Miso Carnitas Recipe
slow cooked pork, crispy garlic rice, cabbage, miso mayo, gochujang sauce, pickled ginger, cilantro
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Ingredients
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Pork Carnitas
Crispy Garlic Rice
Miso Mayo
Gochujang Sauce
Toppings
Method
Pork Carnitas
- 1
Prepare Pork
Trim excess fat from the pork shoulder and cut it into large chunks.
- 2
Season Pork
In a bowl, mix cumin, oregano, salt, black pepper, and miso paste. Rub this mixture all over the pork pieces.
- 3
Slow Cook
Place the seasoned pork chunks in a slow cooker. Add sliced onion and crushed garlic cloves. Pour lime juice over the pork. Cook on low for 8 hours or until the meat is tender and easily shredded.
- 4
Shred Meat
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the cooker and mix it with the juices.
Crispy Garlic Rice
- 5
Rinse Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 6
Cook Rice
In a pot, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
- 7
Prepare Garlic
While the rice cooks, thinly slice the garlic cloves.
- 8
- 9
Miso Mayo
- 10
Mix Miso Mayo
In a bowl, combine mayonnaise and miso paste. Whisk until smooth and well blended.
Gochujang Sauce
- 11
Prepare Sauce
In a small bowl, mix together gochujang, honey, and rice vinegar until smooth.
