Pork Carnitas Rice Bowl

Ingredients

Quantities are for one portion.

• 1 tspdried oregano
• 30 gpico de gallo fresh salsa
• 50 gcanned black beans, rinsed
• 70 gdry white rice
• 1 tspcumin
• 1orange, juiced
• 1 tbspvegetable oil
• salt to taste
• 150 gpork shoulder, cubed

Method

1. Place the cubed pork shoulder in a pot with the vegetable oil, cumin, oregano, a heavy pinch of salt, and the juice of the orange.
2. Add just enough water to cover the meat. Bring to a boil, then lower the heat, cover, and simmer slowly for over two hours.
3. While the meat cooks, steam the white rice until fluffy and warm the black beans in a small pot.
4. Once the pork is very tender and the water has evaporated, remove the lid. Let the pork fry and crisp in its own rendered fat at the bottom of the pot.
5. Use a spoon or forks to break the crispy chunks of pork into shreds.
6. Place the hot white rice into a bowl.
7. Top the rice with the warm black beans, the crispy, fatty pork carnitas, and the fresh pico de gallo salsa.