Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCrock_pot - Pork - Carnitas
Famous Authors (View All Authors)
Crock_pot - Pork -  Carnitas Post by :kracker38 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :691

Click below to download : Crock_pot - Pork - Carnitas (Format : PDF)

Crock_pot - Pork - Carnitas

3-1/2 lb boneless pork shoulder (or butt)
2 c water
2 clove garlic
1 small onion
1 tsp salt
1/2 tsp each: black pepper; cumin; oregano; orange peel
1/4 tsp cayenne
12 large flour tortillas (optional)
1 c sour cream (optional)

Cut pork into one-inch cubes or 1/2 by 2 inch strips. Place in a large pot; add water (meat should be just almost covered); bring to a boil; reduce heat to a simmer.

Chop garlic and onion; add to pot with seasonings. Simmer uncovered, stirring occasionally, until liquid has evaporated and meat is very tender, about two hours.

Raise heat to medium-high; saute pork until browned (add a little oil, if necessary). If desired, serve with warm tortillas and sour cream; roll up and eat like Burritos.

Variation: For browner and juicier carnitas, cook pork in 2 lb lard (omit water); substitute 1 sm sliced seedless orange for the orange peel. Remove pork with slotted spoon (discard orange slices) and drain briefly on paper towels. (This technique may seem over the top, but these actually end up no more greasy because the fat gets drained off.)

Pots and Pans:
General: Any convenient pot may be used for Steps 1 and 2, but Step 3 will be much easier and more successful if done in a nonstick pan. A carbon steel or cast iron pan may be used for Step 3, but reduce heat to medium and watch carefully. If using stainless steel, expect to deglaze a few times, as the pork will tend to stick no matter how careful you are.

Slow Cooker: Combine all ingredients in a medium (preferably 2 qt) cooker, except reduce water to 1/2 c. Simmer 8 to 10 hours on low (use high for the first hour). Remove pork with slotted spoon. Quickly boil down liquid in a wide skillet (preferably nonstick) to about 1/2 c. Add pork and saute until browned.

Pressure Cooker: Combine pork, onion, garlic and seasonings in a medium (4 to 6 qt) cooker; add 1 c water. Bring slowly to 15 lb pressure and cook 18 minutes; let cool 10 minutes and release lid. Brown as described in the preceding paragraph.
If you like this book please share to your friends :

Crock_pot - Pork -  Chalupa Crock_pot - Pork - Chalupa

Crock_pot - Pork -  Chalupa
1 lb. pinto beans 3 lb. pork roast 7 cups water 1/2 cup chopped onion 2 cloves garlic, minced 1 Tbsp. salt 2 Tbsp. chili powder 1 Tbsp. cumin 1 tsp. oregano 2 jalapeno peppers, chopped fine tortilla chips Toppings: tomatoes, chopped avocados, chopped onions, chopped lettuce, shredded Monterey Jack cheese, grated picante sauce Put all ingredients except tortilla chips in crock pot or Dutch oven. Cover and simmer 5 hours or until roast falls apart and beans are tender. Uncover and cook 1/2 hour until desired thickness. Serve over tortilla chips and pass toppings.

Crock_pot - Pork -  Barbecued Boneless Country-style Ribs Crock_pot - Pork - Barbecued Boneless Country-style Ribs

Crock_pot - Pork -  Barbecued Boneless Country-style Ribs
2 to 3 pounds boneless country style ribs, browned 1 envelope instant onion soup 1 pint of barbecued sauce-your choice Place ribs in a crockpot and sprinkle with onion soup. Cook in crock pot for 6-7 hours. Drain fat and juice off and cover with barbeque sauce and cook another 2 ho