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Ingredients
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Main Ingredients
Rice and Beans
Method
Preparing the Carnitas
- 1
Prepare the Pork
Trim excess fat from the pork shoulder and cut it into large chunks.
- 2
Season the Pork
In a large bowl, combine cumin, oregano, salt, and black pepper. Rub the spice mixture all over the pork pieces.
- 3
Prepare Vegetables
Chop the onion into quarters and crush the garlic cloves.
- 4
Slow Cook the Pork
Place the pork pieces in a slow cooker. Add the chopped onion, crushed garlic, bay leaves, orange juice, and lime juice. Cover and cook on low for 8 hours or until the pork is tender and easily pulled apart.
- 5
Shred the Pork
Once cooked, remove the pork from the slow cooker and shred it using two forks. Discard any large pieces of fat.
- 6
Crisp the Pork (Optional)
For crispy edges, spread the shredded pork on a baking sheet and broil in the oven for 5-10 minutes, watching closely to prevent burning.
Preparing the Rice and Beans
- 7
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of chicken broth to a boil. Add the rinsed rice, cover, and reduce heat to low. Cook for about 18 minutes or until the rice is tender and the liquid is absorbed.
- 8
Prepare the Beans
In a small saucepan, heat olive oil over medium heat. Add black beans (drained and rinsed) and cook until heated through, about 5 minutes. Season with salt to taste.
- 9
