Crispy Carnitas Bowl with Rice & Beans
Tender slow-cooked pork shoulder shredded and crisped in a skillet, served over yellow rice and refried beans with cilantro and lime. Ready in under 30 minutes using pre-cooked rotisserie pork or shredded leftover carnitas.
- Total time
- 28 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Warm rice and beans in separate bowls or in a skillet over medium heat, stirring occasionally, ~6 minutes. Transfer to serving bowls.
Step 2
Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
Step 3
Add shredded pork and sprinkle with cumin and salt. Spread in a single layer without stirring for 4 minutes until edges brown and crisp.
Step 4
Stir the pork, breaking any clumps, and cook until most pieces are crispy on the edges, about 3 minutes more.
Step 5
Top each bowl with crispy pork, then garnish with cilantro and a squeeze of fresh lime juice.
Tools you’ll need
- Large skillet (12-inch)
- Two serving bowls
- Spoon or spatula
- Citrus juicer or reamer (optional)
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