Carnitas Recipe
Fried Pork pieces served with rice & beans, onions, tomatoes, cilantro, guacamole & jalapeños & your choice of corn or flour tortillas
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Ingredients
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Carnitas
Rice & Beans
Toppings
Method
Carnitas Preparation
- 1
Prepare the Pork
Cut the pork shoulder into large chunks (about 3-4 pieces).
- 2
Season the Pork
In a large bowl, combine the salt, black pepper, cumin, and oregano. Rub the seasoning mixture all over the pork pieces.
- 3
Cook the Pork
In a large pot or Dutch oven, heat the lard or vegetable oil over medium-high heat. Add the pork pieces and sear them on all sides until browned (about 5-7 minutes).
- 4
Add Liquids
Add the garlic cloves, orange juice, and lime juice to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours, or until the pork is tender and easily shredded.
- 5
Rice & Beans Preparation
- 6
Cook the Rice
In a medium saucepan, add 1 cup of white rice, 2 cups of water, and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and water is absorbed.
- 7
Heat the Beans
In a small pot, add the drained black beans and heat over low, stirring occasionally until warmed through (about 5-7 minutes).
Toppings Preparation
- 8
Serving
- 9
Assemble the Dish
Serve the carnitas with rice and beans on a plate, topped with diced onions, tomatoes, chopped cilantro, a scoop of guacamole, and jalapeño slices. Serve with corn or flour tortillas on the side.
