Mexican Carnitas Burrito Bowl

Cut pork shoulder into 2-inch cubes, trimming excess fat but leaving a thin layer for richness.

Mince garlic and dice onion; measure out cumin, oregano, salt, and pepper.

Heat a large heavy pot or Dutch oven over medium-high heat. Add pork cubes in a single layer (work in batches if needed) and sear for 3–4 minutes per side until golden brown; transfer to a plate.

Reduce heat to medium and add diced onion to the pot; cook for 2 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Stir in cumin, oregano, salt, and pepper; return pork to the pot and stir to coat. Pour in broth and lime juice; bring to a simmer.

Cover and simmer on low heat for 2–2.5 hours, stirring occasionally, until pork is very tender and pulls apart easily with a fork. The liquid will have reduced and the pork will be infused with seasoning.

While carnitas cook, prepare rice according to package directions. Drain and rinse canned beans, then warm gently in a small pot with a pinch of cumin if desired. Slice red onion thinly and place in a small bowl.

Divide cooked rice among four bowls, creating a base layer.

Top each rice base with a portion of warm black beans, then a generous serving of carnitas (about 3/4 cup per bowl) along with a spoonful of the cooking liquid.

Garnish each bowl with sliced red onion, fresh cilantro, jalapeño slices, and crumbled queso fresco. Serve with lime wedges and salsa roja on the side.