Smoky Latin Carnitas Platter
Ingredients
For the Smoky Latin carnitas
- 1 jar Mesa de Vida Smoky Latin cooking & seasoning sauce
- 2-3 lb pork roast bone-in for the best flavor, but any pork roast will work.
- 2 Tb water *pour the water into the empty jar of Mesa de Vida and shake it up to get all of the concentrated flavor out of the jar!
- Salt and hot sauce to taste
For the toppings
- 2 bell peppers thinly sliced
- 1/2 red onion thinly sliced
- 2 tsp healthy oil/fat of your choice
- guacamole, chopped lettuce, pico de gallo salsa *not Whole30/Paleo, but my family likes to add cooked rice, corn, and black beans to their bowls
Instructions
Smoky Latin Carnitas
- To make the Smoky Latin carnitas in the slow cooker: Place the sauce, pork, water, salt and hot sauce to taste into the slow cooker. Cook on low for 6-8 hours. Shred the meat and toss with the delicious juices. To make the Smoky Latin carnitas in the oven low and slow: Place the sauce, pork, water salt and hot sauce to taste into a large baking dish. Cover with foil and cook at 250 degrees for 4-6 hours until fall-apart tender. To make the Smoky Latin carnitas in the oven quick-cook method: Increase water to 1/2 cup. Cut the pork roast up into 2" pieces before proceeding as above. Cover with foil and cook in a 400 degree preheated oven for 2 hours until fall-apart tender. *You'll have plenty of saucy, delicious, tender Smoky Latin carnitas when you make this! Enjoy the leftover meat in countless ways for several more days!
Sauteed peppers and onions
- Preheat a large skillet over medium-high heat, when hot add oil/fat, swirl to coat. Add the peppers and onions, cook until soft, tender, and slightly charred.
To assemble the platter
- Arrange the chopped lettuce, saucy Smoky Latin carnitas, sauteed peppers and onions, and toppings of your choice onto a platter. Toss just before serving, or let everyone take what they like to toss together on their own plate.