Carnitas are so ‘me’ ….. I love cooking simple but flavorful meals AND Carnitas are BOTH. And… once the pork roast is slow cooked…it’s quick too!
I want to thank my friend Lily Pink for suggesting these. As she mentioned… the basic recipe works great for many different meats.
My wife and I are ’empty nesters’ now, with the boys and Max gone… meal prep and cooking is a slightly different ballgame.
In the past… a large succulent pork roast MIGHT last a day and a half…. these days… it lasts two to three days and that’s eating pork two to three times a day. I am NOT complaining… I LOVE eating roast pork butt, don’t get me wrong. I could eat it for a couple more days without complaint. It is such an awesome meal because it has it’s own seasoning… PORK FAT! :) However, after eating the Pork Roast for a couple of days… this ‘variation” was a WELCOMED change. :)
* Yes… I could freeze leftovers and I often do freeze soups, chili etc … I do freeze cooked meats but prefer not to do so.
BACK to today’s recipe – by the way… this tasted … fantaSTEAK!!! :)
Lilly suggested these main ingredients to make the meal:
– Cilantro (I forgot to add this. …still tasted awesome!)
– Sour Cream
– Pork Roast
These are my additions
– Added 2 TBS of diced Onion
– Added 2 TBS of Olive Oil or Coconut Oil (I used Coconut Oil)
** Note: Click to ENLARGE any picture. :)
1) Slow Cook Pork Roast: I typically cook mine in a crock pot… it’s so SIMPLE! Heck… most of the time… I don’t even add spices but when I do… here’s my recipe
After slow cooking… separate the pork (I like doing this by hand) … and place in the bottom of a broiler (pic below).
2) Broil the Pork, placing the pan on the top rack in the oven, the picture below shows the results. Next time I will broil the meat a little longer. The purpose of the broiling it to caramelize the fat and meat… adds a different twist to the flavor.
3) Guacamole … not sure if this qualifies as guacamole or not… it’s my version anyway. :) While the pork is broiling (or this can be done in advance), take an avocado and ‘mash’ it up in a bowl, I used a fork. Add 2 TBS of diced onion, 2 TBS of Coconut Oil and 1/2 of lime, squeezed and mixed into the guacamole. Stir it up well with a fork … that’s it. :)
* Make sure the avocado is ripe… it should be soft to the touch.
Here is a picture of the combined results… with sour cream added as a side.
Lastly… traditionally I believe this meal is eaten with tortillas or some other grain based ‘bread’. I of course DO NOT eat them with any grain based ‘food’.
Thanks again to Lily Pink for suggesting the recipe and for providing valuable suggestions. :)
Here is my Diabetes Warrior Info:
My Diabetes Nutritional Chart
My Diabetes Meal Plan ( a true diabetes diet, not like most of those promoted by American Diabetes Association)