One of my favorite money-saving meal strategies is to buy a protein that's both budget-friendly and versatile in bulk, and prepare it several ways. Tonight, use leftover meat from a pork and veggie hot pot towards a quick and simple carnitas dinner.
Carnitas, which is made from braised pork shoulder, typically takes a long time to cook. Shorten the process by cutting the pork shoulder into cubes; they'll cook faster. Once they're tender, they'll be ready to serve as bite-sized pieces. For a speedier, healthier version of a taqueria favorite, read more. 2 pounds boneless pork shoulder, cut into 1-inch pieces Serves 6.
4 garlic cloves, minced
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup fresh orange juice
1/2 cup milk
12 corn tortillas, warmed
Fresh cilantro leaves, thinly sliced onion, diced avocado, and lime wedges, for serving
2 pounds boneless pork shoulder, cut into 1-inch pieces