Directions (Continued)
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4**Crisp Carnitas:** In a large skillet, heat lard or vegetable oil over medium-high heat. Add the shredded pork in a single layer. Cook, stirring occasionally, until the pork is deeply golden brown and deliciously crispy, about 8-10 minutes. For added moisture and flavor, you can add 2-3 spoonfuls of the reserved cooking liquid during the crisping stage.
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5**Make Mango Salsa:** While the pork is crisping, combine the diced mango, finely diced red onion, minced jalapeño, fresh cilantro, and lime juice in a medium bowl. Season with a pinch of salt and stir gently to combine.
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6**Assemble Bowls:** Divide the cooked quinoa and mixed greens evenly among four serving bowls.
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7**Add Toppings:** Generously top each bowl with the crispy pork carnitas, black beans, corn, and avocado slices.
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8**Serve:** Spoon a generous amount of the spicy mango salsa over each power bowl. Garnish with extra fresh cilantro and lime wedges, if desired, and serve immediately for an unforgettable meal.
For an exceptionally flavorful and crispy result, allow the pork to get really dark and crunchy in the skillet. Don’t be afraid to use some of the rendered fat from the slow cooking process to crisp the carnitas – it adds incredible depth!
The pork carnitas can be slow-cooked, shredded, and stored in its cooking liquid in an airtight container in the refrigerator for up to 3 days. Reheat gently and crisp just before serving. The mango salsa is best made fresh, but can be prepared a few hours in advance and kept chilled.
Swap quinoa for brown rice, farro, or even cauliflower rice for a low-carb option. Black beans can be replaced with pinto beans, and fresh corn can be grilled for an added smoky flavor. Adjust the amount of jalapeño to suit your preferred level of spice.
