What is the best recipe for authentic pork carnitas??

Question

Not the shredded kind, but the crispy chunk kind!

"Dee" Thanks but I've already seen this on a website. I was looking for a good cook actually from Mexico, to give me their recipe.

Answer 1

Kilo de carnitas ( carne certificada 100 % )
3 tazas de salsa verde
1 caballito de tequilla ( 20 ml )
1 cebolla mediana tierna en rebanadas.
hojas de cilantro ( bien lavadas con agua bidestilada)
aceite de oliva extra virgen
sal al gusto

} En una cacerola, sazonar la salsa con un poco de aceite de oliva y la sal al gusto, agregar las carnitas y dejar al fuego por 7 minutos.
2} retirar del fuego y agregar el caballito de tequila ( 20 ml ) mezclar y dejar hervir por 5 minutos mas.
3} verifique su sabor .. como sugerencia escoja usted un tequila de un sabor exquisito, en Jalisco se producen docenas de tequilas de excelentisima calidad y en sabor inigualable, no existe otra bebida en el mundo, que lleve este sabor tan exquisito ..
4} servir adornando con las hojas de cilantro, y la cebolla tierna en rebanadas.
5} no exceda la cantidad de tequila, en este cocimiento.
5} tome este rico preparado, con un refresco de frutas naturales, mezclado con un caballito de este mismo exquisito tequila.

Answer 2

Carnitas Caseras

4 tb Lard
3 lb Pork, cut into 2-inch cubes
1/2 md White onion, roughly sliced
4 Fresh marjoram sprigs, or scant 1/4 tsp dried
4 Fresh thyme sprigs, or scant 1/4 tsp dried
3 California bay leaves, broken up
10 Peppercorns, crushed
1 Orange, cut into eighths
1 c Milk
Sea salt to taste


Instructions

Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden - about 8 minutes. Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned). Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart - about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed - about 10 minutes. Drain off the extra fat and serve.

Answer 3

Z Tejas Dos XX's Pork Carnitas

6 lbs pork butt, cut into 2 inch cubes
1 1/2 quarts water
1 quart orange juice
3 (12 ounce) bottles Dos XX beer
1/4 cup achiote powder or paprika
4 ancho chilies, stems removed
6 bay leaves
3 tablespoons garlic, chopped
1/4 cup kosher salt
1 lb white onions, chopped
8 servings

1. Place the pork, water, orange juice, achiote, beer, bay leaves, ancho chilies, onion and garlic in a large roasting pan.
2. Place pan over low heat; cook about 1 hour or just until the meat is about to fall apart.
3. Using a slotted spoon, remove meat to a sheet pan; let cool slightly.
4. Drain the juices from the pork; reserve for later use.
5. Discard the onions and remaining solids in the roasting pan.
6. In a large saucepan, heat corn oil to about 350 degrees (Caution: Make sure there is at least 6 inches of room between the top of the pan and the oil, otherwise, the oil could boil over).
7. Being careful not to burn the meat, slowly and carefully add the chunks of meat to the hot oil; fry until crispy.
8. Using a slotted spoon, place the meat in the reserved sauce.
9. Cover the pan with aluminum foil and cook in a 300-degree oven for 30 minutes.

Your "welcome"..hopefully an authentic Mexican chef comes along to help you out.

Answer 4

A Mexican Friend gave me this one and I love it! Pork Carnitas 1 bone-in pork shoulder roast, about 4 lb. 1 small onion, chopped 4 cloves garlic, minced 1 orange, quartered 1 lime, quartered 3/4 cup water 1/4 cup brown sugar 2 tsp. chili powder 1/2 tsp. salt 1/4 tsp. pepper Corn or flour tortillas Accompaniments: beans, lettuce, shredded Cheddar or Jack cheese and pico de gallo DIRECTIONS Prep time: 15 minutes Cook time: 4 to 10 hours in a slow cooker Trim fat from pork and cut meat into 2 pieces. Place all ingredients except tortillas and accompaniments in a large slow cooker. Cover and cook on HIGH for 4 to 5 hours or on LOW for 8 to 10 hours. Let cool slightly, then remove from slow cooker. Shred meat using 2 forks, stirring in some of the cooking liquid. Spoon into warmed tortillas with desired accompaniments. Makes 6 to 8 servings.

Answer 5

4-1/2 lbs. Farmer John® Boston Butt Pork Roast
2 tsp. Salt
1/2 tsp. Cumin ground
1/2 tsp. Coriander ground
1/2 tsp. crushed Oregano Leaves
2 medium-size Onions chopped
2 Carrots chopped

1: Place pork in a deep pan and cover with water. Add salt, cumin, coriander, oregano, onion and carrots. Bring water to a boil, cover pan and reduce heat and simmer for 2 1/2 hours or until fork tender. Lift meat from stock (save for soups) and place in a shallow baking pan.

2: Bake, uncovered, in a 350 degree oven for 45 minutes to 1 hour or until meat is very well browned. Drain off all fat. Remove both bones. Shred or separate meat into chunks to serve.

Answer 6

get a really large pot........fill it with water......bring the water to a boil...........drop in a pig and some carnitas and stir vigorously until done.