Pork Carnitas Bowls

Pork Carnitas Bowls, Step by Step

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1. Heat the oven to 160°C / 320°F. Rub the pork with the cumin, oregano and salt and put it in a deep pot with the orange juice, orange halves, onion and garlic.

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2. Cover and cook for 3 hours until the meat shreds easily.

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3. Shred the pork, spread on a tray and spoon over some of the cooking juices.

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4. Grill for 6 to 8 minutes, turning once, until crisp at the edges.

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5. Serve over the rice with the beans, salsa, avocado and lime.

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Notes for Getting It Right

• Leave some fat on the pork.
• If your oven runs hot, check at 2 hours 30 minutes.
• Do not skip the grill.
• Spoon over juices before grilling.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Pork Carnitas Bowls

• Pickled red onions
• Soured cream
• Corn tortillas
• Lime wedges

Keeping and Reheating

Keeps in the fridge for 4 days. Reheat in a hot pan to crisp the edges.

What's in a Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: a cooked weight is worked out with raw figures, so those lines run high. How the figures are worked out.