Meal ideas at your speed.

Image Courtesy of @eatingwitherica

Erica’s Carnitas Breakfast Bowls

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 4 C of Beef Broth
• 1/2 C Yellow Onion, diced
• 4 Eggs, scrambled
• 2 Tbsp of Minced Garlic
• 2 Avocados
• 4 Tbsp Salsa
• 4 C of Packaged Hash Brown potatoes
• 2 tsp of Garlic Powder
• 1 tsp Salt
• 1 tsp of Pepper
• 1 tsp Cayenne Pepper

Directions

1. Put the AdapTable Meals® Carnitas Pork Roast in a bowl. Add pepper, diced yellow onions, beef broth, and salt. Pour all ingredients in the slow cooker and cook for 6 to 7 hours, or until meat is completely shredded.  Make sure the broth covers the carnitas.
2. Remove potatoes from the package. Season with garlic powder, salt, pepper, and cayenne. Place potatoes in the skillet and stir to coat with butter.  Cover with a lid and cook for ten minutes.  Remove the lid and cook for an additional ten minutes, turning frequently until brown and crisp on all sides.
3. Cook eggs to your desired preference. (Erica recommends scrambled!)
4. Assemble bowl by combining carnitas, scrambled eggs, potatoes, avocado, cheese, and salsa.
5. Enjoy!

Meal ideas at your speed.

Image Courtesy of @mydiaryofus

Leigh Ann’s Carnitas Stuffed Sweet Potatoes with Skillet Elote

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 C. Water
• 4 Sweet Potatoes
• Pickled Red Onions (optional)
• Cilantro (as desired)
• Jalapeno (as desired)
• Avocado (as desired)
• 4 C. Corn (Fresh or Frozen)
• 1/4 C. Lime Juice
• 2 Tbsp Mayonnaise
• 2 Tbsp Greek Yogurt
• 1 tsp. Salt
• 1/2 tsp Black Pepper
• 1 tsp Chili Powder
• 1/2 C. Cojita Cheese
• 1/4 C. Chopped Cilantro
• 1 Tbsp Avocado Oil

Directions

1. Preheat oven to 450°F.
2. Poke holes in sweet potatoes and place them onto a baking sheet and roast for 50-60 minutes until tender.
3. Turn pressure cooker to sear and sear AdapTable Meals® Carnitas Pork Roast on both sides. Add water and then switch the pressure cooker from sear and cook for 40 minutes. Release the pressure and then shred meat.
4. When the carnitas are almost done, combine mayonnaise, Greek yogurt, lime juice, salt, pepper, and chili powder together and whisk to combine.
5. Add oil to a skillet along with corn and sauté for 2-3 minutes. Add in the mayo mixture and continue to cook for another 2-3 minutes.
6. Sprinkle in cojita cheese and cilantro at the end and give it one last stir.
7. Slice sweet potatoes in half, not cutting all the way through, and then stuff with the carnitas and top off with desired toppings.
8. Serve immediately.

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Image Courtesy of @lindseyeats

Lindsey’s Pork Sliders

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 8 Slider Buns
• ½ C BBQ Sauce
• 2 C Pickled Cabbage
• ¼ C Red Onion
• 1 ¼ C Water
• 1 ¼ C Apple Cider Vinegar
• 1 ½ tsp Kosher Salt
• 2 tsp Sugar

Directions

1. Put the AdapTable Meals® Carnitas Pork Roast in an oven-safe dish. Braise in a dutch oven with water for 5-6 hours, or an instant pot for 1-2 hours. 
2. To make the pickled cabbage, slice the cabbage into long strips and set aside. In a medium saucepan, bring the water to a boil. Once boiling, add the vinegar, salt, and pepper and stir. With the cabbage set aside, pour the brine over the cabbage. Divide the cabbage evenly into airtight jars and refrigerate for up to 2 hours before serving
3. While the meat is braising, finely chop a red onion. 
4. Place a heaping pile of pork on the bottom bun, and top with the pickled cabbage and red onion slaw
5. Finish off with your favorite barbecue sauce of choice. 
6. Enjoy!

Meal ideas at your speed.

Image Courtesy of @cookathomemom

Laura’s Carnitas Salad

Ingredients

• 2 lbs AdapTable® Meals Carnitas Pork Roast
• 1 C Chicken or Vegetable Stock
• 8 C Romaine Lettuce (about 2 small heads)
• 4 C Cauliflower Rice (can use frozen)
• 2 Bell Peppers
• 1 Tbsp Olive Oil
• 2 C Raw Corn Kernels
• 1/2 C Pickled Onions
• 1 Jalapeno (sliced)
• 2 Avocados
• 1 Lime (sliced)
• 1 Tbsp Cilantro
• Salt and Pepper (to taste)
• Ranch Dressing (optional)

Directions

1. If using AdapTable Meals® Carnitas Pork: Skip to #2. 
2. If you don't have the AdapTable pork, mix all the seasoning ingredients (listed below) together in a small dish, and rub well into each piece of the roast. 
3. Add the roast and stock to your Instant Pot. Turn pressure to High and cook for 40 minutes. 
4. Allow the pressure to naturally release, then open the Instant Pot. Use two forks to shred the pork into bite-sized pieces. 
5. Meanwhile, prepare the rest of the toppings.
6. Make the Corn Salsa by adding together the Raw Corn Kernels, Pickled Onions,  Jalapeno, Avocados, Lime, Cilantro, Salt, and Pepper. 
7. Slice the bell peppers. Heat oil in a large skillet and saute the peppers over medium heat for 8-10 minutes, stirring occasionally. 
8. Prepare your cauliflower rice by steaming, microwaving, or sauteing. 
9. Wash and chop the romaine. Slice the jalapeno, lime, and cilantro. Wait until just before serving to slice the avocado. 
10. Divide the lettuce into bowls, and top with carnitas and any desired toppings. Garnish with extra cilantro and slices of lime.

