# Components:
→ Carnitas
01 - 2 pounds pork shoulder, trimmed and cut into large chunks
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon ground cumin
06 - 1 teaspoon dried oregano
07 - 1/2 teaspoon smoked paprika
08 - 4 cloves garlic, minced
09 - 1 small onion, quartered
10 - 1 orange, juiced
11 - 1 lime, juiced
12 - 1 cup chicken broth
→ Cilantro Lime Rice
13 - 1 1/2 cups long grain white rice
14 - 3 cups water
15 - 1 tablespoon olive oil
16 - 1 teaspoon salt
17 - 1/2 cup fresh cilantro, chopped
18 - 1 lime, juiced
→ Beans
19 - 1 can (15 ounces) black beans, drained and rinsed
20 - 1/2 teaspoon ground cumin
21 - 1/4 teaspoon garlic powder
22 - Salt and pepper, to taste
→ Queso
23 - 1 cup shredded Monterey Jack cheese
24 - 1 cup shredded cheddar cheese
25 - 3/4 cup whole milk
26 - 1 tablespoon cornstarch
27 - 1 tablespoon butter
28 - 1 jalapeño, minced (optional)
→ Tomato Salsa
29 - 2 medium tomatoes, diced
30 - 1/4 cup red onion, finely chopped
31 - 1 jalapeño, seeded and diced
32 - 1/4 cup fresh cilantro, chopped
33 - 1 lime, juiced
34 - Salt, to taste
→ Guacamole
35 - 2 ripe avocados
36 - 1/4 cup red onion, finely chopped
37 - 1 small tomato, diced
38 - 1 lime, juiced
39 - Salt and pepper, to taste
40 - 2 tablespoons fresh cilantro, chopped
→ For Serving
41 - 1 cup sour cream
# Directions:
01 - Season pork with salt, pepper, cumin, oregano, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat and brown pork on all sides. Add garlic, onion, orange juice, lime juice, and chicken broth; bring to a simmer. Cover and cook on low heat for 2 hours until pork is tender and shreds easily. Remove pork, shred with forks, return to pot and simmer uncovered for 10 minutes to thicken.
02 - Rinse rice until water runs clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork, then stir in cilantro and lime juice.
03 - Combine black beans, cumin, garlic powder, salt, and pepper in a small saucepan. Heat over medium until warmed through.
04 - Melt butter in a saucepan over medium heat. Stir in cornstarch and cook for 1 minute. Slowly whisk in milk and cook until slightly thickened. Add shredded cheeses and jalapeño; stir until melted and smooth. Keep warm.
05 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well.
06 - Mash avocados in a bowl. Stir in red onion, tomato, lime juice, cilantro, salt, and pepper until combined.
07 - In each serving bowl, layer cilantro lime rice, beans, carnitas, queso, salsa, sour cream, and guacamole. Serve immediately.
