Woweven easier than the Cooks Illustrated recipe I love so much. I then cooked this on high pressure for 25 mins. Ninfa's Mexican Green Sauce is creamy with a kick of heat. Im 25 and a novice cook. I never feel the ones I get are fresh/yummy (unless fried, but fried is a whole other topic). If you havent tried that before, you should. Simmering on the stove for the last 2 hours= my house smells fab. I have been looking for a carnita recipe to try and feature on my blog.. Once Ive tried this, this may just be the one I was looking for! Ill admit, during the 2 hour simmer period, I was a little worried that the pork wasnt breaking down as much as it should. Cover the dish and let rest for two hours. So nice to find them all in one place. Today I will throw the meat and liquid into my dutch oven, reduce the liquid, and let the meat caramelize. If you ever come to Washington State, you would be in for a treat the carnitas here are are wonderful and everywhere, and come in both hipster, non hipster and irony free. I dont know what it is, the color of the composition? Literally just pulled this off the stove and the meat is TaF (tender as f***). Then I worried that there was to much liquid to cook away. So simple and sinfully good. What can I say? In both cases, I noticed that the pork shrank up considerably during the simmering phase and then once I started browning them up, they shrunk even further (as the fat rendered, I imagine) and ended up being rather hardened tiny little cubes. Until then, Ive been testing it out on different recipes to see if it really works as expected. I echo everyones comments my meat was still quite tough (and not great looking) after the 2 hour mark. Thanks for sharing. Smear pork shoulder with oil. the flavor is so concentrated and intense both umami and citrus that its otherworldly. I use it in in tacos, enchiladas, beef bbq sandwiches, chili..what ever you can imagine! Toss onion halves in the bottom and coat the meat with salt, pepper, and oregano. We serve the carnitas with guacamole and a roasted tomatillo salsa on flour tortillas. Who doesnt want a margarita bath? Still yum! It was the best pork shoulder I made for pulled pork. Your photos are wonderful! Never had carnitas beforemy only regret is making this with only 2.5 lbs of pork butt. This Ninja Foodi method allowed me to get it all done in less than an hour. I thought it only fair to give it another shot before I drowned it in BBQ sauce. Follwed the recipe to a tee. This recipe is most definitely going to replace my traditional Sunday chicken roast this week. Ill add these to my mezze for my next dinner party (sounds rather grand doesnt it but its usually just 4-6 close friends round regularly and boy do we love our food)cheers. Overall, really excellent recipe! Tastes just as good as I remembered! I make in the crockpot all the time, shred and place under the broiler to crisp up. Oh sweet carnitas! Just tried this tonight and the results are amazing. I dreaded the cleanup, but it turns out, it wasnt so bad! Have made it with chicken thighs, for the non pork people. Question though- what are your thoughts on putting the shoulder in a brine overnight? oh, and for those asking about the slow cooker simply brown the meat on the stove, then add the browned meat cubes, garlic cloves, spices, and a cup of liquid (i also usually add a thickly sliced red onion) and let it go. We had gotten a shoulder with bone in, so left the bone in the pot for flavor while cooking down. The slaw also looks really good. Its one of my favorite recipes of all time. Now its a keeper. Ive never been a lover of chitlins or chicharrones (or whatever you want to call them), so to have basically the freshly made equivalent of that has always beenjust terrible. Carnitas is different all over but its always pork and its always twice cooked. I regularly make Lisas pulled pork with coffee chipotle rub with the jalapeno slawto.die.for. Darn this blog. I used Seville oranges in place of limes. When you said, margarita bath I immediately thought, mmmm, tequila. its incredible! This was amazing great Sunday night dinner. But I really want to give the cooking technique a try! Once the majority of the liquid has reduced, press stop on the Ninja Foodi and then close the Ninja Foodi Air Crisp lid. Let it sizzle in this fat long enough to brown at the edges, turning pieces