And bring that cutie-patootie with ya! Oh, and a side benefit of the two-hour cook? PS like you I was a protein-fiend while pregnant and still am, 16 years later. I used beef and noticed a lot of the juices burned to the bottom of my dutch oven (perhaps due to the lower fat content?). FYI I noticed that when I printed this, it had the PORK BUTTER error in it. Inexpensive, fun, yummy! If you do have a grease issue then Id suggest you start by boiling a water and baking soda mixture heavy on the baking soda. Hold the horses. I commented to my extremely happy husband that this really *did* taste like carnitas, and he replied, Better!!!. How many people will it serve, roughly? Ive hunted down a few recipies on line (there seem to be many variation & some are South American as well, it seems the chef at the restaurant was from South America) but may try yours first thanks so much. One question, more than once I have seen this jalapeno slaw referenced, anyone have a recipe please!! Thank you! We were going to make them in the crock pot, but you have a good point that it wouldnt have that crispy-ness. Or did I miss some sort of nomenclature for country ribs? The children loved it and requested that I make it again ASAP. I cooked it last night and everyone in the house raved about it. Or, more like yesterday. Any suggestions for cooking technique to do this in the instant pot? But they soon figured out that they could feel a lot closer to home, Read More Frito pie with one-hour Texas chiliContinue, Tex-Mex is not Mexican food. And then I served the recipe for strawberry sorbet that I found on your site. Its like its screaming at me to bathe it in BBQ sauce and serve it on a bun. Will have to think about it :), Also a big fan of the Homesick Texan she inspired my favorite dish Ive ever made, my Chorizo-Style Pork Chops http://yellebellyboo.blogspot.com/2011/10/chorizo-style-pork-chops.html. We ate ours with Trader Joes salsa verde, which is probably completely inauthentic but was very tasty. I left kitchen for a bit and the water most have evaporated within 15 to 20 min. I have never cooked carnitas but these look so amazing! Any instructions to make this in an instant pot? The duck had enough fat to behave similarly to the pork and the taste was amazing. Love your sitelove carnitaslove finding fellow foodieslife is good. The day I got it, I stopped what I was doing (likely, chasing Jacob around the apartment with a comb in a feeble attempt to civilize his mop) and read the whole book, cover to cover and was overwhelmed with a desire to book a flight to Texas. I make mine in a slow cooker. Now I want to try your recipes technique but adding the oregano which I know Chipotles carnitas has and which I enjoy so much. Ive tried to get that crispiness on my slow cooked meat dishes but didnt get there until reheating leftovers the next night, usually on the grill or toaster oven. Reading on just made that thought more and more intense. I put some of the leftovers on rice/bean/veggie bowls for work lunches this week. (Oh My Bob). Frequently asked questions about subscriptions, Queso! > Jennie above..Honey what about trying beef in lieu of the pork ? Living in Scotland I wont get the opportunity to try this at a restaurant -or better yet, a roadside taqueria so I will have to make these at home. I made these last night for Cinco de Mayo and it was A-Ma-Zing! This sounds DELICIOUS! I usually do a whole pork shoulder with garlic, cumin, orange juice, lime juice, and apples in the slow cooker for pork tacos because until reading this entry I didnt know how to make authentic carnitas, even though Ive lived in Texas my whole life. AH! And enough for more tacos tomorrow. http://mycakies.blogspot.com/2011/11/glad-one-bag-tailgate.html. Five years ago: Easiest Baked Mac-and-Cheese, Bretzel Rolls and Stewed Lentils and Tomatoes, Homesick Texan Carnitas I am jealous. Carnitas are on our list to make! and put it in the oven at 300F and turn every half hour for about 3 hours until its brown and slightly crusty. Made these again so awesome, so easy, so delicious! Made these yesterday amazing! Ill be making this dish a 4th time this weekend for out of town guests. Funny you should mention finding carnitas late in life out of no where I seem to have developed an obsession with Latin American food, and I havent been preggers in over two decades, so I dont think I get to use that as an excuse. Thanks for sharing!! Scramble eggs in pan and set aside 2. Ultimately, however, making carnitas is a highly personal affair and so make them as they best suit you! I cant turn on the stove for two hours it would break havoc on my light billelectricity aint cheap in Puerto Rico :(, I love LOVE this recipe and have made it many times. If you you were hoping to get your Tex-Mex cookery to the next level, this is your book. Its an air fryer. Sprinkle with cheese 4. I made this a couple of months ago, and it was wonderful. YUM! Thanks! Just finished pulling this off the stove. this will be my go to recipe always, easy and delicious. Its a pressure cooker and an air fryer all combined in one device. Do you de-fat at the end of the cooking when it is easier? Thank you for the recipe! wow, this looks fantastic. Shredded leftovers into a suiza-style (used homemade roasted tomatilla salsa) enchilada casserole which was fabu. I subbed the same amount of