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Embracing my Mexican heritage and sharing all the wonderful flavors, colors and foods I grew up with. Join me on this journey as I also learn new foods and cooking techniques. Dedicated to my parents Ramiro and Blanca.

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Home » Pork~Cerdo » Pork Roast Recipes (Carnitas, Chicharron and Guisados)

Pork Roast Recipes (Carnitas, Chicharron and Guisados)

December 8, 20182 Comments

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Pork roast recipes! Where do I even begin? First recipes that comes to mind? Chile colorado, pork tamales, pozole and carnitas! I am sure this happens to you to. You see a beautiful pork butt/shoulder roast on sale for 99 cents a pound and you can’t control your urge to buy the biggest one you can find! Guilty! Lucky for me, I officially kicked off tamale season early(like every year) and I needed to prepare some pork tamales. Today I will share with you the four recipes I prepared using one roast and a few of my other favorite pork butt/shoulder roast recipes.

 

 

Chicharron Con Carnitas. Recipe Below. 

 

 

 

The first recipe I am going to share with you is one of my most popular and especially now that tamal season is upon us! Chile Colorado Pork Tamales! Click link below to see the full recipe right here on my blog. The bulk of the roast I used to prepare the filling for my tamales.

https://pinaenlacocina.com/chile-colorado-pork-tamales/

Easy Pork Carnitas. See Recipe Below

 

Frijoles Con Puerco- Pork and Bean Stew. This is the featured recipe, and I was cooking in the evening, so I apologize for the lighting and lack of plated photos. It was delicious though!

Frijoles Con Puerco (Pork and Bean Stew)

A Mexican version of pork and beans, literally! A hearty stew prepared with simple ingredients. Staple ingredients in any Mexican kitchen.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soups and Stews
Cuisine: Mexican
Prep Time: 25 minutes minutes
Cook Time: 1 hour hour 20 minutes minutes
Total Time: 1 hour hour 45 minutes minutes
Servings: 6 Servings

Ingredients

Ingredients

  • 2 pounds pork butt cubed
  • Salt and Pepper to taste
  • Oil
  • 1 cup of water
  • 6 chile pulla or 2 chile California
  • 1 roma tomato
  • 1 teaspoon Mexican oregano
  • 1/3 cup of water
  • 1 cup onion diced
  • 4 cloves of garlic minced
  • 2 full cups of pinto or black beans previously cooked
  • 5 cups of bean broth
  • Epazote or cilantro

Garnish

  • Lime wedges
  • Red Onion, strips
  • Serrano, sliced
  • Cilantro, chopped

Instructions

Directions

  • Season the pork with salt and pepper, set aside.
  • Preheat 2 tablespoons to medium heat of oil in a large pot. Brown the pork on all sides. Add 1 cup of water and cover tightly. Continue cooking for 40-50 minutes or until all the water evaporates.
  • Add the chile pullla to a small pot of simmering water. Cook for 10 minutes to soften.
  • Transfer chiles to the blender. Add the tomato, oregano, 1/3 cup of water, salt and pepper to taste. Blend on high until smooth. Set aside.
  • Once water has evaporated form pork, uncover and add a drizzle of oil. Add the onions and garlic. Saute for 3-4 minutes.
  • Add the beans, bean broth, adobo(chile sauce) and a few fresh epazote leaves. Cook, partially covered, at a simmer for 20 minutes. Serve with fresh garnishes.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

 

One Boneless Pork Butt Roast-Four Recipes

 

 

Seasoned Pork For Frijoles Con Puerco(Pork and Bean Stew)

 

 

Aromatics

 

Chile Pulla

 

 

Chile and Tomato Sauce

 

 

Pinto Beans

 

Bean Broth

 

 

This recipe for Frijoles Con Puerco was inspired by a Yucatan recipe. I used pinto beans in my recipe and the authentic Yucatan recipe they use strictly black beans, nothing else. But pinto beans is waht I had on hand this evening.

