American · Dinner
Carnitas Bowl
Braised Pork Rice Bowl
Braised pork shoulder simmered low with orange, cumin and bay until fork-tender, then crisped in its own fat. Served over cilantro-lime rice with black beans, fresh tomato and cotija cheese, this high-protein bowl delivers substantial protein and fiber. Lime wedges on the side.
$5
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
702Calories
50.3gProtein
27.4gFat
57.8gCarbs
7.4gSugar
9.8gFiber
1061mgSodium
126mgChol
9.5gSat Fat
894mgPotassium
187mgCalcium
3.4mgIron
1.2mcgVitamin B12
28mgVitamin C
Goes well with
Sparkling Water with Lime
local
Mexican Lager with Lime
international
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat pork shoulder chunks dry and toss with cumin, oregano, salt and pepper until evenly coated.
2
Sear
Heat oil in a heavy pot over medium-high heat and brown pork on all sides for 6 minutes until deep crust forms.
3
Braise
Add orange juice, crushed garlic, quartered onion, bay leaf and enough water to half-cover pork, cover and simmer over low heat 2 hours until fork-tender.
4
Reduce
Uncover, remove onion and bay leaf, raise to medium heat for 12 minutes until liquid cooks off and pork sizzles in rendered fat.
5
Crisp
Press shredded pork flat against hot pot base over medium-high heat 4 minutes until edges turn golden and crackle.
6
Plate
Warm rice with chopped cilantro and half the lime juice, spoon into a bowl with black beans, top with pork, diced tomato, cotija and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g pork shoulder, trimmed and cut into chunks
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 11 orange, juiced
- 4 cloves4 cloves garlic
- 11 onion, quartered
- 2 tsp2 tsp vegetable oil
- 260g260g black beans, cooked and drained
- 200g200g white rice, cooked
- 100g100g tomato
- 4 tbsp4 tbsp cilantro
- 22 lime, half juiced half wedged
- 56g56g cotija cheese, crumbled
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
