# What You Need:
→ Pork Carnitas
01 - 1.5 lbs boneless pork shoulder, cut into large chunks
02 - 1 teaspoon salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon smoked paprika
07 - 2 cloves garlic, minced
08 - 0.5 onion, chopped
09 - 1 orange, juiced
10 - 1 lime, juiced
11 - 1 cup low-sodium chicken broth
→ Rice
12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 0.5 teaspoon salt
→ Pinto Beans
15 - 1 can (15 ounces) pinto beans, drained and rinsed
16 - 0.25 teaspoon ground cumin
17 - 0.25 teaspoon chili powder
18 - 0.25 cup water
→ Toppings
19 - 1 cup fresh tomato salsa
20 - 1 large ripe avocado, sliced
21 - 0.25 cup chopped fresh cilantro
22 - 1 lime, cut into wedges
# How To Make It:
01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, garlic, onion, orange juice, lime juice, and chicken broth. Cover and cook on low for 8 hours or on high for 4 hours, until pork is very tender and easily shreds with a fork.
02 - Using two forks, shred the cooked pork directly in the slow cooker. For crispy edges, transfer shredded pork to a baking sheet and broil for 5-7 minutes until browned and caramelized.
03 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
04 - In a small saucepan, combine pinto beans, cumin, chili powder, and water. Simmer over medium heat for 5-7 minutes, stirring occasionally, until heated through.
05 - Divide cooked rice evenly among four serving bowls. Layer with pinto beans, shredded carnitas, fresh salsa, avocado slices, and cilantro. Serve with lime wedges on the side for brightness.
