15-Min Crispy Pork Carnitas with Rice & Beans
Rotisserie pork shredded and crisped in a skillet with cumin and lime, served over rice and beans with warm tortillas. Dinner on the table in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 12 oz rotisserie pork, shredded
- 1.5 cups cooked rice
- 1 can (15 oz) canned black beans, drained
- ¾ tsp cumin
- 1 whole lime
- 4 whole corn tortillas
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Add shredded pork and cumin, stir to coat, then spread in a single layer.
- 3
Cook without stirring for 4 minutes until edges crisp and brown. Stir once and cook 2 minutes more.
- 4
Warm rice and beans in a small pot over low heat while pork finishes, about 3 minutes.
- 5
Warm tortillas in a dry skillet for 30 seconds per side until pliable.
- 6
Divide rice and beans between two plates, top with crispy pork, squeeze lime over, serve with warm tortillas.
Tools you’ll need
- 12-inch skillet
- small pot
- spoon or spatula
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