Carnitas Burrito Bowls with Cilantro-Lime Rice

Ingredients

• 12 oz boneless pork shoulder (or pork butt), cut into 1-inch pieces
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1/2 cup orange juice
• 2 tbsp lime juice
• 1/2 medium white onion, thinly sliced
• 1/4 cup apple cider vinegar
• 1 tsp honey
• 2 tbsp water
• 3/4 cup long-grain white rice (uncooked)
• 1/4 cup cilantro, chopped
• 1 tsp lime zest
• 1 tbsp unsalted butter
• 1/3 cup plain Greek yogurt
• 1 tbsp milk (or water) for thinning
• 1 tsp hot sauce (optional)(optional)
• 2 tbsp fresh cilantro leaves (for topping)(optional)
• 1/2 cup shredded lettuce (optional)(optional)

Instructions

1. 1

   Cook the cilantro-lime rice: Rinse rice, then add to a pot with 1 1/4 cups water and a pinch of salt. Bring to a boil, cover, and simmer until tender (about 15 minutes). Turn off heat, fluff, then stir in butter, chopped cilantro, lime zest, and 1 tbsp lime juice.

2. 2

   Quick-pickle the onions: In a bowl, combine sliced onion, apple cider vinegar, honey, water, and a pinch of salt. Let sit while the pork cooks (at least 10 minutes).

3. 3

   Cook the carnitas: Pat pork dry and season with salt, cumin, oregano, garlic powder, and black pepper. Heat a large skillet or Dutch oven over medium-high with a little oil (if needed). Brown pork in batches until browned on all sides, then add orange juice and remaining 1 tbsp lime juice. Cover and simmer until very tender and the liquid reduces (about 30 minutes). Uncover and cook 5–10 minutes more, stirring, until edges crisp.

4. 4

   Make the crema-style drizzle: Stir Greek yogurt with milk (or water) and a few drops of hot sauce if using, until pourable.

5. 5

   Assemble bowls: Divide rice between 2 bowls, top with carnitas, spoon on quick pickled onions, drizzle with crema, and finish with cilantro and optional lettuce.