Meal ideas at your speed.

Image Courtesy of @fashionfitfoodie__

Kerri’s Carnitas Enchilada Pizza

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 Jalapeno, sliced
• 1/4 C Crumbled Cotija Cheese, or reduced fat Feta Cheese
• 8 oz Green Chile Enchilada Sauce
• Cilantro for garnish
• Lime cut into 1/8ths
• ¼ Red Onion, cut into rings, or diced

Directions

1. Remove dough from fridge (I picked up a nice deep-dish pizza pan that worked beautifully, but a regular pizza stone or pan will do!) Spray your pizza pan and press dough out to form crust and bake at 350 for 20 minutes.
2. Once the dough is finished, spoon on your enchilada sauce to cover the pie, like you would a pizza sauce! Add your crumbled cheese.
3. Once the Carnitas are done, try not to become to overwhelmed with that amazing aromatic smell that will fill your kitchen & shred (it will shred like butter!) You only need 10 oz for this recipe- so save the rest (hello easy meal prep!) Cover the top of the pizza with carnitas, add your jalapeno, onion, cilantro and thin slices of cut lime and return to oven for 10 minutes, put on broil for the last few if you like a crispy top!

Meal ideas at your speed.

Image Courtesy of @jenni_on_ww

Jenni’s Carnitas Nachos

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 Avocado
• ½ C Mexican Cheese Blend
• 1 Package of Corn Tortillas

Directions

1. Place the AdapTable Meals Carnitas Pork Roast into a crockpot and cook for about 6-8 hours.
2. To make the homemade chips, cut 3 corn tortillas into triangles.
3. Place the triangles on a baking sheet sprayed with nonstick spray, and bake at 350°F for 6 minutes.
4. Once the tortillas are cooked, take them out of the oven to cool for about 5-10 minutes.
5. In a cast-iron skillet, layer the chips on the bottom of the pan. Next layer the avocado, pork roast, and extra cheese on top.
6. Place the skillet back into the oven to let the cheese get all nice and melty!
7. Enjoy!

Meal ideas at your speed.

Catalina’s Carnitas Sliders

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 Onion 
• ⅓ C Beer
• ⅓ C Pineapple Juice
• 8 Slider Buns
• 6 Slices of Fresh Pineapple
• 1 Tbsp Olive Oil
• 2 Tbsp Brown Sugar
• 1 Tbsp Apple Cider Vinegar
• 2 Tbsp Lime Juice
• 1 tsp Lime Zest
• 1 Tbsp Orange Juice
• 1 tsp White Sugar
• 2 C Red Cabbage 
• 2 Cloves of Garlic 
• ¼ C Red Onion
• 1 Jalapeno 
• 1 C Mexican Crema
• ¼ C Cilantro
• ½ C  Mayo
• ⅛ tsp Ground Chili Powder
• Salt and Pepper

Directions

1. Add the pork to the slow cooker, with the fattier side facing down.
2. Add the onion and pour the pineapple juice and beer on top.
3. Cover and cook for 8 hours on LOW or 4-5 hours on HIGH. When done cooking, the pork should shred apart very easily; cook more if needed,
4. Using two forks, shred the pork directly in the slow cooker, and allow it to soak up the flavorful liquid.
5. Place a large pan over medium-high heat, and sear the pork until it darkens in color and gets a crispier exterior.
6. To make the coleslaw, combine the apple cider vinegar, 1 tsp lime juice, orange juice, white sugar, red cabbage, garlic, red onion, and jalapeno in a medium bowl, toss and set aside.
7. To make the spicy lime crema sauce, combine the Mexican crema, cilantro, mayo, 1 Tbsp lime juice, lime zest, ground chili pepper, and salt and pepper in a food processor, and pour into a serving bowl. Set aside. 
8. For the pineapple, turn on the grill or place a cast iron grill pan over medium-high heat. Brush the pineapple slices with olive oil, toss in brown sugar, and grill until black marks appear on the pineapple.
9. To assemble, top sliders with pork, coleslaw, crema sauce, and grilled pineapple.
10. Enjoy!

Meal ideas at your speed.

Image Courtesy of @girlcarnivore

Kita’s Tostada Carnitas Bowl

Ingredients

• 1 AdapTable® Meals Carnitas Pork Roast
• 1 C Chicken Broth
• 2 Tbsp Oil
• 6 Corn Tortillas
• ½ C Romaine
• ½ C Red Cabbage 
• ¼ C Red Onion
• ¼ C Mango (cut into ¼” cubes)
• ¼ C Tomato (diced)
• ⅔ C Salsa
• 1 Avocado
• 2 Tbsp Scallions
• ¼ C Black Beans (rinsed and drained)
• 2 Limes (sliced)
• ½ C Mexican Crema or Sour Cream

Directions

1. Place the pork roast in the Instant Pot and fill with water according to package directions.
2. Cook for 40 minutes.
3. Allow the steam to release and remove the pork from the broth.
4. Wrap in foil and let rest 5 minutes before shredding with 2 forks.
5. Meanwhile, make the tostada bowls by preheating the oven to 350 degrees F.
6. Lightly oil 4 tortillas and place them in between the divots on an upside-down cupcake baking tin. This will create a bowl with curved edges.
7. Bake the tortillas for 5 to 7 minutes, until they’re crisp and hold their shape.
8. Quickly sprinkle with a pinch of salt.
9. Repeat for the remaining tortillas.
10. To assemble the bowls, fill each bowl with chopped greens and a hefty portion of the shredded carnitas.
11. Top each with desired toppings and serve hot.