Ingredients
- Carnitas
- 2 pounds pork butt, cut into 4-inch cubes (pork shoulder will work too!)
- 2 tablespoons butter
- 1/2 white (or yellow) onion, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cinnamon
- 1/4 cup sliced scallions
- 1/2 lime, juiced
- Salt & Pepper
- For Serving
- Kale
- Chunky salsa
- Guacamole
- Mexican cheese
Instructions
- Preheat oven to 350
- Season the pork generously with salt & pepper
- In a large pot (preferably a dutch oven) melt the butter over medium heat, covering the bottom of the pan
- Add the pork and brown all sides, about 4 minutes. Remove the pork from the pot, and set aside
- In the same pot, add the onion and cook until translucent, about 5 minutes on medium-low. Add the garlic, and cook for 1 minutes, stirring vigorously (so it doesn’t burn!)
- Add 1 cup of water, chili powder, and cinnamon to the pot and stir. Increase the heat to medium high, return the pork to the pot, and bring to a boil
- Cover the pot with a lid, transfer to the oven and bake for 2 1/2 hours (if you do not have a lid that can go in the oven, cover the pot tightly with foil), turning the meat after each hour
- Once the pork is cooked through, transfer to a bowl and shred with two forks, add the scallions and lime juice
- To make the carnitas into bowl, add kale to a single serving bowl, top with the carnitas, chunky salsa, guacamole, and Mexican cheese
Sprinkle Twist 