Name: Braised Orange‑Chipotle Pork Carnitas with Cilantro‑Lime Rice and Quick‑Pickled Red Cabbage
Prep time: 25 min
Cook time: 2 h 15 min
Total time: 2 h 40 min
Yield: 4 servings
Cuisine: Mexican‑inspired
Ingredients: 720 g Pork shoulder (blade), cut into 2–3 cm cubes; 240 ml Fresh orange juice; 2 tsp Chipotle peppers in adobo, minced; 2 tsp Ground cumin; 4 cloves Garlic, minced; 4 tbsp Olive oil (for browning); 300 g Long‑grain white rice (uncooked); 4 tbsp Cilantro, chopped; 4 tbsp Fresh lime juice (for rice); 160 g Red cabbage, thinly sliced; 4 tbsp Apple cider vinegar; 4 tsp Brown sugar; 4 small Scallions (small), thinly sliced (garnish); approximately 680 ml Water (for braise and rice); 1 tbsp Optional: extra oil or butter (for crisping)

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