Carnitas is basically slow-cooked pork, pan fried until it’s nice and crispy. It tastes amazing, and the best part is that it’s super easy to make. At our house, we turn it into a burrito bowl, which is basically a tortilla-less burrito. You could use it in tacos or actual burritos, or use the meat to make a chili or stew.
What you’ll need:
2 pounds of carnitas meat
1 1/2 cups white rice
2 T chopped cilantro
2 cloves chopped garlic
(Basically, what ever you’d put on a taco or burrito)
What to do:
Let your slow cooker do most of the work. Put the pork in the bowl and season with season salt and garlic powder. If you can’t fit it all in one layer, season each layer. Zest a piece of citrus fruit into the pot as well. I’ve used lemon, lime, and orange, and they all taste fantastic. Cut the zested fruit in half and add to the pot as well. That’s it. You don’t need any liquid with the meat. I cook on high for an hour, and then on low for six to eight hours. You want the meat to be fall-apart tender in the end.
Heat a large frying pan with enough olive oil to coat the bottom. Take the meat out of the slow cooker and shred, removing any remaining fat.
Put the carnitas meat in the hot oil, spreading it out into a layer. Now, just leave it alone while you cook the rice. You want a nice, crusty, crunchy layer on the bottom and tender, soft meat on top.
Add 1 1/2 cups of white rice to 3 cups of water. Throw in the chopped garlic and cilantro, as well as the citrus fruit halves from the slow cooker. The fruit will be very cooked and soft, and it will have absorbed some of the flavor of the meat broth and give that to the rice. Yum. IBring to a boil, then cover and reduce heat to low. Let cook for 20 minutes, until the rice is soft. Stir the cilantro and garlic in.
When the rice is done, the meat is done. I swear, it’s like magic.Take the lemon out of the pot and give the rice a stir to distribute the garlic and cilantro.
Put some rice in each bowl and top with meat and shredded cheese, where it can melt a little. If you’re having a big bowl, you might want to put a little rice and a little meat and a little cheese, in layers, then repeat, so you’re not left with a bowl of rice when you get done with the toppings.
We always put the toppings out and let everyone make their own the way they like it. I really love to make this on days when I’m at school until just before dinner time. I get to eat something scrumptious, even though I’m mentally exhausted, and feed my family something that didn’t come out of a box, even though I’m not home all day.
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