Tender carnitas over rice with beans, corn, lettuce, salsa, and lime crema for a satisfying Mexican-inspired bowl.
# What You Need:
→ Carnitas
01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 cup orange juice
09 - 1/4 cup fresh lime juice
10 - 4 cloves garlic, minced
11 - 1 medium onion, quartered
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
→ Bowl Components
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels, fresh or frozen
17 - 2 cups shredded romaine lettuce
18 - 1 cup fresh tomato salsa
→ Lime Crema
19 - 1/2 cup sour cream
20 - 2 tbsp fresh lime juice
21 - 1/2 tsp lime zest
22 - Pinch of salt
→ Garnish
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges
# How to Make It:
01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat evenly.
02 - Cover and cook on low for 7-8 hours or on high for 3-4 hours, until pork is fork-tender and easily shreds.
03 - Remove pork from slow cooker and shred with two forks. For extra texture, crisp shredded pork under a broiler for 3-5 minutes or in a hot skillet until edges are golden brown.
04 - Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
05 - In a small bowl, whisk together sour cream, lime juice, lime zest, and salt until smooth. Cover and refrigerate until ready to serve.
06 - Divide cooked rice among four serving bowls. Layer each bowl with black beans, corn, shredded lettuce, and salsa. Top with generous portion of carnitas. Drizzle lime crema over the top and garnish with fresh cilantro and lime wedges.
