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22Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- carnitas (unchecked▢)
- 5 lb. boneless pork butt
- 2 oranges (large, quartered)
- 6 large garlic cloves (smashed)
- 2 Tbsp. canola oil (+ 1/4 cup canola oil)
- rub (unchecked▢ Spice)
- 1 Tbsp. salt
- 1 Tbsp. dried oregano
- 1 tsp. cumin
- 1 tsp. red pepper (powder, cayenne)
- 1 tsp. chipotle pepper (powder)
- 1/2 tsp. black pepper
- 15 oz. black beans (rinsed and drained)
- 15 oz. corn (drained)
- 32 oz. chicken broth
- 3 cups instant brown rice
- 1 large avocado
- 8 oz. crumbled feta cheese
- 1/3 large red onion (diced)
- 1 cherry tomatoes (small carton, quartered)
- 2 limes (quartered, for squeezing)
- 4 Tbsp. cilantro (diced)
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Reviews(2)
Denise Beres 4 years ago
Followed the directions, but cooked in the instapot. Pork butt was on sale for.99cents per pound. Smallest one I could find weighed 8 pounds! Had to cook it in two batches.Turned out great. Love the crispness the broiler adds. Will make again, but for now I will try the recipe for carnitas hash with some of the leftovers and freeze the rest.