Carnitas de Jimmy
Great for tacos.
Contributed by Jimmy
Main CourseMexicanTotal 4 hr 30 minYield 4 servingsScaled Quarter — ¼×
Main CourseMexicanTotal 4 hr 30 minYield 5 ⅓ servingsScaled Third — ⅓×
Main CourseMexicanTotal 4 hr 30 minYield 8 servingsScaled Half — ½×
Main CourseMexicanTotal 4 hr 30 minYield 16 servingsScaled Original — 1×
Main CourseMexicanTotal 4 hr 30 minYield 32 servingsScaled Double — 2×
Main CourseMexicanTotal 4 hr 30 minYield 48 servingsScaled Triple — 3×
Main CourseMexicanTotal 4 hr 30 minYield 64 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 300 (150°C).
- Wash meat, dry with paper towels and coat with rub on all sides.
- In a large, heavy skillet with 1 tablespoon of oil or bacon grease. Brown the pork on all sides. Drain pork on paper towels, then move to a deep roasting dish and sprinkle the remaining rub over the meat.
- Brown the onions in the skillet, then remove to the roasting pan.
- Deglaze skillet with 1/2 cup water, wine, or cheerwine. Scrape up the bits and pour this into the roasting pan.
- Add oranges, garlic, and guajillo chilies to the roasting pan.
- Add enough cheerwine to cover the meat by 1/2. Cover roasting pan with two layers of tight foil.
- Braise for 3 hours, then let it rest covered for 30 minutes.
- Discard aromatics, but reserve the juice by straining it twice, then separating off the fat.
- Pull the pork into chunks. At this point the juice and meat can be refrigerated.
- To serve: Allow pork to get back to room temperature, then add it to a heavy skillet splashing it in the juice to steam it. Make tacos or whatever.