Are you tired of the same old leftover meals? Look no further! Carnitas, a popular Mexican dish made from slow-cooked pork, can be reinvented into a wide variety of delicious and unique recipes. From breakfast to dinner, and even snacks and desserts, we’ve gathered 18 mouthwatering ways to transform your leftover carnitas into something new and exciting.
In this article, we’ll explore the versatility of carnitas and show you how to turn last night’s dinner into tomorrow’s meal (or today’s snack!). Whether you’re a fan of spicy flavors or creamy textures, there’s something on this list for everyone. So go ahead, get creative with your leftovers, and discover a world of flavor in these 18 flavorful leftover carnitas recipes.
Carnitas Breakfast Tacos with Avocado Crema
Start your day off right with these flavorful tacos filled with tender carnitas, crispy tortillas, and a tangy avocado crema. This recipe is perfect for a weekend brunch or a quick weeknight meal.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1/2 red onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 8-10 corn tortillas
– Avocado Crema (recipe below)
– Sliced radishes, lime wedges, and cilantro for garnish
Avocado Crema:
– 3 ripe avocados, peeled and pitted
– 1/2 cup sour cream
– Juice of 1 lime
– Salt to taste
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, heat the lard or oil over medium-high heat. Add pork and cook until browned on all sides, about 5 minutes.
3. Add onion, garlic, oregano, salt, and pepper. Cook for an additional 1-2 minutes.
4. Transfer to the oven and braise for 2 hours, or until tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble tacos with carnitas, Avocado Crema, radishes, lime wedges, and cilantro.
Cooking Time: 2 hours
Carnitas Loaded Nachos with Queso Fresco
Carnitas Loaded Nachos with Queso Fresco: A Delicious Twist on a Classic Favorite!
These nachos are loaded with tender carnitas, crispy tortilla chips, creamy queso fresco, and a sprinkle of fresh cilantro. Perfect for game day gatherings or casual get-togethers.
Ingredients:
– 1 pound pork shoulder, slow-cooked in lard until tender
– 1 bag tortilla chips
– 1 cup queso fresco, crumbled
– 1/2 cup diced red onion
– 1/4 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F.
2. Arrange tortilla chips in a single layer on a baking sheet.
3. Spoon carnitas over the tortilla chips, leaving a small border around edges.
4. Sprinkle queso fresco, red onion, cilantro, and jalapeño evenly over the top of the nachos.
5. Bake for 10-12 minutes or until cheese is melted and bubbly.
6. Serve immediately and enjoy!
Cooking Time: 10-12 minutes
Carnitas Stuffed Sweet Potatoes with Chipotle Lime Sauce
Experience the flavors of Mexico with this creative twist on traditional stuffed sweet potatoes.
Ingredients:
– 4 large sweet potatoes
– 1 pound carnitas (slow-cooked pork shoulder), shredded
– 1/2 cup chipotle peppers in adobo sauce, chopped
– 1/4 cup lime juice
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until tender.
3. Meanwhile, heat the chipotle peppers in adobo sauce with lime juice and olive oil in a pan over medium heat.
4. Stuff each sweet potato with carnitas, spooning off any excess juices.
5. Top with chipotle-lime sauce and desired toppings (if using).
6. Serve immediately.
Cook Time: 1 hour 15 minutes
Carnitas and Black Bean Enchiladas Verde
This recipe combines the tender, slow-cooked pork of carnitas with the rich flavors of roasted black beans and a tangy verde sauce. Perfect for a weeknight dinner or weekend gathering, these enchiladas are sure to please even the pickiest eaters.
Ingredients:
– 1 pound boneless pork shoulder
– 2 cups water
– 1/4 cup orange juice
– 2 tablespoons lime juice
– 2 cloves garlic, minced
– 1/4 cup chopped fresh cilantro
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) black beans, drained and rinsed
– 8 corn tortillas
– Verde sauce (store-bought or homemade)
– Shredded cheese, for serving
– Optional: sour cream, diced onions, cilantro, and/or sliced radishes
Instructions:
1. Preheat oven to 300°F.
2. In a large Dutch oven, combine pork shoulder, water, orange juice, lime juice, garlic, and cilantro. Simmer for 2-3 hours or until pork is tender.
