American · Dinner
Carnitas Bowl
Braised Pork Rice Bowl (High-Protein)
Braised pork shoulder simmered low with orange, cumin and bay until fork-tender, then crisped in its own fat. Piled over cilantro-lime rice with black beans, fresh tomato and cotija, this bowl leans on beans and pork for a high-protein finish. Served with lime wedges.
$5
25 minsPrep
150 minsCook
175 minsTotal
MediumLevel
Nutrition per serving
676Calories
45.1gProtein
26.7gFat
57.6gCarbs
7.4gSugar
9.2gFiber
1042mgSodium
115mgChol
9.2gSat Fat
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the pork chunks dry on a board and toss with the cumin, oregano, salt and pepper until evenly coated.
2
Sear
Heat the oil in a heavy pot over medium-high heat and brown the pork on all sides for about 6 minutes until a deep crust forms.
3
Braise
Add the orange juice, crushed garlic, quartered onion, bay leaf and enough water to half-cover the pork, cover and simmer over low heat 2 hours until fork-tender.
4
Reduce
Uncover, remove the onion and bay leaf, and raise to medium heat for 12 minutes until the liquid cooks off and the pork sizzles in its rendered fat.
5
Crisp
Press the shredded pork flat against the hot pot base over medium-high heat 4 minutes until the edges turn golden and crackle.
6
Plate
Warm the rice with chopped cilantro and half the lime juice, spoon into a bowl with black beans, top with pork, diced tomato, cotija and lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g pork shoulder, trimmed and cut into chunks
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp dried oregano
- 22 bay leaf
- 11 orange, juiced
- 4 cloves4 cloves garlic
- 11 onion, quartered
- 2 tsp2 tsp vegetable oil
- 7 oz200g black beans, cooked and drained
- 8.4 oz240g white rice, cooked
- 2/3 cup100g tomato
- 4 tbsp4 tbsp cilantro
- 22 lime, half juiced half wedged
- 2 oz56g cotija cheese, crumbled
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
