Slow-cooked pork over rice with beans, corn, lettuce, salsa and lime crema
# What You'll Need:
→ Carnitas
01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 cup orange juice
09 - 1/4 cup lime juice
10 - 4 cloves garlic, minced
11 - 1 medium onion, quartered
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt
→ Bowl Components
15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels (fresh, frozen, or canned and drained)
17 - 2 cups shredded romaine lettuce
18 - 1 cup fresh tomato salsa
→ Lime Crema
19 - 1/2 cup sour cream
20 - 2 tbsp fresh lime juice
21 - 1/2 tsp lime zest
22 - Pinch of salt
→ Garnish
23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges
# How To Make It:
01 - In a slow cooker, combine pork shoulder, salt, black pepper, ground cumin, dried oregano, smoked paprika, chili powder, orange juice, lime juice, minced garlic, and quartered onion. Toss to coat evenly. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until pork is fork-tender. Remove pork from slow cooker and shred using two forks. For enhanced texture, optionally crisp shredded pork under a broiler for 3 to 5 minutes or in a hot skillet until edges turn golden brown.
02 - Rinse rice thoroughly under cold water until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover with a lid, and simmer for 15 minutes or until water is completely absorbed. Remove from heat and let stand covered for 5 minutes, then fluff rice gently with a fork.
03 - In a small bowl, combine sour cream, fresh lime juice, lime zest, and a pinch of salt. Whisk ingredients together until smooth and well combined. Transfer to refrigerator and chill until ready to serve.
04 - Divide cooked rice equally among four serving bowls. Top each bowl with black beans, corn kernels, shredded romaine lettuce, fresh tomato salsa, and a generous portion of seasoned carnitas. Drizzle lime crema over each bowl. Garnish with chopped fresh cilantro and serve with lime wedges on the side.