3. Shred the cooked pork with two forks.
4. Roast black beans in a separate pan with diced tomatoes and a pinch of salt until heated through.
5. Assemble enchiladas by filling tortillas with shredded pork, roasted black beans, and shredded cheese. Place seam-side down on a baking sheet.
6. Pour verde sauce over the enchiladas and sprinkle with additional cheese.
7. Bake at 375°F for 15-20 minutes or until hot and bubbly.
Cooking Time: Approximately 3 hours (including pork cooking time)
Carnitas Fried Rice with Scrambled Eggs
A flavorful twist on traditional fried rice, this recipe combines the richness of carnitas (Mexican-style slow-cooked pork) with the simplicity of scrambled eggs.
Ingredients:
– 2 cups cooked carnitas
– 1 cup cooked white rice
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 small onion, diced
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– 4 eggs
– Chopped green onions for garnish
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the garlic, onion, and cooked carnitas; stir-fry until the pork is crispy.
3. Push the pork mixture to one side of the pan. Crack the eggs into the other side and scramble them until set.
4. Mix the eggs with the pork mixture.
5. Add the cooked rice, soy sauce, and oyster sauce (if using); stir-fry until everything is well combined.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped green onions.
Cooking Time: 15-20 minutes
Carnitas Grilled Cheese with Pepper Jack and Pickled Jalapeños
Carnitas Grilled Cheese with Pepper Jack and Pickled Jalapeños Recipe
A twist on the classic grilled cheese, this recipe combines the rich flavors of carnitas (Mexican-style braised pork) with spicy pepper jack cheese and tangy pickled jalapeños.
Ingredients:
– 2 slices of bread
– 1/4 cup carnitas (see note)
– 2 slices of pepper jack cheese
– 1-2 pickled jalapeño peppers, sliced
– Butter or non-stick cooking spray
– Salt and pepper to taste
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. Butter or spray one side of each bread slice.
3. Place one slice, buttered side down, on the grill.
4. Top with carnitas, pepper jack cheese, and pickled jalapeño slices.
5. Place the second bread slice, buttered side up, on top.
6. Cook for 2-3 minutes or until the bread is golden brown and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes.
Cooking Time: Approximately 4-6 minutes
Note: To make carnitas, slow-cook 1 pound of pork shoulder in a mixture of orange juice, lime juice, garlic, and spices until tender. Shred and refrigerate or freeze for later use.
Crispy Carnitas Quesadillas with Mango Salsa
Crispy Carnitas Quesadillas with Mango Salsa: A flavorful twist on traditional quesadillas, this recipe combines the richness of slow-cooked pork with the sweetness of mango salsa and crispy tortillas.
Ingredients:
– 1 pound pork shoulder
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 8-10 corn tortillas
– Mango Salsa (see below)
– Optional: sour cream, shredded cheese, cilantro
Mango Salsa:
– 2 ripe mangos, diced
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup red onion, thinly sliced
– 1 tablespoon lime juice
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat lard or oil over medium-high. Add pork shoulder and cook until browned, about 5 minutes.
3. Add garlic, oregano, salt, and 1 cup water. Simmer for 2-3 hours or until tender.
4. Shred pork with two forks.
5. In a large skillet, warm tortillas over medium heat.
6. Assemble quesadillas by placing shredded pork onto one half of each tortilla, then fold in half.
7. Cook for 2-3 minutes per side, until crispy and golden.
8. Serve with Mango Salsa.
Cooking Time: 4 hours (for pork) + 15-20 minutes (to assemble and cook quesadillas)
Carnitas Hash with Sweet Potatoes and Fried Eggs
A hearty breakfast or brunch recipe that combines the rich flavors of carnitas (Mexican slow-cooked pork) with the natural sweetness of sweet potatoes and the runny goodness of fried eggs.
