Carnitas Bowl Mexican Pork (Print Version)

Tender slow-cooked pork over fluffy rice with pinto beans, fresh salsa, and creamy avocado for a satisfying meal.

# Components:

→ Pork Carnitas

01 - 1.5 lbs boneless pork shoulder, cut into large chunks
02 - 1 tsp salt
03 - 0.5 tsp freshly ground black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 0.5 tsp 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 tsp salt

→ Pinto Beans

15 - 1 can (15 oz) pinto beans, drained and rinsed
16 - 0.25 tsp ground cumin
17 - 0.25 tsp 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

# Method:

01 - Combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, garlic, onion, orange juice, lime juice, and chicken broth in a slow cooker. Cover and cook on low for 8 hours or on high for 4 hours until pork is very tender. Shred pork with two forks. For crispy edges, transfer shredded pork to a baking sheet and broil for 5-7 minutes until browned.
02 - 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. Fluff with a fork.
03 - 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.
04 - Divide rice evenly among four bowls. Top with pinto beans, carnitas, salsa, avocado slices, and cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • The pork becomes so tender it practically shreds itself, and those crispy broiled edges add a texture you'll crave for days.
  • Everything can be prepped in stages, so you're never stuck in the kitchen when people arrive.
  • Each bowl becomes exactly what you want it to be with toppings that let everyone build their own perfect bite.
  • Leftovers taste even better the next day, which means lunch is already handled.
02 -
  • Don't skip rinsing the rice or it will turn out gummy and clumpy instead of light and fluffy.
  • Broiling the carnitas is optional, but those crispy bits are what make this bowl unforgettable instead of just good.
  • Let the rice rest covered after cooking, it needs those few minutes to finish steaming and firm up.
03 -
  • Use a slow cooker liner if you have one, it makes cleanup almost nonexistent and saves you from scrubbing stuck-on bits later.
  • Juice the orange and lime right into the slow cooker and toss the spent halves in too, they add even more flavor as everything cooks down.
  • If you're short on time, cook the carnitas on high for four hours instead of low for eight, the results are nearly identical.
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