Saturday, September 30, 2017

Mexican Delight Burrito Bowl - Part 2

So your mouth is now watering after reading about that delicious cauliflower rice - right? And you may be wondering how this could possibly get better - but it does with the addition of the pork carnitas. This was the first time I have attempted carnitas, but it will definitely not be the last.  This was SO good. (and SO easy!)

I had not planned to post this recipe so didn't take the normal array of photos - just one quick one at the end.  There are great photos at Carlsbad Cravings (link below) - in fact she has tons of mouth watering recipes along with fabulous photos.  Enjoy!

Pork Carnitas (slow cooker recipe)

adapted from Carlsbad Cravings

*these ingredients were for a 4-5 lb pork shoulder roast, but I only had a 3 1/2 and it was fine.  Just  makes this recipe more versatile!

4-5 lb. pork shoulder roast
1 T. olive oil
1/4 c. orange juice
1 t. liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deseeded and chopped
juice of one lime

Wet Spice Rub
3 T. olive oil
2 T. tomato paste
1 T. coconut aminos (or soy sauce)
1/4 c. coconut sugar (or brown sugar)
1 T. cumin
2 t. dried oregano
2 t. salt
1 t. chili powder
1 t. garlic powder
1 t. onion powder
1/2 t. smoked paprika
1/2 t. pepper
*1/2 t. Cuban Island spice (from Savory Spice Shop)

Heat the tablespoon of olive oil over medium high heat and sear the roast on all sides until it is lightly browned.  I used my Instant Pot (*love*) so was able to do everything in one pot.

After the roast is seared, place it on a cutting board or large platter and let it cool a bit.

In the meantime, whisk together all of the Wet spice ingredients in a small bowl.  When the pork has cooled to the touch, coat the roast with the spice rub on all surfaces and place it in the slow cooker or Instant Pot.  Add the orange and lime juice, liquid smoke and the 2 bay leaves.  Top the pork with the onion and jalapeno.  Cook on LOW for 8-10 hours or until the pork is fall apart tender and shreds easily with a fork.

Carefully remove the pork to a cutting board, shred it and return it back to the juices in the pot.  Cook on low for 20 minutes.  While it is cooking, preheat the oven to 450 degrees.  Line 1-2 baking sheets with foil (depending on the size of the roast.  A smaller roast will only need 1 baking sheet.

After 20 minutes, remove the pork from the slow cooker and place the shredded pork on the baking sheet(s) in an even layer.  Drizzle with some of the remaining juices and bake for 15-20 minutes, then broil until the meat begins to crisp.  Watch it carefully so it doesn't burn.  Drizzle with additional juices as desired and toss.

Serve over rice, the loaded cilantro cauliflower rice (YUM!), in a tortilla, on a salad - however you like.  Top with diced tomatoes, diced avocado, chopped green onion, chopped cilantro, - whatever you desire.

I sprinkled cotija cheese on top for an extra layer of flavor.

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