Carnitas Bean Dip Recipe
Seared Slow Cooked Pork, Refried Beans, Salsa Frita, Tres Quesos, Spring Onions, Serrano Chiles, Cilantro Sprigs and Corn Tortilla Chips
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Ingredients
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Ingredients
Method
Directions
Prepare the Pork
In a large skillet, heat the olive oil over medium-high heat. Season the pork shoulder with salt, black pepper, and cumin. Sear the pork on all sides until browned.
Slow Cook the Pork
Transfer the seared pork to a slow cooker. Cover with water or broth and cook on low for 8 hours or until the pork is tender and easily shreds with a fork.
Shred the Pork
Once cooked, remove the pork from the slow cooker and let it cool slightly. Shred the pork using two forks and set aside.
Prepare the Bean Base
In a mixing bowl, combine the refried beans and salsa frita. Mix well until smooth.
Assemble the Dip
In a large baking dish, spread the bean mixture evenly on the bottom. Layer the shredded pork on top, followed by a generous sprinkle of the shredded cheese.
Bake the Dip
Preheat the oven to 350°F (175°C). Bake the assembled dip for 20-25 minutes or until the cheese is melted and bubbly.
Serve
Remove from the oven and let cool for a few minutes. Serve warm with corn tortilla chips.