Pork Carnitas Recipe Melissa d'Arabian Food Network
Rinse and dry the pork shoulder. Season with salt and pepper. In a small bowl, mix together the oregano, cumin and olive oil. Rub the mixture all over the pork. Place the pork in a slow cooker and top with the onion, garlic, jalapeño and orange halves. Cover and cook on low for 8 to 10 hours or high for 4 hours.
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Watch how to make this recipe. Toss the pork with 2 teaspoons of salt. Transfer to a 6- to 7-quart Dutch oven or pot along with the oil, oregano, red pepper, cloves, garlic, bay leaves, lime juice.
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Pull the meat apart with a fork, discarding bone if using bone-in shoulder. Heat vegetable oil in a large saute pan over high heat. Sprinkle pan liberally with more salt. Evenly layer the carnitas in the pan once the pan is hot and cook just one side until you get a nice crispy edge on the meat touching the pan.
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Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8.
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Instructions: Rinse the pork, place on a cutting board, pat dry with paper towels and rub in the salt and pepper. Set the pork in the bowl of a slow cooker, scatter the onion over the pork, sprinkle in the garlic and add the wine. Cook until the meat easily pulls apart with a fork, about 5 hours on high or 8 hours on low.
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Mom of four, television host and cookbook author Melissa d'Arabian (www.MelissadArabian.net) embodies family home cooking at its finest. With a lifelong passion for cooking and varied life.
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3. Pork Carnitas Tacos. For a Mexican-inspired feast, try Melissa's flavorful pork carnitas tacos. The pork shoulder is simmered in a fragrant blend of spices until it's tender and juicy. Shred the meat and serve it in warm tortillas with avocado, salsa, and a squeeze of fresh lime juice for a zesty and satisfying meal.
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Melissa d'Arabian gives Food Network Magazine one pork recipe with 10 easy twists.
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Crispy Pork Carnitas is the ultimate slow cooker meat you can prepare ahead of time, stuff into soft shell tacos with Pico De Gallo for an easy and delicious.
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Instructions: Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.
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Heat 2 tablespoons oil in a Dutch oven over medium-high heat and brown the ribs on all sides, working in batches if needed. Remove the ribs and set aside. Add the remaining 1 tablespoon oil to the Dutch oven and reduce the heat to medium. Add the onions, carrots, celery, salt, and pepper and cook until soft, about 5 minutes.
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Put all the ingredients in a wide 6-to 7-quart heavy pot (don't worry if the pork is not completely covered) and bring the water to a boil, skimming the surface as necessary. Lower the heat and.
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Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened.