Carnitas is a a Mexican slow-cooked, lightly spiced fatty pork but with just the right amount of crispy exterior for some amazing textural contrast. I ended up with tons of braising liquid leftover from the process and after much deliberation, I braised some black beans in it and they turned out incredible!
I serve both of these on corn tortillas and a few simple garnishes. I love dishes like this where humble ingredients like pork, beans and corn come together to make something deeply satisfying and delicious.
The flavour of the pork really shines after sitting overnight in the braising liquid but if you’d prefer to finish this recipe the day you prepare it, plan accordingly and soak the beans the day before.