ninfa's carnitas recipe

This is a great recipe! It was hard not to touch the meat for the first 2 hours, but for once I decided to follow a recipe to the T, and am glad I did! Its pork shoulder, pork butter or country-style ribs, de-boned as the meat options. IT DID NOT MATTER. This post contains affiliate links, please read my full disclaimer here. Thank you for the recipe! Thanks! This Ninja Foodi method allowed me to get it all done in less than an hour. Fantastic! I ended up eating at 9pm, but the wait was worth it. Recently I found a butcher who I am able to communicate with about pork shoulder, and voila, I made my first attempts at Pozole. Thanks! I dont think theyre meant for everyday consumption but man oh man, they make one amazing breakfast. This last batch was for a teacher appreciation lunch and now I know they know I love my teachers! YUM! I got the meat perfectly braised in ~2 hours at a very low simmer, but got concerned that because the pot was so deep that all that tenderness would be lost if I tried to simply boil down all the liquid. Things got very dark at the bottom of my pot. Simple and extremely delicious! Delicious!! Deb, my husband does not eat pork and frequently tells me lips that touch swine dont touch mine. Do you know of any substitute that comes reasonably close to tasty carnitas? My wife and I have made this a couple of times. Also had a variety of salsas on the side. :) Any tips for avoiding an inch of char? Served these on blue corn tortillas with homemade salsa verde, guac, tiny slivered heirloom cherry tomatoes, cilantro and onion. Also, Ali Larter says this is her favourite blog! Thank you for posting this recipe. So bless you for this intriguing recipe. Pulled pork is similarly easy and simple. My man kept making the this is f*ing delicious noise as we ate. Too often people overlook a good tortilla and serve fantastic filling on a round disc of cardboard. The photos are making me drool. We serve it with all the fixings, lime wedges, shredded cabbage, avocado, cilantro, queso fresca, mexican crema & of course on grilled corn tortillas.. Took Rochellas suggestion and didnt add water. I will also note that the pork in my dutch oven left an ungodly black scorched mess on the bottom that Im still soaking off. Trim any excess fat from the pork shoulder (but remember that some fat is good), then rub the spice mixture generously around the entire pork shoulder and place in the slow cooker. That along with some scrubbing removed the black, but I LOVE my pans (All-Clad) and dont like putting them through such abuse. Ill be serving them with some roasted green chiles I brought back with me! I saw that an earlier (like five years earlier!) Here in Ca, (made by the Latinos) they are cooked in rendered pig fat from the start. The other thing Ill definitely do next time is to leave the pork in REALLY big chunks (like 4 inches+). Serving it with lime cilantro salsa(good alternative to lime slices) and corn tortillas. Follow the recipe and you will not be disappointed. delicious and super easy! Once the majority of the liquid has reduced, press stop on the Ninja Foodi and then close the Ninja Foodi Air Crisp lid. Salt and cumin as per the recipe.) If theres no pig fat, then lard is used. So delicious. Adapted by Lisa Fain from a Diana Kennedy recipe. I cant imagine finding a better recipe. Good luck! You can find important tips/tricks in theblog post. Ninfas chef Alex Padilla launches Ninfas with Your Ninos video cooking tutorials for kids. Lesson learned. Mahalo! I make this all the time, thanks to you. Im 25 and a novice cook. Hi! It was fantastic! My husband had reservations since were not big pork eaters but he LOVED them! I said, Honey, no more secrets about really important stuff, OK?), We raise pigs and I have to say that this recipe on a nice chunk of home-grown pork is amazing. Thank you so much for this recipe! Love your blog! Made this for the first time tonight and they were soooo good. You mean this is basically like what I do to make pulled pork, except cut up in cubes and browned when the juices dry up? I am from Guadalajara. Soooo good. Thank you Deb! Good luck! Ive seen a recipe similar to this before but was skeptical. I used beef and noticed a lot of the juices burned to the bottom of my dutch oven (perhaps due to the lower fat content?). Sounds like a strange place to find such a thing but your post made me think of this recipe (where the pork slow fries for hours in olive oil) and now i must make a pork butt dish soon! When I moved away from San Diego years ago, I had to learn how to do it myself since going without was not an option. Cant wait to try it. So good, very easy! I then separate the fat and the left over liquid, and sautee the meat in the fat, to get the crispy-ness desired. Remove the roast and place on a sheet pan or plate. My dutch oven is cast iron and I got some seriously crunchy porky bits at the end. I made pork shoulder few weeks back. Had much more success with slow cooker. Fabulous! Thanks for sharing this recipe. I am so dang inspired to cook this tonight. Eventhough I didnt know what the word meant, carnitas has been my go-to dish in Mexican restaurants for awhile. These are absolutely incredible! It smells like heaven. Heat olive oil in a pan 2. Also it shortened the cooking time a little. Starting