Carnitas

Name: Carnitas
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 avocado, peeled, pitted, and sliced; 6 servings Flour or corn tortillas; 6 servings Flour or corn tortillas; 4 grams chopped fresh cilantro leaves; 1 lime, cut into 6 wedges; 1 small onion, chopped; 1 kgs boneless pork butt; 480 milliliters refried beans, warmed; 260 milliliters salsa; 237 milliliters water

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Carnitas at home. Watching your figure? This gluten free and dairy free recipe has 484 calories, 49g of protein, and 19g of fat per serving. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up refried beans, salsa, lime, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Carnitas Caldo (Carnitas Soup), Carnitas, and Carnitas.

Instructions

Cut the pork into 4 pieces and place in a deep pot.

Ingredients you will need

Pork

Equipment you will use

Pot

Add the water to the pot, cover, and cook over medium-high heat until the meat is tender, about 45 minutes to 1 hour.

Ingredients you will need

Water

Meat

Equipment you will use

Pot

Remove the pork from the pot and chop into bite-sized pieces.

Ingredients you will need

Pork

Equipment you will use

Pot

Warm the flour or corn tortillas.

Ingredients you will need

Corn Tortilla

All Purpose Flour

Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla.

Ingredients you will need

Tortilla

Spread

Beans

Lime

Pork

Add the cilantro, onion, salsa, and avocado.

Ingredients you will need

Cilantro

Avocado

Onion

Salsa

Equipment

Pot

Ingredients

Servings:

avocado, peeled, pitted, and sliced 6servings

Flour or corn tortillas 6servings

Flour or corn tortillas 4grams

chopped fresh cilantro leaves 1

lime, cut into 6 wedges 1small

onion, chopped 1kgs

boneless pork butt 480milliliters

refried beans, warmed 260milliliters

salsa 237milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Billecart-Salmon Blanc de Blancs Grand Cru. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 80 dollars per bottle.

Billecart-Salmon Blanc de Blancs Grand Cru

The fine mousse of delicate bubbles elegantly accompanies the glints of its gold color. A cuvée that will surprise you with its pure intensity of dry fruits aromas, almonds and fresh hazelnuts mixed with those of fruits of white flesh. The creamy sensation of the bubble associated to aromas of buttered brioche and mineral aromas. Persistent finish with a fresh and elegant sweetness.This great bottle will make a perfect marriage with caviar or fine oysters but also with grilled fish and seafood.