Jul 14 2026
Restaurants›406 Kitchen & Taproom›Carnitas + Rice Recipe

Carnitas + Rice Recipe

Inspired by 406 Kitchen & Taproom
Time3h 30m
Serves6

House-made carnitas, jalapeño rice, corn, black beans, pico, smoked chile, served with corn tortillas.

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Ingredients

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Carnitas

Jalapeño Rice

Additional Ingredients

Method

Carnitas Preparation

  1. 1

    Prepare the Pork

    Cut the pork shoulder into large chunks and season it with salt, black pepper, cumin, and oregano.

  2. 2

    Sauté Aromatics

    In a large pot or Dutch oven, heat a little oil over medium heat. Add chopped onion and minced garlic, sautéing until soft and fragrant.

  3. 3

    Cook the Pork

    Add the seasoned pork to the pot along with bay leaves and pour in the orange juice. Cover and simmer on low heat for about 3 hours, until the pork is tender and easily shredded.

  4. 4

    Shred the Pork

    Once cooked, remove the pork from the pot and shred it using two forks. Return the shredded pork to the pot, mix with juices, and add lime juice. Cook uncovered for an additional 20 minutes to crisp up.

Jalapeño Rice Preparation

  1. 5

    Prepare the Rice

    Rinse the rice under cold water until the water runs clear. In a pot, heat olive oil over medium heat and add the rinsed rice, stirring for about 2-3 minutes until slightly toasted.

  2. 6

    Cook the Rice

    Add water, salt, and chopped jalapeño to the pot with the rice. Bring to a boil, then cover and reduce heat to low. Cook for about 18-20 minutes until the rice is tender and water is absorbed.

  3. 7

    Finishing Touches

    Remove from heat, fluff the rice with a fork, and stir in chopped cilantro.

Serving the Dish

  1. 8

    Assemble the Plate

    On a large serving platter, layer the rice, then top with carnitas, corn, black beans, and pico de gallo.

  2. 9

    Serve with Tortillas

    Serve warm with corn tortillas on the side. Drizzle with smoked chile sauce as desired.

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