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Pork Carnitas with Cilantro Lime Rice
Created by: Howcan Team
Ingredients
- 3 lbs pork shoulder, cut into 2-inch pieces
- 1 tbsp vegetable oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 2 cups long-grain white rice
- 4 cups chicken broth
- 1/4 cup chopped fresh cilantro
- 2 tbsp lime juice
- 1 tsp lime zest
- Salt to taste
Instructions
- In a large Dutch oven, heat 1 tbsp of vegetable oil over medium-high heat. Add the pork shoulder pieces and cook until browned on all sides, about 5 minutes.
- Add the chopped onion, minced garlic, ground cumin, chili powder, dried oregano, salt, and black pepper to the pot. Stir to combine and cook for 2-3 minutes until the spices are fragrant.
- Pour in the orange juice and lime juice, and add the chopped cilantro. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours until the pork is tender and easily shreds with a fork.
- While the pork is cooking, prepare the cilantro lime rice. In a medium saucepan, combine the rice, chicken broth, chopped cilantro, lime juice, and lime zest. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and season with salt to taste.
- Once the pork is done, use a slotted spoon to transfer the pork carnitas to a serving platter, leaving behind any excess liquid in the pot. Shred the pork with two forks.
- Serve the pork carnitas over a bed of cilantro lime rice and garnish with additional chopped cilantro and lime wedges if desired. Enjoy!
Pork Carnitas, a beloved Mexican dish, has a rich history dating back to the state of Michoacán. Traditionally, pork shoulder is simmered in lard until tender, then shredded and crisped to perfection. The dish gained popularity in the United States through Mexican immigrants, and today, it's a staple in many Mexican restaurants. When served over a bed of cilantro lime rice, the zesty and aromatic flavors of the rice complement the savory and juicy pork, creating a mouthwatering combination. Chefs like Rick Bayless and Diana Kennedy have popularized this dish, and it's a must-try at renowned Mexican eateries like La Carnita in Toronto or La Taqueria in San Francisco. To make the perfect Pork Carnitas over cilantro lime rice, it's crucial to achieve the ideal balance of tender, juicy pork and flavorful, fluffy rice. The key lies in slow-cooking the pork with traditional Mexican spices and ensuring the rice is infused with the bright flavors of cilantro and lime. For a unique twist, some chefs also incorporate orange juice or Coca-Cola into the pork marinade for added depth of flavor. Whether enjoyed at a bustling taqueria or homemade with a cherished family recipe, Pork Carnitas over cilantro lime rice is a delightful and satisfying dish that continues to captivate food enthusiasts worldwide.
200 min
6
480 calories
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