Double Pork Carnitas Bowls

Homemade carnitas has to be a top 10 meal for me. They’re a special treat that I’ve been making for a couple of years now and I recently just tried a new recipe that is, without a doubt, replacing my old go-to. Although the pork is truly the star of the show, the toppings tie this whole meal together cutting through the fattiness of the pork and adding in new texture and flavors

For the pork:

I use Rick Martinez’s Double Pork Carnitas recipe from Bon Appetit

• the only thing I change about the recipe is adding in one small white onion (quartered) and 3 smashed whole garlic cloves

• next time I make them I would like to try adding in the juice and rinds of an orange to add some more flavor

• if you have homemade chicken stock on hand this is the time to use it

• I also highly recommend making these the day before serving! resting the pork in the fridge overnight before crisping it will intensify the flavor and increase the amount of juice the pork can hold

For the pork fat beans:

• 2-3 tbs of reserved fat from the pork (it’s ok if any little pieces of meat get in)

• 1/2 of a serrano pepper (reserve the other 1/2), finely diced

• 1 small yellow onion, diced

• 3 garlic cloves, smashed

• 2 cans of black beans, drain and rinse only 1

• 2 cups of chicken stock

• 1 lime, juiced

Method:

• heat the pork fat and add in the onions, garlic, and serrano

• saute until fragrant and translucent and season with kosher salt

• add in the beans and stock

• bring to simmer over medium-high, cover, and reduce to low

• cook for 30 minutes

• season to taste with lime juice and kosher salt

For the pineapple tomatillo pico de gallo:

You’ll need

• 1 whole pineapple

• about 10 tomatillos (I found them at Whole Foods)

• 1 large white onion (1/2 reserved)

• 1 bunch of cilantro, finely chopped (1/4 reserved)

• 1 jalapeno (keep the seeds in for more spice)

• the juice of 1-2 limes

• kosher salt

Method:

• small dice all of the ingredients and combine

• season to taste with lime juice and salt

For the pickled red onions:

You’ll need

• 1 large red onion, sliced from root to root

• 1/2 c white vinegar

• 1/2 c water

• 1/4 c sugar

Method

• bring the water, vinegar, and sugar to a rolling simmer

• pour over the sliced onions and let sit for a couple of hours

• transfer to the fridge once the liquid has cooled

For the guac:

• 8 ripe, but not too ripe, avocados

• the reserved onion, cilantro, and serrano

• 2-3 limes, juiced

• kosher salt

Method:

• mash the avocados

• stir in the onions, cilantro, and pepper

• season to taste with salt and lime juice

To serve:

• prepare your preferred choice of rice (I love brown basmati for this)

• crisp up your carnitas in a cast iron over medium until super crisp

• optional, but I like to transfer them to a paper towel-lined plate to dab off any extra fat, there will be a lot

• go crazy with the toppings and serve with extra lime slices, cilantro, and cotija cheese!