pineapple juice and just thought you should know, it was amazing that way, too! I made this today! Hey Deb! Read More. Thank you for the great recipe! *Favourites post to add to shopping list* :). After trimming off 95% of the visible fat, it was probably close to 3.5 pounds. Enough that I had to open doors and windows to deal with the smoke. The key here is to disturb the meat as little as possible so that it remains in bigger chunks. Meanwhile, juice 1 or 2 oranges to yield 1/2 cup orange juice. My husband asked if I wouldnt mind making this once a week! This is the first time I see them cross referenced. My husband and I were fighting over who got to scrap the delicious burnt crumbs out of the pan since the meat was all gone. To make sure it hadnt been a fluke, I made another batch the same way and they were equally as delicious. Our favorite Mexican restaurant has a salsa bar of several types and woman who sits behind it hand making toritillas, and the check always has a proverb on it. (And so is Lisas book!). Eventhough I didnt know what the word meant, carnitas has been my go-to dish in Mexican restaurants for awhile. Its a great city to be in when youre hungry! The recipe sounds delightful! Occupy Pork Butt, I say. BTW, love your website and your cookbook, my sister and I never look anywhere else for recipes since yours are a hit every time! (Your blog is a favorite of mine) And we absolutely love it. If we have leftovers, they reheat great. its posts like these which make me curse my husband for being a vegetarian. It was fantastic both ways. I was surprised at how juicy these were since theyd spent most of the time braising in water and not fat, but they were just as succulent as the Michoacan carnitas Id eaten earlier. its really good, but not as good as the stovetop method, imho. I also added 1 thinnly sliced red onion, a couple of handfulls of dark brown sugar and some soy sauce. Cook - Cover and cook for 2 hours at 325F. I have slow-cooked pork loin in the fridge or Id make it for dinner right now Cannot wait to try it. Nevertheless, this is a stovetop recipe and you dont use the lid. Any ideas for using beer as part of the braising liquid? I usually make it in a slow cooker or my pressure cooker but I always have to transfer the pork to the oven to really get it crisp. However, they RUINED my Dutch oven with a thick layer of baked on grease. Plus my crockpot has been stealing all the glory from my dutch oven lately so I should probably share some love. I really miss Tex-Mex. I mirrored the recipe except for the cooking time which is significantly shorter Id say 1 hour, start to finish. Wow, I can not believe how easy that is! So clearly I did something wrong, but this recipe did not impress (me or my 5 dinner guests). I apparently over simmered while simmering the meat, and the rest of the water boiled off in about 15 minutes after switching to medium-high, but they still came out so delicious! I love love love your blog, and have made so many of your recipes (cocoa brownies, blueberry crumb bars, sour cherry slab pie OMG). Update- the taste was amazing but mine turned out very dry not as I expected. carnitas before from a recipe that basically only used a rub made out of finely powdered (in a mortar & pestle) Bay leaf. It's a meal on its own, or you make guacamole tacos or use it to top other dishes.". We ate the carnitas in burritos with all the fixings. I always wondered what carnitas meantthanks for the description makes a lot of sense! I had planned on serving with lime slices and avocado but decided to use my extra ones to make more guac! I will be making tomorrow. I look forward to making them again. I cant taste a darn thing from this cold and Id love to make that right this very minute. I used a deep cast iron pot and clean up was a breeze. I had no problems cooking them in my dutch oven. I am from Guadalajara. I never feel the ones I get are fresh/yummy (unless fried, but fried is a whole other topic). I saw that an earlier (like five years earlier!) I will keep this in mind the next time I slow-cook a pork shoulder for pulled pork, since I usually do 20 or 30 pounds at a time. When you ordered it, the meat was pulled out, and quickly fried, and slapped on a tortilla with lime, scallion, and cilantro. 9 hours at least. There is very little fat on pork leg and I knew that. Inhaled is my favourite word to describe eating quickly ha! Just for clarification. So, so good, and the pork really had excellent flavor. the flavor is so concentrated and intense both umami and citrus that its otherworldly. I reheated the leftover pork this afternoon in a skillet. Oh my goodness you were right on the simplicity claim. It all worked out perfectly! 