The Ultimate Crispy Carnitas Burrito Bowl

Ingredients

• 3 lbs bone-in pork shoulder
• 1 large onion, quartered
• 6 garlic cloves, smashed
• 4 cups water or chicken broth, to cover
• 1 tbsp salt
• 1.5 cups long-grain white rice
• 3 cups water
• 0.5 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 15 oz canned black beans, rinsed and drained
• 1 cup pico de gallo
• 2 cups shredded cabbage or romaine lettuce
• 1 cup diced avocado or guacamole
• 1 cup shredded Mexican cheese blend
• 0.5 cup sour cream or Mexican crema

Steps

1. 1

   Braise the pork: Place the pork shoulder, onion, and garlic in a large Dutch oven or heavy-bottomed pot. Add enough water or broth to mostly cover the pork, and stir in the salt. Bring to a boil, then reduce heat to low, cover, and gently simmer for 3 hours, or until the pork is completely tender and falling apart.

2. 2

   Make the cilantro-lime rice: While the pork is cooking, prepare the rice according to package directions. Once cooked, fluff the rice with a fork and gently fold in the chopped cilantro and lime juice. Season with salt to taste.

3. 3

   Shred and crisp the carnitas: Carefully remove the pork from the pot and let it rest on a cutting board until cool enough to handle. Shred the meat using two forks, discarding any large pieces of fat. Heat a large skillet over medium-high heat. Add a spoonful of the rendered fat from the braising pot, then add the shredded pork in a single layer. Cook for 5-7 minutes, turning occasionally, until the edges are browned and crispy.

4. 4

   Warm the beans: While the pork is crisping, warm the black beans in a small saucepan or in the microwave until heated through.

5. 5

   Assemble the bowls: Create a base in each bowl with a layer of shredded cabbage or lettuce. Top with a generous scoop of cilantro-lime rice, followed by the crispy carnitas and black beans. Garnish with pico de gallo, avocado, shredded cheese, and a dollop of sour cream.