Pork Carnitas Burrito Bowls

Ingredients

• about 1360 g Pork shoulder
• 1 cup Orange juice
• 1/2 cup Lime juice
• 1 medium Onion
• 4 cloves Garlic
• 1 tsp Oregano
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black pepper
• 4 cups Cooked rice
• 1 can Black beans
• 1 cup Pico de gallo
• 1 cup Guacamole

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

Instructions

1. 1Cut the pork shoulder into large chunks.
2. 2In a slow cooker, combine pork, orange juice, lime juice, onion, garlic, oregano, cumin, salt, and pepper.
3. 3Cook on low for 8 hours, or until the pork is very tender.
4. 4Shred the pork with two forks.
5. 5In a large skillet, crisp up the shredded pork over medium-high heat.
6. 6Assemble the burrito bowls with rice, black beans, carnitas, pico de gallo, and guacamole.

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