Ingredients:
– 1 lb boneless pork shoulder, cut into large chunks
– 2 medium sweet potatoes, peeled and diced
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 eggs
– Optional toppings: avocado, sour cream, salsa, shredded cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large Dutch oven, cook the pork shoulder over medium-high heat until browned on all sides, about 5 minutes. Remove from heat and set aside.
3. Add the olive oil to the pot, then add the diced onion and minced garlic. Cook until the onion is translucent, about 3-4 minutes.
4. Add the sweet potatoes to the pot and stir to combine with the onion mixture. Season with salt and pepper to taste.
5. Return the pork shoulder to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2-1/2 hours or until the pork is tender and easily shreds with a fork.
6. Crack an egg into the pot and cook until the whites are set and the yolks are still runny.
7. Serve the carnitas hash hot, topped with additional eggs and your choice of toppings.
Cooking Time: 2-1/2 hours (braising) + 3-4 minutes per egg (frying)
Carnitas Tostadas with Refried Beans and Cotija Cheese
Get ready for a flavorful fiesta! This recipe combines tender carnitas, creamy refried beans, and crumbly Cotija cheese on top of crispy tostadas.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 8-10 corn tortillas
– Refried beans (store-bought or homemade)
– Cotija cheese, crumbled
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, combine pork, lard or oil, onion, garlic, oregano, salt, and pepper. Cook over medium-high heat until browned, then transfer to the preheated oven.
3. Braise for 2-3 hours, or until tender and easily shredded.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tostadas by spreading refried beans on each tortilla, topping with shredded carnitas, and finishing with crumbled Cotija cheese.
6. Garnish with chopped cilantro, if desired.
Cooking Time: 2-3 hours (braising time) + 10 minutes (assembling tostadas)
Carnitas Stuffed Bell Peppers with Mexican Rice
Transform ordinary bell peppers into a flavorful fiesta by filling them with tender carnitas, savory rice, and aromatic spices. This recipe combines the richness of slow-cooked pork with the crunch of fresh vegetables.
Ingredients:
– 4 large bell peppers, any color
– 1 pound boneless pork shoulder, cut into 2-inch pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup Mexican rice (cooked according to package instructions)
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: chopped fresh cilantro, lime wedges, and crumbled queso fresco for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook pork shoulder with onion, garlic, cumin, salt, and pepper over medium-high heat until browned, about 5 minutes.
3. Stuff each bell pepper with cooked pork mixture, leaving room for rice.
4. Top each pepper with Mexican rice.
5. Drizzle with olive oil and bake for 25-30 minutes or until peppers are tender.
Cooking Time: 35-40 minutes
Carnitas and Egg Breakfast Burritos with Salsa Roja
Carnitas and Egg Breakfast Burritos with Salsa Roja Recipe Summary:
Savor a flavorful Mexican-inspired breakfast with tender carnitas, scrambled eggs, crispy tortillas, and spicy salsa roja. This recipe combines the best of both worlds for a satisfying morning meal.
Ingredients:
– 1 pound pork shoulder
– 2 cups lard or vegetable oil
– 4 large eggs
– 8-10 corn tortillas
– 1 cup shredded cheddar cheese
– Salsa Roja (recipe below)
– Salt and pepper, to taste
– Optional: cilantro leaves for garnish
Salsa Roja Recipe:
– 2 cups diced tomatoes
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 tablespoon olive oil
– Salt and pepper, to taste
Instructions:
1. Cook the carnitas: Preheat oven to 300°F (150°C). Place pork shoulder in a large Dutch oven with lard or vegetable oil. Cover and slow-cook for 3-4 hours, or until tender.
2. Scramble eggs: Beat eggs with salt and pepper; cook in a non-stick skillet over medium heat until scrambled.
3. Assemble burritos: Warm tortillas, then fill with scrambled eggs, carnitas, and cheese. Roll up and serve with Salsa Roja.
Cooking Time:
– Carnitas: 3-4 hours
– Eggs: 5 minutes
– Burrito assembly: 10 minutes
Total time: approximately 3.75 hours plus preparation time
Carnitas Pizza with Roasted Corn and Cilantro Lime Drizzle
Elevate your pizza game with this unique combination of tender carnitas, roasted corn, and a zesty cilantro lime drizzle.
