Carnitas Burrito Bowl (Printer-Friendly)

Tender carnitas with rice, beans, corn, fresh veggies, and zesty lime crema for a satisfying Mexican-inspired meal.

# What You Need:

→ Carnitas

01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon chili powder
08 - 0.5 cup fresh orange juice
09 - 0.25 cup fresh lime juice
10 - 4 cloves garlic, minced
11 - 1 medium yellow onion, quartered

→ Rice

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

→ Bowl Components

15 - 1 can (15 ounces) 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 - 0.5 cup sour cream
20 - 2 tablespoons fresh lime juice
21 - 0.5 teaspoon lime zest
22 - Pinch of salt

→ Garnish

23 - 0.25 cup fresh cilantro, chopped
24 - Lime wedges for serving

# How To Make It:

01 - Combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, minced garlic, and quartered onion in a slow cooker and toss to coat evenly. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours until pork is fork-tender and easily shreds.
02 - Remove cooked pork from slow cooker and shred using two forks. For enhanced texture and flavor, crisp shredded pork under a preheated broiler for 3 to 5 minutes or in a hot skillet until edges are golden and caramelized.
03 - Rinse rice under cold running water until water runs clear. Bring 2 cups water and 0.5 teaspoon salt to a boil in a saucepan, add rice, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
04 - Whisk together sour cream, lime juice, lime zest, and pinch of salt in a small bowl until smooth and well combined. Refrigerate until ready to use.
05 - Divide cooked rice evenly among four serving bowls. Layer black beans, corn, shredded lettuce, and fresh tomato salsa over rice. Top each bowl with generous portion of crispy carnitas and drizzle generously with lime crema.
06 - Garnish each bowl with fresh chopped cilantro and serve with lime wedges on the side for additional brightness and acidity.

# Expert Advice:

01 -
  • The pork becomes so tender it practically dissolves on your tongue, and the slow cooker does almost all the work.
  • It's naturally gluten-free and feels fancy enough for guests but casual enough for a Tuesday dinner.
  • You can make the carnitas ahead and just assemble bowls when hunger strikes.
02 -
  • Don't skip crisping the carnitas if you want that textural difference between the tender inside and crispy edges—it's the move that separates homemade from restaurant quality.
  • The lime crema needs to be made fresh right before serving so the flavors stay bright and the texture stays pourable.
03 -
  • If your slow cooker runs hot, start checking the pork at the six-hour mark so it doesn't fall apart into mush instead of shreds.
  • Save about a quarter cup of the cooking liquid from the carnitas to drizzle over everything—it adds extra flavor and keeps the pork moist even after it cools.
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