them in the OJ and lime sounds good to me. Yum! She is a former energy reporter for the Houston Chronicle and Reuters, and former reporter at Chron. But they soon figured out that they could feel a lot closer to home, Read More Frito pie with one-hour Texas chiliContinue, Tex-Mex is not Mexican food. Did you find that the flavor was spicy and bold enough? I commented to my extremely happy husband that this really *did* taste like carnitas, and he replied, Better!!!. We serve the carnitas with guacamole and a roasted tomatillo salsa on flour tortillas. amzn_assoc_region = "US"; After experimenting with a host of recipes (and suffering a spectacular failure with milk-braised carnitas that ended as an insipid pile of mush), I decided to try Diana Kennedys method. Is there a pressure cooker version of the recipe? A while back, Lisa posted this recipe. It was fantastic both ways. Braised for 1.5 hours and then browned it. Here in Japanhaving lived in California for a long time the one cuisine we truly miss is Mexican.The Japanese, as brilliant as they are about food, just dont get it, and thus Mexican ingredients are nearly impossible to find. And with the speed of the pressure pot, it only takes about an hour start to finish! At that point a thick black scary layer had formed on the bottom of my pot. I am not generally a pork lover, but I dream about these carnitas. I barely covered the meat with water, added a healthy dose of salt and a bit of orange juice to help with the caramelizing of the meat. Needless to say, there were no leftovers;-). I personally like carnitas that have a crispy outside but are tender and juicy in the middlethe ones I made last night were just crispy. 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). :) Thanks, Deb! Follow along via chef Padilla's video tutorial for queso flameado. Froze leftovers and cant wait to use again. Heat grill to 400 degrees. They were awesome! Can we use a pressure cooker to sped up the process? I wonder what difference that would make. However, I do not have a large enough heavy pan or dutch oven. Butter ribs do sound delicious, right? Its a pressure cooker. I cant believe I made my first carnitas! An american living in Sweden and i love this site.always looking here for inspiration! Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Wow. One year ago: Spicy Squash Salad with Lentils and Goat Cheese, Buckeyes and Spaghetti with Chickpeas Found this same recipe on the Whole Foods website. Thanks for this recipe and the recommendation. Meat was a bit dry, yet very flavorful. Ive got a pot of pork simmering on the stove and its developed a layer of gross foam on top. I am not much of a Tex-Mex fan, but more of a straight Mex fan. I add a couple of chopped chipotles in adobo sauce to the pork for some extra heat cause thats what I like. Thanks, yall. Looks great! Im thrilled that you shared this recipe carnitas for everyone! 4. They were simply outstanding. Also, because of the shrinkage, we barely ended up having enough pork to go around and ZERO leftovers. Family loved the regardless and I made Migas for breakfast with the leftovers. I have never cooked carnitas but these look so amazing! Woweven easier than the Cooks Illustrated recipe I love so much. Sorry for the tease! Well, believe it or not, as I drove home yesterday I was wondering how to make carnitas. I think that would be divine! So, thanks! What could go wrong? http://homesicktexan.blogspot.com/2009/06/buttermilk-dressing.html. Its a magical device that Ninja has bestowed upon us. Do you have any suggestions on how to make a great corn tortilla to go with this? Next time I will leave some of the broth for sure. Whats the difference? The lime juice, sherry, soy sauce, garlic, black pepper, chiles, and butter in a large baking dish. 1/2 cup orange juice So easy, and I love that it makes a ton of leftovers. Perhaps the posters above had that problem? I don't comment much online regarding recipes, but I had to on this one. As a newbie to the ninja foodie can I just say how much I appreciate all the details you gave. amzn_assoc_linkid = "a14238e6d41ddd7284cd2c5ecc33ac09"; We had a 5 lb pork shoulder, so we doubled the amounts on the liquid, spices, etc. Three! Stir rice, black pepper, salt, and Greek seasoning into the vermicelli mixture and bring to a boil. So I more than doubled this recipe over the weekend for a party, cooking ~7lb (yikes!) This recipe was fabulous. These Carnitas are great with this Homemade Salsa Recipe. Do you have any tips for the best way to do that? The broiled meat was good, but the fried meat was AMAZING. Set a large Dutch oven or heavy casserole over medium-high heat. It sounds fabulous. Do I skim it off or do I leave it and just consider it added flavour once all the liquid has cooked off? Love how you serve it with an avocado slice, lime wedge and slaw minimalistic and perfect. WowNow open for ridicule, And I live in Texas. I make the recipe as presented but I had a pork leg and did everything else as presented and the flavor was excellent. Salt and pepper. (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! Made this recipe last Sunday. @Mireille, Thank you for this! Thanks so much for this recipe! Ill be doing a full and thorough review on the Ninja Foodie soon. Thank you Homesick Texan and Deb for reminding me to make it again tomorrow. Just wanted to say that this is the BEST!! Will report back. Create all five of Padilla's dishes. I love love love carnitas and pretty much any tex-mex. While Im not taking anything away, if youd like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member; annual subscriptions are as low as $25. Yum. Today I will throw the meat and liquid into my dutch oven, reduce the liquid, and let the meat caramelize. You might want to check out the comment guidelines before chiming in. The book, by the way, is fantastic. Slight food coma afterwards but definitely worth it. Its amazing.) A definite keeper in our Friday taco night repertoire. 