Chili-Lime Pork Carnitas Bowls with Cumin Tahini

Steps

1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
2. Bring the rice and 480 g of the water to a boil in a saucepan, cover, reduce the heat to low and simmer 40 to 45 minutes until tender; rest covered 5 minutes, then fluff.
3. While the rice cooks, toss the sweet potato with one third of the olive oil, one third of the cumin and a pinch of the salt (about one quarter of it) on one sheet pan. Roast 15 minutes.
4. In a bowl, toss the pork with the remaining two thirds of the olive oil, the garlic, the chili powder, the oregano, half of the remaining cumin, half of the lime juice (44 g) and half of the remaining salt. Spread on the second pan.
5. Stir the sweet potato, then roast both pans 15 to 18 minutes until the potato is tender and charred and the pork is browned and reaches 145°F (63°C); rest the pork 3 minutes.
6. Meanwhile, warm the pinto beans in a small pan over low heat with 30 g of the water, about 5 minutes.
7. Make the slaw: toss the cabbage and red onion with one quarter of the remaining lime juice (11 g) and a pinch of the remaining salt (about one third of it).
8. Make the tahini sauce: whisk the tahini with the rest of the lime juice (33 g), the remaining cumin, the remaining salt and the last 100 g of the water until smooth and pourable.
9. Divide the rice among four bowls and top with the pork, sweet potato, beans and slaw. Drizzle with the tahini sauce and scatter the cilantro over the top.