Description
Deliciously crispy carnitas served in a bowl with your favorite toppings.
Ingredients
Scale
- 2 pounds pork shoulder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chili powder
- 1 onion, quartered
- 4 cloves garlic, minced
- 1 orange, juiced
- 1 lime, juiced
- 4 cups chicken broth
- 2 cups cooked rice
- 1 cup black beans, drained and rinsed
- 1 cup corn
- 1 cup pico de gallo
- 1 avocado, sliced
- 1 cup shredded cheese
Instructions
- Preheat the oven to 300°F (150°C).
- In a large bowl, mix the pork shoulder, salt, pepper, and chili powder until well-coated.
- Place the pork shoulder in a roasting pan with the onion, garlic, orange juice, lime juice, and chicken broth.
- Cover the pan with foil and bake for 3-4 hours, until the pork is tender.
- Remove the pork from the oven and let it cool slightly before shredding with two forks.
- Increase the oven temperature to 475°F (245°C) and spread the shredded pork onto a baking sheet.
- Bake for an additional 15-20 minutes until the edges are crispy.
- Assemble the bowls by placing the rice, black beans, corn, crispy carnitas, pico de gallo, avocado, and cheese in each bowl.
Notes
- For a spicier dish, add jalapeños as a topping.
- Leftover carnitas can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 40g
- Cholesterol: 100mg