Pork Carnitas:

• 3-4 lbs boneless pork shoulder*
• 2 tsp kosher salt
• 1 tbsp chili powder
• 2 tsp dried oregano
• 1 tsp ground cumin
• 4 medium garlic cloves, minced
• 2 small tomatoes (on-the-vine preferred) chopped into smaller pieces
• 1 cup chicken or vegetable stock
• ½ cups orange juice, or juice from 2 oranges
• 3 medium limes, juiced

Pineapple-Cucumber Salsa:

• ½ pineapple, peeled and chopped
• ½ medium long English cucumber, finely chopped
• ½ medium red onion, finely chopped
• ¼ cup chopped fresh cilantro leaves
• 1 medium jalapeño, chopped (seeds removed to reduce spice level), optional
• 1 pinch fine sea salt (or more to taste)

Burrito Bowls:

• 4 cups cooked rice*

Optional garnishes:

• 1 cup chopped tomatoes or chunky salsa
• 2 tbsp chopped cilantro
• ½ cup sour cream
• ½ medium avocado, sliced
• 1 cup guacamole