Pork Carnitas Burrito Bowl

Ingredients

• 2½ lb pork shoulder
• 1 orange
• 1 lime
• 1 onion
• 4 clove garlic
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1½ cup white rice
• 3 cup water
• 1 can black beans
• ¾ cup salsa (optional)
• 1 avocado (optional)
• ¼ cup cilantro (optional)
• ¼ cup red onion (optional)
• ½ cup sour cream (optional)

Steps

1. Trim excess fat from the pork shoulder and cut into 2-inch chunks. Season generously with salt, pepper, cumin, and oregano.
2. In a slow cooker, combine the seasoned pork, chicken broth, juice from the orange and lime, chopped onion, and minced garlic. Cook on low for 6-8 hours or on high for 3-4 hours, until pork is very tender.
3. Once pork is cooked, remove it from the slow cooker and shred with two forks. Skim fat from the cooking liquid and reserve about 1/2 cup.
4. Heat vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer and cook until crispy and browned, about 5-7 minutes. Pour the reserved cooking liquid over the pork and let it simmer until absorbed.
5. While pork is crisping, cook the white rice according to package directions. Drain and rinse the black beans.
6. Assemble the bowls: divide rice among four bowls, top with crispy carnitas, black beans, and your desired optional toppings like salsa, diced avocado, chopped cilantro, red onion, or sour cream.