Slow-Cooker Pork Carnitas with Spiced Black Beans and Cilantro Lime Rice

Slow-Cooker Pork Carnitas with Spiced Black Beans and Cilantro Lime Rice

Flavorful pork shoulder slow-cooked with citrus and Mexican spices until fall-apart tender, then crisped under the broiler. Served with fluffy cilantro lime rice and savory spiced black beans.

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Ingredients

Instructions

  1. Pat the pork shoulder dry with paper towels. Cut into 2-inch chunks. In a large bowl, toss the pork with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon dried oregano, 1 teaspoon ground cumin, and 1/2 teaspoon chili powder until well coated.
  2. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chunks in batches until browned on all sides, about 3-4 minutes per side. Transfer browned pork to a 6-quart (or larger) slow cooker.
  3. Roughly chop half of the yellow onion and mince 2 cloves garlic. Add them to the slow cooker along with the orange quarters, juice of 1 lime, 1 cup chicken broth, and 2 bay leaves. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is fall-apart tender.
  4. Once pork is cooked, carefully remove the orange quarters and bay leaves from the slow cooker. Using two forks, shred the pork directly in the slow cooker, allowing it to soak up all the flavorful juices. For crispy edges, spread the shredded pork onto a baking sheet, drizzle with some of the cooking liquid, and broil for 5-10 minutes, flipping once, until browned and slightly crispy. Watch carefully to prevent burning.
  5. While the pork cooks, prepare the black beans. Finely dice the remaining half of the yellow onion and mince the remaining 2 cloves garlic. Heat a small amount of olive oil (not included in ingredients list as it's optional, for sautéing) in a medium saucepan over medium heat. Sauté the diced yellow onion for 3-5 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the rinsed and drained black beans, 1/2 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 cup water. Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until the beans are heated through and the flavors have melded. Lightly mash some of the beans with the back of a spoon if desired for a creamier texture.
  6. For the cilantro lime rice, combine 1 1/2 cups white rice and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Stir in the juice of the remaining 1 lime and 1/2 cup fresh chopped cilantro.
  7. Serve the crispy pork carnitas alongside the spiced black beans and cilantro lime rice.

Notes

Leftover carnitas, beans, and rice can be stored in airtight containers in the refrigerator for up to 3-4 days. The carnitas are also excellent in tacos or burritos the next day.

Nutrition (per serving)