gently (theyll be eager to fall apart), only as needed. Ive been wanting to get that book! Set the Ninja Foodi to High Pressure and cook for 20 minutes. The pork in the non-stick pan came up easily and left no mess, so lesson definitely learned on which pan to use for the future. In the slow cooker, add chopped onion, garlic cloves, broth, lime juice, orange juice, and bay leaves. He experimented towards the end by putting it in the oven to get the crunch, and it worked really well for the crispiness. followed. Ill have to remember to crank the heat down a tad to compensate next time (and there will be a next time!) Delicious!! I think my first big mistake was sizing. citrus! Thank you for reading, your consideration, and your support!, Lisa Fain is a James Beard award-winning writer who loves to cook. I used 3 large chicken breasts and reduced the recipe accordingly about in half. Finally got around to making this recipe, and so glad I did! I made this yesterday and had leftovers for lunch today. Get the easy copycat recipe with tomatillo, green tomato, avocado, jalapeno, garlic, and sour cream. the tomato soup w/ broiled cheddar. I havent had good carnitas in a long, long time. Bring to a boil and then simmer uncovered on low for 2 hours. I think Id also crisp up the pork and add the reduced sauce? Oh my. . Needless to say, there were no leftovers;-). Bring the pot to a boil and then reduce the heat to a simmer. Is it possible to do through the braising part on day 1, and then do the rest the next day? I thought I would only get them when I went taco trucking but, after reading this recipe I may never have to leave my kitchen! Ive made these before and they are amazing. Absolutely delicious and this is coming from someeone who typical doesn't like pork! That mean, however, that there wasnt a lot of fat left in the pan at the end to brown the meat. I wanted two pressure cookers anyway and my Instant Pot does a mighty good job on pressure cooking, so Ill keep it too. Roll mixture in tortillas. Green chile creamy avocado salsa | Homesick Texan This sounds amazing! They were simply outstanding. The children loved it and requested that I make it again ASAP. Adds a little "zing". Sounds like dinner one night that my husband is out of town will be easy! THEY CAME OUT AMAZING AND TENDER. Boiled = dry meat. We have been thinking about raising a couple of feeder pigs. Do you have any suggestions on how to make a great corn tortilla to go with this? This has to be a sign.yesterday I watched a video made by Bobby Flay to show how he utilizes a pressure cooker that he is selling on Open Sky to make carnitas. I would note that for people not as versed in the art of braising as some, you HAVE to bring it to a boil first. He loved it, I loved it, and we have leftovers for the rest of the week! Carnitas, Houston style | Homesick Texan After a spell, the pork was no longer cooking in water but was instead cooking in the fat. Pork Carnitas Recipe Here is a list of ingredients you will need: Pork loin Pork butt Lard Water Salt 3 cloves of garlic Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post! I threw in three pounds of boneless pork shoulder cut into two-inch strips. Its a keeper in our household. Crowded with Mexican families on this Saturday afternoon, the only seat available was at the counter. Transferred to pot and cooked on high for 10 minutes to delightfully crispy crusts all around. I dont worry about deboning the pork. This is a revelation. Made this on Sunday night and it was delicious! Thanks for the lovely food. Add the onion and jalapeo. Heaven! It smells like heaven. ), threw in a bay leaf, and added more water than before. I did not measure the orange or lime juice, but just used the juice of 2 oranges and 3 limes. YUM! Would you be able to add that? This last batch was for a teacher appreciation lunch and now I know they know I love my teachers! Welcome to where it all began: This is The Original Ninfa's. When Mama Ninfa Laurenzo first began grilling skirt steak then placing the sizzling meat in a handmade flour tortilla, all from inside her family's struggling tortilla factory in Houston's East End, she had no idea she had jumpstarted a culinary revolution. This recipe is failure proof if I can do it, anybody can. jalapenos. Crispy outsidestender, juicy insides. Wood Oven Roasted Pork, Pickled Onions, Plantains, and