How do you cook a pork roast in order to make Carnitas?

Answer 1

Heat up a frying pan with oil then brown all sides of the roast. Place the browned roast in a roasting pan, add 1/2 cup of water or apple cider and roast cover the roasting pan with a lid or heavy aluminum foil. Use a meat thermometer and roast until the internal temp reached around 180 degress. Take the roast out and let it cool then shred the meet with 2 forks.

Answer 2

There are several ways to cook it for carnitas. the way i would suggest is in the slow cooker that will let it come out tender and juicy. Then if you wish you can finish it off on the grill for the grilled look. It is mainly your preference with how it is done, but i love carnitas too so I hope you enjoy.

Chris

Answer 3

MMmm, I love Carnitas so much, it's so tasty! Here's my favorite recipe for Carnitas, hope you like it too :)

Slow Braised Carnitas


18 ounces lean boneless pork loin, trimmed of all visible fat and roughly chopped
28 ounces red enchilada sauce
14 ounces beef broth
1 Anaheim chile pepper, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
4 Roma tomatoes, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped
6 tortillas

Place chopped pork in a slow cooker. Top with enchilada sauce, beef broth, peppers, tomatoes, and about half of the cilantro. Cover pot and simmer on low for 4 hours or until pork is tender.
Scoop 3 ounces of the pork mixture onto each of the 6 tortillas.

Answer 4

Here's the best recipe that I have tried, over and over again.......Enjoy!!!!

La Taqueria Carnitas
From


Notes: At La Taqueria in San Francisco, owner Miguel Jara cooks pork in cauldrons of bubbling lard until tender, then roasts it to make crowd-pleasing carnitas. At home, braise the pork, then roast until tender-crisp. For best results, select meat with the most fat marbling; fat is rendered during roasting, making the carnitas moist and crisp. Garnish tacos with cotija cheese, Café Azul tomatillo-avocado salsa (page 116), and diced tomatoes. If cooking meat up to 3 days ahead, chill airtight; freeze to store longer.
This recipe goes with Taco Bar for a Party

1 boned, tied pork shoulder or butt (4 to 5 lb.)
2 onions (1 lb. total), peeled and quartered
4 stalks celery (including leaves), rinsed and cut into chunks
4 cloves garlic, peeled
2 dried bay leaves
2 teaspoons dried thyme
About 1 teaspoon salt
1/2 cup milk

1. Rinse pork and put in a 6- to 8-quart pan. Add onions, celery, garlic, bay leaves, thyme, 1 teaspoon salt, and enough water to cover meat--2 1/2 to 3 1/2 quarts.

2. Bring to a boil over high heat; cover, reduce heat, and simmer until meat is very tender when pierced, 2 to 2 1/2 hours. With slotted spoons, transfer pork to a 9- by 13-inch pan; reserve cooking juices. Discard string, and use 2 forks to pull meat into large chunks. Pour milk over meat.

3. Bake pork in a 325° oven until drippings are browned, about 1 hour, stirring and scraping pan occasionally.

4. Meanwhile, pour reserved juices through a strainer into a bowl; discard residue. Skim and discard fat. Return juices to pan. Boil over high heat until reduced to 2 cups, about 45 minutes.

5. When pork drippings are browned, add 1 cup of the reduced juices; scrape drippings free and stir meat, breaking into smaller pieces. Bake until juices have evaporated and drippings are browned, about 15 minutes, stirring occasionally. Repeat step, using remaining juices, and cook until meat edges are crisp and browned, 15 to 20 minutes longer. Season to taste with salt.

Nutritional analysis per 1/2 cup.

Yield: Makes 8 to 9 cups