How to Make Super Quick Homemade Carnitas Cornbread
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Homemade Carnitas Cornbread. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Carnitas Cornbread, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carnitas Cornbread delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Carnitas Cornbread is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we must prepare a few components. You can cook Carnitas Cornbread using 23 ingredients and 8 steps. Here is how you cook it.
This is basically Mexican cornbread using carnitas meat instead of hamburger. Making the carnitas is the only somewhat time-consuming step, which I usually do the day before because I'm old and get tired quicker. But it's really worth the effort and time because this cooking method imparts incredible flavor and tenderness to the pork. If you're questioning the use of lard, or wanting to substitute a different fat (like shortening), do a quick internet search and you'll learn that lard is a lot healthier than previously thought. Use lard.
If you don't have picky eaters like I do, you can add some of the garnishes to the cornbread casserole before baking, like the salsa, jalapeños, black olives.
Ingredients and spices that need to be Make ready to make Carnitas Cornbread:
- 2-3 lb. Pork butt roast
- 1/2 lb. Lard
- 2 oranges (and zest of 1)
- 2 lemons (and zest of 1)
- 2 limes (and zest of 1)
- 1/2 yellow onion
- 1/2 head garlic
- 1 tsp. Cumin
- 1/4 c. Extra sharp cheddar cheese, grated (more for garnish)
- 1 can corn (or pinto beans), drained
- 1 box Jiffy corn muffin mix
- 1/3 c. Milk
- 1 lg. Egg
- 1 tsp. Sugar (optional)
- OPTIONAL GARNISHES:
- Grated cheese
- Sour cream
- Salsa
- Black olives
- Green onions
- Pickled jalapeños
- Guacamole
- Diced tomatoes
Instructions to make Carnitas Cornbread
- Preheat oven to 250°F. In a cast iron Dutch oven, melt the lard. Cut the pork into large (about 4") pieces and place in the Dutch oven. Sprinkle with the cumin.
- Zest the citrus then cut them into quarters. Peel the garlic cloves and slice in half. Cut the peeled onion into large chunks.
- Sprinkle the citrus zest over the pork. Squeeze the citrus pieces over the pork. Add the garlic, onion and citrus to the Dutch oven on top of the pork. Cover and bake in 250°F oven for 3-1/2 hours.
- Remove the pork pieces using tongs and place on a baking sheet. (At this point, if desired, you can refrigerate the pork and finish the dish tomorrow.) Reserve about 2 T. of the lard from the Dutch oven and let it re-solidify (for greasing the baking dish). The rest of the Dutch oven contents can be discarded.
- Under the broiler, get a nice char on the pork pieces. This will take about 5 minutes per side; just keep an eye on it.
- Grease the bottom and sides of a square baking dish with the reserved lard using a pastry brush. Add the pork pieces evenly over the bottom. If desired, at this point you can add some of the optional garnish ingredients to the pork, like jalapeños, etc. Sprinkle with cheese, and top with the corn.
- Preheat oven to 350°F. Mix the Jiffy Corn Muffin mix with the milk and egg. Mix in the 1 tsp. sugar (optional). Spread evenly on top of the casserole. Bake until cornbread is golden brown, about 10-12 minutes. Remove from oven and allow to cool for 5 minutes before serving.
- Add your desired toppings and enjoy!
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