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. But that was a typo. Mama Ninfa Introduced the Fajita to North America with this Dish in 1973! Set aside. Im a huge fan of slow cooked meats as they really take on an unrepeatable flavor every time. The key to this recipe is that the meat has fat, so dont trim it! Yup, these were fan spanking tastical. Made this for a pot luck. http://www.myrecipes.com/recipe/la-taqueria-carnitas-10000001023840/. Once cooked, Id remove the pork to shred and reduce the liquid in the crockpot. The method is brilliant and only one pan to clean up. i made it today and my husband said it was one of the recipes i have ever made for him. As an Amazon Associate I earn from qualifying purchases. 2 tablespoons olive oil Handful of shredded cheese 2 tortillas Heat olive oil in a pan. I discovered this recipe on Homesick Texan a few years ago. loved your line about a margarita bath. Cover and slow cook on low for 8 hours, or on high for 4-5 hours. Well, whoop-de-doo, this sounds great. He loved it, I loved it, and we have leftovers for the rest of the week! These Crispy Pork Carnitas are made in the Ninja Foodi in less than 1 hour. Keep it coming, Deb! This has to be a sign.yesterday I watched a video made by Bobby Flay to show how he utilizes a pressure cooker that he is selling on Open Sky to make carnitas. This post is so old now, but I just wanted to comment: I have made this now many times in my slow cooker. I will certainly be making this recipe, it sounds delicious using my newfound method. also topped it with the bobby flay onion slaw you suggested. I made the boiling part yesterday night, and a bit of reduction, and finished off the frying today. Ive even changed my mind at the end and made a pot roast out of it. Inhaled is my favourite word to describe eating quickly ha! Can you recommend another cut of meat? Try these out: Air Fried Japanese Tonkatsu (Air Fried Boneless Pork Chops). Well, Ive started offering additional recipes for paid subscribers to help with the costs of running the site. Read More Pork enchilada verde casseroleContinue, A year or so ago, I was visiting Texas in August and stopped by my grandmas farm to say howdy. . Loved them but stuck so much to my Dutch oven. how do you think this might taste with beef used ? It was barely bubbling for the two hours but I felt the second half went faster than the 45. As a new vegan and former Texan, I miss carnitas the way other vegans miss bacon. I havent tried it but someone commented with a suggestion earlier; Id Google the recipe she references to be safe: https://smittenkitchen.com/2011/11/homesick-texan-carnitas/#comment-1070073, We make these all the time. I served the meat on corn tortillas with pico de gallo and an avacado lime crema. Thanks for sharing. Thanks. (And so is Lisas book!). Occupy Pork Butt, I say. I confess, I did stir the meat because Im terrible with reading recipes all the way through. I know, such a tease! I said, Can I get half a pork leg? He said, That IS half. The alternative was cushion meat which turns out to be a leaner part of the shoulder, which was refreshing-usually I wind up sawing about 1 lb of fat off any shoulder cut I buy-so the only downside was there wasnt enough fat to crisp it up at the end. When we return to the states we fill our bags with peppers and masa. i dont have too much experience with pork but i found this a good beginner recipe. How many serves does this recipe make? Some people serve it in huge chunks, with bits of bone still attached. Mexican pizza ingredients: 2 tablespoons olive oil Handful of shredded cheese 2 tortillas Ranchero sauce (store-bought) Sausage or any other favorite toppings, Mexican pizza directions: 1. This portable Cubii under-desk elliptical is $129 off today. Thanks for posting. So easy and impressive. 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. The meat was moist and flavorful. and relieved theres someone else out there pouring whiskey in their coffee in the wee hours. Its simple and does not contain lard. (And no, people, Im not pregnant. I dont have any oranges, but I have lemons can I substitute it? I dreaded the cleanup, but it turns out, it wasnt so bad! Id love to make this in a crockpot. This recipe was excellent and the leftovers I took to work on Monday had my co-workers thinking their sandwiches and left over pizza were a little lame! I must admit I have never treid making these. If I have to go commercial, I like a brand called El Milagro. You dont want such a vigorous boil that it starts to break up the meat into little pieces; you just want the stove hot enough that it reduces the liquid and fries the meat in the 45 mins it will