Authentic Mexican Pork Carnitas Bowl

cakesandcoriander.com

Gloria Woodlock

subheading: Carnitas Ingredients**:

4 Lbs Pork Shoulder

1 1⁄2 tsp Himalayan Pink Salt

1 Tbsp Canola Oil or Neutral High Heat Oil

1 3⁄4 Cups Sweet Onion Slivered

1 Tbsp Fresh Garlic Crushed

3 Tbsp White Wine Vinegar

3⁄4 Cup Orange Juice

1 Strip Orange Zest (no pith)

1 Tbsp Lime Juice

2 tsp Lime Zest

3 Chilis Dried Ancho Chilis (Destemmed and mostly deseeded)

1 1⁄2 tsp Guajillo Chili Powder

2 1⁄2 Cups Chicken Broth (Meat should be ¾ covered)

1 Tbsp Oregano Powder

1 tsp Cumin

2 tsp Coriander

2 Tbsp Brown Sugar

subheading: Accompaniments for Bowls (4 Servings):

2 Cups Long Grain White Rice Cooked

1 1⁄2 Cups Black or Pinto Beans

1 Cup Roughly Chopped Cilantro

3⁄4 Cup Green Onions, sliced (we chop both green & white portions for our bowls)

1 Lime

1 1⁄2 Cups Sliced Mango (Optional, Serving Prepared- dip in lime and sprinkle with Tajin or a 1:1:1 ratio of sugar, salt, and chili powder)

1 Avocado (sliced into small chunks)

Directions at cakesandcoriander.com

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