Tender slow-cooked pork over fluffy rice with beans, corn, lettuce, salsa and lime crema for a vibrant Mexican-inspired bowl.
# What You'll Need:
→ Carnitas
01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon chili powder
08 - 0.5 cup fresh orange juice
09 - 0.25 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 - 0.5 teaspoon salt
→ Bowl Components
15 - 1 can (15 ounces) 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 - 0.5 cup sour cream
20 - 2 tablespoons fresh lime juice
21 - 0.5 teaspoon lime zest
22 - Pinch of salt
→ Garnish
23 - 0.25 cup fresh cilantro, chopped
24 - Lime wedges for serving
# Direction Steps:
01 - Combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion in a slow cooker. Toss to coat evenly. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until pork is fork-tender.
02 - Remove cooked pork from slow cooker and shred using two forks. For enhanced texture, crisp shredded pork under a broiler for 3 to 5 minutes or in a hot skillet until edges are golden brown.
03 - Rinse rice under cold running water. In a saucepan, bring water and salt to a rolling boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - In a small bowl, whisk together sour cream, lime juice, lime zest, and salt until smooth and well combined. Refrigerate until assembly.
05 - Divide cooked rice evenly among four bowls. Layer each bowl with black beans, corn, shredded lettuce, salsa, and generous portion of carnitas. Drizzle lime crema over top and garnish with fresh cilantro. Serve with lime wedges.
