Carnitas del Horno

Name: Carnitas del Horno
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT8H45M0.000S
Yield: 8 to 12 servings
Ingredients: 4 pounds beef, pork or lamb (shoulder or butt roast); 1/4 cup olive oil; 5 large cloves garlic; 1 tablespoon salt; 1 cup dry white wine, red wine, water or a combination; 2 large onions, sliced 1/2-inch thick; 2 bell peppers, sliced 1/2-inch thick

Recipe courtesy of Comida de Campos

Show: Man Fire Food

Episode: Mud and Steel in New Mexico

Carnitas del Horno

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Level: Easy
Yield: 8 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

550

Total Fat

44

Saturated Fat

18

Carbohydrates

5

Dietary Fiber

1

Sugar

2

Protein

31

Cholesterol

131

Sodium

621

Total: 8 hr 45 min (includes cooking time)
Active: 45 min

Level: Easy
Yield: 8 to 12 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 10 servings

Calories

550

Total Fat

44

Saturated Fat

18

Carbohydrates

5

Dietary Fiber

1

Sugar

2

Protein

31

Cholesterol

131

Sodium

621

Total: 8 hr 45 min (includes cooking time)
Active: 45 min

Ingredients

4 pounds beef, pork or lamb (shoulder or butt roast)

1/4 cup olive oil

5 large cloves garlic

1 tablespoon salt

1 cup dry white wine, red wine, water or a combination

2 large onions, sliced 1/2-inch thick

2 bell peppers, sliced 1/2-inch thick

Directions

Rinse the meat and trim any excess fat, then pat dry. Heat 2 tablespoons of the oil in a large skillet or Dutch oven over medium-high heat. Add the meat and brown on all sides.
Chop, grind or press 4 of the garlic cloves into a paste with the salt. Rub the paste all over the browned meat. Place the meat in a slow cooker or horno. Add the wine and place the lid on top. Set the cooker to the lowest setting or until the meat pulls apart easily with a fork, 8 to 10 hours. Discard any fat and shred the meat with a fork or your fingers.
Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. Saute the onions and peppers until tender, 8 to 10 minutes. Mince the remaining clove garlic. Add the meat and garlic to the pan and brown slightly before serving.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.