Carnitas Bowl

Ingredients

Instructions

1. 1

   SEASON THE PORK: Pat the pork shoulder dry with paper towels. In a small bowl, combine 1 tbsp salt, 1 tsp pepper, cumin, and oregano. Rub this mixture generously all over the pork, getting into any crevices. The pork can be seasoned up to 24 hours ahead and refrigerated for deeper flavor.

2. 2

   SET UP THE SLOW COOKER: Place the seasoned pork in the slow cooker (cut into 2-3 large chunks if it doesn't fit). Pour the orange juice and lime juice over the pork. Scatter the minced garlic around and on top. The citrus will tenderize the meat and add bright flavor.

3. 3

   SLOW COOK: Cover and cook on LOW for 8-10 hours, or HIGH for 4-5 hours. The pork is done when it's completely tender and falls apart when prodded with a fork. The internal temperature should be at least 195°F for proper shredding texture.

4. 4

   SHRED THE PORK: Transfer the pork to a large cutting board or bowl. Using two forks, pull the meat apart into shreds, discarding any large pieces of fat. Return the shredded meat to the slow cooker and toss with the cooking juices to keep it moist. Season with additional salt if needed.

5. 5

   CRISP THE CARNITAS (recommended): For authentic texture, spread a portion of the shredded pork on a baking sheet in a single layer. Drizzle with a few spoonfuls of cooking liquid. Broil 3-5 minutes, watching carefully, until the edges are crispy and caramelized. The contrast of crispy edges with tender meat is what makes great carnitas.

6. 6

   MAKE CILANTRO LIME RICE: In a bowl, combine the warm cooked rice with 2 tbsp fresh lime juice and the chopped cilantro. Fluff with a fork to distribute evenly. Season with a pinch of salt. The rice should be fragrant and slightly tangy.

7. 7

   WARM THE BEANS: Heat the black beans in a small saucepan or microwave until warmed through. Season with a pinch of cumin and salt if desired.

8. 8

   ASSEMBLE THE BOWLS: Divide the cilantro lime rice among serving bowls. Top with carnitas, black beans, sliced avocado, and pico de gallo. Add a dollop of sour cream if using. Serve immediately with lime wedges on the side for squeezing.