Slow-Braised Pork Carnitas with Cilantro Lime Rice and Charred Corn Salad

Tender, succulent pork carnitas slow-braised until fall-apart tender, served with bright cilantro-lime rice and a fresh charred corn salad for a burst of summer flavor.

• Prep: 30 min
• Cook: 4 hr
• Total: 4 hr 30 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Medium
• Cost: $2.93/serving

Dietary

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

Tags

• slow cooker
• comfort food
• savory
• spicy
• classic
• rich

Ingredients

• 2.5 pound pork butt (boneless, cut into 2-inch chunks)
• 1 tablespoon olive oil
• 1 yellow onion (medium, thinly sliced)
• 4 clove garlic (minced)
• 1 teaspoon ground cumin
• 0.5 teaspoon dried oregano
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper (freshly ground)
• 0.5 cup orange juice (freshly squeezed)
• 0.25 cup lime juice (freshly squeezed)
• 1 cup chicken broth
• 2 cup white rice (uncooked)
• 0.5 cup fresh cilantro (chopped)
• 3 corns (shucked)
• 1 red bell pepper (diced)
• 0.5 red onion (thinly sliced)
• 1 jalapeño (seeded and minced)

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Season pork butt chunks generously with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Sear pork butt in batches until browned on all sides, about 5-7 minutes per batch. Remove pork and set aside.
3. Add sliced yellow onion to the pot and sauté until softened, about 5 minutes. Stir in minced garlic, ground cumin, and dried oregano, cooking for 1 minute until fragrant.
4. Return pork butt to the pot. Add orange juice, lime juice, chicken broth, and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Bring to a simmer.
5. Cover tightly and transfer to a preheated oven at 300°F. Braise for 3.5-4 hours, or until pork is fork-tender. Alternatively, cook on low in a slow cooker for 6-8 hours.
6. While pork is braising, prepare the cilantro lime rice: Cook 2 cups white rice according to package directions. Once cooked, fluff with a fork and stir in 1/4 cup chopped fresh cilantro and the juice of 1/2 lime. Season with salt to taste.
7. For the charred corn salad: Preheat a grill or cast iron skillet to high. Grill shucked corn until lightly charred, about 2-3 minutes per side. Let cool, then cut kernels off the cob.
8. In a bowl, combine charred corn kernels, diced red bell pepper, thinly sliced red onion, and minced jalapeño (if using). Dress with a drizzle of olive oil, the juice of 1/2 lime, and a pinch of salt and pepper.
9. Once pork is cooked, remove from the pot and shred using two forks. Return shredded pork to the pot with a portion of the cooking liquid to keep it moist.
10. Serve pork carnitas over cilantro lime rice, topped with charred corn salad and extra fresh cilantro.

Nutrition (per serving)

• Calories: 700
• Protein: 41.3 g
• Carbohydrates: 69.9 g
• Fat: 26.7 g
• Fiber: 4.8 g
• Sodium: 987 mg
• Saturated Fat: 7.8 g
• Sugar: 11.9 g
• Cholesterol: 117 mg