Carnitas Di Amigos
Carnitas With Salsa Fresa
Tex Mex Carnitas
Crock Pot Carnitas
Pork Carnitas By Polar Bear


Carnitas Di Amigos

1 pork tenderloin medallions
2 cup Karo syrup
2 cup chili sauce
2 cup chicken stock
1 cup sliced mushrooms
1 cup soy sauce
1 cup pineapple juice
1 cup white wine
2 oz. Tabasco sauce
Garlic powder
Black pepper
Seasoned flour
1 bunch chopped scallions

Marinate: Combine equal amounts of soy sauce, pineapple juice and
white wine.
Place pork medallions in marinate for one hour.
Combine equal amounts of Karo syrup, chili sauce and chicken stock
in saucepan and bring to a boil. Reduce to simmer for 1/2 hour until
it comes to a glaze. Season with Tabasco sauce, black pepper, garlic
powder to taste.
Dredge marinated pork medallion in seasoned flour.
Heat soy bean oil in skillet, saute dredged pork medallions in oil
for 2 minutes on one side, turn, add sliced mushrooms and saute for 3
minutes.
Drain oil, add glaze, simmer for 2 minutes.
Serve over rice and garnish with chopped scallions.

Source: http://www.cooks.com/rec/doc/0,1826,...233193,00.html





Carnitas With Salsa Fresa

2 lbs. boneless pork butt
1 lg. navel or temple orange, thinly sliced
1 sm. lemon, thinly sliced
Fresh ground black pepper
1 tsp. ground allspice
1 pinch fresh grated nutmeg
1 Tbsp. vegetable oil
1 sm. lime, thinly sliced
Salt
1 pinch ground cloves
1 Tbsp. chopped coriander leaves 1/4 cup fresh lime juice 2 chiles
serano, chopped 2 scallions, chopped Salt

Trim pork of all visible fat. Heat the oil in a large skillet, add
pork, and sear over high heat until attractively browned, several
minutes on each side. Place half the fruit in an ovenproof casserole
large enough to accommodate the pork. Season the pork with remaining
ingredients and place it over the fruit.

Place remaining fruit over the meat. Cover the casserole and bake for
1 hour or until the meat registers 150 F. Remove the fruit and meat
from the casserole. Degrease the pan juices, reduce by half and use as
a sauce. To serve, cut the meat into pieces about 1 inch square. Mix
with sauce and serve with flour tortillas, Mexican rice, Salsa Fresca
and tossed salad.

Salsa Fresca: Mix second set of ingredients listed above all together
and chill at least 1 hour in refrigerator. Serve each person a small
ramekin of salsa. The orange, lemon and lime give a wonderful citrusy
flavor to the pork while tenderizing it at the same time.

Source: http://www.cooks.com/rec/doc/0,1826,...232192,00.html





Tex Mex Carnitas

1 (3 to 5 lb.) pork roast
1 (1 1/4 oz.) pkg. taco seasoning
1 cup water
1 (4 oz.) can green chilies, chopped
12 flour tortillas

Cook pork roast 3 hours at 325 degrees. Cool. Shred meat, discard any
fat. Place meat, taco seasoning, water, and green chilies in a large
saucepan and simmer over low heat for 2 hours. When ready to serve,
steam tortillas to soften. Place a generous portion of shredded pork
mixture on each tortilla and fold over. Serve with guacamole, shredded
cheese, sour cream and finally chopped lettuce. Offer picante sauce.

Source: http://www.cooks.com/rec/doc/0,1726,...242199,00.html





Crock Pot Carnitas

2 to 4 lb. pork butt roast
4 garlic cloves
1 fresh jalapeno pepper
1 bunch fresh cilantro
1 lg. can lite beer
Corn tortillas (without lard)

Insert garlic cloves in roast; place in crock pot with whole pepper
and half bunch of cilantro which has been chopped. Season to taste.
Pour in beer. Cook on high 4 to 6 hours until fork tender. Remove
meat; shred. Serve in steamed tortillas with tomatoes, onions, cheese
and cilantro. Great with refried beans and Cabbage Salad

Source: http://www.cooks.com/rec/doc/0,1626,...244200,00.html





Pork Carnitas by Polar Bear
Carnitas (Pork Braised with Spices)

3-1/2 lb boneless pork shoulder (or butt)
2 cup 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 cup 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 cup 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 cup 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.

Source:
http://www.cyber-kitchen.com/ubbs/ar...itas_by_Polar_
Bear.html

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