Caramelized pork carnitas are served over beans and rice, and topped with a fresh pico de gallo to make a burrito bowl that will rival the local take out joint!
Rinse and dry the pork shoulder. Season with salt and pepper. In a small bowl, mix together the oregano, cumin and olive oil. Rub the mixture all over the pork. Place the pork in a slow cooker and top with the onion, garlic, jalapeño and orange halves. Cover and cook on low for 8 to 10 hours or high for 4 hours. When it is tender, remove from the slow cooker and allow to cool enough to handle it. Pull apart with a fork.
Heat the vegetable oil in a large sauté pan. Press the shredded pork into the oil and fry until crusty on one side.
Make the Pico de Gallo:
In a bowl, mix together some salt with the sugar. Add in the tomatoes and toss gently. Add the onions and jalapeño. Squeeze lime juice over the top. Sprinkle on the cilantro and stir to combine.
Make the Burrito Bowls:
Divide the rice among 4 bowls. Top with the black beans and half of the pico de gallo. Add the warm carnitas, and top with the remaining pico de gallo. If desired, sprinkle with the cheese, sour cream, green onions and avocado.