Pork Carnitas Rice Bowl

• Pork Shoulder(800 g)
• Olive oil(1 tbsp)
• Onion(1)
• Garlic(4 cloves)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Dried Oregano(1 tsp)
• Orange(1)
• Lime(2)
• Chicken Broth(250 ml)
• Salt(1½ tsp)
• Black pepper(1 tsp)
• Steamed Rice(250 g)
• Stock cube(1)
• Coriander(15 g)
• Red Onion(1)
• Vinegar(3 tbsp)
• White sugar(2 tsp)
• Black Beans(400 g)
• Corn(200 g)
• Avocado(1)
• Salsa(120 g)

Method

1. 1

   Cut {Pork Shoulder} into a few large chunks. Thinly slice {Onion}, crush {Garlic}, juice {Orange}, juice 1 of the {Lime}, and slice {Red Onion}. Rinse the {White rice}.

   ~18 min

2. 2

   Heat {Olive oil} in a heavy pot over medium-high heat. Season the {Pork Shoulder} with {Salt} and {Black pepper}, then brown well on all sides. Add the {Onion}, {Garlic}, {Cumin}, {Smoked paprika}, and {Oregano} and cook until fragrant.

   ~12 min

3. 3

   Pour in the orange juice, juice from 1 {Lime}, and {Chicken Stock}. Bring to a gentle bubble, cover, lower the heat, and simmer until the pork is very tender and easy to pull apart.

   ~40 min

4. 4

   While the pork cooks, combine the sliced {Red Onion}, {Vinegar}, {White sugar}, and a pinch of salt in a bowl. Leave to pickle. Put the {White rice} in a saucepan with the {Stock cube} and 500ml water. Bring to a boil, cover, and cook on low until tender, then rest off the heat. Drain and warm the {Black Beans}, and warm the {Corn}.

   ~15 min

5. 5

   Uncover the pork and cook for a few minutes more if needed until the liquid is reduced to a glossy coating. Shred the pork into rough pieces in the pot and toss it through the reduced juices. Fluff the rice and fold through most of the {Fresh cilantro} and the juice of the remaining {Lime}.

   ~8 min

6. 6

   Divide the cilantro rice between bowls and top with the carnitas pork, {Black Beans}, {Corn}, {Avocado}, pickled onion, and spoonfuls of {Salsa}. Scatter over the remaining cilantro and serve.

   ~3 min