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Pork Carnitas Bowl with Avocado and Salsa Recipe

Mexican · Main course · 200 min total

Tender, slow-cooked pork carnitas served over cilantro lime rice with fresh avocado, pico de gallo, and a drizzle of crema for a vibrant and satisfying bowl.

Ingredients

• 3 lbs pork shoulder, cut into 2-inch chunks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp cumin
• 1 tsp dried oregano
• 6 cloves garlic, minced
• 1 orange, juiced
• 1 lime, juiced
• 2 bay leaves
• 2 cups chicken broth
• 2 cups long-grain white rice
• 4 cups water
• 1 tsp salt
• 1/2 cup chopped fresh cilantro
• 2 ripe avocados, sliced
• 1 cup pico de gallo (fresh tomato salsa)
• 1/2 cup sour cream or Mexican crema

Instructions

1. Season pork chunks with salt, pepper, cumin, and oregano. Place in a Dutch oven or heavy pot with garlic, orange juice, lime juice, bay leaves, and chicken broth. Add enough water to barely cover the meat. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours until pork is very tender.
2. Meanwhile, prepare rice: rinse rice until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, stir, reduce heat to low, cover, and cook for 18 minutes. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in cilantro.
3. Once pork is tender, increase heat to medium-high and cook uncovered, stirring occasionally, until liquid evaporates and pork begins to brown and crisp in its own fat, about 15-20 minutes. Shred pork with two forks.
4. To assemble bowls: divide cilantro lime rice among bowls. Top with shredded carnitas, sliced avocado, pico de gallo, and a drizzle of crema or sour cream.
5. Optional: garnish with fresh cilantro leaves and a squeeze of lime.

Tips

• Leftover carnitas keep well in the fridge for up to 4 days; reheat in a skillet to re-crisp.
• For a lighter version, use Greek yogurt instead of sour cream.
• Make the pico de gallo ahead: combine diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt.

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