Light Carnitas Bowl

• 1 large Yellow onion
• 4 cloves Garlic
• 900 g Pork shoulder, boneless
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 1 tsp Chipotle powder
• 300 ml Orange juice
• 2 medium Lime
• 250 g Brown rice
• 400 g Canned black beans
• 3 medium Tomato, ripe
• 20 g Fresh coriander
• 2 medium Avocado, ripe but firm
• 900 ml Water
• 1 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Heat the grill to high and set a rack about 10 to 12 cm from the heat. Peel and halve the onion, then lightly crush the garlic cloves. Cut the pork into 5 to 6 cm chunks and season with 1 tsp of the fine sea salt and the black pepper.
2. Heat the olive oil in a dutch oven over medium heat. Add the onion and cook for 4 to 5 minutes until softened, then stir in the garlic for 1 minute. Add the pork, ground cumin, dried oregano and chipotle powder, turning to coat.
3. Pour in the orange juice and water, then squeeze in the juice of 1 lime and add the squeezed lime halves to the pot. Bring to a gentle simmer, cover, and cook for 90 minutes, turning the pork once or twice, until very tender and shreddable. Uncover for the last 10 minutes to reduce slightly if the liquid looks very thin.
4. Meanwhile, cook the brown rice in a stockpot of boiling water for 25 to 30 minutes until tender, then drain well. Warm the canned black beans in a small saucepan with a splash of water and a pinch of the remaining fine sea salt. Keep both warm while you finish the pork.
5. Lift the pork out onto a baking tray and shred it with two forks. Spoon over a little of the cooking liquid, then grill for 6 to 10 minutes, turning once, until the edges are browned and lightly crisp. Taste the cooking liquid and stir in more lime juice and fine sea salt if needed.
6. Dice the tomato and finely chop most of the fresh coriander, reserving a little for serving. Halve and stone the avocado, then slice the flesh. Cut the remaining lime into wedges.
7. Build the bowls with brown rice, black beans and the crisped pork. Top with tomato, avocado and the reserved coriander, then serve with lime wedges for squeezing over. Spoon over a little more cooking liquid if you like it saucier.

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