Pork Carnitas Fiesta Bowl with Cilantro Lime Rice and Roasted Corn Salsa
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Ben Bjurstrom
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Tonight, we're making Pork Carnitas Fiesta Bowls! No need to pre-marinate, but preheat your broiler while the pork simmers. First, sear and braise the pork shoulder with onions, garlic, and spices for 2-3 hours until tender. While it simmers, prepare the cilantro lime rice and roast the corn salsa with bell pepper and jalapeño. Shred the pork, assemble your bowls, and enjoy a vibrant, flavorful dinner in about 3 hours!
Meat, Eggs, & Dairy
- 2 pounds pork shoulder
Fresh Produce & Herbs
- 1 medium white onion
- 2 whole lime
- 1 bunch cilantro
- 2 ears corn
- 1 whole red bell pepper
- 1 whole jalapeño
Seasonings & Spices
- 4 cloves garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pantry Items
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 tablespoons olive oil
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