Difference between revisions of "Carnitas"

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[[category:gizmojumpjet's Recipes]][[category:Mexican]][[category:Pork]][[category:Slow Cooker]][[category:Main Course]]
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== Description ==
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Contributed by [http://Groups.Yahoo.Com/Group/Pressurecookerrecipes/ Pressurecookerrecipes Y-Group]
  
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''From the Mexican Cooking thread''
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== Ingredients ==
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* 3 lb [[pork shoulder]] (can be either with or without bones)
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* [[chicken broth]] - enough to almost cover the meat
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* 1 tbs chopped [[cilantro]] (fresh)
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* 1 tbs chopped [[cumin]] (I usually use dried out of the bottle)
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* 1 [[onion]] quartered
  
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Did someone ask for a '''carnitas''' recipe?!? Here's mine, and it's pretty good if I do say so myself.
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== Procedures ==
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# Cut [[pork]] shoulder into big chunks and put in pressure cooker with chicken broth, cilantro, cumin and onion.
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# The usual caveats apply about putting enough liquid in and not over filling the pressure cooker then bring up to pressure and cook on low for an hour.
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# I have a cheap pressure cooker with the single weight, so I just stick it on and cook it while it's rocking slowly.
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# After an hour, I take it off and usually use the cold [[water]] method to cool it and open the pot.
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# At this point you can just put everything in a container and refrigerate, or freeze to finish off later, or continue.
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# There are 2 ways to do the rest — put the meat under a broiler and crisp it up, or actually fry it in [[lard]].
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# You can guess which one tastes the best! my wife really liked it the first way until I fried it one time, and now I always use the [[lard]] because it's so good.
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# When frying,just put some [[lard]] (a chunk about the size of a child's fist) in a big non-stick skillet, then start putting the meat (which is falling apart tender chunks from the pressure cooker already) in the skillet — I put enough to cover the bottom, kind of smush it down and let it fry until it's brown and crispy on the bottom — maybe 6 – 8 minutes.
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# Then I flip it over with a spatula, cook another couple of minutes and it's ready.
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# It comes out kind of crispy and soft at the same time.
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# [[salt]] to your own taste as you're cooking it.
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# Serve with some refried beans (and you can get low or no fat and pretend this is a lo-fat meal) and some salsa and [[corn]] or [[flour]] tortillas.
  
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==Ingredients==
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[[Category:Broth Recipes]]
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[[Category:Cilantro Recipes]]
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===The Meat===
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[[Category:Onion Recipes]]
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*2.5 lbs Boston butt pork roast
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[[Category:Pork Recipes]]
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*2 tbsb. kosher salt
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[[Category:Meat Recipes]]
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*1 tbsp. black peppercorns, ground
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[[Category:Pressure cooker Recipes]]
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*1 tbsp. garlic powder
 
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*1 tbsp. achiote (annato)
 
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*1 tbsp. cayenne pepper
 
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*2 tbsp. Mexican oregano
 
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*1/2 tbsp. onion powder
 
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*1 small white onion, sliced thinly
 
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===The Tacos===
 
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*3 dozen corn tortillas
 
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*3 cups white onion, finely diced
 
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*2 bunches cilantro, washed and chopped roughly
 
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*Salsa of your choice
 
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===Optional===
 
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*Diced jalapenos
 
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*Avocado slices
 
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==Method==
 
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*Make a rub from the dry ingredients listed under The Meat section above and liberally coat the meat. Place in a slow cooker and cover with the onions. I'd forgotten to add my oregano to the rub so I just put it on top of the onions this time and it worked fine. I get asked a lot so let me just say up front that no, you don't need to add any liquid to the cooker. Plenty of juice is going to come out of the meat and sliced onions.
 
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[[image:Carnitas1.jpg]]
 
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*Cook the meat on high until it's cooked, about five hours. By this time, it will be frying in its own fat as previously mentioned in the thread. As you can see, the meat will be practically falling apart by this point.
 
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[[image:Carnitas2.jpg]]
 
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*The next step is to remove the meat from the cooker and shred using a couple of forks or whichever other method you use to shread meat.
 
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[[image:Carnitas3.jpg]]
 
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*I can't find my photos of this next step, so just close your eyes and draw pictures with your mind! What you do is transfer the shredded pork to a cookie sheet or pie tin and place it under a broiler until the tips and edges start to crisp up. Finally, transfer the delicious fattycrispy meat to tortillas, garnish with cilantro, white onion, your choice of salsa, and enjoy. They should be served with lime wedges because a shot of lime juice just makes a taco. Avocado is good on them too, I just didn't have any on the day I took these pics.
 
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==Finished Product==
 
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Here's a couple of shots of the finished product; in the first I used some crazy red party tortillas I found at the store, if you're wondering what's going on with that.
 
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[[image:Carnitas4.jpg]]
 
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[[image:Carnitas5.jpg]]
 
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Anyhoo, now you know how to make carnitas. I hope that you enjoyed reading this post as much as I enjoyed cooking and eating these carnitas. I also make some pretty good tacos al pastor, red salsa, and green salsa if anyone wants those recipes.
 

Latest revision as of 09:59, 15 July 2012

Description

Contributed by Pressurecookerrecipes Y-Group

Ingredients

Procedures

  1. Cut pork shoulder into big chunks and put in pressure cooker with chicken broth, cilantro, cumin and onion.
  2. The usual caveats apply about putting enough liquid in and not over filling the pressure cooker then bring up to pressure and cook on low for an hour.
  3. I have a cheap pressure cooker with the single weight, so I just stick it on and cook it while it's rocking slowly.
  4. After an hour, I take it off and usually use the cold water method to cool it and open the pot.
  5. At this point you can just put everything in a container and refrigerate, or freeze to finish off later, or continue.
  6. There are 2 ways to do the rest — put the meat under a broiler and crisp it up, or actually fry it in lard.
  7. You can guess which one tastes the best! my wife really liked it the first way until I fried it one time, and now I always use the lard because it's so good.
  8. When frying,just put some lard (a chunk about the size of a child's fist) in a big non-stick skillet, then start putting the meat (which is falling apart tender chunks from the pressure cooker already) in the skillet — I put enough to cover the bottom, kind of smush it down and let it fry until it's brown and crispy on the bottom — maybe 6 – 8 minutes.
  9. Then I flip it over with a spatula, cook another couple of minutes and it's ready.
  10. It comes out kind of crispy and soft at the same time.
  11. salt to your own taste as you're cooking it.
  12. Serve with some refried beans (and you can get low or no fat and pretend this is a lo-fat meal) and some salsa and corn or flour tortillas.
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