Pieces of the slow-cooked, tender pork fried in their own fat are served over a bed of finely shredded green cabbage, crispy rice, pico de gallo and avocado crema.
Add the avocado, sour cream and lime juice in a blender and puree until smooth. Season with salt then cover and refrigerate until ready to use. Can be made up to 1 day in advance.
For assembly:
Heat a large nonstick skillet over medium heat, add the oil and heat through. Add the rice into the pan in an even layer and cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes.
Divide cabbage among serving bowls.
Top with the crispy rice followed by a scoop of pinto beans, carnitas, add the pico de gallo and a drizzle of the avocado crema. Garnish with cilantro and a squeeze of lime.