Carnitas Bowl

Instructions

1. If starting from raw pork: cube 1 lb pork shoulder, season with salt, pepper, cumin, and oregano. Slow-cook covered with 1/2 cup water and juice of 1 orange at 300F for 3 hours, then broil 4 min to crisp the edges.
2. If using leftover carnitas, reheat in a hot skillet with a bit of the rendered fat until edges crisp, 4 min.
3. While pork heats, dice 1/4 yellow onion and 1 jalapeño (seeds removed for less heat, kept in for more). Saute in 1 tbsp olive oil over medium for 5 min until softened.
4. Add 1 cup cauliflower rice to the onions and jalapeños. Saute 4 more min until tender. Season with salt.
5. Pile the cauliflower mixture in a bowl, top with 5 oz carnitas, sliced avocado, chopped cilantro, and a big squeeze of lime.