Pork Carnitas Bowls

Ingredients

• 1.5 lbPork shoulder$7.20
• 4 cupscooked rice$2.40
• 2Lime$1.00
• 1 bunchCilantro$1.50
• 1 tspSalt—
• 1 tspGround cumin$0.13
• 1 tspDried oregano$0.13
• 1 tbspVegetable oil$0.08
• Total for 4 servings$12.44

Most of the cost is pork shoulder ($7.20) and cooked rice ($2.40). With oil, spices and staples already at home, the shop drops to about $9.83. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Pat the pork shoulder dry and cut into 2-inch chunks. Toss the pork in a bowl with the salt, ground cumin, and dried oregano until evenly coated. Chop the cilantro and cut the lime into wedges.
2. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the pork chunks in a single layer and sear for 8 to 10 minutes, turning occasionally, until browned on all sides.
3. Pour 1/2 cup of water into the pot, scraping up any browned bits from the bottom. Cover tightly with a lid, reduce heat to low, and simmer gently for 80 to 90 minutes until the pork is fork-tender and reaches at least 145°F (63°C).
4. Uncover, raise the heat to medium-high, and cook for about 5 minutes to let residual liquid boil off and allow the pork to crisp lightly in its rendered fat. Transfer the pork to a cutting board and shred into bite-sized pieces using two forks.
5. Divide the warmed cooked rice among 4 bowls. Top evenly with the shredded pork, chopped cilantro, and lime wedges, and serve with hot sauce if desired.