Carnitas Burrito Bowl

Heat coconut oil in a Dutch oven or heavy pot over medium-high heat. Brown the pork shoulder in batches, 5–7 minutes per batch, until golden on all sides. Remove and set aside.

In the same pot, cook the onion until softened, about 3 minutes. Add garlic, cumin, and bay leaf; cook 1 minute until fragrant.

Return pork to the pot. Cover with a lid and reduce heat to low. Simmer, stirring occasionally, until the pork is very tender and easily shreds, about 2.5 hours. The meat should be falling apart.

Uncover the pot and increase heat to medium. Cook off excess liquid until the pork is lightly caramelized and coated with rendered fat, about 10–15 minutes.

While the carnitas finish, bring the vegetable broth to a boil in a separate pot. Add rice, stir once, and reduce heat to low. Cover and simmer until the rice is tender and liquid is absorbed, about 18 minutes.

In another pot or pan, gently heat the cooked pinto beans with a pinch of salt and cumin over low heat until warmed through, about 5 minutes.

While rice cooks, combine the shredded red cabbage, diced bell pepper, and halved cherry tomatoes in a bowl. Dress lightly with lime juice and a pinch of salt.

Fluff the rice and divide evenly among bowls. Top each bowl with a portion of carnitas, warm beans, and the vegetable mixture.

Garnish each bowl with fresh cilantro, crumbled queso fresco, and avocado slices. Serve with salsa roja on the side.