4.80 from 5 votes Print Pin Rate Add to Collection Course: Appetizer Cuisine: Mexican Keyword: Creamy Avocado Salsa, Mexican Green Sauce, Ninfa's Green Sauce, Ninfa's Recipes If you were to, how would you modify the recipe? I have a gorgeous 5 pound pork shoulder in my freezer right now. I threw in three pounds of boneless pork shoulder cut into two-inch strips. The smell in my home was incredible. Follow her at: Instagram / Twitter / Facebook/ Pinterest. so simple and delicious and ridiculously tender. Any idea approximately how many people this will serve? Another A+++ recipe. I made it exactly as written. Curious to know how many people a 3-lb shoulder would feed. I kept scrapping up the crusty crunchy bits of greasy pork. Follow along via chef Padilla's video tutorial for guacamole. reminds me of home. Once hot, brown meat on all sides, in batches if necessary. Maybe some breakfast carnitas with the leftovers. Let sit for 30 minutes to come to room temperature. After experimenting with a host of recipes (and suffering a spectacular failure with milk-braised carnitas that ended as an insipid pile of mush), I decided to try Diana Kennedys method. Made these tonight as a man meal and they were just as good as advertised! Do you have any suggestions on how to make a great corn tortilla to go with this? I made these on New Years day and they were not the overwhelming hit I expected. Absolutely scrumptious!! Also had a variety of salsas on the side. Not possible. Yay! Id hate to run out when Im serving this for friends! There you have it, from the 105-pound Mexican duckling: Best. Follow the recipe and you will not be disappointed. Definitely adding this to my regulars list as well as my list to make for entertaining! best dinner ever! I already tried turning the the temperature down, with the same results. I used the Cooks Illustrated recipe (http://www.cooksillustrated.com/recipes/login.asp?docid=13064), which I think is pretty similar to this one. Heat a skillet over high heat. Just sayin. (Although the slaw and jalapeno buttermilk dressing you mention had caught my eye.) I ended up eating at 9pm, but the wait was worth it. Hmmmight this recipe work with pork belly? If you enjoy reading and cooking from Homesick Texan, please consider supporting the site with a paid subscription. Really great recipe! Thanks, Deb! Wish me luck! Ask Lisa about their original Hitas ( fajitas to the rest of the world ) and the margaritas..just sayin. I just soak mine in water and soap if anything sticks. Her work has been featured in many publications, and she is the author of several cookbooks, including her latest, How many does this serve? My 7yo (who eats nothing) LOVED it, as did my husband, my 5yo and I. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information. Does frying it have the same effect as resting and reheating (tangy spiced brisket)? Now that is sayin something! Thanks, Deb! One cautionary note to anyone bothering to read the 232nd comment: The browning part at the end seemed to happen really quickly. What I found was that I did not braze it long enough while the meat was cooked the connective tissue hadnt dissolved so it was still tough so brazing a little longer would be my recommendation. Youre my official go-to, and I cook A LOT so this is no light deal. ), so you may have been asked and answered the question already (sorry if you did), but would I like to know how many people this recipe would serve as a main course? These are making me homesick for Texas and I am not even from there! MeganThank you for the grill tip! Re: The pork sticking. We have been thinking about raising a couple of feeder pigs. This does look like the perfect way to usher in the weekend..or any day for that matter. you had me at im pouring whiskey in my coffee right now as we speak, just like i always do after preschool drop-offs. Mexican is not my favorite cuisine but these do sound rather tasty. Just tried this tonight and the results are amazing. I love recipes that trust the meat to have what it needs to cook itself. Those Carnitas look so delicious. It will keep a week in the fridge and freezes well. I keep stealing the tiny crunchy bits. Trying your recipe this weekend-hoping to re-create the yummies I had there. 3. If you ever make it down to central Texas, I can guarantee you more amazing Tex-Mex than you can shake a churro at (and good BBQ too, but I think that Tex-Mex is where its at). These days I am trying different Mexican dishesthis one looks delicious will have to try this weekend. Thanks for the tip, Deb! The meat was perfectly tender. And I bet yours are even better. Any tips? These look AMAZING and I would love to try them! is this a low simmer? Living in Texas here, and have made this several times and its a hit every time. YAY! THANK YOU FOOD GODDESS! (Used 1 cup orange juice, 1 lemon, and 1/2 cup water, as I didnt have limes on hand. Can someone point me in the direction of the buttermilk jalapeno cabbage and radish slaw in the pictures? Digging the cross-blog love here love you, love Lisa. I think I may have not used enough water and that the pork may have not had enough fat (horrors!) Mama Ninfa's Original Tacos al Carbon Fajitas in a Flour Tortilla with Pico de Gallo, Guacamole, and Chile con Queso. