Carnitas Bowl Mexican Style (Printable)

Tender pork carnitas with rice, beans, salsa and avocado for a satisfying Mexican-inspired meal.

# What You Need:

→ 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

# Directions:

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 5-7 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 5-7 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 Suggestions:

01 -
  • The pork becomes impossibly tender and literally falls apart with just a fork, which somehow feels like a small kitchen victory every single time.
  • It's a build-your-own situation, so everyone gets exactly what they want in their bowl without complaints.
  • Most of the work happens while you're doing other things, since the slow cooker handles the heavy lifting.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made a gluey, sticky batch that stuck to itself instead of sitting light and fluffy.
  • If your pork isn't quite falling apart after 4 hours on high, give it another hour; slow cookers vary, and undercooked pork won't shred properly no matter how hard you try with those forks.
  • Taste the beans before serving and add salt as needed, because canned beans can be unpredictable depending on the brand.
03 -
  • If you want extra crispy carnitas, sear the shredded pork in a hot skillet with a little oil right before serving instead of broiling—it gives you more control and incredible caramelized edges.
  • The citrus in the cooking liquid is essential; it's not just flavoring, it's actually tenderizing the meat and preventing it from tasting heavy or one-note.
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