Pork Carnitas and Cilantro Lime Rice

I think this is one of my favorite meals. The pork has a pop of citrus and is so easy to make.

Pork Carnitas

adapted from Crockpot365

Ingredients:

2 pounds pork shoulder

Juice of one large orange, about 1/2 cup*

Juice of one large lime, about 1/4 cup*

*I zested the orange and lime before squeezing the juice

7 cloves whole garlic

1/2 tablespoon kosher salt

1 tablespoon cumin

1/2 cup beef broth

Toppings:

sour cream, cheddar, pico de gallo, corn salsa, scallions, guacamole or sliced avocado

Method:

In a small bowl, combine the salt and cumin. Rub mixture on the pork and place pork in the crock pot.

Add the garlic. Pour the citrus juice and beef broth over the pork.

Cook on low for 8-10 hours or until the pork shreds easily with a fork.

Shred the meat and check seasoning. Add the zest of the lime and orange if desired.

I serve over cilantro lime rice or on corn tortillas for a delicious gluten free meal.

Serve with your favorite toppings.

Topped with salsa, avocado, cheddar, and sour cream

Topped with lime ranch, sour cream, warm sriracha corn salad, guacamole, scallions, cheddar, and pico de gallo.

Cilantro Lime Rice

adapted from Martha Stewart

Ingredients:

1 cup rice

kosher salt

1/2 cup cilantro

2 tablespoons lime juice*

1 tablespoon olive oil

1 garlic clove

Method:

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and a pinch of salt, cover, and reduce to a simmer. Cook until water is absorbed and rice is tender.

While the rice is cooking, combine the cilantro, lime juice, oil, garlic, and 2 tablespoons water. Blend until smooth. Taste and season with salt. *Disclaimer: I love a strong lime flavor so I added the juice of a whole lime along with some zest to amplify the flavor.

Add the cilantro lime mixture to the cooked rice and fluff with a fork.