Carnitas Bowl with Tender Pork (Printable Version)

Tender pork carnitas bowl with rice, beans, salsa, and avocado for a hearty meal.

# Components:

→ 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 ounces) 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

# Method Steps:

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 to 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 to 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 slow cooker does all the heavy lifting while you go about your day, and you come home to tender, fragrant pork that shreds itself.
  • Every bowl can be customized with toppings, so picky eaters and adventurous ones both leave happy.
  • Leftovers reheat beautifully, and the carnitas taste even better the next day when the flavors have melded.
  • It feels like restaurant quality but costs a fraction of the price and uses simple pantry staples.
02 -
  • Do not skip the broiling step for the carnitas, even if you are tempted, because those crispy caramelized edges add texture and depth that plain shredded pork cannot match.
  • Rinse your rice until the water runs clear or you will end up with gummy, sticky grains instead of light and fluffy ones.
  • Let the rice rest covered after cooking so the steam finishes the job and you do not end up with crunchy centers.
  • Taste the beans before serving and adjust the seasoning, because canned beans can be bland and need a little extra love to come alive.
03 -
  • Use a meat thermometer to check that the pork reaches at least 190 degrees Fahrenheit for true fall apart tenderness, anything less and it will be chewy.
  • Save the braising liquid from the slow cooker and drizzle a spoonful over the rice or beans for extra flavor that ties the whole bowl together.
  • Toast your cumin and oregano in a dry skillet for 30 seconds before adding them to the slow cooker, it wakes up the oils and makes the spices taste more vibrant.
  • If your avocado is not quite ripe, place it in a paper bag with a banana overnight to speed things up.
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