Description
Tender pulled pork, crispy tostones, and cilantro-lime cauliflower rice make a satisfying and healthy meal. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
For the Carnitas
- 3 lbs (1361 g) pork butt
- 1 Tbsp dried oregano
- 1 tsp Ceylon cinnamon
- 0.5 tsp ground cloves
- 2 dried bay leaves
- 1.5 tsp kosher salt or finely ground sea salt
- 4 garlic cloves
- 0.5 yellow onion
- 0.5 cups (118 ml) water
- Juice of one lemon
- Juice of one lime
For the Tostones
- 2 green plantains
- 1 Tbsp coconut oil (divided)
- pinch of sea salt
For the Cilantro-Lime Cauliflower Rice
- 1 head cauliflower
- 1 Tbsp coconut oil
- Handful fresh cilantro
- 1 lime
- 3-4 chives (for garnish)
Instructions
- Mix all spices together in a bowl and set aside.
- Chop an onion into quarters; set aside two quarters.
- Peel garlic cloves and set aside.
- Clean and pat the pork dry with a paper towel.
- Cut the pork into approximately 4 pieces; discard excess fat, keeping some for flavor. Discard or leave the bone, as desired.
- Place the pork pieces in an Instant Pot or slow cooker.
- Pour mixed spices over the pork and mix to coat. Add water and citrus juices, onion, and garlic cloves.
- For the Instant Pot: Set the vent to “Seal”, close the lid, select “Manual”, and increase the cooking time to 60 minutes. Allow natural pressure release for approximately 30 minutes.
- For the Slow Cooker: Set on low for 8 hours.
- Transfer the cooked meat to a foil-lined baking sheet using a large slotted spoon.
- Shred the meat with two forks.
- Spoon some sauce over the meat and broil for 5-10 minutes.
- Pre-heat the oven to 350°F (177°C).
- Cut and discard the edges of each plantain; peel the plantains.
- Cut the plantains into 2-inch chunks and toss with 1/2 Tbsp of coconut oil.
- Place the plantain chunks on a parchment-lined baking sheet and bake for 15 minutes.
- Remove the baking sheet from the oven and carefully remove the plantain chunks.
- Flatten each plantain chunk using a tostones press, tortilla press, or a heavy-bottomed pan and parchment paper.
- Return the flattened tostones to the baking sheet, toss with the remaining coconut oil, and broil for 10 minutes, or until golden brown.
- Cut the head of cauliflower into florets and process in a food processor until riced. Set aside.
- Heat a skillet with the coconut oil over medium heat. Add the riced cauliflower and stir with a wooden spoon for a few minutes while it softens.
- Roughly chop the cilantro leaves and add them to the cauliflower, mixing to combine. Season with a pinch of sea salt.
- After a few more minutes the rice will be soft. Turn off the heat, squeeze the juice of one lime over the top and serve, garnished with the chives.
Notes
- For a richer flavor, use bone-in pork butt and add a tablespoon of rendered pork fat to the cooking liquid.
- To make this recipe ahead, cook the pork and cauliflower rice separately a day in advance. Reheat before assembling the bowls.
- If you don’t have an Instant Pot or slow cooker, braise the pork in a Dutch oven on the stovetop over low heat for 2-3 hours, adding more liquid as needed.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10
- Sodium: 800
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 40
- Fiber: 8
- Protein: 40
- Cholesterol: 100