Carnitas Lettuce Cups


 
 

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 
A 3 1/2 pound bone-in pork butt. About three inches thick.

A 3 1/2 pound bone-in pork butt. About three inches thick.

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

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

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

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

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

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

 
I use my fingers to shred the tender pork, but I suppose you could use a fork.

I use my fingers to shred the tender pork, but I suppose you could use a fork.

Sliced in two 1 1/2 inch slabs.

Sliced in two 1 1/2 inch slabs.

A third of a cup of water. This will steam the meat to tenderness.

A third of a cup of water. This will steam the meat to tenderness.

 
The magic begins

The magic begins

 
Increase heat to 450 and watch carefully. Turn every 10 minutes at a minimum. When the water evparotes, 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!

Increase heat to 450 and watch carefully. Turn every 10 minutes at a minimum. When the water evparotes, 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!

 
A pile of yummy carnitas!

A pile of yummy carnitas!

Maya always joins me at this point.

Maya always joins me at this point.

Start with empty lettuce "cups".

Start with empty lettuce "cups".

Now you add the carnitas and whatever garnishes you desire. 

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

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

And yes. She barks for her share.

And yes. She barks for her share.

Add some carnitas.

Add some carnitas.

You might find you have some leftover carnitas. Perfect for a quick breakfast.

Drizzle on some Cholula sauce for added perfection!

Drizzle on some Cholula sauce for added perfection!

Quick cabbage salad

Often I am asked by my weight loss clients for recipes that work with my diet plan. I do prefer that clients find their own recipes/food choices because everyone has different tastes and food preferences. However, I have decided to share some of my "go-to" recipes that are quick and fulfilling. Here is the first of those.

Quick cabbage salad 

Ingredients:


1/2 head green cabbage, chopped to 1/4-1/2 inches
1/2 red onion, chopped
1 carrot, grated (or chopped)
3-4 Tbsp rice wine vinegar (seasoned tastes better)
1-2 tsp sesame oil
Sliced almonds or cashew pieces

Instructions:

Mix first four ingredients in the container of choice (generally I use sealable container because the salad will stay fresh for at least 2 days in the refrigerator). Drizzle with sesame oil.

Top with nuts just before serving.

That's it. Takes about five minutes. Goes great with grilled fish or barbecued ribs. Or enjoy just solo as quick lunch. (It also is great for people who just don't do broccoli or brussel sprouts - like me - but need a dose of cruciferous veggies).