Pork Carnitas with Fresh Guacamole

I love the flavor of latin food. The combo of colors makes a dish look incredibly appetizing and the complex blend of flavors keeps the palate interested. However, I almost always come to the conclusion that a picture can not capture any of this. I have a pretty typical camera that has the tendency to make meat look undesirable and resemble something my dog makes in the back yard. I can take multiple photos, but I almost always come to that conclusion. So if you think the below picture looks like a giant pile, please give it a shot. I promise my pictures will get better.

This was a super easy main dish to make. The crock pot came in to save the day again making this an awesome meal to make in the middle of the week. I prepped all the veggies the night before while making dinner so the next morning only required me to dump everything into the crock pot and turn it on. Also, I hate buying fresh spices because I always feel like I throw out the rotting unused spices a few days after making one meal with it. This dish uses cilantro in the pork and guacamole, using most of a small bunch. I plated this meal with purple cabbage for a dynamic bite and combo of crunch but it could go with almost anything you are thinking.

Pork Carnitas

  • 2 pork tenderloins (about 2 pounds of meat)
  • 2 bell peppers, sliced (I used yellow and red)
  • 1 medium onion, sliced
  • 2 jalapenos, seeds removed
  • 1 T paprika
  • 1 T sea salt
  • Pepper to taste
  • 1 can of fire roasted diced tomatoes (sugar free- check your labels!)
  • 1-2 cups chicken stock (I made mine using leftover chicken bones but you could use a store bought brand)
  • 2-3 T cilantro
  • 3 cups of shredded purple cabbage (optional)
  1. Place peppers, onions, and jalapenos on the bottom of the crock pot.
  2. Put the pork tenderloins on top of the vegetables.
  3. Cover the pork with the diced tomatoes, chick stock and spices.
  4. Cook on low for 10 hours.
  5. Remove the lid and shred the pork. Stir in the cilantro right before serving.
  6. Plate the pork on a bed of cabbage and top with guacamole (see below recipe).

Fresh Guacamole

  • 2 ripe avocados (Look for avocados that are virtually black and have some give when you apply some pressure. If you buy avocados that are not quite at that point, leave them on the counter for a few days to help them ripen a little quicker.)
  • Juice of 1/2 a lime
  • 1 jalopeno
  • 1/4-1/2 of a small onion
  • 2-3 T cilantro
  • 1 t sea salt
  • 1/2 cup cherry tomatoes, diced
  1. Scoop out the flesh of the avocado. If you have trouble removing the pit, place a knife in the middle of the pit and apply some pressure. Once the knife has cut into the pit some, rotate the knife to turn the pit. The pit should release easily.
  2. Slightly mash the avocado, leaving some small chunks to give the guacamole some texture.
  3. Add the remaining ingredients and stir until well mixed.
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