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
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
- In a large Dutch oven or heavy pot, combine pork, garlic, and 8 cups water and season with salt and pepper. Cover and bring to a boil. Reduce to a simmer and cook, covered, until pork is tender, 40 to 45 minutes. Drain well.
- In a large nonstick skillet, heat oil over medium-high. Add pork, orange juice, and milk and cook, stirring occasionally, until liquid has evaporated and pork is browned, 8 to 12 minutes. Serve carnitas in tortillas, with cilantro, onion, avocado, and lime wedges.
- Main Dishes, Pork
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