Carnitas

Today I am meal prepping for the week. My husband leaves tonight for a business trip and that means I will be on my own with three kids trying to manage work, getting them to and from school, and feeding them! I also have three separate day trips for my own job this week. Nothing like a challenge!

Having all the food cooked ahead of time will make everything easier.

Today I am making beef carnitas. I have been making variations of this recipe for about 5 years. I love making it for guests and it’s a good one to make ahead of time and eat on all week. I have never written down the recipe as it usually changes to whatever I have in my pantry, but today I’ll give it a go!

Beef Carnitas (Time: 15 minutes prep, 5 hours cook)

  • 1 3-4 lb chuck roast (you can also use pork butt, which is very tasty as well)
  • 3 TBSP ground cumin
  • 3 TBSP chili powder
  • 3 TBSP dried oregano
  • 1 large clove of garlic, chopped
  • 1 TBSP Coconut oil or olive oil (can use any oil really)
  • 1/2 cup of stock (I always use veggie stock, but chicken or beef would work too)
  • 3 TBSP apple cider vinegar
  • 4 TBSP fresh citrus – orange or lime juice ( I used orange today)
  • Salt and pepper
  • 1 can diced tomatoes or 1 small can of green chilis (the key is to use something acidic. Normally I use the green chilis, but didn’t have any today and have used diced tomatoes in the past and it tastes great)

You will need a heavy bottomed pot. I use a Lodge brand dutch oven. Turn the heat on to medium high and let the pot get nice and hot. Add the 1 TBS coconut oil and once that melts add the diced garlic. While the garlic is getting nice and brown, generously salt and pepper both sides of the roast. Place the roast in the pot and let brown for about 4-5 minutes, flip over and brown the other side.  While the roast is browning, mix together the tomatoes or chiles, spices, stock and citrus juice in a small bowl.

While the roast is browning, mix together the tomatoes or chiles, spices, stock and citrus juice in a small bowl. Once the second side of the roast is nice and brown, pour the mixture over the roast, and make sure it gets underneath it as well. Let that cook for about a minute. Then you transfer the roast to a crock pot. Pour the sauce from the pot over the roast in the crock pot. Make sure you have some sauce under the roast. Cook on high for about 5 hours. I usually flip it half way through cooking, but you don’t have to. It will be done when you can easily stick a fork all the way through and it almost falls apart.

Once the roast is done, shut off crock pot and then transfer the roast to a plate and let cool about 5 minutes. Shred the roast with 2 forks and try to remove the excess fat clumps. Put the shredded meat back in the crock and stir everything around.

Now, serve as desired. I try to eat clean, so today I ate this with some fresh baby greens, roasted peppers onions and zucchini topped with a little feta cheese and hot sauce. It’s like a carnita bowl. Or you could serve with brown rice, some diced avocado and roasted peppers and onions.

However, the tastiest way is to serve with a tortilla, feta cheese, a little-chopped onion, lime juice, avocado, and some hot sauce on top! You could also make nachos with it, the list goes on and on.

Hope you enjoy!

Artisan Angela