Pork Carnitas Bowls with Cilantro-Lime Rice (Nut-Free)

Ingredients

• about 1360 g Pork shoulder, cut into 2-inch chunks
• 1 cup Orange juice
• 1/2 cup Lime juice
• 4 cloves Garlic, minced
• 1 teaspoon Oregano
• 1 teaspoon Cumin
• 2 teaspoons Salt
• 1/2 teaspoon Black pepper
• 4 cups Cooked white rice
• 1/4 cup Cilantro, chopped
• 1 can (15 oz) Black beans, rinsed and drained
• 1/2 Diced red onion
• Salsa
• Dairy-free sour cream

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 1360 g of Pork shoulder, cut into 5.08 cm chunks, into a slow cooker.
2. 2In a separate medium-sized bowl, combine the 1 cup of Orange juice, 4 cloves of minced Garlic, 1 teaspoon of Oregano, 1 teaspoon of Cumin, 2 teaspoons of Salt, and 1/2 teaspoon of Black pepper. Add 1/4 cup of the 1/2 cup Lime juice to this mixture, stirring well. Pour this liquid over the pork in the slow cooker.
3. 3Cover the slow cooker and cook the pork on the low setting for 8 hours, or on the high setting for 4 hours. The pork is done when it is very tender and can be easily shredded with a fork, reaching an internal temperature of 93°C to 96°C.
4. 4Carefully remove the cooked pork from the slow cooker and place it into a large bowl. Using two forks, shred the pork into smaller pieces. Discard any excess cooking liquid remaining in the slow cooker.
5. 5Heat a large (e.g., 30.48 cm) skillet over medium-high heat (approximately 176.7°C / 175°C). Add the shredded pork to the hot skillet and cook for 5-7 minutes, stirring occasionally, until the pork becomes crispy and browned around the edges.
6. 6In a medium bowl, combine the 4 cups of Cooked white rice with the 1/4 cup of chopped Cilantro and the remaining 1/4 cup of Lime juice. Stir gently until the cilantro and lime juice are evenly distributed.
7. 7To assemble each of the 4 bowls, first layer with an equal portion of the cilantro-lime rice. Top the rice with an equal portion of the 1 can (about 425 g) of rinsed and drained Black beans, followed by the crispy carnitas. Finish each bowl with an equal portion of the 1/2 Diced red onion, a desired amount of Salsa, and a desired amount of Dairy-free sour cream.

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