Prep 10 mins
Cook 5 hrs
I was looking for a good carnitas recipe and found this at pepperfool.com. I liked that it is easy and the pork and pinto beans cook in one pot. Smells so good while it is simmering. It is a recipe by Nels Peterson.
- 1 lb dried pinto bean (soaked)
- 3 lbs pork roast
- 7 cups water
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon salt
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 4 ounces green chili peppers, chopped (one can)
- Put all ingredients in a dutch oven. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour until the desired thickness is achieved. Remove pork and shred.
- I used some of the leftover cooking water to make rice to go with the meal. I've also used the leftover cooking water as a base for bean soup. Smashed some of the beans and added some whole to the water. Added more garlic, onions, grated carrots and macaroni. Made a great soup.
I liked the idea of making two things at once. The beans and the meat came out great. I did make a few modifications. First I cut my roast into four large chunks. Then I used a 32oz of chicken broth and then topped off with water. I also place a good cup of chopped cilantro.
This is one of our favorite recipes, the meat is so tender and full of flavor. We also like to add the pinto beans and then mash them like refried beans..