Easiest Way to Cook Yummy Carnitas my way with a twist

Carnitas my way with a twist. Carnitas my way with a twist I made this for another recipe so I decided to get creative enjoy! This is a great way to prepare carnitas. Texture was perfect, but meat was waaaaay too salty.

Rub salt, pepper, and cumin into the pork. Cut oranges in half and juice them into the pot. Place juiced oranges in the pot along with bay leaves, cinnamon sticks, garlic quartered onion and jalapeño. You can cook Carnitas my way with a twist using 8 ingredients and 3 steps. Here is how you cook it.

Ingredients of Carnitas my way with a twist

1. You need 1 lb of slow roasted pork shredded.
2. Prepare 1 each of white onion.
3. You need of salt and pepper.
4. Prepare 1 tsp of ground cumin.
5. You need 1 tsp of cayenne pepper.
6. It's 1 each of orange zest from 1 whole orange.
7. You need 1 each of orange juice (use the one from the zest).
8. You need of vegetable oil.

Pork Carnitas are pieces of pork meat slow-cooked in copper cauldrons in an open fire. Usually, most parts of the pork will be used, some will be cooked until tender, juicy and golden outside and other parts of the pork will be cooked until very crispy like chicharrones (pork skin). Pork Carnitas Recipe Sprinkle the pork with the seasoned salt. I love my slow cooker as much as the next person, but so many of the carnitas recipes online are slow cooker versions, with results that are a far cry from the truly crispy chunks of tender pork that you normally get at Mexican restaurants and taco joints.

Carnitas my way with a twist instructions

1. Julianne the onion first.
2. Put oil on medium heat and caramelized the onions bout 5 minutes or so until golden brown.
3. Add the shredded pork and the rest of the ingredients and cook for bout 30 minutes. Enjoy.

Every tortilla dreams of being stuffed with Carnitas. The best of the best of Mexican food, seasoned pork is slow cooked until tender before gently teasing apart with forks and pan frying to golden, crispy perfection. The milk acts as a tenderizer, a secret I learned while growing up watching dad make his carnitas which, by the way, were always exceptionally tender. The beer gives the pork another layer of flavor, while the c innamon, which pairs so well with pork, adds warm, earthy tones. Somewhat labor intensive, these authentic style Carnitas are SO worth the prep and slow-cook time!