does anyone have any recipes for carnitas? I bought a caso and im going to cook it outside .?

Question

just curious if i should marinate the meat or in what

Answer 1

Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham' areas of the hog. Contrary to their misleading names, these are neither butt areas nor ham areas, but rather the upper and lower sections of the front shoulder of the hog. The 6 to 16-lb sections are usually sectioned down to a workable (6 to 10-lb) size and seasoned heavily before slow braising or slow roasting, generally in the range of 160 to 180 °F for 8 to 12 hours. At this stage the collagen in the meat has broken down sufficiently to allow it to be pulled apart by hand or fork or chopped by using a cleaver.

Having been dismantled, some of the rendered liquid is added back to the pork. Prior to serving, the pork is placed in fairly shallow pans to maximize surface area, then roasted at high (375 to 425 °F) heat for a few minutes to produce the famous alternating texture of succulent softness and caramelized crispness.

It can be a dish by itself, or an ingredient for tamales, tacos, tortas, and burritos.

Answer 2

Here is my favorite recipe for carnitas. You will need to cut the pork into workable size about 2 inch pieces. In a large pot put about 8 cups of water to this add 1 cup salt (yes 1 cup), 1 whole head of garlic peeled (yes again), about 30 pepper corns and some oregano about 2 tablespoons. Bring this to a boil add meat let cook until meat is cooked, then fry in your caso. Some let the meat soak over night in the salted brine but I feel it makes the meat to salty. Hope this helped you and good eating.

Answer 3

Hi there,
Carnitas (little meat pieces) is a Mexican dish. I have found a very useful website from the University of Guadalajara (Mexico). Their idea is to keep alive the Mexican cooking traditions. They have many recipes but not all of them in English. But fortunately the carnitas recipe has been translated. Hope this helps.

http://mexico.udg.mx/cocina/ingles/menu/frame.html

Answer 4

Smoked carnitas
6 lb Pork butt
1 lg Onion; diced
4 tb Ground New Mexican chile
1 tb Cumin seed; roasted and ground
2 ts Granulated garlic
1 ts Dry oregano
1 ts Salt
1 ts Black pepper
To cover water

Smoke the pork butt with your favorite wood at a low temperature for about three hours. You might even consider boning it and cutting it in two pieces. The idea here is to get the smoke flavor and NOT to cook it till it is tender. Once you think you have plenty of smoke on the butt, transfer it to a large pot. Add the remaining ingredients and bring to a boil over high heat. Reduce the heat to a hard simmer and cook, stirring occasionally for about 2 hours. When stirring, stir hard, trying to break the pork up. When the water is gone, but there is still plenty of moisture, the pork is done!

Answer 5

Carnitas

1 bone in pork shoulder
1 1/2 quarts chicken broth
1 large onion, quartered
1 Tablespoon each, coriander seed & cumin seed
2 teaspoon fresh oregano OR 1 teaspoon dried
4 canned chipotle chilies in sauce
2 Tablespoons sauce from canned chipotle chilies sauce
2 bay leaves
water

*** You can put in green chilies or jalapenos in place of the chipotle chilies if you don't have them. You can use any cut of pork.

Put altogether in a large pan. Bring to a boil and then reduce heat to simmer until meat is pull apart tender (4-6 hours). Remove from pan. Once cool, pull off excess fat. Put in a pan and bake in the oven at 450 for 20 minutes, until brown and sizzling.

On the grill (or in a pan) heat corn tortillas. Serve with chunks of baked meat (salted to taste).

Answer 6

Carnitas - Mexican Recipe



Carnitas: It's a very popular Mexican dish that consists of braised pork and can be eaten by itself or with tortillas, guacamole and salsa. It is a filling in tacos, taquitos and burritos. The pork is first simmered in boiling oil for a long time to make it really soft and then braised in the oven to make it crispy.





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Recipe Ingredients:

1 4 - 5 pound Lean boneless pork loin roast, with excess fat removed
1 cup salsa verde
1 Large onion, minced
4 cloves Garlic, minced
1 tbsp Seasoned salt
2 tsp Pepper


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Recipe Instructions:

Place pork roast in 9 x 14 pan. Rub garlic into the roast. Sprinkle with salt and pepper. Cover with salsa verde and onions. Loosely cover the pan with aluminum foil. Bake at 300 degrees for four and a half hours, or until fork tender.Remove roast from oven. Cool until you can touch the meat comfortably. Remove from pan and place on cutting board. Skim fat off pan juices. Using two forks, shred the pork. Remove fat from meat. When all meat is shredded, return it to the pan and mix the pan juices thoroughly into the pork.Return to oven. Cook, uncovered for 30 minutes or until pork is crispy on top. Remove from oven. Turn pork. Return to oven and cook another 20 minutes, until pork is crispy on top and there is almost no liquid left in the pan. Serve as suggested above.

Answer 7

Sounds good to me, marinate in soy sauce with some ginger and powdered sugar. They will be great. We made some fajitas last night in a disco and they came out wonderful.

Answer 8

MAYBE MARINATE IN SOME GARLIC SALT PEPPER YOU DON'T WANT TO MESS WITH THE TASTE TO MUCH....LATER YOU WILL ADD ALL THE INGREDIENTS WHEN MAKING THEM DELICIOUS TACOS OR BURRITOS OR TAMALES WITH THE MEAT... YUMMY CAN I HAVE SOME TOO...I HAVEN'T COOKED LIKE THAT IN YEARS...HAVE FUN...

Answer 9

Some translation would be useful here. Carnitas? Caso? Please explain.

Answer 10

you bought a whato