Pork Carnitas Bowl with Cilantro-Lime Rice, Black Beans, Pico de Gallo, and Avocado

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Pork Carnitas

1. In a large bowl, combine 1½ teaspoons ground cumin, 1 teaspoon dried oregano, 1 teaspoon chili powder, ¾ teaspoon garlic powder, ½ teaspoon smoked paprika, 1½ teaspoons kosher salt, and ½ teaspoon black pepper. 3 min
2. Add the 2-inch pork shoulder chunks to the spice mixture and toss until every piece is evenly coated; pour in ½ cup orange juice and 2 tablespoons lime juice and toss again. 3 min
3. Heat 1 tablespoon neutral oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. 2 min
4. Timing-sensitive step. Sear the pork in a single layer, in batches if needed, for 3–4 minutes per side until deeply browned on two sides; transfer browned pieces to a plate. 12 min
5. Return all pork to the pot, pour in ½ cup chicken broth, bring to a boil, then reduce heat to low, cover tightly, and braise for 30 minutes until the pork is fork-tender. 32 min
6. Timing-sensitive step. Uncover the pot, increase heat to medium-high, and cook for 8–10 minutes, stirring occasionally, until the braising liquid reduces and the pork edges crisp and caramelize. 10 min
7. Use two forks to roughly shred the pork in the pot, tossing it with the remaining pan juices before serving. 3 min

Cilantro-Lime Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 2 min
2. Roughly chop ⅓ cup fresh cilantro and zest 1 teaspoon lime zest; set aside. 3 min
3. Timing-sensitive step. Heat 1 teaspoon neutral oil in a medium saucepan over medium heat, add the drained rice, and toast for 2 minutes, stirring, until lightly golden and fragrant. 3 min
4. Pour in 2¼ cups water and ¾ teaspoon kosher salt, bring to a boil, then reduce heat to the lowest setting, cover tightly, and cook for 18 minutes. 20 min
5. Remove the saucepan from heat and let the rice steam, covered, for 5 minutes. 5 min
6. Fluff the rice with a fork, then fold in 2 tablespoons lime juice, 1 teaspoon lime zest, and the chopped cilantro until evenly combined. 2 min

Seasoned Black Beansside

1. Drain and rinse the two 15-oz cans of black beans under cold water; mince 2 garlic cloves. 3 min
2. Timing-sensitive step. Heat 1 teaspoon neutral oil in a small saucepan over medium heat, add the minced garlic and ½ teaspoon ground cumin, and cook for 60 seconds until fragrant. 2 min
3. Add the drained black beans and ½ teaspoon kosher salt, stir to combine, and cook over medium-low heat for 5 minutes until heated through. 5 min
4. Remove from heat, stir in 1 tablespoon lime juice, and keep warm until serving. 2 min

Pico de Gallotopping

1. Seed and finely dice 4 roma tomatoes, finely dice ½ white onion, seed and mince 1 jalapeño, and finely chop ¼ cup fresh cilantro. 10 min
2. Combine the diced tomatoes, onion, jalapeño, and cilantro in a bowl, add 2 tablespoons lime juice and ½ teaspoon kosher salt, and stir well. 2 min
3. Let the pico de gallo sit at room temperature for at least 10 minutes before serving so the flavors meld. 10 min

Sliced Avocadotopping

1. Halve, pit, and slice 2 ripe avocados into ¼-inch slices just before serving. 3 min
2. Arrange the avocado slices on a plate or directly over the bowls, drizzle with 1 tablespoon lime juice, and sprinkle with ¼ teaspoon kosher salt.