take for a nice caramelized crust to form. Mmmmcarnitas! Im with youIve never thought I could pull off meat like they have at all our favorite Mexican restaurantsbut Im going to have to try doing this! I made mine last time by frying them for a couple of hours in duck fat.and they were amazing, but I dont know if I want to do this again, it was really crispy and soft and amazing but really heavy too. I used country ribs because they were cheaper and it turned out well. You could, if you wish, leave the crisping-at-end part until right before you serve it, first re-warm it. I soaked it in baking soda, vinegar and scalding hot water overnight. best dinner ever! http://www.gq.com/food-travel/recipes/201109/best-family-meal-recipe-osteria-stellina-restaurant. This looks like a great method. You could have knocked me over with a feather when I learned that one of the most famous recipes for carnitas has but three ingredients: pork, water and salt. Any advice on getting/making good quality corn tortillas? Carnitas have been my all-time fav for many years. Thank you Deb! Yay! . the crunchy bits. Congrats, Lisa! Required fields are marked *. I know what Im making for Sunday dinner! (hes never asked that before!). In a mixing bowl or large measuring cup, stir together the orange juice, garlic, vinegar, chipotle chile powder, cumin, chili powder, oregano, and black pepper. What am I doing wrong? I made Homesick Texans recipe a few weeks ago! :). Now its a keeper. ), so we didnt get as many browned bits as I would have liked. its really good, but not as good as the stovetop method, imho. Thanks! Sounds simpler than a galv. Adding to my never ending list of must makes! I would love to make this along with a delicious Mexican corn salad! Thank you! They serve them on tortillas with some cucumber, pickled onions ans habaneros. I love making shredded pork for multiple usestacos, burritos, rice bowl, sandwiches, etc. whats really shameful about it is that ive been buying rick bayless frontera carnitas sauce packets periodically for like a year and making carnitas in the slow cooker. I then transferred meat and most of the oil/liquid into a heavy pan and cooked on highwhich only took 10 minutes for it to brown on all sides. Season - Add to a Dutch oven, along with the seasoning, and rub the spices evenly all over the pork. The pot truly looked like I was making gross boiled meat the chunks of meat were still completely tough and they werent breaking down at all. The water content in the meat rendered and was enough to barely cover all of the meat. All the ingredients sound spot-on, and I cant wait to try it out so my mouth can see for itself! I havent made these in a long time, guess i forgot about them, but my husband remembered and requested them. I read your blog often, but this is my first tried and true. I think I may have not used enough water and that the pork may have not had enough fat (horrors!) They are beyond good. Delicious! Any tips? I used a pork loin with some fat on it because thats all I had, worked great. cant wait to try these! I use it in in tacos, enchiladas, beef bbq sandwiches, chili..what ever you can imagine! I highly recommend serving it with pickled red onions on fresh soft tortillas, like we do in Texas. Carnitas, which means little meats in Spanish, come in several guises. Queso flameado directions: 1. Made this for dinner for by boyfriend and I. Definitely adding this to my regulars list as well as my list to make for entertaining! Carnitas are my favourite Mexican food. Anyhow, just wanted to say these shots are really nice. yummm. And I have to say I eagerly await all your recipes since recently finding your blog. You are a food goddess. I pressure cook the pork (I use larger chunks) with half an onion, a tsp of cumin, salt and pepper. Thank you so much for this recipe. Two days isnt a problem. . Your email address will not be published. Add the orange juice, lime juice, garlic, cumin, salt and enough water to just barely cover the meat. This seems like a perfect weekend recipe. *Favourites post to add to shopping list* :). All the leftovers bonus for midweek dinners this week. Im a terrible cook. When can we expect new posts? I still cant get over it. Absolutely delicious and this is coming from someeone who typical doesn't like pork! I am going to give up meat but Im building up to it with a two-week-long meat-a-thon. I am surprised how easy this is. These days I am trying different Mexican dishesthis one looks delicious will have to try this weekend. These look so delicious. Its a great lazy day recipe. My two favorite cooking blogs together at last :) This homesick Texan cant wait to visit so I can buy both yalls cookbooks! Ive been wanting to get that book! OOOH! Deb, a good portion of the things I make are from your website. 4 cloves garlic, peeled and crushed This was amazing great Sunday night dinner. Now I want to try your recipes technique but adding the oregano which I know Chipotles carnitas has and which I enjoy so much. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information. Hes so adorable! I love your blog. Thanks for the recipe! I almost wished I hadnt of cooked the broth down so much because that was delicious. Bring the pot to a boil and then reduce the heat to a simmer.

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