Carnitas Recipe
Slow-cooked pork served with rice, beans, and tortillas.
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Ingredients
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Pork
Beans and Rice
Tortillas
Method
Pork Preparation
- 1
Prepare the Pork
In a large bowl, combine the cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Rub this spice mixture all over the pork shoulder.
- 2
Slow Cook the Pork
Place the seasoned pork shoulder in a slow cooker. Add the orange juice, lime juice, and bay leaves. Cover and cook on low for 8 hours or until the pork is tender and easily shredded.
Beans and Rice
- 3
Cook the Rice
In a medium saucepan, heat the olive oil over medium heat. Add the rice and toast for about 2 minutes until lightly golden. Add 2 cups of water and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 18 minutes until the rice is cooked and water is absorbed.
- 4
Heat the Beans
In a small saucepan, heat the canned black beans over medium heat until warmed through. Stir occasionally and season with salt if needed.
- 5
Prepare the Cilantro
Chop the cilantro finely and set aside for garnish.
Serving
- 6
Assemble the Dish
Once the pork is cooked, shred it using two forks. Serve the carnitas with rice, beans, and warm corn tortillas. Garnish with chopped cilantro and lime wedges on the side.
