Cook at home

Orange Cumin Pork Carnitas Bowls

Slow-braised pork shoulder with orange and spices, crisped under the broiler and served over rice and pinto beans.

Ingredients

• 2 1/2 lb pork shoulder, cut in 3-inch chunks
• 1 tbsp cumin
• 1 tbsp oregano dried
• 2 tsp salt
• 1 orange, juiced
• 2 tbsp lime juice
• 1 onion, quartered
• 6 clove garlic, smashed
• 2 cup white rice
• 1 1/2 cup pinto beans, drained and rinsed
• 1/2 cup fresh cilantro, chopped

Steps

1. Heat the oven to 300 F (150 C). Rub the pork with the cumin, oregano and salt and place in a Dutch oven with the orange juice, lime juice, onion and garlic.
2. Cover and braise 2.5 to 3 hours until the pork is fork-tender and reaches at least 195 F (90 C) for shredding.
3. Meanwhile cook the rice according to package directions, and warm the beans with a splash of water.
4. Shred the pork, spread it on a sheet pan with a few spoonfuls of the braising liquid and broil 4 to 5 minutes until the edges crisp.
5. Divide rice, beans and pork among bowls and finish with cilantro.