Mexican‑Style Pork Carnitas Burrito Bowls

Ingredients

• 0.5 lb pork shoulder, trimmed
• 1 cup white rice
• 1 cup canned black beans, drained and rinsed
• 0.5 cup pico de gallo
• 1 lime, cut into wedges
• 1 tbsp olive oil
• 1 tsp cumin powder
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Season the pork with cumin, chili powder, garlic powder, salt, and pepper; heat olive oil in a skillet over medium-high heat and sear the pork on all sides, about 3 minutes total.

2. 2

   Transfer the seared pork to a slow cooker, add ¼ cup water, and cook on high for 2 hours or until the meat is fork‑tender and easily shreds.

3. 3

   While the pork cooks, rinse the rice and cook it according to package directions (typically 10‑12 minutes); keep warm.

4. 4

   Heat the black beans in a small saucepan over low heat, stirring occasionally, until warmed through (about 5 minutes).

5. 5

   When the pork is done, shred it with two forks and return the shredded meat to the slow cooker to soak up remaining juices for 5 minutes.

6. 6

   Assemble the bowls: start with a base of rice, top with black beans, shredded carnitas, and pico de gallo; finish with a squeeze of lime juice.