Carnitas with Mexican Red Rice
| Carnitas | Mexican Red Rice | |
| 3 lbs boneless pork loin, cut into 1-inch pieces* | 1 Tablespoon unsalted butter | |
| 3 large garlic cloves, minced | 1 Tablespoon dried minced onion | |
| 1–2 jalapeños, minced | 2 Tablespoons tomato paste | |
| 1 tsp cumin | 2 cups long-grain white rice | |
| 1 tsp sea salt | 2 cups tomato juice | |
| 1/2 tsp pepper | 2 cups water | |
| 1/2 cup fresh orange juice | 2 Serrano chilies | |
| 1/4 cup fresh lime juice | 2 bay leaves | |
| 1 cup chicken stock | 1 teaspoon sea salt | |
| Preheat oven to 325°F. | Pre-heat oven to 375 | |
| Toss the pork with the garlic, jalapeños, cumin, salt and pepper. In a large saucepan, cook pork, stirring frequently, until lightly browned on all sides, about 10 minutes. | Heat medium-size, oven safe saucepan over medium heat. Add butter and onion and cook until butter is melted. Add tomato paste and cook 1 minute more. Add rice and sauté until the grains begin to lightly color. | |
| Transfer to roasting pan and add orange juice, lime juice and chicken stock. Cover tightly (you don't want to lose the steam from a loose fitting lid) and place in oven for 2 to 21/2 hours, until meat is very tender. If juices cook out, add more chicken stock. | Add tomato juice, water, Serrano chiles, bay leaves and salt. Bring to a simmer. Cover dish and transfer to oven. Bake 20 minutes. Remove pan from oven and let stand for 5 minutes, remove bay leaves and chiles, fluff with fork, taste to adjust seasonings. Serve warm. | |
| Allow pork to cool and absorb the remaining juices. Shred meat with a fork. | ||
| * (you should trim all of the fat off the meat, get the leanest cut from your butcher. You can also make this with chicken breast…it will be a little dry but still good). |
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