Carnitas and Black Bean Bowls

Name: Carnitas and Black Bean Bowls
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 0.5 pound pork shoulder (boneless, cut into 1-inch cubes); 0.5 teaspoon salt (divided); 0.25 teaspoon black pepper; 0.5 orange (juiced); 0.25 cup water; 1 bay leaf; 0.25 cup white rice (uncooked); 0.5 cup black beans (rinsed and drained); 0.25 cup corn kernels; 0.5 tablespoon fresh cilantro (chopped); 0.5 lime (juiced); 0.25 cup tortilla chips

Flavorful, tender pork carnitas served in a bowl over fluffy white rice, topped with a zesty black bean and corn salsa and crispy tortilla chips.

Prep: 20 min
Cook: 3 hr
Total: 3 hr 20 min
Servings: 1
Cuisine: Mexican
Difficulty: Medium
Cost: $4.61/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

0.5 pound pork shoulder (boneless, cut into 1-inch cubes)
0.5 teaspoon salt (divided)
0.25 teaspoon black pepper
0.5 orange (juiced)
0.25 cup water
1 bay leaf
0.25 cup white rice (uncooked)
0.5 cup black beans (rinsed and drained)
0.25 cup corn kernels
0.5 tablespoon fresh cilantro (chopped)
0.5 lime (juiced)
0.25 cup tortilla chips

Instructions

Season pork shoulder cubes with 1/4 teaspoon salt and black pepper.
In a small pot or Dutch oven, combine seasoned pork, orange juice, 1/4 cup water, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, or until pork is very tender and easily shreddable.
Once pork is tender, remove bay leaf and shred the pork using two forks. Increase heat to medium-high and cook, uncovered, stirring occasionally, until any liquid evaporates and the pork begins to brown and crisp, about 10-15 minutes.
While pork is cooking, prepare the rice. Cook 1/4 cup white rice according to package directions. For a 1:2 ratio of rice to water, this would typically involve boiling 1/2 cup water, adding rice, reducing heat, covering, and simmering for 15-20 minutes until water is absorbed.
Make the black bean corn salsa: In a small bowl, combine rinsed black beans, corn kernels, chopped fresh cilantro, lime juice, and remaining 1/4 teaspoon salt. Stir well.
To assemble, place cooked white rice in a bowl, top with crispy carnitas, and a generous spoonful of black bean corn salsa. Serve with tortilla chips on the side.

Notes

Carnitas can be made ahead and reheated. For an extra kick, add a pinch of chili powder to the pork while it's crisping up.

Nutrition (per serving)

Calories: 745
Protein: 50.1 g
Carbohydrates: 76.5 g
Fat: 24.2 g
Fiber: 15.3 g
Sodium: 1180 mg
Saturated Fat: 7.9 g
Sugar: 7.1 g
Cholesterol: 130 mg