🌶 Dry Rub for Pork Carnitas

Season your pork with this Mexican-inspired spice blend for rich, smoky flavor:

• • ½ tablespoon chili powder

• • ½ tablespoon unsweetened cocoa powder – deepens flavor without adding sweetness

• • 1 teaspoon garlic powder

• • 1 teaspoon ground cumin

• • ½ teaspoon smoked paprika

• • ½ teaspoon chipotle powder – adds a subtle heat

• • 1 teaspoon dried Mexican oregano

• • 1 teaspoon sea salt

• • ½ teaspoon ground black pepper

• • 3 tablespoons extra virgin olive oil (divided for rub and cooking)

🍖 Pork Carnitas

The heart of the bowl—slow-cooked, tender pork:

• • 3½ – 4½ lbs pork shoulder roast – trimmed and cut into 6–8 chunks

• • 3 tablespoons extra virgin olive oil (divided)

• • 1 medium red onion, diced

• • 1 medium jalapeño, diced

• • ¾ cup chicken broth – preferably organic

• • ¾ cup fresh orange juice – adds natural sweetness

• • 3 tablespoons lime juice – for brightness

🌿 Cilantro-Lime Rice

A fresh, zesty base for your carnitas bowl:

• • 1 cup uncooked rice – prepared according to package directions

• • 3 tablespoons fresh cilantro leaves, chopped

• • 3 tablespoons fresh lime juice (divided)

• • Sea salt & black pepper, to taste

🍅 Fresh Pico de Gallo

Adds color, crunch, and a burst of freshness:

• • 1 pint cherry or grape tomatoes, quartered

• • ¼ cup red onion, diced

• • 2 tablespoons fresh cilantro leaves, finely chopped

• • 2 tablespoons fresh lime juice

• • Sea salt & black pepper, to taste

🥑 Remaining Bowl Toppings

For the perfect finishing touch:

3 tablespoons fresh cilantro, for garnish

1 large avocado, sliced

1 cup black beans, warmed

1 cup whole kernel corn, warmed

2 large limes, cut into wedges