Carnitas Rice and Bean Box
Tender, slow-cooked pork carnitas in a zesty lime sauce, portioned with cilantro rice and refried beans for authentic meal prep bowls.
Ingredients (serves 4)
- 2 lbs pork shoulder
- 2 cups rice
- 1 can black beans
- 2 limes
- 1 onion
- 4 cloves garlic
- 1/2 cup cilantro
- 2 tbsp olive oil
- 1 tsp cumin
- salt
- black pepper
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Save this recipeInstructions
- 1
Cut pork shoulder into 2-inch chunks. Heat 1 tbsp olive oil in a large pot over medium-high heat.
- 2
Brown pork on all sides in batches, about 10 minutes total. Set aside.
- 3
Dice onion, mince garlic. Add to pot and cook 2 minutes. Return pork to pot.
- 4
Add juice of 1 lime, cumin, salt, pepper, and 1 cup water. Cover and simmer over medium-low heat for 50 minutes until pork shreds easily.
- 5
Meanwhile, cook rice in a pot with 4 cups water and salt, covered, until tender, 18 minutes.
- 6
Drain beans and warm gently. Shred pork with forks, stir in juice of 1 more lime and chopped cilantro.
- 7
Divide rice into four containers. Top with carnitas, warm beans, and remaining cilantro.
