Ingredients
(Make in this order.)
Pork Carnitas (Makes 8-10 c.)
1 t. chipotle powder
1 t. smoked paprika
1 T. raw sugar
1 T. salt
1/2 t. dried thyme, rubbed between palms
1/2 t. dried rosemary, rubbed between palms
1 t. fresh ground black pepper
2 lbs. pork loin roast, trimmed
2 T. extra-virgin olive oil
1/4 c. dry white wine
4 cloves garlic, minced
1 sweet onion, chopped or sliced
1 jar Trader Joe's Hatch Valley Salsa
2 16 oz. cans black beans, rinsed and drained
2 c. frozen roasted corn
2 T. minced cilantro
2 T. lime juice
Rice (Makes 8 c.)
2 c. brown basmati rice, rinsed and cooked according to package directions
4 c. water
1/2 T. butter
Pico de Gallo (Makes 6 c.)
1 c. sweet onion, finely diced
4 c. tomatoes, diced
4 c. diced red, yellow, and/or orange bell pepper, optional
4 T. lime juice
4 T. minced cilantro
2-6 minced serrano chiles
2 t. salt
2-3 avocados, diced
3 c. 2% plain Greek yogurt for 'sour cream'
15-20 oz. mixed baby lettuces (5 oz. is enough for four dinner plate salads)
Directions
Pork Carnitas
Mix salt, sugar, spices, and herbs in a medium flat bowl or pie pan. Cut pork roast into approximately half-pound chunks. Roll the chunks in the rub to coak. In a large heavy-bottomed pan, dutch oven, or pressure cooker, over med-high heat, add oil and brown pork pieces on all sides. Remove pork and set aside; add white wine and deglaze the pan, stirring in the browned bits from the bottom.
STOVE-TOP: Add pepper, garlic, onions, and salsa verde to broth in pan and stir; add pork pieces back in. Bring to simmer, cover and simmer on lowest setting until pork is fork tender (approx. 2-1/2 to 3 hours). When done, use two forks to shred the meat. Add the black beans, corn, cilantro, and lime juice. Stir. Cover and heat on medium-low to warm the beans and corn.
PRESSURE-COOKER: Add water, chicken bullion paste, garlic, onions, hatch chile salsa, and any remaining rub. Seal and cook according to the pressure-cooker's directions for a boneless roast. When done, use two forks to shred the meat. Add the black beans, corn, cilantro, and lime juice. Stir. Cover and heat on medium-low to warm the beans and corn.
CROCK-POT: Place browned pork pieces in slow cooker. Add the deglazing liquid, scraping the pot clean. Add water, chicken bullion paste, garlic, onions, hatch chile salsa, and any remaining rub. Cover and cook on high for 3-1/2 to 4 hours or on low for 7-9 hours, until fork tender. When done, use two forks to shred the meat. In the last half hour, add the black beans, corn, cilantro, and lime juice. Stir. Cover to warm the beans and corn.
Optional, before adding corn, beans, cilantro, and lime juice: Preheat oven to 300 degrees. Spread out the shredded pork in a large shallow baking pan. Pour up to 3 cups of the degreased cooking liquid over the pork. Bake uncovered for 30 min. or until crispy pieces appear on top. Remove from oven and stir. Return to oven for 20 minutes or until crispy pieces appear again on top. Repeat baking, crisping, and stirring in 10-20 min. intervals until all or most of the liquid is gone from bottom of pan. For a moister meat, cook until approx. 1/4" liquid remains on bottom of pan, stirring remaining liquid back into the shredded pork. For dryer/crisper meat, cook until all liquid has cooked away.
Rice
Rinse rice until water runs clear. Bring water to a simmer with butter. Add rice. Cook according to package directions.
Pico de Gallo
Mix all ingredients in a bowl and salt to taste. Cover and refrigerate until serving.
Assembly
Start with a base of lettuce on a plate or in a large bowl, layer rice, meat mixture, pico, diced avocado, and Greek yogurt. Store leftovers in individual containers as shown above, or assembled in jars as described below.
For a large salad on a dinner plate, 1.25 - 2 oz. lettuces, 1/2 - 3/4 c. rice, 1/2 - 3/4 c. meat mixture, and add toppings as desired.
