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Ingredients
  • subheading: For the Carnitas:
  • 3 pounds boneless pork shoulder cut into 2 inch cubes
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 10 oz chipotle salsa
  • 1 teaspoon kosher salt plus more to taste
  • subheading: For the Rice:
  • 1 teaspoon vegetable oil
  • 1 cup white basmati rice
  • 2 cups water
  • 1 lime
  • 2 tablespoons freshly chopped cilantro
  • kosher salt to taste
  • subheading: For the toppings:
  • 1 cup black beans warmed
  • 1 cup frozen charred corn warmed
  • Guacamole
  • Pico de gallo
  • Shredded Monterey jack cheese
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