Carnitas Recipe

RICE BOWL (1 PROTEIN WITH 1 BASE)

1. 1

   Marinate carnitas

   In a large bowl, combine orange juice, lime juice, garlic, cumin, oregano, paprika, salt, and pepper. Add pork chunks and toss to coat. Let marinate, covered, for 2 to 4 hours (or overnight for deeper flavor).

2. 2

   Braise the pork

   Transfer the pork and all marinade to a heavy pot or Dutch oven. Add the sliced onion and bay leaves. Add enough water to come halfway up the pork. Bring to a simmer, cover, and braise on low heat for 2.5 to 3 hours, until the pork is very tender and shreds easily.

3. 3

   Shred and crisp carnitas

   Remove the pork from the pot. Shred with two forks. Optional: increase oven to 450°F (230°C) and spread the shredded meat on a sheet pan; bake 10–15 minutes, stirring halfway, until edges are crisp.

4. 4

   Cook rice

   Rinse the rice until the water runs clear. In a pot, combine rice with 4 cups of water and 1 teaspoon salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork.

5. 5

   Assemble bowls

   Spoon a base of fluffy rice into bowls and top with carnitas. Serve with optional toppings like chopped cilantro, lime wedges, or sliced radishes if desired.