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Carnitas Bowl

Carnitas Bowl

Tender, crispy-edged slow-braised pork carnitas served over cilantro-lime rice with black beans, fresh pico de gallo, pickled red onions, and creamy avocado. This gluten-free bowl is a crowd-pleasing weeknight dinner that brings all the flavors of a taqueria right to your table.

4 servings · Prep 25 min · Cook 150 min · Total 175 min

Mexican · Dinner · Main Course

Ingredients

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Main

  • 2 lb boneless pork shoulder cut into 3-inch chunks
  • 2 whole avocado sliced or diced
  • 1 cup cherry tomatoes halved
  • hot sauce

Carnitas Spice Rub

  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt plus more
  • 0.5 tsp black pepper freshly ground

Carnitas

  • 1 tbsp olive oil
  • 4 cloves garlic smashed
  • 1 whole orange juiced
  • 1 whole lime juiced
  • 0.5 cup chicken broth gluten-free certified

Cilantro-Lime Rice

  • 1.5 cup long-grain white rice rinsed
  • 3 cup water
  • 1 whole lime juiced
  • 0.25 cup fresh cilantro chopped
  • 0.5 tsp salt

Seasoned Black Beans

  • 1 can black beans drained and rinsed
  • 0.5 tsp ground cumin
  • 0.25 tsp garlic powder

Pickled Red Onions

  • 0.5 cup red onion thinly sliced, quick-pickled in lime juice and salt

Garnish

  • 0.25 cup fresh cilantro for garnish

Equipment

  • Stovetop
  • Dutch Oven
  • Saucepan
  • Mixing Bowl
  • Pot
  • Paper Towel
  • Fork
  • Lid
  • Measuring Cups
  • Knife
  • Pan
  • Tongs
  • Measuring Spoons
  • Cutting Board
  • Saucepan (1 Quart)
  • Mixing Bowl (4 Quarts)
  • Dipping Fork

Instructions

  1. In a small #[Mixing Bowl], combine @[Cumin], @[Smoked Paprika], @[Dried Oregano], @[Salt], and @[Black Pepper]. Pat the @[Pork Shoulder] chunks dry with #[Paper Towel], then rub the spice mixture all over the meat. Heat @[Olive Oil] in a large #[Dutch Oven] over ^[medium-high heat]. Working in batches, sear the @[Pork Shoulder] on all sides until deep golden brown, about ~[3–4 minutes] per side. Transfer seared pieces to a plate.
  2. Return all @[Pork Shoulder] to the #[Dutch Oven]. Add the @[Garlic] smashed, @[Orange Juice], @[Lime Juice], and @[Chicken Broth]. Bring to a boil, then reduce heat to ^[low], cover, and simmer until the @[Pork Shoulder] is fall-apart tender, about ~[2 hours]. Remove the lid for the last ~[20 minutes] to let the liquid reduce. Use two #[Dipping Fork]s to shred the @[Pork Shoulder] directly in the pot, tossing it in the remaining juices. Increase heat to ^[medium-high] and cook uncovered for ~[5–8 minutes], stirring occasionally, until the edges of the @[Pork Shoulder] get slightly crispy.
  3. While the carnitas braises, combine rinsed @[Long-Grain White Rice], @[Water], and @[Salt] in a medium #[Saucepan]. Bring to a boil over ^[high heat], then reduce to the lowest setting, cover, and cook for ~[18 minutes]. Remove from heat and let steam, covered, for ~[5 minutes]. Fluff with a #[Dipping Fork], then stir in @[Lime Juice] and chopped @[Cilantro].
  4. In a small #[Saucepan] over ^[medium heat], combine the drained @[Black Beans], @[Cumin], and @[Garlic Powder] with ~[2 tablespoons] of @[Water]. Stir and heat for ~[5–7 minutes] until warmed through and fragrant. Season with @[Salt] to taste.
  5. Place the thinly sliced @[Red Onion] in a small #[Mixing Bowl]. Add the juice of one @[Lime] and a pinch of @[Salt]. Toss well and let sit for at least ~[15 minutes] while the carnitas finishes cooking. The onions will turn bright pink and mellow in flavor.
  6. Divide the @[Cilantro]-@[Lime Juice] rice among four bowls. Top each with a generous scoop of seasoned @[Black Beans] and a hearty portion of crispy carnitas. Arrange sliced @[Avocado], pickled @[Red Onion], and halved @[Cherry Tomatoes] around the bowl. Finish with a dollop of sour cream, extra @[Cilantro], and @[Hot Sauce] if desired. Serve immediately.