Yum! Around here, carnitas is a favorite dinner. And it makes excellent lunch leftovers! To make the carnitas, I use a recipe similar to this one, except for mine I skip the garlic (since Beaker is allergic to garlic) and use my onion powder instead, and my own homemade broth. And I add a generous pinch of black pepper and ground red pepper for a little spice. The results are delicious, and SO easy. I just have to drop the meat in the crock pot with the spices and broth in the morning and by evening we have a delicious dinner, almost ready to go. It is also really good with a beef roast instead of pork.
Another super easy way is to just dump the meat in the crock pot and cover it with a good coating of ground black and red pepper, cumin, coriander, a dash of cayenne, and a sprinkle of onion powder. No liquid necessary, just let it stew in its own juices all day. Then pull the meat out and shred it at the end of the day. Done! This method is fantastic with beef or chicken.
For dinner, I like to serve the shredded meat with cilantro, diced onions, lime, shredded cabbage, sour cream and guacamole, and black beans, with lightly softened corn tortillas. SO yummy!
For lunches, the leftovers make a great salad!
This is just shredded cabbage with carnitas on top. A few halved cherry tomatoes decorate the corners.
On the side is a cup of salsa and some seven layer bean dip, with a tasty fruit salad. The container lid fits pretty flush, but to be extra certain that the bean dip stayed where it's supposed to I dropped a couple of silicone baran pieces on top. I also included a smaller container full of crispy tortilla chips for crunch.
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