Tender carnitas with rice, beans, corn, fresh veggies, and lime crema for a satisfying Mexican-inspired meal.
# Ingredient List:
→ Carnitas
01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 cup orange juice
09 - 1/4 cup lime juice
10 - 4 cloves garlic, minced
11 - 1 medium onion, quartered
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
→ Bowl Components
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels, fresh, frozen, or canned and drained
17 - 2 cups shredded romaine lettuce
18 - 1 cup fresh tomato salsa
→ Lime Crema
19 - 1/2 cup sour cream
20 - 2 tbsp fresh lime juice
21 - 1/2 tsp lime zest
22 - Pinch of salt
→ Garnish
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges
# Directions:
01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat evenly. Cover and cook on low for 7–8 hours or high for 3–4 hours, until pork is fork-tender. Remove pork and shred with two forks. For crispy edges, place shredded pork under a broiler for 3–5 minutes or in a hot skillet until golden brown.
02 - Rinse rice under cold water until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - In a small bowl, whisk together sour cream, lime juice, lime zest, and salt until smooth and well combined. Cover and refrigerate until ready to serve.
04 - Divide cooked rice evenly among four serving bowls. Layer each bowl with black beans, corn kernels, shredded romaine lettuce, and fresh tomato salsa. Top with a generous portion of shredded carnitas. Drizzle with lime crema and garnish with fresh cilantro and lime wedges.
