Pork Carnitas Bowl Recipe

Season and Sear

Pat pork chunks dry. Combine 1.5 tbs kosher salt, 1 tsp black pepper, 1 tsp cumin and 1 tsp oregano and rub onto pork. Heat 2 tbs vegetable oil in a large Dutch oven over medium-high heat until shimmering. Sear pork in batches (do not overcrowd) until browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Aromatics and Liquid

Reduce heat to medium. Add the quartered onion and minced garlic to the pot and sauté 2 minutes until softened and fragrant. Return pork to the pot. Add bay leaves, orange juice, lime juice and 2 cups of broth so liquid comes about halfway up the meat. Scrape up brown bits from bottom.

Braise

Bring to a simmer, cover with a tight-fitting lid, and transfer to a 300°F (150°C) oven OR reduce heat to low and simmer gently on the stovetop. Cook until pork is very tender and pulls apart easily, about 2 to 2.5 hours.

Shred and Crisp (optional)

Remove pork from braising liquid and let cool slightly. Shred using two forks, discarding bay leaves and large pieces of fat as desired. For traditional carnitas texture, spread shredded pork on a rimmed baking sheet, spoon a couple tablespoons of reserved braising liquid over top, and broil or roast at 450°F (230°C) for 8–12 minutes until edges are crisp. Alternatively, crisp portions in a skillet over medium-high heat with a tablespoon of oil, tossing until edges caramelize.

Preheat oven to 425°F (220°C). Toss cubed potatoes with 1 tbs olive oil, 1 tsp smoked paprika, 0.75 tsp kosher salt and 0.5 tsp black pepper. Spread in a single layer on a baking sheet and roast for 25–30 minutes, turning once, until golden and tender. If making concurrently with pork crisping, roast alongside the shredded pork for final 10–15 minutes so everything finishes hot.

Toss broccoli and sliced red pepper with 1 tbs olive oil and 0.5 tsp salt. Roast on a separate sheet at 425°F for 12–15 minutes until tender-crisp and slightly charred, or sauté in a hot skillet 6–8 minutes. Finish with a squeeze of 1/2 lime if using.

In a blender or food processor combine Greek yogurt, roasted green chili (remove stem and seeds), cilantro, 1 tbs lime juice, 1 small garlic clove and 0.5 tsp salt. Pulse until smooth. Add water, 1 tbsp at a time, to reach a pourable consistency. Taste and adjust salt or lime.

Warm tortillas in a dry skillet or wrapped in foil in a low oven. Divide shredded and crisped pork, roasted potatoes and seasonal vegetables among 4 bowls (or place in tortillas for tacos). Add 1/2 cup shredded lettuce or mixed greens to each bowl, sprinkle 1 tbsp crumbled queso fresco, and 1 tbsp pickled red onion if using.

Drizzle 2–3 tbs green chili cream over each bowl (about 2–3 tbs per serving). Garnish with fresh cilantro leaves and serve lime wedges on the side. Serve tortillas on the side or use to make tacos.