Slow-Cooked Carnitas with Rice & Beans
The broiler crisp is the whole point.
$25.67 total
Ingredients & Cost Breakdown
| 3 lb pork shoulder | $14.61 |
| 1 orange | $0.57 |
| 1 lime | $0.30 |
| 2 cloves garlic | $0.65 |
| Cumin & oregano | $0.23 |
| 2 cups rice | $0.80 |
| 1 can black beans | $1.09 |
| 10 corn tortillas | $1.49 |
| Onion & cilantro, topping | $1.75 |
| Cheese | $1.03 |
| 1 avocado | $0.95 |
| Lime for serving | $0.30 |
| Sliced avocado, side | $1.90 |
| Total | $25.67 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 3 lb pork shoulder
- 1 orange
- 1 lime
- 1 head garlic
- Cumin & oregano
- 2 cups rice
- 1 can black beans
- 10 corn tortillas
- Onion & cilantro, topping
- Cheese
- 1 avocado
- Lime for serving
- Sliced avocado, side
How to Make It
- Season pork shoulder with cumin, oregano, garlic, and salt.
- Cook with orange and lime juice in a slow cooker on low 8 hours (or oven at 300°F, 3–3.5 hours) until falling-apart tender.
- Shred meat, then crisp under the broiler or in a hot skillet a few minutes.
- Serve with rice, beans, tortillas, and toppings.
- Serve with sliced avocado on the side.
No-Time-For-That Tip: That final crisp under the broiler is what separates carnitas from just 'shredded pork.'
Swap It: Chicken thighs work with the same braise-and-crisp method — cut the cook time to about 4 hours.
🍽️ Pairs well with Bean & Rice Burritos
Gear for this recipe
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