Basil pesto Carnitas Plate

Method

1. Gather and prep everything first: olive oil, garlic, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the shallots in a little butter until translucent.
3. Add the carnitas and let it coconut, undisturbed, so it takes on real color before you stir.
4. Fold in the tomato paste and season generously; give everything a minute to come together.
5. Pour in the coconut milk, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with a grating of hard cheese and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.