Yummy Carnitas my way with a twist Recipes

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! My first time making carnitas and they came out so tender and juicy with a great crust! I made a pico de gallo with chopped avocado.

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 that.

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. It's of salt and pepper.
4. It's 1 tsp of ground cumin.
5. You need 1 tsp of cayenne pepper.
6. Prepare 1 each of orange zest from 1 whole orange.
7. You need 1 each of orange juice (use the one from the zest).
8. Prepare of vegetable oil.

I have to tell you that I was alittle hesitant about cooking carnitas at first, because my son in law told me that they were hard to make. I told him today after I finished my first ever carnitas de puerco using your recipe for the oven cooked way,that he was wrong, it was actually quite easy and had my family over to eat, They are still eating and loving it!!!! This is a great way to prepare carnitas. Texture was perfect, but meat was waaaaay too salty.

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.

Easy fix for an otherwise good recipe.. 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.