Last week I presented the super easy, flavorful Pulled Pork Stuffed Japanese Potato but it didn’t end there–now I want you to take your leftover meat and create something totally different with it. One of my favorite things in fact, Crispy Carnitas Taco Bowls. This is another fabulous weeknight meal because it’s so so simple. Or have your pork stuffed potatoes and then use this to meal prep for a week of healthy lunches, totally upping your average brown bag lunch. You all know from my history, I love a good bowl, so that’s where we are headed with our crispy carnitas taco bowls. (Think Chipotle but better!)
Authentic pork carnitas is a Mexican dish made by braising or simmering pork in oil or lard until tender. The process takes three to four hours, and the result is very tender and juicy meat, which is then typically served with chopped coriander leaves (cilantro) and diced onion, salsa, guacamole, tortillas, and refried beans. So in our version–Crispy Carnitas Taco Bowls– we are cheating a bit because we used the crockpot in our last recipe to create pull apart, super tender pork as our base. And hopefully you stored it (or froze it) with all those great juices, that way when we go to brown it, there’s lots of good fat and flavor and will help get a great crisp. We’ll also add a few spices and some citrus which will create that unique flavor that comes with carnitas.
There’s another bonus to this dish, there are so many other great ways to use this meat. If you have had your fill of rice or want to change up your menu for the week, serve it fajita style with tortillas. Or try these ingredients over a salad with avocado ranch dressing. Maybe create some unique nachos for your Sunday football game, just top these ingredients with some cheese and broil for a few minutes. These ingredients are so flexible.Print
Recipe 1 was Pulled Pork Stuffed Japanese Potato but it didn’t end there–now I want you to take your leftover meat and create something totally different with it. One of my favorite things in fact, Crispy Pork Carnitas.
- Leftover pork from recipe 1 (click here to view it)
- 1 orange
- ½ lime
- ½ tsp cumin
- ½ tsp oregano
- 1 can organic black beans or pinto beans
- 2 tbsp avocado oil
- 1 tsp chili powder
- 12 mushrooms, chopped or sliced
- 1 red pepper, sliced
- 1 green pepper, sliced
- ½ red onion, chopped
- 3 garlic gloves
- Salt and pepper to taste
- 2 cups cooked brown rice, cauliflower rice or white rice
- Optional garnishes: fresh cilantro, slice of lime, salsa, guacamole, sour cream, or cheese
- In a large pan heat 1 tbsp oil over med-high heat. Add carnitas evenly cover the entire pan.
- Squeeze the half the orange and lime over the meat, do not stir. Leave in pan over med-high heat for 10 minutes or until the liquids begin to dry up, once you see the liquid drying and some brown char happening when you flip the meat.
- Flip all the meat and spread evenly, squeeze the other half of the orange and cook until the liquid completely absorbs and you see char, around 8-10 minutes.
- In a second pan white carnitas is charring, heat 1 tbsp oil in a pan over medium, add onions and peppers, saute for 4-5 minutes.
- Add mushrooms and garlic, salt and pepper then saute for 3 more minutes.
- Now build your bowl, put a base of warm cooked rice, black beans, add your sauted peppers and mushrooms and carnitas.
- Top with your favorite garnish and enjoy.
See original recipe for how to cook the pork: https://theeffortlesschic.com/two-for-one-recipes-shredded-pork-stuffed-japanese-potatoes/
Photography by Chase Daniel