Carnitas De La Casa Plate Recipe

Season and brown pork

Pat pork pieces dry. Combine kosher salt, black pepper, oregano and cumin; rub evenly over pork. Heat 1 tablespoon vegetable oil in a heavy Dutch oven over medium-high heat. Brown pork in batches (do not overcrowd) until deeply browned on all sides, 6–8 minutes per batch. Transfer browned pieces to a plate.

Deglaze and braise

Reduce heat to medium. Add the smashed garlic and quartered onion to the pot and cook 1–2 minutes until fragrant. Pour in orange juice and lime juice, scraping up browned bits. Return all pork to the pot, add bay leaves and pour in chicken stock so liquid comes about halfway up the meat (about 1½–2 cups). Bring to a simmer.

Slow cook

Cover and either place in a 300°F (150°C) oven or reduce stovetop to low and simmer gently. Cook until pork is very tender and shreds easily, about 2.5 to 3 hours. Check once after 90 minutes and add a splash of water or stock if liquid has evaporated too much.

Crisp the carnitas (optional but recommended)

When pork is tender, remove pieces to a cutting board and shred with two forks, discarding bay leaves and onion quarters (reserve small bits of onion for serving). Skim fat from the braising liquid into a small skillet and heat 1 tablespoon vegetable oil. Spread shredded pork in a single layer in a large shallow baking dish or skillet, drizzle with 2–3 tablespoons braising liquid/fat, and broil in the oven 4–6 minutes until edges are crispy. Alternatively, pan-fry portions in hot oil until crisped. Toss crisped pieces with a squeeze of fresh lime.

Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add rinsed rice and toast, stirring, until edges turn lightly golden, 3–4 minutes.

Add chopped tomato (or tomato puree), diced carrot (if using) and minced garlic; cook 1–2 minutes to loosen flavors. Pour in chicken stock, add salt and cumin, stir once, bring to a boil.

Reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed and rice is tender. Remove from heat and let stand covered 5 minutes. Fluff with a fork before serving.

Heat oil or lard in a medium skillet over medium heat. Add chopped onion and cook until translucent, 3–4 minutes. Add minced garlic and cumin; cook 30 seconds more.

Add drained beans and ¼ cup reserved bean liquid (or water). Use a potato masher or fork to mash beans to your preferred consistency. Continue to cook, stirring, 4–6 minutes until warmed through and mixture thickens. Adjust salt to taste. For smoother beans, blend briefly with an immersion blender, adding up to 2–4 tablespoons more liquid as needed.

Heat butter and oil in a skillet over medium-low heat. Add sliced onion and salt, stir to coat. Cook slowly, stirring occasionally, until onions are deeply golden and sweet, 20–30 minutes. If onions are not browning evenly, raise heat a touch and stir more frequently. Stir in brown sugar in the last 5 minutes if using to accelerate caramelization. Remove from heat and keep warm.

Divide Mexican rice and refried beans between 4 plates (about 1/2 cup rice and 1/2 cup beans per serving). Top each plate with a generous portion of shredded/caramelized carnitas (about 6–8 oz per person).

Add a spoonful of caramelized onions over the pork, arrange sliced avocado, and sprinkle crumbled cotija and chopped cilantro on top. Serve with lime wedges for squeezing over the carnitas.

Optional: serve warm corn or flour tortillas on the side so diners can make tacos with the carnitas and garnishes.