Ingredients:
– 1 lb pork shoulder, braised in lard or oil until tender
– 1 store-bought or homemade pizza crust
– 1 cup roasted corn kernels (from about 2 ears)
– 1/4 cup chopped fresh cilantro
– 2 tbsp freshly squeezed lime juice
– 1 tsp olive oil
– Salt and pepper, to taste
– Shredded mozzarella cheese, for serving (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Slice the braised carnitas into thin strips.
3. Roll out the pizza crust and top with shredded mozzarella cheese (if using), followed by a layer of carnitas.
4. Roast corn kernels in a dry skillet over medium heat, stirring frequently, until lightly browned and fragrant.
5. Drizzle cilantro lime drizzle (combine chopped cilantro, lime juice, and olive oil) over the pizza.
6. Top with roasted corn kernels and serve immediately.
Cooking Time: 12-15 minutes
Carnitas Sliders with Chipotle Mayo and Quick Pickled Onions
Elevate your slider game with these flavorful Carnitas Sliders, topped with spicy chipotle mayonnaise and tangy quick pickled onions. Perfect for a crowd or a weeknight dinner.
Ingredients:
– 1 pound pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– 12 hamburger buns
– Chipotle Mayo (see below)
– Quick Pickled Onions (see below)
Instructions:
1. In a large Dutch oven or heavy pot, combine pork shoulder, lard or oil, garlic, and oregano.
2. Cook over medium heat, stirring occasionally, until the pork is tender and shreds easily, about 2 hours.
3. Assemble sliders by placing a few pieces of carnitas onto each bun, followed by a dollop of Chipotle Mayo and some Quick Pickled Onions.
Chipotle Mayo:
– 1/2 cup mayonnaise
– 1-2 chipotle peppers in adobo sauce, minced
– Salt and pepper, to taste
Mix all ingredients together until smooth. Taste and adjust heat level as desired.
Quick Pickled Onions:
– 1 large red onion, thinly sliced
– 1/4 cup apple cider vinegar
– 1 tablespoon sugar
– Salt and pepper, to taste
Combine onions, vinegar, sugar, salt, and pepper in a bowl. Let sit for at least 30 minutes before serving.
Cook Time: 2 hours (carnitas) + 30 minutes (pickled onions)
Carnitas Mac and Cheese with Poblano Peppers
Carnitas Mac and Cheese with Poblano Peppers Recipe
Summary: This recipe combines the richness of carnitas (slow-cooked pork) with the creaminess of macaroni and cheese, all wrapped up in a flavorful package featuring roasted poblano peppers.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 large onion, diced
– 2 cloves garlic, minced
– 1 pound carnitas (slow-cooked pork), shredded
– 1 cup grated cheddar cheese
– 1/2 cup grated Monterey Jack cheese
– 1/4 cup all-purpose flour
– 2 cups milk
– Salt and pepper to taste
– 2 large poblano peppers, roasted and sliced
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until onion is translucent, about 5 minutes.
4. Stir in carnitas, cheddar cheese, Monterey Jack cheese, flour, and milk. Bring to a simmer, then reduce heat to low and let cook for 5-7 minutes or until the mixture thickens slightly.
5. Add cooked macaroni to the skillet and stir until well coated.
6. Transfer the mixture to a baking dish and top with roasted poblano peppers.
7. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Carnitas Stuffed Empanadas with Green Chile Sauce
Experience the flavors of Mexico with these tender empanadas filled with slow-cooked carnitas and served with a tangy green chile sauce.
Ingredients:
– 1 package of empanada dough (homemade or store-bought)
– 1 pound boneless pork shoulder, cut into small pieces
– 1/4 cup lard or vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 cup green chile sauce (store-bought or homemade)
– Vegetable oil for frying
Instructions:
1. Preheat oven to 375°F.
2. Cook pork shoulder in a Dutch oven with lard or oil, onion, garlic, oregano, salt, and pepper until tender.
3. Roll out empanada dough to desired thickness.
4. Place about 1/4 cup of carnitas mixture onto one half of the dough, leaving a 1/2-inch border.
5. Fold dough in half and press edges together with a fork to seal.
6. Fry empanadas in hot oil until golden brown, then bake for an additional 10-12 minutes.
7. Serve with green chile sauce.
Cooking Time: 25-30 minutes
Carnitas Loaded Baked Potatoes with Sour Cream and Chives
Transform your baked potatoes into a flavorful fiesta with tender carnitas, creamy sour cream, and fresh chives. This recipe combines the best of Mexican and American comfort food for a delicious twist.
