For the Pork Carnitas:
1 pound boneless, skinless pork shoulder, cut into 1-inch cubes
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup orange juice
1 tablespoon lime juice
For the Bowl:
1 cup cooked rice
1 cup corn kernels, grilled or roasted
For the Salsa Verde Crema:
1/2 cup mayonnaise
1/4 cup chopped cilantro
2 tablespoons chopped fresh parsley
1 clove garlic, minced
1 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper

Marinate the Pork: In a bowl, combine pork with olive oil, garlic powder, onion powder, salt, pepper, orange juice, and lime juice. Marinate for at least 30 minutes, or up to 2 hours.
Cook the Pork: Preheat oven to 375°F (190°C). Spread the marinated pork in a single layer in a baking dish. Roast for 30-40 minutes, or until the pork is cooked through and slightly browned. Shred the pork with two forks.
Make the Salsa Verde Crema: In a small bowl, whisk together mayonnaise, cilantro, parsley, garlic, lime juice, salt, and pepper.
Assemble the Bowls: Divide the rice and corn among bowls. Top with shredded pork and drizzle generously with the Salsa Verde Crema.
Original