Flavorful slow-cooked carnitas with rice, beans, corn, fresh vegetables, and zesty lime crema for a satisfying Mexican-style meal.
# The Ingredients 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 fresh 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
# Step-by-Step Instructions:
01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, minced garlic, and quartered onion. Toss ingredients to coat evenly. Cover and cook on low for 7-8 hours or on high for 3-4 hours, until pork is fork-tender and easily shreds.
02 - Remove cooked pork from slow cooker and shred with two forks. For enhanced texture, crisp shredded pork under a preheated broiler for 3-5 minutes or in a hot skillet over medium-high heat until edges are golden brown.
03 - Rinse rice under cold running water until water runs clear. In a saucepan, bring 2 cups water and 1/2 tsp salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
04 - In a small mixing bowl, combine sour cream, fresh lime juice, lime zest, and a pinch of salt. Mix until smooth and well combined. Refrigerate until ready to serve.
05 - Divide cooked rice evenly among four serving bowls. Top each bowl with black beans, corn, shredded lettuce, fresh tomato salsa, and a generous portion of carnitas. Drizzle lime crema over each bowl. Garnish with chopped cilantro and lime wedges.
