Pork Carnitas
I was super craving Mexican last week, and these awesome pork carnitas were fully the answer! I also tested out Crepini egg white wraps with these for the first time, and they were great. I was really wanting rice and beans IN my wrap, which meant it would be a challenge to keep my carbs in check while enjoying a all of this. These Crepini wraps were the perfect solution, as they are all protein! I did find, though, that once wrap was too thin for the load I was putting on it. Once I doubled up the wraps, they were perfect!
Serves 2
🥄 1 pork tenderloin, trimmed of visible fat
🥄 1 tsp oregano
🥄 1 tsp smoked paprika
🥄 1 tsp cumin
🥄 2 c chicken broth
🥄 1 sliced yellow onion
🥄 2 tbsp pickled jalapenos
🥄 4 cloves garlic, crushed
🥄 Salt & pepper
Combine together the oregano, paprika and cumin. Rub the tenderloin all over with this mixture. In the base of your pressure cooker combine the chicken broth, onion, jalapenos, garlic, salt and pepper. Add the tenderloin, and cook according to your pressure cooker’s instructions.
Remove the cooked pork and shred with two forks. Once the pork has been shredded, crisp it up in a frying pan over medium heat.
For each carnita, top two Crepinis with:
🥄 ¼ of the crisped pork
🥄 ¼ c r cooked brown rice
🥄 2 tbsp black beans
🥄 Sautéed onions and peppers
🥄 Greek yogourt
🥄 Salsa
Roll and enjoy!