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Pork Carnitas Rice Bowls
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Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Serving Bowls

Ingredients
  

  • 2 pounds pork shoulder, cut into large chunks
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon chili powder
  • 1/2 cup fresh orange juice
  • 1/2 cup chicken broth
  • Salt and black pepper to taste
  • 2 cups cooked white rice
  • Fresh cilantro, chopped
  • Lime wedges
  • 1 avocado, sliced

Instructions
 

  • Add the pork shoulder chunks, sliced onion, and minced garlic to the slow cooker.
  • Sprinkle the cumin, oregano, and chili powder over the pork. Pour in the orange juice and chicken broth. Season with salt and black pepper.
  • Cover and cook on low for 8 hours until the pork is very tender.
  • Remove the pork from the slow cooker and shred it with two forks. Return the shredded pork to the slow cooker and stir to coat it in the juices.
  • Divide the cooked rice among four bowls. Top each bowl with the shredded pork and some of the onions from the slow cooker.
  • Add chopped cilantro, lime wedges, and sliced avocado to each bowl before serving.

Notes

If you want extra texture, spread the shredded pork on a baking sheet and broil it for a few minutes to create some crisp edges. Leftovers keep well in the refrigerator for three days. Add a splash of broth when reheating to restore moisture to the pork.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Saucepan, Serving Bowls