Mexican Carnitas Grain Bowl

Pat pork shoulder dry with paper towels. Trim excess skin if desired, reserving a small piece for rendering. Season generously with salt and black pepper on all sides.

Heat coconut oil in a heavy pot or Dutch oven over medium-high heat. Working in batches, brown the pork on all sides, 3–4 minutes per batch. Transfer to a plate.

Reduce heat to low. Return all pork to the pot. Add quartered onion, garlic cloves, orange halves, and bay leaves. Cover tightly.

Braise in a 275°F oven for 2.5–3 hours, until pork is fork-tender and easily shreds. The meat will release its own liquid as it cooks; do not add water.

Remove from oven. Using two forks, shred the pork directly in the pot, breaking it into small, irregular pieces. Discard orange halves, bay leaves, and onion. Stir gently to coat the shredded meat with cooking fat.

While carnitas braise, cook the grain of choice according to package directions. Set aside.

Slice bell peppers in half, remove seeds, and place on a baking sheet skin-side up under a broiler until charred, about 5–8 minutes. Cool slightly, peel off skin, and slice into strips. Alternatively, roast bell peppers in a 425°F oven for 20 minutes.

Toss zucchini or yellow squash with a light coating of oil, salt, and pepper. Spread on a baking sheet and roast at 400°F for 15–20 minutes until lightly caramelized. Cool and cube.

Warm black beans or pinto beans gently in a saucepan with a splash of water or broth. Season lightly with salt and cumin if desired.

Divide cooked grain evenly among serving bowls. Arrange a portion of warm carnitas, roasted bell peppers, roasted squash, and warm beans over each grain base.

Top each bowl with raw red onion slices, fresh cilantro, crumbled cheese if using, and avocado slices if using.

Serve immediately with lime wedges, salsa verde, and cilantro-lime crema on the side.