Carnitas

(Valerie Williams) #1

My favorite keto dinner… Carnitas! Yell if you need a recipe. Lots of them out there!

(Valerie Williams) #2

Sorry, didn’t upload my pretty picture. :disappointed:

(Darlene Horsley) #3

I l.o.v.e. Carnitas!

#4

My friend asked me to make dinner, so I said I would make carnitas.

Yet, she bought a pork loin instead of pork shoulder.

So, covered it with a layer of pecan and parm.

#5

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(What The Fast?!) #6

Whoa!! Recipe please!!

#7

This was six pounds pork loin (corrected).

  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 tablespoon red chili
  • 1 head of garlic crushed
  • 1/4 cup avocado oil
  • 3 or 4 bay leaves

Open the meat a few hours before cooking, rinse, pat dry. Cover with salt and turn multiple times in a bowl, allow the meat to come to room temp as the salt melts.

Add oil and spices into a small sauté pan and bring to medium temperature for about ten minutes, add in a half cup of chopped pecans, turn all the way down to low and allow it to simmer for an hour. This enfuses the oil with the spices, allow to cool.

Remove bay leaves and discard.

Tip the sauté pan on edge so that the oil separates from the bits.

Cover your baking dish with oil, pre-heat oven and pan to 400F. In a different dish, roll the meat in the oil with enfused spices. Place the meat fat side down in the baking dish, pour all remaining enfused oil over the meat, squeeze juice from two limes across meat.

Bake for 20 minutes, check meat temp and turn over,

Bake for 15 minutes, check for meat temp you are looking for 125F.

Take pecans and bits from sauté pan and mix with one egg, pour over top of meat and then add layer of Parmesan. Bake for another 5 to 10 minutes.

Remove from oven and allow to rest for 10 minutes, continuously dribble juices and bits over top of pecan crust.

Slice and serve.

#8

Good call. I hadn’t thought of carnitas in a long time, I’m definitely going to add it to the rotation. There’s no worthy Mexican food in Western NY.

(Banting & Yudkin & Atkins & Eadeses & Cordain & Taubes & Volek & Naiman & Bikman ) #9

That’s a pork loin, not a tenderloin.

Pigs don’t have 6 lb tenderloins. It may be tender (it should be), but it is not a “filet of pig.” It’s a ribeye of pig.