Tender pork carnitas over rice with beans, salsa, and creamy avocado for a satisfying Mexican-inspired meal.
# What You’ll 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 fresh cilantro, chopped
22 - 1 lime, cut into wedges
# How-To:
01 - Combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, garlic, onion, orange juice, lime juice, and chicken broth in a 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 a baking sheet and broil for 5-7 minutes until browned.
02 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Combine pinto beans, cumin, chili powder, and water in a small saucepan. Simmer over medium heat for 5-7 minutes, stirring occasionally, until heated through.
04 - Divide rice evenly among four bowls. Top each with pinto beans, carnitas, salsa, avocado slices, and cilantro. Serve with lime wedges on the side.
