Look, I get it. Dropping $12 to $15 on a single hunk of meat feels like a massive gamble when your bank account is hovering in the double digits. But if you are looking for student meal prep ideas, these budget carnitas rice bowls are the ultimate solution. I remember standing in the grocery store aisle senior year, staring at a 4-pound pork shoulder like it was a high-stakes poker game. But here is the “Pork Shoulder Math” that changed my life: that one $12 roast makes about 12 servings. That’s $1.00 for the protein. Add some rice and beans, and you’re eating a massive, filling dinner for about $1.38.

This recipe was my version of a winning lottery ticket in grad school. I’d buy the cheapest, ugliest cut at the back of the meat case, throw it in a pot on Sunday, and feel like a king for the next six days while my roommates were eating dry cereal and sad toast.

The Poor Man’s Braise

Traditional carnitas are often cooked in a massive amount of lard (confit). Lard is great, but it’s an extra expense we don’t need. Instead, we’re using a “poor man’s braise.” We rely on the natural fat already inside the pork shoulder to render out, mixed with a little vegetable oil and some citrus juice.

The acid in the orange juice is the secret weapon—it breaks down the tough fibers in that cheap meat and makes it tender enough to shred with a plastic fork if that’s all you’ve got. Real talk: if you don’t have an orange, a splash of apple cider vinegar or even some cheap pineapple juice will do the trick. We aren’t trying to impress Gordon Ramsay here; we’re trying to eat well without going broke.

The Sheet Pan Broil: Don’t Skip This

If you just eat the pork straight out of the pot, it’s basically just “pulled pork.” It’s fine, but it’s not carnitas. The magic happens under the broiler to get that crispy finish.

By spreading the shredded meat on a baking sheet and hitting it with high heat, you recreate that crispy, addictive texture you get at fancy taco spots. Those crunchy little burnt ends are where the flavor lives. Just keep an eye on it—your smoke alarm doesn’t need to know you’re cooking.

Stretching Your Investment

This isn’t just one meal; it’s a survival strategy for a busy week and an affordable mexican meal prep staple. Once you have a mountain of this crispy pork, you have options:

1. The Standard Bowl: Rice, beans, pork, and maybe some pickled onions (which are just sliced red onions sitting in vinegar and sugar—the cheapest way to look fancy).
2. The Breakfast Pivot: Throw a fried egg on top of your leftovers. The runny yolk acts like a sauce for the pork.
3. Carnitas Ramen: If you’re down to your last $2, stir some of this pork and a spoonful of the leftover cooking liquid into a 25-cent pack of instant noodles. It’ll be the best ramen you’ve ever had.

Money-Saving Hacks

• The International Aisle: Never buy spices in the baking aisle. Go to the international or “Hispanic” food section. You can get a bag of oregano or cumin for $1.50 that’s three times the size of the $6 glass jar found elsewhere. These are easily some of the best carnitas for feeding a crowd on a dime.
• Liquid Gold: When you’re done cooking, you’ll have liquid left in the pot. Do not pour this down the drain. Let it cool, and you can use the fat that rises to the top to fry eggs or sauté veggies. Use the liquid underneath to cook your rice. It’s free flavor.
• Portion Control: I like to freeze the shredded meat in individual sandwich bags. That way, I can grab one, nuke it, and have a high-protein meal in three minutes when I’m too tired to actually “cook.”

Trust me, your bank account and your stomach will both thank you for this one. It’s not glamorous, it’s not “gourmet,” but it’s real food that tastes incredible. Case closed.