Carnitas Plate Recipe

Season and assemble

Preheat oven to 300°F (150°C). Pat pork pieces dry and rub evenly with 2 tablespoons salt, 1 teaspoon black pepper, 2 teaspoons ground cumin, and 1 teaspoon dried oregano. Place pork in a large Dutch oven or ovenproof pot in a single layer if possible. Add smashed garlic, quartered onion, bay leaves, orange juice and lime juice. If liquid does not come about halfway up the meat, add up to 1 cup water or low-sodium chicken broth.

Slow roast

Cover tightly with a lid or foil and roast in preheated oven for 3 to 3 1/2 hours, or until pork is fork-tender and easily shreds. Check once at about 2 hours: if the pot is dry, add another 1/2 cup liquid and baste the meat with juices.

Shred and reduce juices

Remove pork to a cutting board, discard bay leaves and large onion pieces. Use two forks to shred the pork into bite-size pieces. Skim off excess fat from the cooking liquid; reserve about 1/2 to 3/4 cup of the citrus-infused cooking liquid and either reduce it on the stovetop over medium heat until slightly syrupy (about 6–8 minutes) or leave as is to toss with shredded meat for flavor.

Crisp the carnitas (stovetop or oven broil)

Option A — Stovetop: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add shredded pork in a single layer and pan-sear for 3–4 minutes without stirring to form a crust, then stir and continue until edges are crispy, about 6–8 minutes total. Add 2–3 tablespoons reserved cooking liquid during the last minute for moisture and flavor. Option B — Oven: Spread shredded pork on a rimmed baking sheet, drizzle with a few tablespoons of the reserved juices, and broil 4–6 inches from the element for 4–6 minutes, tossing once, until crisped edges form. Watch closely to avoid burning.

Finish

Taste and adjust seasoning with additional salt or lime juice as needed. Keep warm until assembly.

Rinse rice under cold water until water runs clear. Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add rinsed rice and toast, stirring, until edges begin to turn translucent and light golden, about 4–5 minutes. Add minced garlic and cook 30 seconds more.

Stir in 3 tablespoons tomato sauce, 1/2 teaspoon ground cumin, 1 teaspoon salt, then pour in 3 1/2 cups chicken broth (or water). Bring to a simmer, reduce heat to low, cover tightly and cook for 18–20 minutes without lifting the lid. Remove from heat and rest, covered, 5–10 minutes. Fluff with a fork and stir in chopped cilantro if using.

Heat 1 tablespoon olive oil in a saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté until translucent, about 4 minutes. Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add 3 cups drained and rinsed black beans, 1/2 teaspoon ground cumin and 1/2 teaspoon salt. Stir to combine and add 2–3 tablespoons water if mixture seems dry. Simmer gently for 6–8 minutes to heat through and let flavors meld. Stir in 1 tablespoon lime juice and adjust seasoning to taste. Keep warm.

Combine 2 cups diced heirloom tomatoes, 1/2 cup finely chopped red onion, 1 minced seeded jalapeño, 1/2 cup chopped cilantro, 2 tablespoons lime juice and 3/4 teaspoon salt in a bowl. Stir gently to combine and let rest 10–15 minutes at room temperature for flavors to marry. Taste and adjust salt or lime juice.

In a medium bowl, mash the flesh of 3 ripe avocados with a fork leaving some texture. Fold in 1 tablespoon lime juice, 2 tablespoons finely minced red onion, 1 tablespoon chopped cilantro, 1/2 minced jalapeño (optional) and 3/4 teaspoon salt. Taste and adjust seasoning and lime. Cover tightly with plastic wrap (pressing it to the surface) until ready to serve to prevent browning.

Warm corn tortillas: heat a dry skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and lightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Plate the Carnitas Plate: divide rice and beans among 6 plates (about 1/2 cup rice and 1/2 cup beans per serving). Add a generous portion of crisped carnitas (about 8–10 ounces cooked pork per person). Spoon heirloom pico de gallo and a scoop (about 3 tablespoons) of guacamole alongside. Garnish with lime wedges, cilantro sprigs and optional queso fresco. Serve warm tortillas on the side for making tacos or to eat with the plate.