Slow-cooked carnitas over fluffy rice with black beans, corn, lettuce, salsa, and lime crema for a vibrant Mexican-inspired bowl.
# What You'll Need:
→ Carnitas
01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 0.5 tsp black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 0.5 tsp smoked paprika
07 - 0.5 tsp chili powder
08 - 0.5 cup orange juice
09 - 0.25 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 - 0.5 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 - 0.5 cup sour cream
20 - 2 tbsp fresh lime juice
21 - 0.5 tsp lime zest
22 - Pinch of salt
→ Garnish
23 - 0.25 cup fresh cilantro, chopped
24 - Lime wedges
# How To Make It:
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 to 8 hours or on high for 3 to 4 hours, until pork is fork-tender.
02 - Remove pork from slow cooker and shred with two forks. For added texture, crisp shredded pork under a broiler for 3 to 5 minutes or in a hot skillet until edges are golden brown.
03 - 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.
04 - In a small bowl, combine sour cream, lime juice, lime zest, and salt. Mix until smooth and chill until ready to serve.
05 - Divide cooked rice evenly among four bowls. Top each with black beans, corn, lettuce, salsa, and a generous portion of carnitas. Drizzle with lime crema and garnish with fresh cilantro and lime wedges.
