3poundsboneless pork shouldercut into 2 inch cubes
½cupfresh orange juice
¼cupfresh lime juice
10ozchipotle salsa
1teaspoonkosher saltplus more to taste
For the Rice
1teaspoonvegetable oil
1cupwhite basmati rice
2cupswater
1lime
2tablespoonsfreshly chopped cilantro
kosher salt to taste
For the toppings
1cupblack beanswarmed
1cupfrozen charred cornwarmed
Guacamole
Pico de gallo
Shredded Monterey jack cheese
Instructions
For the Carnitas
Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch. Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat has been rendered. Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt as needed
For the Rice
In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice. Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork. Taste and adjust salt and lime juice as needed.
To assemble
Arrange equal parts of the white rice and carnitas in 4 bowls. Top with equal parts of the beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.
Notes
These carnitas are amazing - if you have leftovers you can use them on potatoes, nachos, or wrap them up in tortillas.