Carnitas Michoacanas with Rice and Beans
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Ingredients
- 1000 g pork shoulder joint
- 150 ml orange juice
- 4 garlic cloves
- 2 bay leaves
- 1 tsp dried oregano
- 400 g black beans
- 300 g long grain rice
Nutrition (per serving)
- Calories
- 918 kcal
- Protein
- 58.2 g
- Carbohydrate
- 75.5 g
- of which sugars
- 3.9 g
- Fat
- 40 g
- of which saturates
- 14.1 g
- Fibre
- 6.7 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the long grain rice following the pack instructions.
- 2
Put the pork shoulder joint, orange juice, crushed garlic cloves, bay leaves and dried oregano into a casserole dish with 200ml water.
- 3
Cover tightly and cook at 160C (140C fan, gas 3) for 1 hour 10 minutes until the pork is very tender.
- 4
Shred the pork with two forks, then fry in a hot pan for 8 minutes until crisp at the edges.
- 5
Warm the black beans and serve with the pork, rice and beans.
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