Saturday, July 30, 2016

Carnitas with Mango-Avocado Salsa

Finding time to cook like I did before we had a baby seems few and far between. But it's meals like this that remind me of why I love being in the kitchen. Everything turned out exactly how I wanted it! It's not overly complicated, but it does require a little extra love than a typical crockpot meal. I also made maduros (sweet plantains) to accompany the carnitas, but I didn't write up any directions. I just sliced and sautéed them in some coconut oil. My husband added a few diced pieces to his carnitas! Yum!!

Prep Time: 30 minutes
Cook Time: 6.5 hours
Serves: 4

Special Tools
Medium sauce pot
Foil-lined baking sheet
Small sauté pan


For carnitas:
4 lb pork butt, trimmed of fat and cut into 2 inch chunks
1 medium onion, sliced
1 cup beef broth
cup water
1 lime
1 orange 
2 bay leaves
2 garlic cloves
1.5 tsp cumin
1 tsp oregano
1.5 tsp salt 
3/4 tsp ground pepper
12 corn tortillas
Coconut oil, to grease the sauté pan

For cilantro-lime cauliflower:
16 oz riced cauliflower 
1/4 cup of cilantro
1/2 lime, juiced 
1/2 cup of beef broth
1/2 tsp salt
1/4 tsp pepper

For mango-avocado salsa:
1 mango, diced
1 avocado, diced
1 tomato, diced 
1/4 cup red onion, chopped 
1/2 lime, juiced
1/4 cup cilantro 
Salt and pepper to taste 

1. Place all ingredients for the carnitas (including the lime and orange rinds) into crockpot and turn on low for 5-6 hours. 
2. Place all the salsa ingredients into a bowl. Refrigerate until meat is done to allow flavors to meld together. 
3. Pull meat out with tongs and break apart the chunks into about three or four smaller pieces. Place meat on foil lined baking sheet. 
4. Pour the liquid from the crockpot into a medium saucepan. Discard the rinds. Bring the liquid to a boil, then lower the heat to a simmer for 20-30 minutes until you have about a cup of liquid left. While the liquid is reducing, turn a small pan on low heat. Add coconut oil to the pan and heat up the tortillas, about 30 seconds to 1 minute on each side. 
5. Turn the broiler on low. Place the meat on the middle rack. Broil 6-8 minutes. Use a spatula to flip the meat. Pour the reduced liquid onto the meat. Broil the other side for 6-8 minutes until the edges are crisp. 
6. While the meat is finishing, steam the cauliflower rice with all the ingredients, except the cilantro, for 6-8 minutes. Mix in the cilantro once the cauliflower is cooked to your liking. 
7. Assemble and enjoy!