This doesnt mean that your pork has to be super pricey, something along the lines of Step 1 at Whole Foods. Absolutely delicious and this is coming from someeone who typical doesn't like pork! If you need another slaw recipe (and you know, I always do) theres a fine one with a jalapeno buttermilk dressing within that we pretty much inhaled with our carnitas. I tried this recipe twice. I think I had my heat turned up too high for the first 2 hrs as most of my liquid was gone at that point and I had to add in some extra water to keep the bottom from burning. we will definitely be using this in the future as a lazy sunday meal. Ive got a pot of pork simmering on the stove and its developed a layer of gross foam on top. The Le Creuset will soak for probably about a week, but its so worth it. After a spell, the pork was no longer cooking in water but was instead cooking in the fat. I will take a few commenters advice and do it in the slow cooker (cant trust myself not to burn the meat) and Scotify it with a side of kolrhabi slaw and maybe trying it in a steamed kale leaf (as well as in a corn tortilla were not completely bonkers). My husband had reservations since were not big pork eaters but he LOVED them! They are always being sold in front for $1 each, along with huge slabs of Tres Leches cake and agua fresca in 6 or 8 different flavors (Tamarind!). I have a tasty winter kohlrabi that would be perfect shredded and dressed with creme fraiche and herbs to pile on top with the tortillas. I am not generally a pork lover, but I dream about these carnitas. 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 :). Yummy! They are so tasty! Thanks! Did anyone try the 20 mins on high/20 mins release? Doesnt sound like it will be a problem, just less crispy if you dont finish it somehow in a pan or broiler. It boiled when I made it and came out delicious! These Crispy Pork Carnitas are made in the Ninja Foodi in less than 1 hour. The recipe sounds delightful! i hate pork (i know) but have done this recipe at least a dozen times with lamb and its AMAZING! Jacob has gotten so big, Debbie. i made it today and my husband said it was one of the recipes i have ever made for him. Originals Ninfa's Waco The recipe, as written, is brilliant. I decided to try these instead of my usual carolina bbq recipe. Added one jalapeno with the garlic and a bottle of beer in place of some of the water. My husband is getting me a Dutch oven for Christmas so these will be made often. Brilliant the last 20 mins. Season - Add to a Dutch oven, along with the seasoning, and rub the spices evenly all over the pork. Digging the cross-blog love here love you, love Lisa. And bring that cutie-patootie with ya! Delicious. Cant wait for your cookbook! My carnita experience is limited as it isnt something Ive seen in restaurants around here and my only other recipe was a slow-cooker one which was good, but reminded me more of a pot roast. Jord, What I learned from another blogger. When pork has browned on both sides, its ready. Mahalo! Today I will throw the meat and liquid into my dutch oven, reduce the liquid, and let the meat caramelize. Stir a few times, to keep pork from sticking to bottom of pan. Butter ribs do sound delicious, right? But that was a typo. ), so you may have been asked and answered the question already (sorry if you did), but would I like to know how many people this recipe would serve as a main course? Shredded leftovers into a suiza-style (used homemade roasted tomatilla salsa) enchilada casserole which was fabu. Its amazing.) While that sounds delicious, I need to avoid sugar. Another great recipe thank you!!! Love how you serve it with an avocado slice, lime wedge and slaw minimalistic and perfect. Sorry for all the details! Put a sunny side egg on top with a tortilla for breakfast. Is that even possible or would it completely mess it up? Deb, Ive made these carnitas twice now, following the recipe exactly, and I double it each timeyum! Braised meats keep fantastically overnight. 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. Thanks! Cook jalapeos and onions until they start to blister and . Manit was good! Thanks to you my roommate thinks Im a real cook. Cant wait to try it. I do something similar with a boneless chuck roast; a plain carne asada, if you must name it. I use pork shoulder, salt, pepper, garlic, oil and some vegetable (celery or onion, in small quantity, will do). My daughter has Einstein hair that I tried to tame for almost three years before I gave up. And enough for more tacos tomorrow. Margarita carnitas. amzn_assoc_search_bar = "true"; Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. I highly recommend serving it with pickled red onions on fresh soft tortillas, like we do in Texas. Just made this recipe tonight for myself and 3 others. (saved stock to use with beans and rice later) During the simmering portion I was a tad concerned because the meat looked a little, well, like boiled meat does but never fear, it will still turn out amazing! She is a former energy reporter for the Houston Chronicle and Reuters, and former reporter at Chron. I am soooo making this. 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. Oh wow. 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! Is there any type of schedule? It turned out wonderful but when I turned up the heat, it started to burn at around the 20 minute mark in my le crueset pot- far from the 45 minutes it says. The broiled meat was good, but the fried meat was AMAZING. (Used 1 cup orange juice, 1 lemon, and 1/2 cup water, as I didnt have limes on hand. (Although the tuna carnitas in someones comment sounds very interesting!) I did make it in my Le Creuset dutch oven, and had no problems whatsoever. YUM! I simmered longer and didnt have citrus so I poured in a bit of apple cider vinegar. Thanks! Juice of 1 lime, juice and peel of 1 orange. I have a large family of picky eaters and have run the gamut of new recipes that were a flop. Do I skim it off or do I leave it and just consider it added flavour once all the liquid has cooked off? surely this would be a meal to remember!