Carnitas Platter Recipe
Pork carnitas, rice, beans, guacamole, Pico de Gallo. Served with corn or flour tortilla.
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Ingredients
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Carnitas
Rice
Beans
Guacamole
Pico de Gallo
Tortillas
Method
Carnitas
- 1
Prepare the Pork
Cut the pork shoulder into large chunks and season with salt, black pepper, cumin, and oregano. Place the seasoned pork in a slow cooker.
- 2
Add Ingredients
Pour the orange juice, lime juice, and water over the pork. Add the garlic cloves (smashed), onion (quartered), and bay leaf.
- 3
Cook the Carnitas
Cover and cook on low for 8 hours or high for 4 hours until the pork is tender and easily shredded.
- 4
Shred the Meat
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the cooker to soak up the juices.
- 5
Crisp the Carnitas
For crispy edges, spread the shredded meat on a baking sheet and broil in the oven for 5-7 minutes, watching closely.
Rice
- 6
Cook the Rice
In a saucepan, combine the white rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until the rice is tender and water is absorbed.
Beans
- 7
Heat the Beans
In a small saucepan, combine the canned black beans (drained and rinsed), cumin, and salt. Heat over medium heat until warmed through, about 5-7 minutes.
Guacamole
Pico de Gallo
- 11
- 12
Mix the Pico de Gallo
In a bowl, combine all chopped ingredients with lime juice and salt. Stir gently to combine.
Tortillas
- 13
Warm the Tortillas
Heat the corn or flour tortillas on a skillet over medium heat for about 30 seconds on each side until warm and pliable.
