Carnitas Bowl

Carnitas Bowl, the way we make it

Make it at home

Ingredients

• *For the carnitas:**
• 2 lbs pork shoulder (butt), cut into 3-inch chunks
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp dried oregano (Mexican preferred)
• 1 tsp ground cumin
• 1/2 cup lard or neutral oil
• 1/2 cup orange juice
• 4 garlic cloves, smashed
• 1 bay leaf
• *For the rice:**
• 1 cup long-grain white rice
• 1/2 cup tomato purée
• 1 3/4 cups chicken broth
• 2 tbsp neutral oil
• 1/4 cup white onion, minced
• 2 garlic cloves, minced
• 1/2 tsp salt
• *For the refried beans:**
• 1 can (15 oz) pinto beans, drained (reserve liquid)
• 2 tbsp lard or butter
• 1/4 cup white onion, minced
• 1 garlic clove, minced
• Salt to taste
• *Toppings:**
• 1 cup pico de gallo (store-bought or fresh: diced tomato, onion, jalapeño, cilantro, lime)
• 1 ripe avocado, sliced
• 1/4 cup Mexican crema or sour cream
• 1/4 cup pickled red onion (thin-sliced red onion soaked in lime juice + pinch of salt, 30 min)
• Fresh cilantro leaves
• 2 lime wedges per bowl

Instructions

1. 1

   **Make the carnitas:** Season pork chunks with salt, pepper, oregano, and cumin. In a heavy Dutch oven or deep skillet, melt lard over medium-high heat. Add pork in batches and brown on all sides, about 3–4 minutes per side. Return all pork to the pot; add orange juice, smashed garlic, and bay leaf. Add just enough water to come halfway up the pork. Bring to a boil, then reduce to a low simmer. Cover and cook 1.5–2 hours until fork-tender.

2. 2

   **Crisp the carnitas:** Remove pork from liquid; discard bay leaf. Shred or roughly chop the meat. Increase heat to high and reduce braising liquid until it almost evaporates and the fat remains. Return the shredded pork to the pan and fry in the fat, stirring occasionally, until edges are golden and crisped, about 8–10 minutes. Alternatively, spread on a sheet pan and broil 5–7 minutes.

3. 3

   **Make the rice:** Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook until soft, 2 minutes. Add dry rice and toast, stirring, until grains turn golden, about 3 minutes. Stir in tomato purée and cook 1 minute. Add chicken broth and salt; bring to a boil. Cover, reduce to the lowest heat, and cook 18 minutes undisturbed. Remove from heat and let steam 5 minutes; fluff with a fork.

4. 4

   **Make the refried beans:** Melt lard in a skillet over medium heat. Add onion and garlic; cook until soft, 3 minutes. Add drained beans and mash with a potato masher or fork to desired consistency, adding reserved bean liquid a splash at a time to loosen. Season with salt. Keep warm.

5. 5

   **Build the bowls:** Spoon rice onto one side of each bowl and refried beans on the other. Mound crisped carnitas in the center.

6. 6

   **Add toppings:** Spoon pico de gallo at the top, fan avocado slices to one side, drizzle crema over everything, and scatter pickled red onion on top.

7. 7

   **Finish and serve:** Scatter fresh cilantro leaves over the bowl and add two lime wedges to the rim. Serve immediately.

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