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Dinner recipe · from the recipe book

Citrus Pork Carnitas Rice Bowls

Tender, crisp-edged orange-and-cumin pork shoulder over cilantro-lime rice with pinto beans, charred corn, lime-softened red onion and creamy avocado.

Citrus Pork Carnitas Rice Bowls

Ingredients

  • 1½ lb700 gPork shoulder (Boston butt), trimmedcut into 2-inch chunks
  • ¾ cup (180 ml)180 gOrange juice
  • 1½ limes, juiced60 gLime juicedivided
  • 5 cloves15 gGarlicsmashed
  • 1 medium110 gYellow onionquartered
  • 2 tsp4 gGround cumin
  • 2 tsp2 gDried oregano
  • 1⅛ tsp3 gChili powder
  • 1⅛ tsp7 gSaltdivided
  • 2⅔ cups620 gWaterdivided
  • 1⅓ cups250 gLong-grain white rice, dryrinsed
  • 1 can, drained277 gPinto beans, canned, drained
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • ½ cup chopped80 gRed onionthinly sliced
  • 1 whole200 gAvocadosliced
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 tbsp15 gCanola oildivided

Steps

  1. Heat the oven to 325°F (165°C).
  2. In a Dutch oven, toss the pork shoulder with the cumin, oregano, chili powder and half of the salt.
  3. Add the orange juice, the quartered yellow onion, the garlic and 200 g of the water; cover and braise in the oven about 2 1/2 hours, until the pork shreds easily (well past 145°F (63°C)).
  4. Meanwhile, toss the sliced red onion with half of the lime juice and a quarter of the salt; set aside to soften.
  5. About 30 minutes before the pork is done, bring the remaining 420 g of water, the rice and half of the remaining salt to a boil in a saucepan; cover and simmer on low 18 minutes, rest 5 minutes, then fluff with half of the cilantro and the remaining half of the lime juice.
  6. Warm the pinto beans with the last of the salt in a small pot over medium heat.
  7. Heat half of the canola oil in a skillet over high heat and char the frozen corn kernels, stirring occasionally, about 5 minutes; transfer the corn to a plate.
  8. Lift the pork from the Dutch oven, discard the yellow onion and garlic, and shred the pork with two forks, tossing it with a few spoonfuls of the braising liquid.
  9. Heat the remaining half of the canola oil in the skillet over medium-high heat and crisp the pork in a single layer, 4 to 5 minutes, turning once.
  10. Divide the rice among four bowls and top with the pork, pinto beans, charred corn, red onion, avocado and the remaining half of the cilantro.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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