# What You'll Need:
→ 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 - 1 orange, juiced
11 - 1 lime, juiced
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 - 1 lime, juiced
→ 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 - 1 lime, juiced
34 - Salt, to taste
→ Guacamole
35 - 2 ripe avocados
36 - 1/4 cup red onion, finely chopped
37 - 1 small tomato, diced
38 - 1 lime, juiced
39 - Salt and pepper, to taste
40 - 2 tbsp fresh cilantro, chopped
→ For Serving
41 - 1 cup sour cream
# Directions:
01 - Season pork with salt, pepper, cumin, oregano, and smoked paprika. Heat olive oil in a Dutch oven over medium-high heat. Brown pork on all sides. Add garlic, onion, orange juice, lime juice, and chicken broth. Bring to a simmer. Cover and cook on low heat for 2 hours until pork is tender and easily shredded. Remove pork and shred with forks. Return shredded pork to pot and simmer uncovered for 10 minutes to thicken the sauce.
02 - Rinse rice under cold water until clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce to low heat, cover, and cook for 18 minutes. Remove from heat and let stand covered for 5 minutes. Fluff rice with a fork and stir in chopped cilantro and lime juice.
03 - In a small saucepan, combine black beans, ground cumin, garlic powder, salt, and pepper. Heat over medium heat until warmed through.
04 - Melt butter in a saucepan over medium heat. Stir in cornstarch and cook for 1 minute. Gradually whisk in milk and cook until sauce thickens slightly. Add shredded Monterey Jack, cheddar cheese, and minced jalapeño if using. Stir until cheeses melt and mixture is smooth. Keep warm.
05 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well to incorporate flavors.
06 - In a bowl, mash avocados until smooth. Stir in red onion, diced tomato, lime juice, chopped cilantro, salt, and pepper to taste.
07 - In each serving bowl, layer cilantro lime rice, beans, carnitas, queso, salsa, sour cream, and guacamole. Serve immediately.
