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+ servings
The Ultimate Carnitas Bowls

The Ultimate Carnitas Bowls

Fluffy cilantro lime rice and earthy black beans are topped with tender and savory crispy carnitas pork.
Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Course Main Course
Servings 6

Equipment

  • 1 dutch oven
  • 1 baking sheet
  • 2 saucepans

Ingredients
 
 

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

Cilantro-Lime Rice

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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