Recipe courtesy of Comida de Campos
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Carnitas del Horno
Total:
8 hr 45 min
(includes cooking time)
Active:
45 min
Yield:
8 to 12 servings
Level:
Easy
Total:
8 hr 45 min
(includes cooking time)
Active:
45 min
Yield:
8 to 12 servings
Level:
Easy

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.

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