Tender slow-cooked pork over fluffy rice with beans, corn, lettuce, salsa and lime crema.
# What You 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 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
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
# How-To:
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 thoroughly. Cover and cook on low for 7–8 hours or on high for 3–4 hours until pork is fork-tender.
02 - Remove cooked pork from slow cooker and shred using two forks. For enhanced texture and flavor, transfer shredded pork to a broiler pan or hot skillet and cook for 3–5 minutes until edges are golden and crispy.
03 - Rinse rice under cold water until water runs clear. In a saucepan, bring water and salt to a rolling boil. Add rice, reduce heat to low, cover tightly, and simmer for 15 minutes or until all water is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
04 - In a small bowl, whisk together sour cream, fresh lime juice, lime zest, and salt until completely smooth and well combined. Refrigerate until ready to serve.
05 - Divide cooked rice evenly among four serving bowls. Arrange black beans, corn, shredded lettuce, and salsa over the rice in sections. Top each bowl with a generous portion of carnitas. Drizzle with lime crema and garnish with fresh cilantro and lime wedges.
