Carnitas Lettuce Cups

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This recipe is perfect for your fat burning diet. I have detailed instructions on how to make Rick Bayless' recipe for carnitas shown below. Not only is this great for just enjoying on one's own, but I have found that bringing carnitas to a potluck is always a huge hit.

Ingredients:

  • Pork carnitas - cooked using Rick Bayless' recipe from Mexico - One Plate at a Time.*
  • Romaine or butter lettuce - whole leaves
  • Garnishes - crumbled queso fresco, cilantro, tomatoes, pico de gallo, avocado chunks, guacamole, onions, salsa fresca or anything else you desire 
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A 3 1/2 pound bone-in pork butt. About three inches thick. Sliced in two 1 1/2 inch slabs.

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Slabs put into a baking dish and salted liberally. I used Hawaiian sea salt, but any will do.

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Add 1/2 cup of water.

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rap tightly with foil. The point here is to steam the meat.

Place in 375 degree oven.

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After an hour, remove the foil. The meat will look pale.

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Increase heat to 450 and watch carefully. Turn every 10 minutes at a minimum. When the water evaporates, the meat will start frying in its own fat. The result is crispy golden brown on the outside and soft and moist on the inside.  CAUTION: At this point the meat is very hot and not unlikely to splatter when turned!

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Allow the meat to cool and begin shredding. I use my fingers to shred the tender pork, but I suppose you could use a fork.

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A pile of yummy carnitas!

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Start with empty lettuce "cups".

Now you add the carnitas and whatever garnishes you desire. 

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I garnished with pico de gallo, tomatoes , and avocados, but use whatever strikes your fancy.

You might find you have some leftover carnitas. Perfect for a quick breakfast with a fried egg. Drizzle on some Cholula sauce for added perfection!

 

Jeff Edman