Pork Carnitas Rice Bowls
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Pork simmers with orange and lime for an hour and a half. By the time it crackles in its own fat, everyone has wandered in to ask how much longer. Spoon it over cilantro-lime rice.
The short version
Simmer cubed pork shoulder in orange, lime and a little water for 1½ hours, then boil off the liquid and let the pork fry in its own fat until crisp at the edges. Serve over cilantro-lime rice with beans, avocado and quick pickled red onion.
What makes ours better
what we fixed so you don’t have to
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Simmer first, then fry in the pot. The simmer makes the pork tender, and when the liquid is gone the pork browns in the fat it gave up. One pot gives you soft meat and crisp edges.
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Add orange juice and lime to the braise. Citrus seasons the pork and cuts the richness. It also helps the browning at the end.
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Toast the rice before the water goes in. A minute in hot oil keeps the grains separate and gives the rice a nutty smell.
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Quick-pickle a red onion. Fifteen minutes in lime juice and salt gives you a sharp, bright topping that balances the pork.
What you need
the usual suspects
- Boneless pork shoulder3 pounds
- Ground cumin1 teaspoon
- Garlic5 cloves
- Bay leaves2 large
- Lime1 large
- Red onion1 large
- Black beans2 cans
- Ripe avocados2 large
Carnitas
Cilantro lime rice
Pickled onion
For the bowls
yes, all of the butter
Steps
nobody opens the oven door. looking at you, Dad.
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Start the braise
Put the pork, salt, cumin, oregano, garlic, bay leaves, orange juice, lime juice and water in a Dutch oven or heavy pot. The liquid should come about halfway up the pork. Bring to a boil over high heat.
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Simmer until tender
Reduce to a gentle simmer, cover, and cook 1½ hours, stirring once or twice. The pork is ready when a cube falls apart under a spoon. Fish out the garlic and bay leaves.
About 90 min. Cook mode has a timer for this step.
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Pickle the onion
While the pork simmers, toss the sliced onion with the lime juice and salt in a bowl. Press it down so the onion is mostly covered. Leave it at room temperature at least 15 minutes. It will turn bright pink.
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Boil off the liquid
Uncover the pot and raise the heat to medium-high. Cook, stirring now and then, 20 to 30 minutes, until the liquid is gone and you hear the pork start to sizzle in the fat at the bottom.
About 25 min. Cook mode has a timer for this step.
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Crisp the pork
Lower the heat to medium. Let the pork fry in its own fat, stirring only every few minutes, until the edges are browned and crisp, 8 to 12 minutes. Break the biggest cubes into chunks with a spoon.
If you stir constantly, the pork stays pale. Leave it alone long enough to brown.
About 10 min. Cook mode has a timer for this step.
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Toast and cook the rice
While the pork crisps, heat the oil in a medium saucepan over medium heat. Add the rinsed rice and stir 1 minute until it smells nutty. Add the water and salt, bring to a boil, cover, and cook on the lowest heat 15 minutes. Turn off the heat and leave it covered 10 minutes.
About 15 min. Cook mode has a timer for this step.
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Finish the rice
Fluff the rice with a fork and stir in the cilantro, lime zest and lime juice. Taste and add salt if it needs it.
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Build the bowls
Divide the rice among six bowls. Top with the carnitas, beans, avocado, pickled onion, salsa and cheese. Serve with lime wedges.
Good to know
read this before somebody asks for seconds
- Don't trim the fat off the shoulder. It is what crisps the pork at the end.
- Short on time? Cut the cubes to 1 inch and simmer 1 hour, then go on to the boil-off.
- The pork also works in tacos, quesadillas or over a baked potato.
- To broil instead of frying, spread the pork on a rimmed baking sheet, spoon some of the fat over it, and broil 5 to 8 minutes until the edges brown.
- Storage. Refrigerate the pork, rice and toppings separately up to 4 days. Freeze the pork up to 3 months. Reheat the pork in a hot skillet to bring the crisp back.
Questions, answered
the questions my cousins text me
What cut of pork is best for carnitas?
Boneless pork shoulder, also called Boston butt. It has enough fat to stay juicy through a long simmer and to fry the meat at the end. Lean cuts like loin dry out.
Can I make carnitas in a slow cooker?
Yes. Cook the pork with the same seasonings on low 6 to 8 hours, drain most of the liquid, then crisp the pork in a skillet or under the broiler.
How do I get carnitas crispy?
Boil off all the liquid, then let the pork sit in its own fat over medium heat without stirring much. The broiler also works for a quick finish.
Can I make carnitas ahead?
Yes. Make the pork up to 4 days ahead, skipping the crisping step, and refrigerate it in its fat. Crisp it in a hot skillet just before serving.
Why is my rice sticky?
Rinse the rice first to wash off surface starch, measure the water exactly, and don't lift the lid during cooking.
What temperature should carnitas reach?
The pork is safe at 145°F, but it needs to be well past that. When a cube falls apart under a spoon, it is done.
From the table
Made it? Tell me how it went, and who went back for seconds when they thought nobody was looking.
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Published October 29, 2026.