Pork Carnitas Recipe

Season and sear

Pat the pork pieces dry. Rub the pork all over with kosher salt, black pepper, ground cumin, dried oregano and brown sugar so the spice mix coats the meat. Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. When hot, sear the pork pieces 3–4 minutes per side until well browned (work in batches if needed). Transfer seared pork to a plate.

Build braising liquid

Reduce heat to medium. Add the halved onion and smashed garlic to the pot and sauté 2–3 minutes until softened and fragrant (scrape up brown bits). Add the chopped chipotle, adobo sauce, orange juice, lime juice and chicken broth. Stir to combine and bring the liquid to a gentle simmer.

Braise

Return the pork to the pot along with any accumulated juices and add bay leaves. The liquid should come about halfway up the meat; if needed add a bit more broth or water. Cover with a tight-fitting lid and transfer to a 160°C (325°F) oven. Braise until the pork is very tender and shreds easily with a fork, about 2 to 2 1/2 hours.

Shred and crisp

Remove the pot from the oven and transfer the pork to a cutting board. Let cool slightly, then shred with two forks. Optionally skim and reserve 1/4 cup of braising juices. For crisp carnitas: heat a large skillet over medium-high heat with 1–2 tablespoons of oil. Add shredded pork in an even layer and cook, pressing slightly, without stirring for 2–3 minutes until the bottom is crisp; flip and crisp another 1–2 minutes. If you like, splash the reserved braising liquid over the meat while it crisps for flavor. Keep warm.

Rinse the rice under cold water until the rinse water runs clear. In a medium saucepan, combine the rinsed rice, water, butter (or oil) and 1 tsp kosher salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer 15–18 minutes until the water is absorbed and rice is tender.

Remove from heat and let the rice rest, covered, 8–10 minutes. Fluff with a fork and stir in chopped cilantro, lime zest and 2 tablespoons lime juice. Taste and adjust salt or lime as needed. Keep warm until assembly.

Heat olive oil in a small saucepan over medium heat. Add the drained black beans, ground cumin, garlic powder, onion powder, 60 ml water and 1/2 tsp kosher salt. Stir to combine and simmer gently 6–8 minutes until heated through and slightly thickened. For creamier beans, mash about 1/3 of the mixture with the back of a spoon or a potato masher, then stir. Keep warm.

In a bowl combine the diced tomatoes, finely chopped red onion, minced jalapeño, chopped cilantro, 2 tablespoons lime juice and 1/2 teaspoon salt. Stir and let rest at room temperature 10–15 minutes to let flavors meld. Taste and adjust salt or lime if needed.

Halve and pit the avocados and scoop the flesh into a bowl. Add 1 tablespoon lime juice, finely minced red onion, chopped cilantro, minced jalapeño (if using) and 3/4 teaspoon salt. Mash to your preferred texture with a fork, taste and adjust salt or lime. Cover with plastic pressed to the surface to minimize browning until ready to serve.

If using optional eggs, heat a skillet over medium heat with butter or oil and fry eggs to desired doneness (sunny-side up or over-easy) while other components are warm.

Warm the corn tortillas in a dry skillet or wrapped in a damp towel in the microwave until pliable. Alternatively, keep tortillas on the side for scooping.

To build bowls: divide the cilantro-lime rice among four bowls. Spoon black beans alongside the rice. Top with a generous portion of shredded, crisped pork carnitas. Add spoonfuls of pico de gallo and guacamole. Arrange shredded romaine, a sprinkle of cheese and a dollop of sour cream. Add a fried egg to each bowl if desired. Garnish with cilantro leaves and lime wedges; serve with warmed tortillas on the side.

Leftovers: refrigerate pork, rice, beans and salsas separately in airtight containers for up to 3–4 days. Reheat pork and crisp quickly in a skillet or under the broiler to restore texture.