Pork Carnitas Bowls with Mango Salsa

Ingredients

• about 1360 g Pork Shoulder
• 1 cup Orange Juice
• 0.5 cup Lime Juice
• 4 cloves Garlic, minced
• 2 tsp Dried Oregano
• 1 tsp Cumin
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 4 cups Cauliflower Rice
• 2 ripe Mango, diced
• 0.5 medium Red Onion, finely chopped
• 1 small Jalapeño, seeded and minced
• 0.25 cup Cilantro, chopped
• 2 tbsp Lime Juice

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

Instructions

1. 1Cut the about 1360 g Pork Shoulder into large chunks, each about 5.08 cm in size. In a large bowl, combine the pork chunks with 1 cup Orange Juice, 0.5 cup Lime Juice, 4 cloves Garlic (minced), 2 tsp Dried Oregano, 1 tsp Cumin, 1 tsp Salt, and 0.5 tsp Black Pepper; stir everything together to coat the pork pieces evenly.
2. 2Transfer the pork and all the liquid from the bowl into a slow cooker. Cover the slow cooker and cook on low for 8 to 10 hours, or on high for 4 to 5 hours, until the pork is very tender and can be easily pulled apart with forks, reaching an internal temperature of 87.78-96.11°C (88-96°C).
3. 3Carefully remove the tender pork from the slow cooker, leaving any excess liquid behind, and place it on a clean cutting board. Use two forks to shred the pork into smaller pieces, then allow it to rest for 5-10 minutes to retain its moisture.
4. 4Preheat your oven broiler to high (approximately 260-287.8°C or 260-288°C). Spread the shredded pork in a single layer on a baking sheet and place it under the broiler for 3 to 5 minutes, watching closely, until the edges of the pork are crispy and browned.
5. 5While the pork is crisping, prepare the mango salsa: In a medium bowl, gently combine the 2 ripe Mango (diced), 0.5 medium Red Onion (finely chopped), 1 small Jalapeño (seeded and minced), 0.25 cup Cilantro (chopped), and 2 tbsp Lime Juice until well mixed.
6. 6Prepare the 4 cups Cauliflower Rice by sautéing it in a large pan over medium heat for 5 to 7 minutes until it is tender.
7. 7To assemble the bowls, divide the cooked 4 cups Cauliflower Rice evenly among four bowls, placing it at the bottom. Top the cauliflower rice in each bowl with a generous portion of the crispy pork carnitas, then spoon the prepared mango salsa over the pork; serve the bowls immediately.

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