Orange-Braised Carnitas Bowl

Ingredients

• 1 lb boneless pork shoulder
• 1 cup orange juice (fresh or bottled)
• 1 tbsp orange zest(optional)
• 4 garlic cloves
• 1 1/2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 bay leaf(optional)
• 1/2 cup water
• 3/4 cup long-grain rice (uncooked)
• 1/3 cup pickled onions
• 1/4 cup fresh cilantro

Instructions

1. 1

   Prep (15 minutes): Pat the pork dry and season all over with salt, black pepper, cumin, oregano, and smoked paprika. Mince the garlic and zest the orange if using.

2. 2

   Sear and braise (160 minutes total cook time): In a Dutch oven or heavy pot over medium-high heat, add the pork and sear on all sides until browned, about 5–7 minutes. Add orange juice, orange zest (if using), garlic, bay leaf (if using), and water. Bring to a simmer, then cover and reduce heat to maintain a gentle simmer.

3. 3

   Simmer until tender: Cook covered, stirring occasionally, until the pork is very tender and easily shreds, about 2 hours 30 minutes (160 minutes).

4. 4

   Shred and finish: Remove the pork to a bowl and shred with two forks. Return shredded pork to the pot and simmer uncovered 5–10 minutes to thicken the braising liquid slightly.

5. 5

   Serve: Cook the rice according to package directions while the pork braises. Divide rice into bowls, top with orange-braised carnitas, and finish with pickled onions and cilantro.