Carnitas Bowl (Printer-Friendly)

Tender pork over rice with beans, salsa, and avocado for a satisfying meal.

# What You Need:

→ Pork Carnitas

01 - 1.5 lbs boneless pork shoulder, cut into large chunks
02 - 1 teaspoon salt
03 - 0.5 teaspoon freshly ground black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon smoked paprika
07 - 2 cloves garlic, minced
08 - 0.5 onion, chopped
09 - 1 orange, juiced
10 - 1 lime, juiced
11 - 1 cup low-sodium chicken broth

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 0.5 teaspoon salt

→ Pinto Beans

15 - 1 can (15 oz) pinto beans, drained and rinsed
16 - 0.25 teaspoon ground cumin
17 - 0.25 teaspoon chili powder
18 - 0.25 cup water

→ Toppings

19 - 1 cup fresh tomato salsa
20 - 1 large ripe avocado, sliced
21 - 0.25 cup chopped fresh cilantro
22 - 1 lime, cut into wedges

# Directions:

01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, minced garlic, chopped onion, orange juice, lime juice, and chicken broth. Cover and cook on low for 8 hours or on high for 4 hours until pork is very tender and easily shredded.
02 - Shred pork using two forks. For crispy edges, transfer shredded pork to a baking sheet and broil for 5-7 minutes until browned and edges are caramelized.
03 - Rinse rice under cold water until water runs clear. In a medium saucepan, combine rice, water, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - In a small saucepan, combine pinto beans, cumin, chili powder, and water. Simmer over medium heat for 5-7 minutes, stirring occasionally, until heated through.
05 - Divide cooked rice evenly among four bowls. Top each with pinto beans, carnitas, fresh salsa, avocado slices, and cilantro. Serve with lime wedges on the side.

# Expert Suggestions:

01 -
  • The carnitas become so tender they practically melt, and the slow cooker does all the heavy lifting while you live your life.
  • Everything is customizable, so you can build exactly what you're craving that day without feeling locked into one way.
  • It tastes restaurant-quality but costs less than takeout, and honestly, it tastes better because it's yours.
02 -
  • Don't skip rinsing the rice, I learned this the hard way when my first batch turned into porridge and I had to order takeout in defeat.
  • The carnitas liquid at the bottom of your slow cooker is liquid gold for extra flavor, so drizzle some over the shredded meat before broiling if you want deeper richness.
03 -
  • Make the carnitas the day before and store them in the fridge, then just reheat and crisp them up when you're ready to eat, which turns this into a weeknight champion.
  • If you don't have a slow cooker, a heavy Dutch oven in a 300 degree oven for about the same amount of time produces nearly identical results and feels more hands on.
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