Ingredients:
– 4 large baking potatoes
– 1 pound pork shoulder, slow-cooked in lard or vegetable oil until tender (carnitas)
– 1/2 cup sour cream
– 1 tablespoon chopped fresh chives
– Salt and pepper to taste
– Optional toppings: diced onions, shredded cheese, diced tomatoes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake potatoes for 45-60 minutes or until tender.
3. Warm carnitas by heating them in the microwave or on the stovetop.
4. Top each baked potato with a spoonful of warmed carnitas, followed by a dollop of sour cream and a sprinkle of chives.
5. Season with salt and pepper to taste. Add optional toppings as desired.
Cooking Time: 1 hour (including baking time)
Carnitas Tortilla Soup with Crispy Tortilla Strips
A comforting twist on traditional tortilla soup, this recipe combines tender carnitas (slow-cooked pork) with crispy tortilla strips for a delightful textural contrast.
Ingredients:
– 1 lb boneless pork shoulder
– 2 cups chicken broth
– 1 can diced tomatoes
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Vegetable oil, for frying
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or pot, slow-cook the pork shoulder with cumin, paprika, salt, and pepper until tender, about 3 hours.
3. Remove the pork from the pot and shred into bite-sized pieces. Set aside.
4. In the same pot, combine chicken broth, diced tomatoes, onion, garlic, and shredded pork. Simmer for 15 minutes.
5. Meanwhile, fry corn tortillas in hot oil until crispy, then drain on paper towels.
6. Serve the soup hot with crispy tortilla strips and your choice of toppings.
Cooking Time: 3 hours (slow-cooking pork) + 20 minutes (simmering soup)
Carnitas and Pinto Bean Tamales with Red Chile Sauce
Experience the rich flavors of Mexico with these tender tamales filled with slow-cooked carnitas (pork) and creamy pinto beans, wrapped in a fragrant corn husk and served with a spicy red chile sauce.
Ingredients:
For the tamales:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup pork carnitas (slow-cooked)
– 1 cup cooked pinto beans
– 1 teaspoon salt
For the red chile sauce:
– 2 dried ancho chilies, stemmed and seeded
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1/4 cup chicken broth
– Salt to taste
Instructions:
1. Soak corn husks in water for at least 30 minutes.
2. Mix masa harina and lard until crumbly; add carnitas, pinto beans, and salt. Knead until smooth.
3. Assemble tamales by spreading dough on a corn husk, adding filling, and folding into a neat package.
4. Steam tamales for 45-60 minutes or cook in a pressure cooker for 20-30 minutes.
5. Roast ancho chilies by placing them on a baking sheet and broiling until fragrant.
6. Blend roasted chilies with oil, garlic, diced tomatoes, and chicken broth to create the red chile sauce. Simmer for 10-15 minutes or refrigerate overnight for flavors to meld.
Cooking Time: 1 hour 30 minutes (steaming) or 45-60 minutes (pressure cooker)
Summary
Get creative with leftover carnitas and transform them into 18 deliciously reinvented recipes! From breakfast to dinner, these innovative dishes will make your taste buds dance. Try Carnitas Breakfast Tacos with Avocado Crema, Carnitas Loaded Nachos with Queso Fresco, or Carnitas Grilled Cheese with Pepper Jack and Pickled Jalapeños. Alternatively, indulge in Carnitas Stuffed Sweet Potatoes with Chipotle Lime Sauce or Carnitas Pizza with Roasted Corn and Cilantro Lime Drizzle. Whichever recipe you choose, you’ll be amazed at how carnitas can elevate your mealtime game!
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