Carnitas Recipe
Slow-cooked pork, served with rice and beans
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Ingredients
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Carnitas
Rice
Beans
Method
Carnitas Preparation
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into large chunks.
- 2
Marinate the Pork
In a large bowl, combine pork chunks, onion (quartered), garlic (smashed), orange juice, lime juice, cumin, chili powder, salt, black pepper, bay leaves, and water. Mix well and cover. Marinate in the refrigerator for at least 2 hours, preferably overnight.
- 3
Cook the Pork
Transfer the marinated pork and all ingredients to a slow cooker. Cook on low for 8 hours or until the pork is tender and easily shreds.
- 4
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and mix with the juices.
Rice Preparation
- 5
Cook the Rice
In a medium saucepan, combine 1 cup of long-grain rice, 2 cups of water, and 1 tsp of salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed.
Beans Preparation
- 6
Heat the Beans
In a small saucepan, combine the canned black beans (drained and rinsed), cumin, garlic powder, salt, and black pepper. Heat over medium heat until warmed through, about 5-7 minutes.