Sour Cream CHILE RELLENOS 20. Same question as Kevin L. Im all about using the slow cooker these days! Ive always though pork butt and pork shoulder were the same thing. I made sure it didnt get too hot and after three hours, the meat was donecrisp on the outside and tender and moist on the inside. Super easy to make, taste wonderful, and the orange, lime, garlic and cumin taste combination was not only yummy, it made my house smell so good! These sound delish Will perhaps have to thaw my roast so I can cube it instead of the way I had planned. I nodded my head and said one word: Manteca! which means lard in Spanish. Guacamole directions: 1. It looks like you dont bother to cut out the big fat chunks. im going to try this one next time. Now I want to try your recipes technique but adding the oregano which I know Chipotles carnitas has and which I enjoy so much. I liked doing it this way. :). I made this with the sunset slaw from Debs second cookbook, pickled onions, and avocado. Huh I always thought you needed lard to fry the braised meat, so Ive never gotten around to it. Oh wow. They simmered wonderfully but the last 45 min didnt turn out so well. Ive made your recipe several times, got it bookmarked on my iPad. Too often people overlook a good tortilla and serve fantastic filling on a round disc of cardboard. k Wont matter either way. Glory! They were so easy to make; I studied while they cooked, and they were amazing. Next time I will leave some of the broth for sure. SUCH an easy recipe and so yummy! I wouldnt call his hair a mop at all- I would call it a head full of ringlets! I mirrored the recipe except for the cooking time which is significantly shorter Id say 1 hour, start to finish. Its a totally 180 from the world I live in, much in the same way New York is like the fast paced version. Just made these for dinner tonight. The first time, my carnitas came out a bit too crisp (burned at edges and slightly tough). A fatty brisket might work, but for tacos, I prefer to cook brisket this way. Just made these- they were delicious! I dont know how something so simple tastes so amazing. I always wondered what carnitas meantthanks for the description makes a lot of sense! Trust it! Stir and add the bay leaf. amzn_assoc_placement = "adunit0"; Cover . Sublime! I made Homesick Texans recipe a few weeks ago! Some worked OK but when I viewed loin it was just too dry. http://www.thehappypotato.com/#/blog/4555120205 It may be useful to mention that doing these in two steps works so convenient! The Original 1924 Tijuana Recipe with Shaved Manchego Cheese and Crumbled Roasted Garlic ADD CHICKEN FAJITAS 5. . Love this blog and love the pictures. Um. I served it on top of a bed of yellow rice, added some diced green & red peps. The day I got it, I stopped what I was doing (likely, chasing Jacob around the apartment with a comb in a feeble attempt to civilize his mop) and read the whole book, cover to cover and was overwhelmed with a desire to book a flight to Texas. Yum! So easy and impressive. These days I am trying different Mexican dishesthis one looks delicious will have to try this weekend. http://homesicktexan.blogspot.com/2009/06/buttermilk-dressing.html. Mexican is not my favorite cuisine but these do sound rather tasty. I had a 7lb butt, so I doubled all quantities, kept cooking time exactly the same, and even split my batch of meat (guessing as to how much of the cooking liquid to transfer along with the meat) after about 2 hours 15 minutes to take some to a friends, then finished the travel batch on his stove an hour later and it turned out just as well! I made this last night as part of a birthday dinner for my husband, and unseemly and hoggishly (sorry) decadent consumption ensued. I make carnitas at home by adapting the flavors from the pork stew recipe in Supper at Lucques with a pork shoulder and with a pork shoulder. Or did I miss some sort of nomenclature for country ribs? Its amazing.) Made the avocado salsa too. These are unbelievable. So easy, and I love that it makes a ton of leftovers. Still tasted excellent. i love these carnitas! Just sayin. Yum! We've had this so many times and it's very easy for me Let's go together and my partner is in love with this dish. I like aromatics. You just fry until the juices are evaporated and all the meat is nicely crispy edged. its posts like these which make me