This is my favorite way to serve leftover carnitas after having used some of the meat in tacos! Pieces of the slow cooked, tender pork, fried in their own fat are served over a bed of finely shredded green cabbage, crispy rice, pinto beans, pico de gallo, avocado crema and cilantro.
Crispy rice is a staple in my house. It’s a way of giving new life to dry and stale day old rice leftover from dinner or take out the night before.
Day old rice crisps up well since it’s dry, but if you’re using freshly cooked rice, spread it in an even layer on a baking sheet and freeze for 10 minutes. I find finely shredded cabbage perfect for bowls like this. While some precise knife skills can cut it finely I’d recommend shredding it by using a mandolin set to the thinnest setting.
The key to carnitas is patience – if you cook them for too short a time, you can end up with tough, dry meat. Cooking them over low heat over a longer period of time is the key to tender pork.
Making the carnitas takes a bit of time so I will typically make a large batch and save some of the meat in the refrigerator or freezer to reheat for tacos or this bowl. To reheat the carnitas if you have made them ahead of time, first microwave them in a bowl, then spread them on a baking sheet and broil on high for about 2 minutes.
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings