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