From craving to table
Instructions
- 1
In a large pot or Dutch oven, heat 1 tablespoon vegetable oil over medium-high heat. Season pork shoulder pieces with salt, pepper, cumin, and oregano.
- 2
Add pork to the pot and sear on all sides until golden brown, about 5 minutes. Remove pork and set aside.
- 3
In the same pot, add the remaining tablespoon of oil and half the diced onion. Cook for 2-3 minutes until softened.
- 4
Add half the minced garlic and cook for 30 seconds, then stir in the rice. Sauté rice for 1-2 minutes until lightly toasted.
- 5
Pour in chicken broth and tomato sauce. Return the pork to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes.
- 6
After 20 minutes, stir in corn and black beans. Continue to cook, covered, for another 5-7 minutes, or until rice is tender and pork is cooked through.
- 7
Shred pork with two forks and mix thoroughly with the rice mixture.
- 8
To serve, divide rice and pork mixture among four bowls. Top each with chopped tomatoes, avocado slices, remaining diced onion, remaining minced garlic (optional), cilantro, and a squeeze of lime.