Citrus pork carnitas bowls

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Boneless pork shoulder, cut into 3-inch chunks3 lb
• Large orange1
• Limes2
• Garlic cloves5
• Dried oregano2 tsp
• Ground cumin2 tsp
• Jasmine rice1 1/2 cups
• Black beans, drained and rinsed1 15-oz can
• Avocado1
• Fresh cilantro1/2 cup
• Olive oil1 tbsp

How dinner comes together

1. 1

   Zest and juice the orange and one lime. Add both to the slow cooker with the pork, whole garlic cloves, oregano, cumin, 1 1/2 teaspoons kosher salt and 1/2 cup water; turn the pork to coat.

2. 2

   Cover and cook on high until the pork offers no resistance when pierced and pulls apart easily, 4–4 1/2 hours. Do not stop when it is merely sliceable.

3. 3

   About 25 minutes before dinner, cook the rice according to its package directions. Warm the black beans with 2 tablespoons water in a small saucepan or covered microwave-safe bowl.

4. 4

   Heat the broiler with a rack 6 inches from the element. Transfer the pork to the sheet pan, shred it into bite-size pieces with two forks and spoon 1/3 cup cooking liquid over it.

5. 5

   Drizzle the pork with olive oil and broil in a single loose layer until the tips are deeply browned and crisp, 4–6 minutes; watch closely after 4 minutes.

6. 6

   Fluff the rice with the juice of the remaining lime. Build bowls with rice, beans, carnitas, sliced avocado and cilantro; spoon over a little defatted cooking liquid.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• No major allergens declared in the written recipe

Equipment

• 6-quart slow cooker
• Rimmed sheet pan
• Two forks
• Medium saucepan