Del Real Carnitas, 40 oz
Two pouches of slow-cooked pork. A larger pack to portion at home; the four-burrito recipe uses 16 oz. Business Center listing, so check your local warehouse selection.
See it at Costco āA little American Adventure Lab side quest.Imaginary food truck. Real appetite.
THE CAMP KITCHEN COLLECTION
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HOUSE SPECIAL No. 02 / CARNITAS BURRITOCarnitas
Carnitas
Cartel.
Slow cooked pork. Fast camp dinner. Crisp fully cooked carnitas in a skillet, add rice, beans and cheese, then finish with white onion, cilantro and salsa verde. The only thing getting wrapped up in this operation is dinner.
30 minutes4 big burritos
Food photos are generated illustrations. Recipe timing is an estimate.
SLOW COOKED. QUICK FINISH.ā¦BIG FLAVORā¦SMALL CAMP KITCHEN
Let Someone Else Slow-Cook.
Buy fully cooked, un-sauced carnitas, not raw pork or sweet barbecue pulled pork. The long cook happens before the trip. At camp, reheat and crisp the edges. Allow about 30 minutes with cooked rice and refrigerated carnitas; frozen packages need extra time under their label directions.
GROCERY-STORE SHORTCUTSLet Someone Else
Let Someone Else
Slow-Cook.
Fully cooked carnitas save the long braise and raw-pork cleanup. These grocery examples are ready for reheating, then a quick crisp in the skillet. Check the actual package: carnitas-seasoned raw pork is a different product.
Del Real Carnitas, 15 oz
Heat-and-eat shredded pork with stovetop directions. One pack is 1 oz short of the recipe; use two packs and save the surplus, or divide one pack into four slightly smaller portions.
See it at Walmart āDel Real Carnitas, 12 oz
Heat-and-eat slow-cooked pork. Buy two packs for the 16 oz recipe and reserve the extra 8 oz for another meal under the package storage directions.
See it at Target āAt camp: reheat, then crisp. Follow the package reheating directions. Our skillet method brings the pork to 165 F throughout before browning the edges. Do not add hours of slow cooking to a product that is already cooked.
Reference links, not local stock or price guarantees. Keep refrigerated products at 40 F or below. Portion larger packs with clean utensils, label the opening date and follow the storage instructions. Not affiliated with the stores or brands.
01 / THE METHOD
The Long Cook Is Already Done.
Follow the carnitas package reheating directions. For refrigerated carnitas suitable for skillet heating, separate the pork into a skillet with a splash of water. Cover and warm over medium-low, stirring, until it reaches 165 F throughout. Uncover, raise to medium-high and let excess liquid evaporate. Add a little oil only if the pan is dry. Spread out the pork and leave it undisturbed for 2-3 minutes, then turn to brown a few more edges. Lower the heat if it scorches; work in batches for a smaller skillet.
02 / THE METHOD
Warm the Supporting Cast.
Warm rice and beans in a small pot with a splash of water, stirring; reheat cooked leftovers to 165 F. Taste before adding salt because packaged pork and salsa may already be salty. Warm tortillas in a dry skillet for 15-30 seconds per side until flexible, then stack under a clean towel. Keep onion, cilantro and salsa chilled until assembly.
03 / THE METHOD
Make a Clean Getaway.
Per tortilla, place 1/4 cup rice, 1/4 cup beans, 4 oz hot carnitas and 3 tbsp cheese just below center. Add 1 tbsp each white onion, cilantro and salsa verde. Leave about 2 inches clear on both sides. Fold sides inward, lift the bottom over the filling and pull back gently to snug it. Roll forward with the sides tucked. If it will not close easily, remove filling and serve it alongside.
04 / THE METHOD
Seal the Deal.
Toast seam-side down in a dry or lightly oiled skillet over medium-low for 2-3 minutes, then turn and toast 2-3 minutes more. Work in batches and lower the heat if browning too fast. Fillings should already be hot. Rest 1-2 minutes, slice if you like, and serve with lime and extra salsa verde. Keep the pan modest. This cartel deals in golden brown.
BEFORE YOU LEAVE
Prep Where the Sink Lives.
At home, portion fully cooked carnitas, rice, beans and cheese into separate meal-sized containers. Dice onion and chop cilantro. Move salsa out of glass into a labeled reusable tub. Chill everything before loading the cooler; keep tortillas dry and protected from crushing.
Dinner Gets an Encore.
Set aside a clean portion of carnitas before serving and chill promptly in a shallow container. Next morning, reheat to 165 F and fold into fully cooked scrambled eggs. Keep cold toppings separate. Breakfast now has a porkfolio.
Keep perishables at 40 F or below and use a cooler thermometer. Wash hands and utensils with soap and potable water. Chill leftovers promptly in small, shallow containers with enough cooling capacity. Discard perishables left out more than 2 hours total, or 1 hour above 90 F. Use refrigerated leftovers within 3-4 days of original cooking, or sooner under the label; reheating does not restart the clock.
Food-handling references: FoodSafety.gov cooking temperatures, USDA reheating, FoodSafety.gov handling.
Take Dinner Off the Grid.
Three illustrated pages. Save the recipe before the signal disappears.
Download the Carnitas Cartel guide āDO THE MESSY WORK AT HOMEPack Dinner.
Pack Dinner.
Plan Breakfast.
Meal-sized bags, reusable containers, no glass and a plan for leftovers. A little prep means less trash and fewer dishes at camp.
How to pack your meals āDownload the packing guide PDF ā
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MATCH YOUR MEAL
Carnitas Cartel
Slow cooked. Fast living.
Price range: $25.50 through $30.00
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