Pork Carnitas
Pork Carnitas is a gluten free and dairy free beverage. This recipe makes 6 servings with 415 calories, 45g of protein, and 14g of fat each. For $1.88 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. 1626 people were glad they tried this recipe. A mixture of cilantro, jalapenos, cumin, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Novice Chef Blog. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is super. Try Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork), Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork), and Instant Pot Pork Carnitas (Mexican Pulled Pork) for similar recipes.
Servings: 6
Ingredients:
cilantro
corn tortillas
1 tablespoon cumin
5 cloves garlic, minced
2 jalapenos, seeded and diced
2 teaspoons kosher salt
1/2 cup lime juice
lime wedges
onion
1 cup pineapple juice
3 lb boneless pork shoulder or pork butt, cut into 2-inch cubes
Jalapeno Tabasco Sauce
About 2 1/2 cups hot water
Equipment:
pot
Cooking instruction summary:
Place the pork in a large heavy bottomed pot. Add the pineapple juice, lime juice, garlic, jalapenos, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.After two hours, increase the heat to medium-high heat and occasionally stir and turn the pork, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the pork fat. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently, only as needed. The more you stir, the more the meat will fall apart and shred.When pork has browned and most of the fat has cooked off, it’s ready! Adjust seasonings to taste and serve on warmed tortillas with fixings.
Step by step:
1. Place the pork in a large heavy bottomed pot.
2. Add the pineapple juice, lime juice, garlic, jalapenos, cumin, salt and enough water to just barely cover the meat. Bring the pot to a boil and then reduce the heat to a simmer. Simmer uncovered for two hours. Don’t touch the meat.After two hours, increase the heat to medium-high heat and occasionally stir and turn the pork, continue to cook for about 45 minutes, or until all of the liquid has evaporated, leaving only the pork fat.
3. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently, only as needed. The more you stir, the more the meat will fall apart and shred.When pork has browned and most of the fat has cooked off, it’s ready! Adjust seasonings to taste and serve on warmed tortillas with fixings.
Nutrition Information:
covered percent of daily need
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