Salad-in-a-jar Assembly
1 jar Trader Joe's Hatch Valley Salsa
2 16 oz. cans black beans, rinsed and drained
2 c. frozen roasted corn
2 T. minced cilantro
2 T. lime juice
Rice (Makes 8 c.)
2 c. brown basmati rice, rinsed and cooked according to package directions
4 c. water
1/2 T. butter
Pico de Gallo (Makes 6 c.)
1 c. sweet onion, finely diced
4 c. tomatoes, diced
4 c. diced red, yellow, and/or orange bell pepper, optional
4 T. lime juice
4 T. minced cilantro
2-6 minced serrano chiles
2 t. salt
2-3 avocados, diced
3 c. 2% plain Greek yogurt for 'sour cream'
15-20 oz. mixed baby lettuces (5 oz. is enough for four dinner plate salads)
Directions
Pork Carnitas
Mix salt, sugar, spices, and herbs in a medium flat bowl or pie pan. Cut pork roast into approximately half-pound chunks. Roll the chunks in the rub to coak. In a large heavy-bottomed pan, dutch oven, or pressure cooker, over med-high heat, add oil and brown pork pieces on all sides. Remove pork and set aside; add white wine and deglaze the pan, stirring in the browned bits from the bottom.
STOVE-TOP: Add pepper, garlic, onions, and salsa verde to broth in pan and stir; add pork pieces back in. Bring to simmer, cover and simmer on lowest setting until pork is fork tender (approx. 2-1/2 to 3 hours). When done, use two forks to shred the meat. Add the black beans, corn, cilantro, and lime juice. Stir. Cover and heat on medium-low to warm the beans and corn.
PRESSURE-COOKER: Add water, chicken bullion paste, garlic, onions, hatch chile salsa, and any remaining rub. Seal and cook according to the pressure-cooker's directions for a boneless roast. When done, use two forks to shred the meat. Add the black beans, corn, cilantro, and lime juice. Stir. Cover and heat on medium-low to warm the beans and corn.
CROCK-POT: Place browned pork pieces in slow cooker. Add the deglazing liquid, scraping the pot clean. Add water, chicken bullion paste, garlic, onions, hatch chile salsa, and any remaining rub. Cover and cook on high for 3-1/2 to 4 hours or on low for 7-9 hours, until fork tender. When done, use two forks to shred the meat. In the last half hour, add the black beans, corn, cilantro, and lime juice. Stir. Cover to warm the beans and corn.
Optional, before adding corn, beans, cilantro, and lime juice: Preheat oven to 300 degrees. Spread out the shredded pork in a large shallow baking pan. Pour up to 3 cups of the degreased cooking liquid over the pork. Bake uncovered for 30 min. or until crispy pieces appear on top. Remove from oven and stir. Return to oven for 20 minutes or until crispy pieces appear again on top. Repeat baking, crisping, and stirring in 10-20 min. intervals until all or most of the liquid is gone from bottom of pan. For a moister meat, cook until approx. 1/4" liquid remains on bottom of pan, stirring remaining liquid back into the shredded pork. For dryer/crisper meat, cook until all liquid has cooked away.
Rice
Rinse rice until water runs clear. Bring water to a simmer with butter. Add rice. Cook according to package directions.
Pico de Gallo
Mix all ingredients in a bowl and salt to taste. Cover and refrigerate until serving.
Assembly
Start with a base of lettuce on a plate or in a large bowl, layer rice, meat mixture, pico, diced avocado, and Greek yogurt. Store leftovers in individual containers as shown above, or assembled in jars as described below.
For a large salad on a dinner plate, 1.25 - 2 oz. lettuces, 1/2 - 3/4 c. rice, 1/2 - 3/4 c. meat mixture, and add toppings as desired.
Salad-in-a-jar Assembly
Mix avocado chunks into Greek yogurt, and layer in a jar, followed by pico, meat mixture, rice, and top with lettuce for storage 1-2 days. Lid and place
jar(s) in refrigerator. Invert onto a plate or into a large bowl to
serve.
Adapted from my Chicken Burrito Bowls and TheYummyLife's Carnitas Shredded Pork
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