| Level: | Easy |
| Total: | 7 hr 40 min |
| Prep: | 40 min |
| Cook: | 7 hr |
| Yield: | 4 servings |
Ingredients
- 3 cups cooked white rice
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon orange zest
- 2 cups cooked black beans
- 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
- 2 cups Pork Carnitas, recipe follows
- 1 cup shredded Cheddar
- 1/2 cup sour cream
- 2 green onions, chopped
- Salt
- Pinch of sugar
- 2 medium tomatoes, seeds removed, and chopped
- 1/2 medium sweet onion, finely chopped
- 1 jalapeno, ribs and seeds removed, finely chopped
- 1 avocado, halved, pitted, peeled and cut into small cubes
- 1 lime, juiced
- 3 tablespoons chopped fresh cilantro
- 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
- Salt and freshly ground black pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeno, seeded and ribs removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
Instructions
- In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.
- In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Serve.
- Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1281 |
| Total Fat | 78 g |
| Saturated Fat | 25 g |
| Carbohydrates | 85 g |
| Dietary Fiber | 16 g |
| Sugar | 11 g |
| Protein | 61 g |
| Cholesterol | 206 mg |
| Sodium | 1814 mg |
Reviews
We loved this recipe. Citrus with the pork and rice. The balance between umami and fresh salsa! Yum!
I love this recipe and I have made it numerous times without changing a thing.
This is my GO TO for football weekends and any Fall through Spring time event or just an evening at home. This recipe rocks!!! I’ve given it to all my family as well.
This stuff rocks! Not crazy for the beans and cilantro so I just omit them. The orange is a great touch. Love it.
Easy and delicious!
I fix a lot of meals off of FN. Usually from Pioneer Woman or Bobby Flay. This is the first time I posted something in the comments. This meal was great. My wife says it is definitely in her top 5. My 4 year cleared his bowl(minus the pico). I knew the meat would need extra seasoning, so instead of seasoning the meat just on one section then rubbing it in, I put season all over the meat. We ended up using all of the pico, and wife requested that I made more for lunch the next day. Also started the temp on hi for 3 hours, and then low for 4 hours. About every hour or so went back to baste the meat to keep it moist, and flipped it a couple of times. There is no way this was $10, but I will be fixing this again. Thanks for the recipe
Very easy and delicious, even with pork loin.Definitely making this again!
Delicious and hearty! Great, bright flavors. Good “company meal”
This was soooo GOOD!! Probably one of the best recipes I’ve tried so far on this site. I will have to look up some more of Melissa’s recipes.
Yum, really great for the price. Made cheaper by using home grown pico de gallo and home pickled peppers….