Crazy for Carnitas (Mexican pork) скачать в хорошем качестве

Crazy for Carnitas (Mexican pork)

This is our favorite recipe for carnitas! It's fast and delicious. The most important step is to use the crock pot drippings at the end. Simmer it down until it's thick and flavorful and then use it to fry the shredded pork. Fry until there are crispy, carmelized bits. Warning: You are likely to burn your tongue while getting the pieces browned--yes, it's that delicious! Low Carb Carnitas Recipe 5 to 6 lb Pork shoulder or Boston butt cut into smaller chunks Seasoning 2 tablespoons Cumin 1 tablespoon Chili powder 1 tablespoon Garlic powder 2 tablespoons Oregano 1 teaspoon salt Mix spices and run into meat. Place fatty side up into a crock pot or oven safe skillet. ¼ to 1/3 cup Jalapenos, fresh or jarred Juice of one orange OR 1 teaspoon orange extract 1 tablespoon orange zest (just orange part, no white) 2 tablespoons Lime juice Juice of one to two lemons Sprinkle jalapenos over the meat. Add fresh orange juice, lime juice, and lemon juice. Cook on low in crock pot for 10 to 12 hours or overnight. When meat is tender, remove the meat from the crockpot, shred it into smaller chunks. Reserve pan drippings. Boil pan drippings down to at least half. Heat a heavy skillet on high heat. Add some of the reduced pan drippings. Fry pork chunks in the heave skillet until they are browned and crispy. Getting the meat crisped up is a really important in making it so delicious. Serve with onions, peppers, poblanos, or jalapenos that have been sautéed in some of the pain drippings. Carnitas are delicious with fresh avocado, shredded cheese, sour cream, avocado crema, or fresh tomatoes. Don’t forget the fresh cilantro!!! I've added a second video to describe the browning process and to give serving ideas. Enjoy!    • Crazy for Carnitas: Part 2 -- Making the b...