Mexican Carnitas Bowls

Name: Mexican Carnitas Bowls
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 pound pork shoulder (cut into 2-inch chunks); 1 tablespoon olive oil; 1 teaspoon ground cumin; 1 teaspoon chili powder; 0.5 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 1 yellow onion (sliced); 4 clove garlic cloves (minced); 0.5 cup orange juice; 0.25 cup lime juice; 1 cup white rice (uncooked); 2 cup water; 0.5 cup fresh cilantro (chopped); 2 tablespoon lime juice; 1 can black beans (rinsed and drained); 1 cup frozen corn (thawed); 0.5 red bell pepper (diced)

Succulent pork shoulder slowly braised with citrus and spices until fork-tender, served in a vibrant bowl with cilantro lime rice and fresh black bean and corn salsa.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 6
Cuisine: Mexican
Difficulty: Easy
Cost: $2.77/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

2 pound pork shoulder (cut into 2-inch chunks)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
0.5 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
1 yellow onion (sliced)
4 clove garlic cloves (minced)
0.5 cup orange juice
0.25 cup lime juice
1 cup white rice (uncooked)
2 cup water
0.5 cup fresh cilantro (chopped)
2 tablespoon lime juice
1 can black beans (rinsed and drained)
1 cup frozen corn (thawed)
0.5 red bell pepper (diced)

Instructions

Season the 2 pounds pork shoulder chunks with 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork chunks on all sides until browned, about 5-7 minutes. Transfer the seared pork to the slow cooker.
Add the sliced yellow onion, 4 cloves minced garlic, 1/2 cup orange juice, and 1/4 cup lime juice to the slow cooker with the pork. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the pork is fork-tender.
Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the juices in the slow cooker to keep it moist.
For the cilantro lime rice, combine 1 cup uncooked white rice and 2 cups water (or chicken broth) in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork, then stir in 1/4 cup fresh chopped cilantro and 1 tablespoon lime juice.
For the black bean and corn salsa, in a medium bowl, combine 1 can rinsed and drained black beans, 1 cup thawed frozen corn, 1/2 diced red bell pepper, 1/4 cup fresh chopped cilantro, and 1 tablespoon lime juice. Season with a pinch of salt and pepper.
Assemble bowls with a base of cilantro lime rice, topped with shredded carnitas, and a generous spoonful of black bean and corn salsa. Optional toppings like avocado slices or pickled red onions can be added.

Notes

For extra crispy carnitas, spread the shredded pork on a baking sheet and broil for 5-7 minutes until the edges are caramelized before serving.

Nutrition (per serving)

Calories: 470
Protein: 38.2 g
Carbohydrates: 40.5 g
Fat: 17.5 g
Fiber: 7.8 g
Sodium: 590 mg
Saturated Fat: 5.9 g
Sugar: 4.1 g
Cholesterol: 95 mg