Mike's Carnitas

Name: Mike's Carnitas
Yield: 20 servings
Cuisine: American
Ingredients: ● For The First Stage; 10 Pounds Boneless Pork Tenderloin; 2 (14 oz) Cans Beef Broth; 1 tbsp Fresh Ground Cumin; 1/2 Dos Equis Beer; 1 LG Vidalia Onion; 1 LG Cinnamon Stick; 1 tbsp Sweetened Condensed Milk; ● For The Second Stage; 4 LG Jalapeños [halved - deseeded]; 1/2 LG Chopped Green Bell Pepper; 1/2 Bottle LG Mexican Coke; 1/2 Bottle Dos Equis Beer; 1 tbsp Fresh Ground Cumin; 1 tsp Crushed Mexican Oregano; 1 tsp Crushed Bay Leaves; 1/2 LG Orange [with juice]; 1 Medium Lime [with juice]; ● For The The Third Stage; 2 Pounds Manteca Lard; ● For The Fourth Stage; Seal Tightly In Tin Foil With One Cup Pork Juice; 1 Cup Of Your Favorite Red Salsa [optional]; ● For The Sides [as needed]; Warm Flour Tortillas; Mexican Sour Cream; Leaves Fresh Cilantro; Mexican 3 Cheese; Green Salsa; Red Salsa

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This took my students two days to make. Excellent work kiddos! The entire neighborhood loved your Memorial Day dish!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

This took my students two days to make. Excellent work kiddos! The entire neighborhood loved your Memorial Day dish!

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Ingredients

20 servings

● For The First Stage
10 PoundsBoneless Pork Tenderloin
2 (14 oz)Cans Beef Broth
1 tbspFresh Ground Cumin
1/2Dos Equis Beer
1LG Vidalia Onion
1LG Cinnamon Stick
1 tbspSweetened Condensed Milk
● For The Second Stage
4LG Jalapeños [halved - deseeded]
1/2LG Chopped Green Bell Pepper
1/2 BottleLG Mexican Coke
1/2 BottleDos Equis Beer
1 tbspFresh Ground Cumin
1 tspCrushed Mexican Oregano
1 tspCrushed Bay Leaves
1/2LG Orange [with juice]
1Medium Lime [with juice]
● For The The Third Stage
2 PoundsManteca Lard
● For The Fourth Stage
Seal Tightly In Tin Foil With One Cup Pork Juice
1 CupOf Your Favorite Red Salsa [optional]
● For The Sides [as needed]
Warm Flour Tortillas
Mexican Sour Cream
LeavesFresh Cilantro
Mexican 3 Cheese
Green Salsa
Red Salsa
Pico de Gallo
Guacamole Dip
Red Onions
White Onions
Sliced Radishes
Sliced Cabbage

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Steps

1

10 Pounds of frozen boneless Pork Tender Loin pictured. Dethaw and brine overnight.
2

Add everything in the first stage and allow to simmer in a crock pot for 10 hours. Pull the majority of fluid from your pork and place broth in fridge. You will need it later.
3

Add everything in the second stage and allow to simmer for 2 additional hours in your crock pot.
4

Important: Shread pork into large chunks. Pull and chop all vegetables within the crock pot separately.
5

Stage three. Two pounds of lard pictured.
6

Heat your lard and add your large pork chunks.
7

Fry until crispy on the outside but moist on the inside.
8

Fry pork in batches for 13 minutes a piece.
9

Drain. Then add the juice of one orange and one small lime. Add 2 cups pork juice and 1 cup of your favorite red salsa. Salsa optional.
10

Chop up your vegetables and add to fried pork.
11

Mix well.
12

Seal tightly with tin foil and leave in the oven at 250° for 1 hour or until ready to serve.
13

Serve with assorted condiments and ice cold Mexican beers.
14

Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 30, 2017 19:38

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!

Keywords

Carnitas Jalapeño White Onion Red Onion Vidalia Onion Cilantro Lime Condensed Milk Pork Beef Radish Sweet Green Pepper Cabbage Pork Tenderloin Beer Cheese Tortilla Orange

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Mike's Carnitas

Mike's Carnitas

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