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Lentils.org

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Braised Pork & Lentil Carnitas

Prep Time: 20 Minutes

Total time: 3 Hours 30 Minutes

Servings: 8-10

A long, slow braise gives tough, but flavourful, pork shoulder a chance to break down while the lentils soften and absorb the delicious juices.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2-3 lbs boneless pork shoulder

    1-2 Tbsp (15-30 mL) chili powder

    1 tsp (5 mL) cumin

    salt and pepper, to taste

    canola oil, olive oil, or lard, for cooking

    1 onion, thinly sliced

    ½ cup (125 mL) green lentils

    For serving fresh corn or wheat tortillas, warmed avocado, diced tomatoes, diced purple onion, finely diced salsa sour cream fresh cilantro, chopped

Directions

  1. PREHEAT the oven to 300˚F.
  2. PAT the pork dry with paper towel and rub it all over with the chili powder and cumin, then sprinkle generously with salt and pepper.
  3. SET a large, heavy skillet or ovenproof pot over medium-high heat. Add a drizzle of oil and brown the meat well on all sides. Transfer to a plate, add another drizzle of oil to the pan, and cook the onions, stirring to loosen any browned bits, for 4-5 minutes.
  4. ADD the lentils to the pot along with 1 cup of water. Place the browned pork on top, cover and braise in the oven for 2½-3 hours, until the meat is very tender. Break or pull the meat apart with two forks.
  5. PLACE the pot of pork and lentils directly on the table along with the corn tortillas, avocado, onion, salsa, sour cream, and chopped fresh cilantro. Allow everyone to serve themselves and enjoy.

Nutritional Information

  • Serving Size: 1 carnita
  • Per serving:
  • Calories 420
  • Total Fat 24 g
  • Saturated Fat 7 g
  • Cholesterol 80 mg
  • Carbohydrates 25 g
  • Dietary Fibre 4 g
  • Sugar 2 g
  • Protein 25 g
  • Sodium 260 mg
  • Potassium 640 mg
  • Folate 17 mcg

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