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The Ultimate Carnitas Bowls
Fluffy cilantro lime rice and earthy black beans are topped with tender and savory crispy carnitas pork.
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Prep Time
10
minutes
mins
Cook Time
4
hours
hrs
20
minutes
mins
Course
Main Course
Servings
6
Equipment
1 dutch oven
1 baking sheet
2 saucepans
Ingredients
US Customary
Metric
1x
2x
3x
Carnitas
▢
4
lbs
pork butt/Boston butt
▢
1
tbsp
salt
▢
1
tsp
cumin
▢
1
tsp
Adobo seasoning
▢
1
onion, quartered
▢
4-5
garlic cloves
▢
1
orange, halved
▢
2-3
bay leaves
▢
4
cups
water
Black Beans
▢
2
cans
Goya black beans, undrained
▢
2
tbsp
Goya extra virgin olive oil
▢
1
packet
Goya Sazon
▢
1
tsp
Goya oregano
▢
1
tsp
Goya cumin
▢
2
bay leaves
Cilantro-Lime Rice
▢
2
cups
Canilla Extra -Long Grain Rice
▢
2
tbsp
Goya olive oil
▢
2
tsp
salt
▢
4
cups
water
▢
2
tbsp
lime juice
▢
1
tbsp
fresh cilantro
Carnitas Bowls
▢
pico de gallo
▢
lime wedges
▢
cotija cheese
▢
guacamole
▢
jalapenons
Instructions
Carnitas
▢
Preheat the oven to 325 degrees.
▢
Place the pork butt into a large Dutch oven.
▢
Squeeze the halved oranges into the Dutch oven and add them in.
▢
Add the remaining ingredients and cover.
▢
Cook the pork for 4 hours, or until it easily shreds with a fork.
▢
Once cooled shred the pork. This portion can be done ahead of time.
▢
When ready to serve preheat the oven to 400 degrees.
▢
Spread the shredded pork on a baking sheet.
▢
Bake for 20 minutes until the edges of the pork are crispy.
Black Beans
▢
Add all of the ingredients for the black beans to a saucepan over medium heat.
▢
Allow to simmer for 10-15 minutes.
Cilantro-Lime Rice
▢
Add the rice, salt, olive oil, and water to a pot over medium heat. Bring to a boil and turn heat to low.
▢
Allow all of the water to evaporate.
▢
Let the rice sit before fluffing with a fork and adding the cilantro and lime juice.
Carnitas Bowls
▢
To build your bowls add a layer of rice to each bowl. Top with black beans and carnitas.
▢
Add your favorite toppings.
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@uncomplicatedchef
or tag
#uncomplicatedchef
!