Carnitas

Remember all that pulled pork we made? Well, it made quite a bit for only three people. We had to come up ways to “repurpose” it (Buzzword Bingo, I win!), so I browsed and melded a couple of carnitas recipes together. Most of the recipes make a spice rub to put on the pork before it’s cooked. Since our pork was already cooked and pulled, I added the spice rub to the sauce base and simmered it all together. We served it over chips like nachos, but it would work equally well for tacos or enchiladas.

A candid photo. Food stylist: Blaine

Pulled Pork Carnitas

Spice rub

2 Tbsp paprika
1 tsp cayenne pepper
1 Tbsp salt
1 tsp white pepper (I didn’t have this, so I omitted it)
1 Tbsp black pepper
1 Tbsp garlic powder
1 Tbsp chili powder
1 Tbsp oregano

Makes ½ cup. Use 1 Tbsp per cup of sauce base.

Sauce base

½ cup soy sauce (to make gluten free, just use GF soy sauce)
1 cup pineapple juice (I used a 6 oz can)
1 Tbsp ground cumin
1 tsp minced garlic
2 Tbsp fresh lime juice

Makes approx 1 ½ cup.

Mix 1 Tbsp spice mix per 1 cup of sauce. Pour over shredded pork in saucepan. (Amounts depend on how much meat and how juicy you like it.) Cover and heat over medium-low heat until heated through, stirring occasionally. Serve with tortillas, over tortillas chips, or to make enchiladas.