WebHeat oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Add onion, saute 2 minutes, stirring. Add garlic, turn heat to medium, saute 4-5 minutes until …
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WebA paleo, keto, low-carb carnivore’s delight. Ingredients 4 pound pork butt roast or pork shoulder roast 1 tablespoon salt 2 teaspoons pepper 2 teaspoons chipotle …
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WebIn a mixing bowl, combine the soy sauce, rice vinegar, sugar, sesame oil, and Gochugaru. Add the cucumbers and green onion to the bowl. Mix with the sauce. Allow …
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WebCombine the Rub ingredients then rub all over the pork. Place the pork in a slow cooker (fat cap up), top with the onion, jalapeño, minced garlic (don’t worry about …
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WebPlace pork shoulder, oranges, onion, garlic, kosher salt, cumin, black peppercorns, and bay leaves into a large Dutch oven. Add water to cover. Bring to a boil …
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WebFor the Carnitas: 5 pound Boneless Boston Butt 1 (1 ounce) package ranch seasoning 2 teaspoons kosher salt 2 teaspoons cumin 2 teaspoons paprika 4 whole garlic cloves 4 …
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HOW TO MAKE CARNITAS. Prep – Cut the pork butt into 1″ cubes. Season – Add to a Dutch oven, along with the seasoning, and rub the spices evenly all over the pork. Add Liquid – Add freshly squeezed orange juice, lime juice, and water to the pot. Stir and add the bay leaf. Cook – Cover and cook for 2 hours at 325°F.
To Make The Instant Pot Crispy Carnitas:
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Seasoning Bundle