Delicious, healthy and EASY!! Cooked in the slow cooker for juicy, perfect meat!
Carnitas, Mexican street corn sold and cilantro lime rice!! SOOO good!!
RECIPE:
Pork Carnitas
1 tablespoon garlic powder
1.5 teaspoons chipotle powder
½ tablespoon Lakanto Golden - to order: https://bit.ly/3cRLTbg
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½ tablespoon chili powder
½ teaspoon ground oregano
½ teaspoon paprika powder
½ teaspoon cinnamon
½ teaspoon black pepper
1 teaspoon salt
2 pound pork shoulder lean
1 medium white onion chopped
5 cloves garlic minced
1/2 cup broth any kind
¼ cup orange juice
fresh lime juice for serving
cilantro for serving
Cilantro Lime Rice
1 cup uncooked long-grain white rice
4 cups water
½ cup fresh cilantro chopped (not packed)
⅓ cup fresh lime juice
2 teaspoons garlic powder
1/2 teaspoon sea salt
Corn Salad
1 15- oz. can yellow sweet corn drained and rinsed
2 tablespoons fresh lime juice
1/2 tablespoon apple cider vinegar
2 tablespoons chopped fresh cilantro
1/3 cup minced red onion
1/3 cup crumbled cotija cheese
1/2 teaspoon paprika
salt and pepper to taste
Other Bowl Ingredients (optional)
1 15- oz. can black beans drained and rinsed
8 cups chopped romaine lettuce
Lime wedges for serving
Optional: Greek yogurt/sour cream
Pork Carnitas
Combine the spices for the dry rub in a small bowl and set aside.
Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes.
Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.
Transfer pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart.
Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.
Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker.
Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.
Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.
Serve in a taco, in bowls, in a burrito, etc.
Cilantro Lime Rice
Place 1 cup of rice and 2 cups of water into a medium-sized pot. Then, bring to a rolling boil over medium/high heat.
Reduce heat to low and cover for 35-40 minutes, or until water is absorbed, stirring halfway through.
Transfer the rice into a bowl and let cool in the fridge for about 30 minutes.
Next, chop fresh cilantro and juice limes.
Once the rice has cooled, add in chopped cilantro, lime juice, garlic powder, and sea salt. Stir to combine. Set aside.
Corn Salad
Place all of the ingredients for the street corn salad in a large mixing bowl and stir until combined. Set aside.
Bowls
Place about 1 heaping cup of romaine lettuce on the bottom of your bowl. Add around 4-oz. carnitas, about 3/4 cup cooked cilantro lime rice, 1/2 cup street corn salad, and 1/4 cup black beans to the top of the romaine lettuce. Repeat in three other bowls.
Serve with fresh lime, cilantro, Greek yogurt, and more cotija cheese.
8 Bowls:
267 Calories
10g Fat
18g Carbs
25g Protein
Recipe inspiration from fitfoodiesfinds.com