Carnitas Bowl (Printable version)

Tender carnitas over fluffy rice with beans, fresh salsa, and creamy avocado for a satisfying Mexican-inspired meal.

# Needed ingredients:

→ 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

# How to make it:

01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, garlic, 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. 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 impossibly tender without any fussing once it hits the slow cooker, leaving you free to handle everything else.
  • You can prep components ahead and let everyone customize their own bowl, which always makes people feel like they're creating something special.
  • That citrus and spice combination tastes restaurant-quality but comes together with ingredients you probably have on hand.
02 -
  • Don't skip rinsing the canned beans—that thick liquid tastes metallic and will muddy your flavors if you leave it in.
  • If your pork isn't falling apart easily after the slow cook time, give it another hour on high rather than increasing the temperature drastically, which can toughen the exterior.
  • Assemble bowls right before eating so the avocado stays creamy and the salsa stays fresh instead of getting warm and soggy.
03 -
  • Save the slow cooker liquid after shredding the pork—it freezes beautifully and becomes instant broth for soups or even for warming leftover carnitas.
  • Toast your cumin and oregano in a dry skillet for 30 seconds before adding them to the slow cooker if you want deeper, more rounded spice flavor.
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