Carnitas and Fried Plantain Bowl
A one bowl meal with melt in your mouth Carnitas, sweet fried plantains, and all of your favorite toppings served over greens
- 2-3 pounds pork butt
- 2 ripe yellow plantains
- 1/2 yellow onion, diced
- 1 cup chicken broth
- 1 tablespoon minced garlic
- 2 bay leaves
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/4 cup coconut oil, divided
- 1 big handful greens of choice (I used spinach)
- 1/2 avocado, sliced
- 1/4 cup pico de gallo
- cilantro, for garnish
Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Once hot, sear the pork butt in the skillet for a few minutes on each side
Move the pork butt to the slow cooker and add diced onions, chicken broth, garlic, cumin, chili powder, bay leaves, salt, and pepper. Cover and cook on low for 8-10 hours or on high for 4-5 hours. The pork should be falling apart once it’s finished
Once you’re ready to eat and the pork is finished cooking, prepare your plantains. Peel each plantain by carefully slicing through the peel lengthwise, trimming the ends, and then removing the peel. Slice on a 45 degree angle into roughly 1/2″ rounds
Heat 3 tablespoons coconut oil in a rimmed skillet over medium heat. Once the oil is hot, carefully add the sliced plantains.
Fry the plantains until golden brown, about 3 minutes, then flip and repeat on the second side. Total cooking time should be about 6-8 minutes.
Remove the plantains from the oil and place on a paper towel lined sheet to remove excess oil and sprinkle with salt.
Assemble your bowls. Start with a bed of greens, add carnitas, about half of a plantain, avocado, pico de gallo, and any other toppings you desire. Enjoy!