# Components:
→ 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
# Method steps:
01 - Season pork 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 pieces on all sides. Add minced garlic, quartered onion, orange juice, lime juice, and chicken broth. Bring to a simmer, cover, and cook on low heat for 2 hours until meat is tender. Remove pork and shred with forks. Return shredded pork to pot, simmer uncovered for 10 minutes to reduce sauce.
02 - Rinse rice under cold water until clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, then reduce heat to low, 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 - In a saucepan, melt butter over medium heat. Stir in cornstarch and cook for 1 minute. Gradually whisk in whole milk and cook until mixture thickens slightly. Add shredded Monterey Jack, cheddar cheese, and minced jalapeño, stirring until cheese melts and mixture is smooth. Keep warm.
05 - Combine diced tomatoes, finely chopped red onion, diced jalapeño, chopped cilantro, lime juice, and salt in a bowl. Mix thoroughly.
06 - Mash avocados in a bowl. Stir in finely chopped red onion, diced tomato, lime juice, chopped cilantro, salt, and pepper until well combined.
07 - In individual bowls, layer cilantro lime rice, warmed beans, shredded carnitas, queso, tomato salsa, a dollop of sour cream, and guacamole. Serve immediately.
