{"id":1438,"date":"2025-03-16T02:00:18","date_gmt":"2025-03-16T02:00:18","guid":{"rendered":"https:\/\/kayeskinner.com\/food\/carnitas-bowls\/"},"modified":"2026-03-28T02:16:29","modified_gmt":"2026-03-28T02:16:29","slug":"carnitas-bowls","status":"publish","type":"post","link":"https:\/\/kayeskinner.com\/food\/carnitas-bowls\/","title":{"rendered":"Carnitas Bowls"},"content":{"rendered":"<p><strong>For the Pork Carnitas:<\/strong><br \/>\n1 pound boneless, skinless pork shoulder, cut into 1-inch cubes<br \/>\n1 tablespoon olive oil<br \/>\n1 teaspoon garlic powder<br \/>\n1\/2 teaspoon onion powder<br \/>\n1\/4 teaspoon salt<br \/>\n1\/8 teaspoon black pepper<br \/>\n1\/4 cup orange juice<br \/>\n1 tablespoon lime juice<br \/>\n<strong>For the Bowl:<\/strong><br \/>\n1 cup cooked rice<br \/>\n1 cup corn kernels, grilled or roasted<br \/>\nFor the Salsa Verde Crema:<br \/>\n1\/2 cup mayonnaise<br \/>\n1\/4 cup chopped cilantro<br \/>\n2 tablespoons chopped fresh parsley<br \/>\n1 clove garlic, minced<br \/>\n1 tablespoon lime juice<br \/>\n1\/4 teaspoon salt<br \/>\n1\/8 teaspoon black pepper<br \/>\n<!--more--><br \/>\n<strong>Marinate the Pork:<\/strong> 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.<br \/>\n<strong>Cook the Pork:<\/strong> Preheat oven to 375\u00b0F (190\u00b0C). 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.<br \/>\n<strong>Make the Salsa Verde Crema:<\/strong> In a small bowl, whisk together mayonnaise, cilantro, parsley, garlic, lime juice, salt, and pepper.<br \/>\n<strong>Assemble the Bowls:<\/strong> Divide the rice and corn among bowls. Top with shredded pork and drizzle generously with the Salsa Verde Crema.<br \/>\n<a href=\"https:\/\/www.facebook.com\/permalink.php?story_fbid=pfbid02kFWQxyXSATQep2pDaaNASVnknfYgbNMSMm5yKnPGHXDVCc7vUANemhzyN4Eb3UzDl&#038;id=61562131926422\">Original<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,31],"tags":[],"class_list":["post-1438","post","type-post","status-publish","format-standard","hentry","category-main-course","category-meat"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1438","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=1438"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1438\/revisions"}],"predecessor-version":[{"id":2571,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1438\/revisions\/2571"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=1438"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=1438"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=1438"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}