StovetopMexican
Carnitas bowl
Crisped pork, cilantro-lime rice, black beans, pickled onion, crema, cotija. The crock carnitas cook is the meat. This is the plate.
Made it?
40 min · 25 min hands-on · pull 195°F
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- cooked carnitas, or leftover shoulder8 lb
- cilantro-lime rice2 cups
- black beans, warmed1 can
- corn, charred1 cup
- to tastepickled onion
- crema1/2 cup
- and cilantrocotija
- lime1
Method
- 1
Spread the pork in a hot skillet. Do not stir 3 minutes so the edges crisp.
- 2
Rice, beans, corn in the bowls. Pork on. Onion, crema, cotija, cilantro, lime.
- 3
If you do not have leftover carnitas, cook the crock or lard-crisped carnitas first, then this.
If you don’t have it
- pork shoulder → carnitas. Keep the same pull. Leaner cooks faster and dries sooner.
- cooked carnitas, or leftover shoulder → What you actually have, if it is the same muscle family. The pulled-pork sandwich is vinegar slaw. This bowl is crema and cotija. Different plate.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
Same cut
Pork shoulder
Pull it, crisp it, bowl it.