Slow-cooked pork carnitas served over rice with beans, corn, lettuce, salsa, and lime crema for a satisfying Mexican-inspired meal.
# What You'll Need:
→ 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
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
# How To Make:
01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss all ingredients to coat evenly.
02 - Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until pork is completely fork-tender and easily shreds.
03 - Remove cooked pork and shred with two forks. For enhanced texture, crisp shredded pork under a broiler for 3 to 5 minutes or in a hot skillet until edges are golden brown.
04 - Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let stand 5 minutes, then fluff with a fork.
05 - In a small bowl, combine sour cream, lime juice, lime zest, and salt. Whisk until smooth and refrigerate until ready to serve.
06 - Divide cooked rice among four bowls. Top each portion with black beans, corn, lettuce, salsa, and a generous serving of carnitas.
07 - Drizzle each bowl with lime crema. Top with chopped cilantro and serve with lime wedges.
