Oven-Roasted Pork Carnitas Bowl (Carnitas)

We swapped fatty pork shoulder for lean pork loin and baked it instead of deep-frying in lard to deliver authentic crispy carnitas with a fraction of the fat.

Ingredients

• 280g pork loin, cut into chunks · 470 kcal
• 1/4 cup fresh orange juice · 27 kcal
• 200g cooked brown rice · 246 kcal
• 150g canned pinto beans, rinsed and drained · 214 kcal
• 100g shredded green and purple cabbage · 31 kcal
• 60g store-bought salsa verde · 23 kcal
• 1 tbsp fresh lime juice · 4 kcal
• 2 garlic cloves, minced · 9 kcal
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper to taste

Method

1. Toss the pork loin chunks with minced garlic, cumin, oregano, salt, pepper, and orange juice in a baking dish, cover tightly with foil, and roast at 375°F (190°C) for 1 hour until tender.

   

2. Remove the foil, shred the pork using two forks, spread it evenly on a baking sheet, and broil for 5 to 8 minutes until the edges are crispy.

   

3. Assemble the bowls by dividing the cooked brown rice, pinto beans, and shredded cabbage, then top with the crispy pork carnitas, salsa verde, and a squeeze of fresh lime juice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.