Carnitas Bowl Mexican Style (Printer Version)

Tender slow-cooked pork over rice with beans, salsa, and avocado for a hearty Mexican-inspired meal.

# What You'll Need:

→ Pork Carnitas

01 - 1.5 lbs boneless pork shoulder, cut into large chunks
02 - 1 tsp salt
03 - 0.5 tsp freshly ground black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 0.5 tsp 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 tsp salt

→ Pinto Beans

15 - 1 can (15 oz) pinto beans, drained and rinsed
16 - 0.25 tsp ground cumin
17 - 0.25 tsp 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

# How to Make It:

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 and easily shreds with forks.
02 - Transfer shredded pork to a baking sheet and broil for 5 to 7 minutes until browned and crispy at the edges for enhanced texture and flavor.
03 - 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, then fluff with a fork.
04 - 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.
05 - Divide rice evenly among four bowls. Top each with pinto beans, carnitas, salsa, avocado slices, and cilantro. Serve with lime wedges on the side.

# Expert Advice:

01 -
  • Most of the work happens while you're doing something else, which feels like cheating in the best way.
  • You can make it as simple or elaborate as your mood demands, piling on whatever you have or feel like eating that day.
02 -
  • The citrus juice actually tenderizes the meat while cooking, so don't skip it even though it seems odd to put juice in a savory dish.
  • Rinsing the rice and letting it rest after cooking are the two secrets to fluffy, separate grains instead of a sticky clump.
03 -
  • If you want to add crispy texture without the broiler step, you can sear the shredded carnitas in a hot skillet for a few minutes on each side until the edges caramelize.
  • Pickled red onions layered on top add a sharp, vinegary bite that cuts through the richness perfectly, and you can make them in about 15 minutes while other things are cooking.
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