Recipe: Carnitas bowl with kale, quinoa and avocado
A tasty Shmeal inspired by the taco salad at Antique Taco.
Total cost: $20.04
Cost per serving: $1.67
- Group of friends/loved ones/hungry humans
We made this recipe for Stin’s roommates last week. One of Stin’s roommates is a finance dude, and he told us that the cost of food is down “across the board.” Cheap food all over the place.
Apparently the rest of the world is nervous that the U.S. will slow down international trade once Trump is in office. He said this means that the cost of food has gone way down, and therefore you should NOT eat out at restaurants, and you should eat food from the grocery store.
We can fully get behind this message. We repeat, Trevor says DO NOT EAT OUT. Stay in where it’s warm and cook for yourself.
Stin frying carnitas.
Upon further investigation, I have not noticed much of a dip in prices at the Mexican grocery store where I’ve been shopping, but I’m keeping an eye out. And the message still stands, do not leave your houses under any circumstances.
This carnitas bowl is inspired by a similar bowl I got from the Antique Taco at Revival Food Hall. Revival Food Hall is basically a hipster food court in the Loop. It’s got some great vendors that sell lots of delicious, overpriced food to the professional lunch crowds.
Anyway, I got this kale salad from Antique Taco, and MAN. It was pretty good. Definitely some of the best carnitas I’ve had. I especially liked how they paired the carnitas with some healthy ingredients like kale, dried fruits, and nuts.
So I set out to make my own Shmeal version of this carnitas bowl. My recipe is inspired by Antique Taco and a carnitas recipe from RecipeTin Eats.
I hope you’ll try it out! The carnitas are super easy to make, DELICIOUS, and great for sharing with a big group.
- Pork shoulder 5lb $9.25
- Onion, chopped $0.32
- 4 cloves of garlic, minced $0.28
- 2 oranges $0.80
- 1 jalapeño, chopped and seeded $0.30
- 2 tsp Salt $0.10
- 1 tsp Pepper $0.10
- 2 tsp Cumin $0.20
- 1 tbsp dried Oregano $0.30
- 1 tbsp Olive oil $0.11
- 1 bunch of Kale $1.89
- 3 cups of Quinoa (cooked) $2.16
- 2 Avocado $2.38
- 1/4 cup Sunflower kernels $0.77
- 1/4 cup Pomegranate craisins $0.76
- 2 Limes $0.40
- Salsa verde (optional)
How to make carnitas
- Rinse and dry the pork shoulder.
- Rub the salt and pepper in to the pork shoulder.
- Combine the cumin, oregano and olive oil, and rub in to the pork shoulder.
- Add the pork shoulder to the slow-cooker.
- Add the chopped onion, garlic and jalapeño to the slow-cooker.
- Squeeze the juice from the 2 oranges in to the slow cooker.
- Turn on the slow-cooker and cook for 6 hours on high.
- Move the pork shoulder from the slow-cooker to a large bowl, and shred the pork shoulder with two forks. Save the juices in the slow-cooker for later.
- When it’s time to serve, heat some oil in a pan over medium-high heat. Use tongs to put one serving of pork in the pan. Using a ladle, add about 1/2 cup of the juices from the slow-cooker on top of the pork. Press down on the pork with a spatula until one side is brown (about 2 minutes), then remove from the pan and serve immediately.
How to assemble bowl
- Chop the kale, cook the quinoa, and cut the avocado in to slices.
- Add kale to a bowl.
- Add quinoa.
- Add carnitas directly from the pan.
- Add 2-3 slices of avocado.
- Add sunflower kernels and pomegranate craisins to taste.
- (Optional) Add salsa verde.
Carnitas adapted from RecipeTin Eats
Bowl inspired by Antique Taco
Shmeal designer, marketer, lead emoji selector, enthusiastic cook and eater.