Every tasty Mexican soup or stew cannot be without fresh garnishes! The typical garnishes for this dish are red onion, serrano, cilantro and lime. 

 

 

Below, Chicharron Con Carnita!! As my Mom used to call it! Delicious!

 

 

Chicharron Con Carnita!

Ingredients

2 pounds pork butt with skin
Kosher salt

 

Directions

Score the pork skin. Season the skin with kosher salt. Place uncovered in the refrigerator. This will help dry out the skin and yield a better chicharron.

Next day, remove pork from refrigerator and let it come up to room temperature for about 40 minutes.

Preheat oven to 500 degrees F. Place pork, skin side up, on metal rack that is lined with a baking sheet.

Bake room temperature pork in preheated  500 degree oven for 20 minutes. Reduce oven temperature to 325 and continue roasting for 1 1/2 – 2 hours.

 

The best homemade chicharron I have prepared to date! And it’s so easy! And wait until you see all that carnita underneath!!!!

 

That is the best carnita meat ever! Lol! Definitely not for everyday cooking, but once in a while it’s a delicious treat!

 

At this point you could literally chop this all together and serve it up in a warm corn tortilla with a spicy salsa and fresh garnishes! But, I actually ended up dividing it in half after chopping it and vacuum sealed it for future use. I will be sharing soon, on a future post, the chicharron tacos I prepared! Oh My!

 

Easy Pork Carnitas!!! Easy! Delicious! Recipe Below! 

 

 

 

Easy Pork Carnitas

 

Ingredients

1 pound pork butt
Salt to taste
1/4 piece of onion
2 cloves of garlic
1 bay leaf
2 cups of water
1-2 tablespoons pork manteca

 

Directions

Add all of the ingredients, minus the manteca, to a skillet. Cover tightly and cook on high.

When it comes to a rapid boil, reduce heat to medium, keeping the lid on the whole time. Continue cooking until all of the water evaporates. Typically takes 45 minutes to 1 hour.

Once all the liquid evaporates, remove lid and add the pork manteca. Brown the pork, turning as needed, until golden brown and crisp in spots. ready! Chop or slice as desired for tacos, sopes, tostadas and more!

 

Once the water evaporated. I remove the solids and add some pork manteca(lard).

 

And after the manteca and a few more minutes, carnitas!!

Besides tacos, I especially enjoy a pork carnitas torta with beans, avocado and fresh salsa(pico de gallo, salsa Mexicana)!!

 

 

 

Asado de Puerco. Chile Colorado

https://pinaenlacocina.com/asado-de-puerco-chile-colorado/

 

 

Red Chile Pork Pozole

https://pinaenlacocina.com/red-chile-pork-pozolepozole-rojo/

 

 

Al Pastor al Horno-Pork Al Pastor

https://pinaenlacocina.com/al-pastor-al-horno-roasted-pork/

 

Pork Chile Verde

https://pinaenlacocina.com/pork-chile-verde-with-and-without-potatoes/

 

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Filed Under: Beans, Pork~Cerdo, Stews~Guisados Tagged With: Beans, Carnitas, Chicharron, Frijoles Con Puerco, Pork, Pork Roast Recipes, Soups and Stews, Stews

Previous Post: « Chicken Pozole (Pozole Verde de Pollo)
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Trackbacks

  1. Skillet Skirt Steak Tacos! Fajitas! - La Piña en la Cocina says:
    February 28, 2019 at 8:26 am

    […] https://pinaenlacocina.com/pork-roast-recipes-carnitas-chicharron-and-guisados/ […]

    Reply
  2. Chicharron in Salsa Verde - La Piña en la Cocina says:
    March 26, 2019 at 9:57 am

    […] Homemade chicharrones are not that hard to achieve at home. And not just your crunchy pork skin, but that tender and flavorful carnita underneath the crispy skin. Perfect for a plate of chicharrones en salsa! Click the link to see the full recipe.https://pinaenlacocina.com/pork-roast-recipes-carnitas-chicharron-and-guisados/ […]

    Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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