Latin Oven Carnitas Bowls

Slow-roasted pork carnitas, crispy on the outside and tender within, served over fluffy rice with a zesty cilantro-lime slaw and a creamy avocado crema.

• Prep: 20 min
• Cook: 3 hr
• Total: 3 hr 20 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Medium
• Cost: $3.23/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• High-Protein

Tags

• roast
• comfort food
• savory
• tangy
• rich
• fresh

Ingredients

• 3 pound boneless pork shoulder (cut into 2-inch chunks)
• 1 tablespoon olive oil
• 2 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 orange (large, cut into quarters)
• 0.5 cup water
• 1.5 cup white rice (uncooked)
• 0.5 head green cabbage (thinly sliced)
• 0.25 cup fresh cilantro (chopped)
• 2 tablespoon lime juice
• 1 avocado (ripe)
• 0.25 cup sour cream
• 1 tablespoon water

Instructions

1. Preheat oven to 300 degrees Fahrenheit. Pat pork shoulder chunks dry. In a large bowl, toss the pork with olive oil, dried oregano, cumin, garlic powder, salt, and black pepper until well coated.
2. Place the seasoned pork in a Dutch oven or other oven-safe pot with a tight-fitting lid. Add the orange quarters and 1/2 cup water. Cover and bake for 2.5-3 hours, or until the pork is fork-tender.
3. While the pork cooks, prepare the white rice according to package directions.
4. Once pork is tender, remove from oven. Increase oven temperature to 400 degrees Fahrenheit. Remove the pork from the liquid (discard oranges) and shred it using two forks. Spread the shredded pork on a baking sheet, then drizzle with 1/2 cup of the cooking liquid.
5. Return the pork to the oven and roast for 15-20 minutes, or until the edges are crispy. This step creates the classic carnitas texture.
6. While the carnitas crisp, prepare the cilantro-lime slaw: in a medium bowl, combine thinly sliced green cabbage, chopped fresh cilantro, and 2 tablespoons lime juice. Toss to combine.
7. For the avocado crema: in a small bowl, mash the ripe avocado with sour cream, 1 tablespoon water, and a pinch of salt. Whisk until smooth.
8. Assemble the bowls: spoon cooked white rice into individual serving bowls. Top with crispy carnitas, cilantro-lime slaw, and a drizzle of avocado crema.

Notes

The cooked carnitas can be stored in the refrigerator for up to 4 days and reheated. The cilantro-lime slaw and avocado crema are best made fresh.

Nutrition (per serving)

• Calories: 705
• Protein: 45.5 g
• Carbohydrates: 48.3 g
• Fat: 36.7 g
• Fiber: 6 g
• Sodium: 556 mg
• Saturated Fat: 12.1 g
• Sugar: 5.8 g
• Cholesterol: 147 mg