curse my husband for being a vegetarian. Just made this exactly as written and it worked perfectly. Looks great! Well, whoop-de-doo, this sounds great. Cook until falling apart. Make sure you use a butt and not a picnic. Support independent publishing! O-M-GEEZY! Hi Deb! Set aside. Took a few tries to crisp and heres what ultimately worked: poured off most liquid, except a little to cover the bottom. The recipe sounds delightful! These Carnitas are great with this Homemade Salsa Recipe. Mix and serve, Breakfast tacos ingredients: 2 tablespoons olive oil Handful of shredded cheese 2 fresh tortillas 2 eggs Pinch of salt Ranchero sauce (store-bought), Breakfast tacos directions: 1. I made this today! Regional Recipes for the World's Favorite Chile-Cheese Dip. I worried about how the meat would turn out from start to end (am I cutting off too much fat? They taste so delicious that it is hard to push away from the table! Once the 20 minute timer is complete, do a quick release by switching the valve to vent. Made these for the family,and what a hit,there wasnt a piece left!,thanks for posting!! Id hate to run out when Im serving this for friends! and queso blacno. How would I adapt this to an instant pot? I was in the market for a second pressure cooker and this one caught my eye. I love making shredded pork for multiple usestacos, burritos, rice bowl, sandwiches, etc. I am jealous. I tried to steal all of them. Using other meats Id be hesitant. The meat was then mixed with a sauce and cooked in the slow cooker for another hour until the sauce was caramelized. Oh my, my mouth is watering. It boiled when I made it and came out delicious! Preheat the oven to 275 degrees F. Put the poblano and onion slices in the bottom of a heavy pot. Made fresh corn tortillas, served with chopped onion cilantro and lime wedges.. pure heaven. The shoulder I bought was a little over four pounds. Writing about thecarnitas. I love that theres a sort of carnitas revolution going on this weekend around the globe, as in my kitchen, as so many of your readers are digging into this delicious recipe. i will definitely make it again! (And no, people, Im not pregnant. I may have to do a little recipe comparison this weekend, Yum! :). Is pork butter a cut Ive not heard of (in the UK) or should it be pork butt? Loved them but stuck so much to my Dutch oven. However, I scraped up the stuck-on bits and shreds of meat along with some of the dark crustiness and tasted porcine nirvana. This sounds DELICIOUS! And then I served the recipe for strawberry sorbet that I found on your site. I imagined that getting a flavor so complex, and a texture so nuanced somehow fork tender in the center and caramelized to a crunch at the edges was best left to the experts, and so I continued to pay a tremendous markup in a city not known for excellence-on-a-taco because I knew Id never pull it off as well at home. Its thirty degrees outside and Ive git a pot of pork braising on the stove and a pot of pinto beans simmering life is good :). Carnitas are the bomb! Perfectly done, I used pre cubed pork which wasnt fatty enough next time shoulder or butt. When you simmer the meat for two hours and you say not to touch it, are there some cubes on the top that eventually dry out as the water evaporates? Dessert? Wit, good food, and convienence are a few of my favorite things. I have a large family of picky eaters and have run the gamut of new recipes that were a flop. In her first book, Lisa Fain who you may know from her blog Homesick Texan, cooks her carnitas in a little salt and fresh-squeezed lime and orange juices (i.e. Make these Ninfa's recipes at home with the family. Nestled in the freshly fried tortilla were long strands of meat and melted cheese. When it was done, he took the meat out and cooked onions and bell peppers in the drippings. If I try this again while away from home, I will probably leave the lid on the whole time. Ask Lisa about their original Hitas ( fajitas to the rest of the world ) and the margaritas..just sayin. Combine the zest with the water, the pineapple juice, lemon juice, soy sauce, garlic, black pepper and chiles, in a large baking dish (Not a fan of Le Creusets for this reason.) My 10-year-old commented they were missing sauce. I cannot wait to try it. It was my little boys third birthday today and he requested homemade corn tortillas for dinner.