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 spreading it) and …
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WEBInstructions. Trim fat off meat and pat dry. Cut into chunks, 3-4 inches long. (This helps the pieces be shorter later like carnitas.) Season liberally all over with season-salt and sear …
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WEBTo cook: Heat 1/2 tbsp olive oil in a large pan over medium high heat. Add as many quesadillas as will fit in the pan. Cook until nicely browned on the underside (about 1 1/2 …
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WEBInstructions. Preheat oven to 350F/180C. Heat 1 tbsp olive oil in a pan over high heat. Add the pork carnitas and cook until the bottom is nicely browned - about 1 1/2 minutes. Do …
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WEBSlow-Cooker Pork Carnitas. Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all over the pork roast. Place …
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WEBInstructions. Season all sides of the pork shoulder with the salt, ground cumin, chili powder, garlic powder, dried oregano, onion powder, and black pepper. Pour the orange juice …
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WEBPlace the pork in the slow cooker and pour the marinade over it. Add sliced onions, bay leaves, and chicken broth. Cook Low and Slow. Cover and cook on low heat for 8 hours …
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WEBSlow-cook it at 325 degrees F for around 4-5 hours, or until the pork is tender and cooked through. 3. Crisp the carnitas. While optional, broiling the carnitas adds a slightly crispy …
WEBPour the citrus juice over the top. Place the lid on the crock pot and cook the carnitas for 10 hours on low or 7 hours on low. Once cooked, transfer the pork to a large cutting board …
WEBPut the pork shoulder into the slow cooker and add the onion. Squeeze over the limes and orange and put the squeezed fruits around the pork. Sprinkle over the salt, cumin, …
WEBInstructions. Place onions on the bottom of the slow cooker then pork on top. Pour in the beer, orange juice, and liquid smoke. Sprinkle on the cumin, oregano, salt, and pepper. …
WEBThis recipe is gluten free, paleo and low carb, and makes excellent use of your Spice Tin spice stash! Serves 10-12. Ingredients: 5 pounds pork shoulder (pork butt) skinless, …
WEBCombine seasoning. In a small bowl, combine the dried oregano, ground cumin, chili powder, fine sea salt, and ground black pepper. Spread the seasoning rub on the pork …
WEBAdd the pulled pork and cook for 1 minute until parts of it are browned, then remove from the saucepan. Do this step even if you are using shredded chicken or another meat. Add …
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WEBCook on low for 8 hours or on high for about 4. The meat should be fall-apart tender. Save the juices for chili, stew, or soup. Preheat the oven to 400 degrees F. Remove the meat …
WEBPlace the pork strips in a high-sided skillet, and add just enough cold water to barely cover the pork. Add the salt, then bring the liquid to a boil over high heat. Reduce the heat to …
WEBSimmer on medium, uncovered, for one hour. Stir the meat every 15 minutes to ensure it doesn't stick to the bottom of the pot. 5. Add the garlic, onion, cinnamon, bay leaves, …