Carnitas Recipe Tin Eats

Pulled Pork Carnitas Quesadillas RecipeTin Eats

WebSep 15, 2014 · To 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 …

Rating: 5/5(10)
1. Caramelised Onions: Melt butter in a fry pan over medium heat. Add onions and cook for 7 minutes, stirring every now and then so they cook evenly. Add remaining Caramelized Onion ingredients and cook for a further 5 minutes, stirring occasionally until sticky and caramelised. Remove from heat and set aside.
2. Brown Pork Carnitas (optional): Heat 1/2 tbsp oil in a fry pan over high heat. Add Pork Carnitas and press down lightly with a spatula to help crisp up. When the Pork Carnitas are heated through and the underside is golden brown and crisp (about 1 to 1/2 minutes), remove from pan (do not flip).
3. Lay out the tortillas. Divide the cheese between the tortillas, scattering evenly across half of each tortilla. Top with pork carnitas, corn, capsicum and Caramelised Onion. Season to taste with pepper and salt. (Note: Different cheeses have different levels of saltiness, so be careful not to over season.) Fold the tortillas in half.
4. To freeze: Wrap each tortilla tightly in cling wrap and freeze until required. Defrost before cooking.

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Healthier Slow Cooker Pork Carnitas

WebMay 27, 2014 · Add the garlic and bay leaves, then pour the chicken stock and water into the slow cooker making sure that the pork is covered. …

Rating: 4.7/5(3)

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Juicy, Crispy Slow Cooker Carnitas Barefeet In The …

WebOct 29, 2021 · Instructions. Rinse and pat dry the pork roast. Stir together the olive oil, salt, pepper, oregano, and cumin. Rub the spice mixture all …

Rating: 4.9/5(21)
1. 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 the roast in the slow-cooker with the fat cap facing up. Place the onions and the garlic over the roast. Pour the orange juice over the roast.
2. Cover with lid and cook on LOW for 9-11 hours, until tender and falling apart. (If the fat cap is still intact over the roast, pull the biggest pieces of it off and discard.) Carefully pull apart the roast, leaving plenty of bite-size chunks of meat. (Try not to shred it to tiny pieces.) Use a slotted spoon, spatula, or tongs to lift the meat out of the slow-cooker.
3. Heat a large non-stick skillet over high heat. Place about 2 cups worth of shredded pork into the hot pan and press down with a spatula. Cook until the bottom side of the pork is crispy and browned, about 2 minutes.
4. Transfer to a platter or serving dish and drizzle with some of the juices from the slow-cooker. Repeat with the remaining pork. Enjoy!

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