Carnitas Burrito Bowl (Printable)

Slow-cooked pork with rice, beans, corn, lettuce, salsa and lime crema for a satisfying Mexican-inspired bowl.

# Components:

→ Carnitas

01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon chili powder
08 - 1/2 cup fresh orange juice
09 - 1/4 cup fresh 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 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 - 1/2 cup sour cream
20 - 2 tablespoons fresh lime juice
21 - 1/2 teaspoon lime zest
22 - Pinch of salt

→ Garnish

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

# Method:

01 - In a slow cooker, combine pork shoulder, salt, black pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat evenly. Cover and cook on low for 7 to 8 hours or high for 3 to 4 hours until pork is fork-tender. Remove pork and shred with two forks. For crispy edges, place shredded pork under broiler for 3 to 5 minutes or in a hot skillet until golden brown.
02 - Rinse rice under cold running water until water runs clear. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - In a small bowl, combine sour cream, lime juice, lime zest, and salt. Whisk until smooth and well combined. Cover and refrigerate until ready to serve.
04 - Divide cooked rice evenly among four serving bowls. Top each bowl with black beans, corn kernels, lettuce, and salsa. Add generous portion of carnitas to each bowl. Drizzle with lime crema and garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The carnitas cook themselves while you go about your day, filling your house with the kind of smell that makes everyone wander into the kitchen.
  • Every bite has contrast: crispy pork against fluffy rice, cool crema against warm beans, bright salsa cutting through richness.
  • It's endlessly customizable so picky eaters and adventurous ones can build their own perfect bowl.
02 -
  • Don't skip the broiler step: it only takes a few minutes, but it transforms the texture from soft and tender to crispy and caramelized.
  • Rinse your rice well or it will turn out gummy instead of fluffy, and nobody wants sticky rice in a burrito bowl.
  • Taste the carnitas after shredding and add more salt if needed, because slow cookers can dilute seasoning over time.
03 -
  • Use a cast iron skillet instead of the broiler if you want even more control over the crisping, and you'll get a deeper, more caramelized crust.
  • Add a splash of the braising liquid to the shredded pork before crisping it up so it stays juicy on the inside while the edges get crunchy.
  • Make a double batch of carnitas and freeze half: they thaw beautifully and turn a weeknight into something special with almost no effort.
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