13x10 roasting pan or round braising pot with lid, toss pork in salt and pepper and sprinkle with spices, onions, garlic, kumquats and pour in the chicken stock . Liquid should not completely cover meat. Cover meat and braise pork in oven at 350 F for 2 ½ to 3 hours total, removing lid or foil after 2 hours , until very tender, turning over with tongs several times to ensure even flavouring. Corners of meat should be exposes and crisp bits will develop. You are looking for a very tender centre with crispy edges.
When ready to serve, remove pork from juices and full apart gently with fork or slice with knife. If using Kumquats, chop some of them with meat.
Serve on tortillas with garnishes.
Serves 6-8
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