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.
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.
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.
Sliced in two 1 1/2 inch slabs.
A third of a cup of water. This will steam the meat to tenderness.
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!
A pile of yummy carnitas!
Maya always joins me at this point.
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.
And yes. She barks for her share.
Add some carnitas.
You might find you have some leftover carnitas. Perfect for a quick breakfast.
Drizzle on some Cholula sauce for added perfection!