Ingredients

  • 1 lb Smithfield® Smoke’NFast® Carnitas
  • 2 lbs yucca, peeled, fresh or frozen
  • 8 cups fresh cold water
  • 1 Tbsp salt
  • 2 bay leaves
  • 1 sprig fresh thyme
  • 2 Tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • ½ onion, chopped
  • 1 tomato, finely diced, seeds removed
  • ¼ bunch cilantro, chopped
  • ½ lime, juiced
  • Salt & pepper to taste
  • 2 ½ cups whole milk, hot
  • 3 Tbsp unsalted butter
  • 1 cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, shredded

Details

Product:

Carnitas

Meal Course:

Dinner

Dish Type:

Entrée

Preparation

  1. Preheat oven to 400°F. In a pressure cooker, add yucca, water, salt, bay leaves and thyme. Cook for 10 minutes.
  2. Meanwhile, in a sauté pan, heat up olive oil and garlic. Once fragrant, add onions until translucent. Add tomato, cooking for a minute, and add carnitas. Cook together until carnitas are cooked through. Turn off the heat and add cilantro and lime, adjusting seasoning as needed. Reserve.
  3. Once yucca has fully cooked, remove it from the water. Clean tough strings from the inside and smash into a purée. Add butter and hot milk, stirring until smooth. Reserve.
  4. In a casserole-style baking dish, pour carnitas on the bottom. Spread evenly.
  5. Cover carnitas with yucca purée, fully hiding it. Cover the top of the purée with shredded mozzarella and Parmesan cheese.
  6. Bring the casserole to oven to melt the cheese until golden, about 10 to 15 minutes.