Carnitas Burrito Bowl (Printable Version)

Tender pork over rice with beans, corn, lettuce, salsa and lime crema

# What You'll 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 orange juice
09 - 0.25 cup 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 - 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

# How-To Steps:

01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, minced garlic, and quartered onion. Toss all ingredients until pork is evenly coated with seasonings and liquid.
02 - Cover slow cooker and cook on low setting for 7 to 8 hours, or on high setting for 3 to 4 hours, until pork is fork-tender and easily shreds.
03 - Remove cooked pork from slow cooker and shred using two forks. For enhanced texture and flavor, crisp shredded pork under broiler for 3 to 5 minutes or in a hot skillet until edges are golden brown.
04 - Rinse rice thoroughly under cold running water. In a saucepan, bring water and salt to a rolling boil. Add rice, reduce heat to low, cover with a lid, and simmer for 15 minutes until water is fully absorbed. Remove from heat and let stand covered for 5 minutes, then fluff gently with a fork.
05 - In a small bowl, whisk together sour cream, fresh lime juice, lime zest, and salt until smooth and well combined. Cover and refrigerate until ready to serve.
06 - Divide cooked rice evenly among four serving bowls. Top each portion with black beans, corn kernels, shredded lettuce, tomato salsa, and a generous portion of crispy carnitas. Drizzle lime crema over top and garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The carnitas are impossibly tender—they practically dissolve on your tongue—yet still pick up crispy edges if you give them a quick broil.
  • It's a build-your-own-bowl situation, meaning everyone gets exactly what they want without you playing short-order cook.
  • The lime crema is the secret weapon that ties everything together and makes even simple components sing.
02 -
  • If your slow cooker runs hot, check the pork at the 6-hour mark on low; some cookers can shred-ready pork in much less time, and overcooked pork becomes stringy and dry.
  • Don't discard the braising liquid—it's liquid gold for reheating carnitas or drizzling over rice for extra flavor when you have leftovers.
  • The lime crema separates if it sits too long, so make it no more than a few hours ahead and give it a quick stir before serving.
03 -
  • Save the slow cooker braising liquid and freeze it in ice cube trays—those cubes are pure flavor for reheating or drizzling over leftover carnitas bowls throughout the week.
  • If your family loves spice, stir a pinch of cayenne into the lime crema, or serve hot sauce on the side for people to control their own heat level.
  • Fresh avocado slices or pickled red onions add luxury and crunch—these aren't necessary but they transform a good bowl into something restaurant-worthy.
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