Tender pork carnitas with rice, beans, salsa, and avocado for a satisfying Mexican-inspired meal.
# What You Need:
→ Pork Carnitas
01 - 1.5 lbs boneless pork shoulder, cut into large chunks
02 - 1 teaspoon salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon smoked paprika
07 - 2 cloves garlic, minced
08 - 0.5 onion, chopped
09 - 1 orange, juiced
10 - 1 lime, juiced
11 - 1 cup low-sodium chicken broth
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 0.5 teaspoon salt
→ Pinto Beans
15 - 1 can (15 oz) pinto beans, drained and rinsed
16 - 0.25 teaspoon ground cumin
17 - 0.25 teaspoon chili powder
18 - 0.25 cup water
→ Toppings
19 - 1 cup fresh tomato salsa
20 - 1 large ripe avocado, sliced
21 - 0.25 cup chopped fresh cilantro
22 - 1 lime, cut into wedges
# Step-by-Step:
01 - Combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, garlic, onion, orange juice, lime juice, and chicken broth in slow cooker. Cover and cook on low for 8 hours or on high for 4 hours until pork is very tender. Shred pork with two forks. For crispy edges, transfer shredded pork to baking sheet and broil for 5-7 minutes until browned.
02 - Rinse rice under cold water until water runs clear. In medium saucepan, combine rice, water, and salt. Bring to boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork.
03 - In small saucepan, combine pinto beans, cumin, chili powder, and water. Simmer over medium heat for 5-7 minutes, stirring occasionally, until heated through.
04 - Divide rice evenly among four bowls. Top with pinto beans, carnitas, salsa, avocado slices, and cilantro. Serve with lime wedges on the side.
