Pin It The smell of slow-cooked pork filling our tiny apartment on a rainy Sunday morning became my favorite kind of weekend tradition. I had originally planned to make traditional tacos, but after setting up all the bowls and toppings on the counter, my roommate pointed out we were out of tortillas. We ended up eating everything over rice instead, and honestly, we never looked back.
Last summer, I made these bowls for a backyard dinner with friends. Someone brought extra avocados, another contributed pickled jalapenos, and suddenly my simple recipe had evolved into something even better. Thats the beauty of this dish, it welcomes whatever you have on hand and still tastes like a restaurant meal.
Ingredients
- 1.5 lbs pork shoulder: Shoulder has the perfect fat content for tender shredding after hours of slow cooking
- 1 tsp salt and 1/2 tsp black pepper: The foundation that lets all those warm spices really sing
- 1 tsp ground cumin and dried oregano: Classic Mexican spices that create that familiar aromatic base
- 1/2 tsp smoked paprika and chili powder: These add subtle heat and a gorgeous red-orange hue to the pork
- 1/2 cup orange juice and 1/4 cup lime juice: The citrus blend tenderizes while imparting that distinctive carnitas brightness
- 4 cloves garlic: Fresh minced garlic melts into the pork as it cooks, infusing every bite
- 1 medium onion quartered: Onion breaks down during cooking and adds natural sweetness to balance the spices
- 1 cup long-grain white rice: Fluffy rice creates the perfect base to soak up all those juices
- 1 can black beans: Creamy beans add protein and substance to each bowl
- 1 cup corn kernels: Sweet pops of corn contrast beautifully with the savory pork
- 2 cups shredded romaine lettuce: Crisp lettuce adds fresh crunch and balances the rich elements
- 1 cup fresh tomato salsa: Bright salsa brings acid and freshness to cut through the carnitas
- 1/2 cup sour cream: Rich and tangy, this cools down any spice from the pork
- 2 tbsp fresh lime juice and 1/2 tsp lime zest: Double lime hits both tang and aromatic citrus notes
- 1/4 cup fresh cilantro: Fresh herb sprinkled on top wakes up the whole bowl
Instructions
- Start the pork in the morning:
- Combine your pork chunks with all the spices, citrus juices, garlic, and onion right in your slow cooker. Give everything a good toss to coat the meat evenly.
- Let it cook low and slow:
- Cover and cook on low for 7 to 8 hours, or on high for 3 to 4 hours. Youll know its done when the pork falls apart with zero resistance.
- Shred and crisp if you like:
- Pull out the pork and shred it with two forks. For those golden crispy edges, spread it on a baking sheet and broil for 3 to 5 minutes or toss in a hot skillet.
- Make the fluffy rice base:
- Rinse your rice until the water runs clear, then boil it with salted water for 15 minutes. Let it sit covered for 5 minutes before fluffing.
- Whisk up the lime crema:
- Stir together sour cream, fresh lime juice, lime zest, and a pinch of salt until smooth. Keep it chilled until youre ready to serve.
- Build your perfect bowl:
- Start with a bed of rice, then layer on beans, corn, lettuce, and salsa. Pile on the carnitas generously and finish with that lime crema and fresh cilantro.
Pin It My mom called me mid-cooking one day, asking what smelled so good. I described the process and she admitted she had been making carnitas wrong for years, always stovetop instead of trusting the slow cooker. Now she calls me every time she makes them to report on her technique improvements.
Make It Your Own
Sliced avocado turns these bowls into something truly luxurious. Pickled red onions add a bright pop that cuts through the rich carnitas beautifully. A drizzle of hot sauce never hurt anyone either.
Meal Prep Magic
The carnitas actually taste better after a day in the fridge. I make a big batch on Sunday and portion everything into containers. By Wednesday, the flavors have melded into something even more delicious than day one.
What To Drink With It
A cold Mexican lager complements the spices perfectly. If you prefer wine, go for something citrusy like a sauvignon blanc.
- Squeeze extra lime over the whole bowl right before eating
- Warm the beans slightly before serving
- Keep some extra crema on the table
Pin It These bowls have become my go-to for feeding a crowd without spending the entire party in the kitchen. Everyone builds their own exactly how they like it, and I get to actually enjoy the conversation.
Questions & Answers
- → Can I make carnitas in advance?
Yes, carnitas actually improve in flavor when made ahead. Cook and shred the pork, then store in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently before assembling bowls.
- → What cut of pork works best for carnitas?
Pork shoulder (also known as Boston butt) is ideal because it has enough fat to keep the meat moist during long cooking. The fat renders down and creates tender, flavorful meat that shreds easily.
- → How do I get crispy carnitas?
After shredding the cooked pork, spread it on a baking sheet and broil for 3-5 minutes, or cook in a hot skillet with a little oil until edges are golden and crispy. This adds excellent texture contrast.
- → Can I use brown rice instead?
Absolutely. Brown rice adds nutty flavor and extra fiber. Just adjust cooking time according to package directions, typically around 40-45 minutes for brown rice compared to 15 minutes for white rice.
- → What other toppings work well?
Sliced avocado, pickled red onions, radishes, jalapeño slices, shredded cheese, or a dollop of guacamole all complement the flavors. You can also add pico de gallo or hot sauce for extra heat.