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Carnitas Bowl – Crispy Pork with Cilantro Rice & Beans

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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Carnitas: 3 lb pork shoulder (pork butt), trimmed and cut into large chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 orange, juiced (save the spent halves)
  • 1 lime, juiced
  • 1 cup chicken broth or water
  • 2 bay leaves (optional)
  • For the Cilantro Rice: 1 1/2 cups long-grain white rice (or jasmine)
  • 2 1/4 cups water or broth
  • 1 tablespoon neutral oil or butter
  • 1/2 teaspoon salt
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime, zested and juiced
  • For the Beans and Toppings: 2 cups cooked black or pinto beans (rinsed and drained if canned)
  • 1/2 teaspoon cumin and a pinch of salt for warming beans
  • 1 cup corn (fresh, frozen, or canned)
  • 1 avocado, sliced or diced
  • 1/2 red onion, thinly sliced
  • Fresh pico de gallo or salsa
  • Sour cream or Greek yogurt
  • Fresh jalapeño, cilantro, lime wedges
  • Queso fresco or shredded cheese (optional)

Method
 

  1. Season the pork: Pat dry. Rub with salt, pepper, cumin, and oregano.
  2. Slow-cook the carnitas: Add pork to a slow cooker with onion, garlic, orange juice and halves, lime juice, broth, and bay leaves. Cook on Low 8 hours or High 4–5 hours until very tender. For Instant Pot: 60 minutes on High Pressure, natural release 15 minutes.
  3. Shred and crisp: Remove pork, discard orange halves and bay leaves. Shred meat. Heat a large skillet over medium-high with a little fat from the pot or oil. Press pork into the pan and cook undisturbed 2–4 minutes per side until edges caramelize. Splash with a bit of cooking liquid for flavor.
  4. Cook the rice: Rinse rice until water runs clear. In a pot, warm oil, add rice, and toast 1 minute. Add water and salt. Bring to a simmer, cover, and cook 15 minutes. Rest 10 minutes off heat. Fluff, then fold in cilantro, lime zest, and juice.
  5. Warm the beans: In a small pot, heat beans with a splash of water, cumin, and salt until steamy. Keep them saucy, not dry.
  6. Prep toppings: Slice avocado and onion, chop cilantro, and set out salsa, corn, and lime wedges.
  7. Assemble: Add a scoop of cilantro rice, a ladle of beans, a generous pile of crispy carnitas, then top with corn, onion, avocado, cilantro, and your favorite salsa. Finish with a squeeze of lime.