Pork carnitas bowls with lime and coriander rice
Crisp edged pulled pork with orange and cumin, piled onto lime rice with black beans.
- Time3 hr 15
- LevelEasy
- Costabout £1.67 a head
- Oven160°C (140°C fan)
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Rub the pork with the cumin, oregano, paprika and garlic. Put in a roasting tin with the orange juice.
- 2
Cover with foil and cook for 3 hours until it shreds easily.
180 min - 3
Cook the rice following the packet instructions. Stir in the lime juice, zest and coriander.
- 4
Shred the pork. Heat the oil in a large frying pan and fry the pork for 5 minutes until the edges crisp.
5 min - 5
Warm the black beans in a pan for 3 minutes.
3 min - 6
Serve the rice in bowls topped with pork, beans and avocado.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.