Name: Carnitas-Style Pork Shoulder with Cauliflower Rice and Avocado
Prep time: 23 min
Cook time: 50 min
Total time: 73 min
Yield: 4 servings
Cuisine: Latin American
Ingredients: 0.5 tsp black pepper; 200 ml chicken broth; 1 tsp cumin; 15 ml olive oil; 1 tsp salt; 1 piece avocado; 400 g cauliflower rice; 1 bunch cilantro; 3 clove garlic; 1 piece lime; 700 g pork shoulder

1

Cut the pork shoulder into large chunks and season with salt, pepper, and cumin.

child_care Set aside one small plain piece for the child.

2

Heat the olive oil in a large Dutch oven over medium-high heat and brown the pork on all sides, about 8 minutes.

3

Add the crushed garlic and chicken broth, cover, and simmer over low heat for 40 minutes until the pork is very tender and shreds easily.

4

Uncover, increase the heat, and cook for 5 more minutes until the liquid reduces and the pork crisps at the edges.

5

Shred the pork with two forks and season to taste.

6

Heat the cauliflower rice in a separate pan for 3 minutes. Serve the carnitas over the cauliflower rice, topped with sliced avocado, cilantro, and lime wedges.

child_care Assemble the child's plate with plain pork, cauliflower rice, and avocado.

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Ingredients

Kid-Friendly Version

Recipe

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Carnitas-Style Pork Shoulder with Cauliflower Rice and Avocado

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