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice, orange peel and onion. I eat it of course, but oh the pain! It is a famous classic. Might wanna reserve a little lime juice or orange juice for the very end to help get some of the tasty bits off the pan when youre browning the meats. Stomach growling loudly in the library. This recipe was excellent and the leftovers I took to work on Monday had my co-workers thinking their sandwiches and left over pizza were a little lame! Deb thank you and thanks to Homesick Texan! Im often intimidated by Mexican cooking but this DOES look easy. Mama Ninfa Introduced the Fajita to North America with this Dish in 1973! Delicious! Will also try trimming so of the the excess fat off, since there didnt seem to be a shortage of fat to go around :-) Thanks for the wonderful receipe! but this was a perfect lead-in to the colder weather. To finish just strain the juices and reduce them while you shred the pork. Try these out: Air Fried Japanese Tonkatsu (Air Fried Boneless Pork Chops). With the slaw in a tortilla, it made the perfect bite! That must be the tastiest slaw on earth. So many great recipes. Only thing is I lost track of time and overcooked the carnitas and they were a bit mushy but the taste was incredible. Just made these for dinner tonight. I make this all the time, thanks to you. I make a few different versions of Carnitas. Really?! This sounds amazing carnitas tacos are my favorite favorite. The bubbles should barely, if at all, be breaking the surface. Like I said, the carnitas turned out fantastic and after 36 hours of soaking, my pot came out no worse for the wear but Im wondering how to prevent the crazy black gunk next time? thanks for the recipe! Melt butter in a skillet over medium-high heat. We usually dont eat pork but I did make these, they were amazing! I know magical things happen when the meat gets around 205 so I toyed with the water until it got to that temp. :) Is there something similar with chicken instead of pork? These carnitas are SO awesome! I just put everything in and cook it low most of the day, then roughly divide into batches of meat+juices that will fit in my non-stick frying pan and fry it up to crispy just before serving. This isnt to say that you cant add more ingredients to the pot. I also threw one seeded and halved jalapeno into the pot for depth of flavor. jeff no need to brine overnight if tenderness is what youre looking for. So now that I have that solved, would definitely make again! Claire A little after the fact, sorry, but I hope that you found, as we do, that this reheats very well, and is definitely something you can make almost a day before you need it. Combine salt, pepper and dried oregano and rub pork with the seasoning. So I present to you today the recipe that brought me much joy. When done, maybe 3 hours later, at about 325F, I divide up the extra into meal size portions of smoked meat cut into 1 to 2 chunks. Glad you found the recipe again! This sounds amazingwell, the carnitas and the whiskey in your coffee. This post contains affiliate links, please read my full disclaimer here. Dont get me wrong, the pork is good and was oh so easy to make. About 20 minutes at 425. A perfect solution! I followed the recipe exactly. These look sensational! Just wanted to say that this is the BEST!! Layers of shredded pork, Poblano salsa verde, corn tortillas, and cheese are baked together in this casserole that has all of the pleasures of enchiladas without any of the fuss. Thanks for what you do for the rest of us! Hes really growing up. My man kept making the this is f*ing delicious noise as we ate. I cant stand the idea of cooking this for three hours, no matter the results. Love it! This will take 10 to 15 minutes. Of all the recipes Ive made thus far, this is already one of my favorites. When the recipe says simmer, that means dont boil it. Trust it! As an Amazon Associate I earn from qualifying purchases. Absolutely delicious and this is coming from someeone who typical doesn't like pork! Otherwise its just too dry and tasteless. Oh and make sure you have fresh tortillas for this one. The marinade and pork are cooked down like the carnitas. This post is so old now, but I just wanted to comment: I have made this now many times in my slow cooker. Jacob is in pre-school? Thanks for sharing. It is also super easy just to stick the pork shoulder in the slow cooker and let it cook away all dayno work required! have you tried them the her recipe for ninfas green sauce? Once all the pressure is released, open the lid and remove the orange, onion, and garlic cloves. How would I adapt this to an instant pot? followed. THANK YOU. In the past Ive always braised with the lid on, then separately fried the pork to brown it. Made the red wine cake the other night to rave reviews, especially from my kids. I had this with the Sunset Slaw from Smitten Kitchen Everyday and it was perfect! I must admit I have never treid making these. Served with rice and Charra beans. Looks absolutely stunning. Would you be able to add that? Servings 4 people Calories 335kcal Author Tanya Cook Mode Prevent your screen from going dark Ingredients 2 lbs pork butt chopped into 2 inch pieces 1 teaspoon kosher salt 1/2 teaspoon oregano 1/2 teaspoon cumin 1 orange cut in half 1 yellow onion peeled and cut in half 6 garlic cloves peeled and crushed 1/2 cup chicken broth Instructions My husband said it was the best carnitas hes ever had. Ive been making carnitas for years without the frying step. Yum! They serve them on tortillas with some cucumber, pickled onions ans habaneros. I was amazed at how brown and crispy the little lovely pieces of pork turned. If I feel like Ive added a lot of water Ill squeeze in another lime too. I imagined that getting a flavor so complex, and a texture so nuanced somehow fork tender in the center and caramelized to a crunch at the edges was best left to the experts, and so I continued to pay a tremendous markup in a city not known for excellence-on-a-taco because I knew Id never pull it off as well at home.
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