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My Carnitas

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)180.2189
Energy (kCal)830.904
Carbohydrates (g)5.3693
Total fats (g)4.7052
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place meat in 3 qrt sauce pan, add water until meat is just covered. | 2. Smack garlic with a knife to release flavor add to pot along with onion, salt, oregano and cumin. | 3. Bring to boil, skim skum, reduce heat, cover simmer 2 hours. | 4. Preheat oven to 350. | 5. Drain meat, place in baking dish, sprinkle evenly with season salt and garlic powder. | 6. You have a few options here. | 7. You can either bake it whole, break into chunks (Dh prefers this) or shred thickly (I prefer) I usually do some chunks and shreds. | 8. Bake 30-45 minute You do not want it to get to crispy if you shredded it first. Watch carefully as you do not want it to dry out. | 9. While still warm shred with 2 forks if left whole. | 10. Serve with warm tortillas and pico de gallo. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pork butt 2 lb 806.9352 0.0 179.5204 4.5333
    onion 1/2 22.0 5.1370000000000005 0.605 0.055
    garlic clove 1 806.9352 0.0 179.5204 4.5333
    salt 1 teaspoon - - - -
    mexican oregano 1/4 teaspoon crushed 806.9352 0.0 179.5204 4.5333
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    seasoning salt 806.9352 0.0 179.5204 4.5333
    garlic powder - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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