For the Carnitas

  • 1 pound pork loin (option to use chicken breast instead)
  • 1 tablespoon minced garlic
  • 1 tablespoons orange juice
  • 1/3 cup lime juice
  • 3 teaspoon cumin
  • 2 teaspoons smoked paprika
  • salt and pepper, to taste
  • 1/4 cup green chiles

For the Street Corn

  • 1 can yellow sweet corn
  • 2 tablespoons lime juice
  • 1/2 tablespoon apple cider vinegar
  • 2 tablespoons chopped cilantro
  • 1/3 cup red onion, finely chopped
  • 1/3 cup cojita cheese, crumbled
  • 1/2 teaspoon paprika
  • salt and pepper, to taste

Cilantro Lime Brown Rice

Other Ingredients

  • Black beans
  • 4-8 cups Romaine
  • Lime wedges


For the Carnitas

  1. Place pork loin and minced garlic into your crock-pot and turn to high. Cook for 2-4 hours. Or turn to low and slow cook for 6-8 hours (for more tender pork!). Remove pork loin and shred with 2 forks. Place shredded pork into a large bowl and add in the rest of the carnitas ingredients and mix.

For the Street Corn

  1. Mix together all ingredients in a medium size bowl.

For the Cilantro Lime Brown Rice

To Assemble Bowls

  1. Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add 1/4 of the meat (4 oz.), about 3/4 cups cilantro lime brown rice, 1/2 cup street corn, and 1/4 cup black beans.
  2. Serve with fresh lime and more cojita!

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