This recipe will yield quite a bit of pork. The size of the initial piece will dictate the final yield , but I would recommend not being overly conservative as the final product is great to have around for leftovers.
Chef Bernie uses this pork recipe in his Enchiladas de Cerdo Guajillo recipe.
Carnitas, literally "little meats," is pork shoulder which has been braised for several hours until tender, then shredded and cooked again until crisp, providing you with a flavorful, juicy filling for your tacos.
As the weather cools down, there is nothing like coming home to an apartment filled with the aroma of meat that has been slow-cooking all day. These carnitas made my kitchen smell amazing, and they were delicious and easy to make, too.
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This is a recipe from Jane Milton's Mexican cook book,carnitas literally means little meats,can be eaten as part of a main dish or used to fill tacos or burritos.if the carnitas are served in tacos or burritos,shred or chop them.
I was looking for a good carnitas recipe and found this at pepperfool.com. I liked that it is easy and the pork and pinto beans cook in one pot. Smells so good while it is simmering. It is a recipe by Nels Peterson.
This is an easy version of carnitas. Purists would say it is not authentic because it is not cooked/boiled in lard. I love lard too, but I feel less guilty eating this version and it tastes great too! From Williams Sonoma- Mexican
Christmas With Southern Living 2006, Oxmoor House 2006
Carnitas is a Mexican version of barbecue braised on the stovetop. Slowly simmered in broth or water, the meat becomes deliciously tender; then it's browned for a crisp exterior. Serve it plain or as tacos. Using a slow cooker delivers authentic results without watching the pot. Prep: 16 min.; Cook: 6 hrs. Make aheadThis recipe goes with Carnita Tacos
When I was taught to make Carnitas, the wonderful Woman told me it HAD to be simmered in lard. YES it was very good, but not too good for you :( I have experimented and came up with one that suits DH and my tastes (also lifestyle....crockpot!!) This recipe makes alot, but freezes very well. I put it in ziploc bags and just grab one out of the freezer for tacos, burritos and it also makes great taco salads!
Ingredients: Pork: 1 Boneless Pork Butt (3 1/2-to 4-pound) fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks Table Salt and Ground Black Pepper 1 Teaspoon Ground Cumin 1 Small Onion, peeled and halved 2 Bay Leaves 1 Teaspoon Dried Oregano 2 ...