Pork Carnitas Bowl
Slow-cooked pulled pork shoulder served over rice with swappable proteins, grains, and fresh toppings. Customizable base accommodates different vegetables, sauces, and garnishes for varied flavor profiles.
Ingredients
Method
Pat pork shoulder dry and season generously on all sides with salt and black pepper.
Place onion halves and smashed garlic in slow cooker. Set pork on top.
Sprinkle cumin and oregano over pork. Add bay leaves, orange juice, and zest. Cover and cook on low for 6 hours or until pork shreds easily with a fork.
Remove pork from slow cooker and shred with two forks, discarding any excess fat. Strain braising liquid and reserve for serving or discard.
Divide cooked rice among serving bowls.
Top rice with shredded carnitas, then add red cabbage, avocado slices, and pico de gallo.
Garnish with fresh cilantro and cilantro-lime crema if desired. Serve with lime wedges on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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