Description
Carnitas — Mexican braised and crisped pork — might be the best burrito filling ever invented, and turning it into a bowl means you get more of the good stuff without fighting with a tortilla that falls apart. The pork braises low and slow until it shreds, then gets crisped under the broiler until the edges are lacquered and caramelized. Over rice with all the fixings, this is the bowl that ruins Chipotle for you.
Ingredients
Units
Scale
- 2 1/2 lbs boneless pork shoulder, cut into 3-inch chunks
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium orange, juiced
- 1 medium lime, juiced
- 4 cloves garlic, smashed
- 1 bay leaf
- 3 cups cooked white rice
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup pico de gallo
- 1 ripe avocado, sliced
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- Season the pork chunks with cumin, chili powder, oregano, salt, and pepper. Place in a Dutch oven with the orange juice, lime juice, garlic, and bay leaf. Add just enough water to come halfway up the meat.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2 1/2 to 3 hours until the pork shreds easily with a fork.
- Remove the pork and shred with two forks. Discard the bay leaf and reserve the braising liquid.
- Spread the shredded pork on a rimmed baking sheet. Spoon a few tablespoons of braising liquid over the pork. Broil 3 to 4 minutes until the edges are crispy and caramelized. Toss, add more liquid, and broil again for another 3 minutes.
- Divide rice among 4 bowls. Top with the crispy carnitas, black beans, pico de gallo, and avocado slices.
- Finish with a dollop of sour cream, fresh cilantro, and lime wedges.
Notes
- The orange juice in the braise is traditional and essential — the citrus acid tenderizes the pork and adds a subtle sweetness that balances the spices.
- Broiling the shredded pork with braising liquid is what creates those crispy, caramelized edges that make carnitas so addictive.
- The pork braise can be done a day ahead. The fat solidifies on top for easy removal, and the flavor deepens overnight.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 6
- Sodium: 810
- Fat: 24
- Carbohydrates: 46
- Fiber: 8
- Protein: 44
- Cholesterol: 115