Carnitas Burrito Bowl (Print Version)

Tender slow-cooked pork carnitas with rice, beans, corn, lettuce, salsa, and lime crema for a vibrant Mexican-inspired bowl.

# Components:

→ Carnitas

01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 cup orange juice
09 - 1/4 cup lime juice
10 - 4 cloves garlic, minced
11 - 1 medium onion, quartered

→ Rice

12 - 1 cup long-grain white rice
13 - 2 cups water
14 - 1/2 tsp salt

→ Bowl Components

15 - 1 can (15 oz) black beans, drained and rinsed
16 - 1 cup corn kernels, fresh or frozen
17 - 2 cups shredded romaine lettuce
18 - 1 cup fresh tomato salsa

→ Lime Crema

19 - 1/2 cup sour cream
20 - 2 tbsp fresh lime juice
21 - 1/2 tsp lime zest
22 - Pinch of salt

→ Garnish

23 - 1/4 cup fresh cilantro, chopped
24 - Lime wedges

# Directions:

01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat evenly. Cover and cook on low for 7-8 hours or high for 3-4 hours until pork is fork-tender. Remove pork and shred with two forks. Optionally, crisp shredded pork under a broiler for 3-5 minutes or in a hot skillet until edges are golden.
02 - Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes until water is absorbed. Let stand 5 minutes, then fluff with a fork.
03 - In a small bowl, mix sour cream, lime juice, lime zest, and salt until smooth. Chill until ready to use.
04 - Divide rice among four bowls. Top each with black beans, corn, lettuce, salsa, and a generous portion of carnitas. Drizzle with lime crema. Garnish with cilantro and lime wedges.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day, and you come home to fall apart tender pork.
  • Every bite has layers of flavor and texture, from crispy carnitas edges to cool creamy lime drizzle.
  • You can prep the components ahead and let everyone build their own bowl exactly how they like it.
02 -
  • Don't skip the crisping step after shredding the pork, those caramelized edges add a textural contrast that makes the whole bowl come alive.
  • Let the rice rest covered for five minutes after cooking so the grains firm up and don't turn mushy when you fluff them.
  • Taste your lime crema before serving and adjust the lime or salt, it should be tangy enough to cut through the richness of the pork.
03 -
  • Save some of the cooking liquid from the slow cooker and toss the shredded pork in it before crisping, it keeps the meat moist and adds even more flavor.
  • If you're short on time, use a pressure cooker or Instant Pot to make the carnitas in about an hour instead of several.
  • Toast your spices in a dry pan for a minute before adding them to the slow cooker, it deepens their flavor and makes the whole dish more aromatic.
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