Carnitas Bowl with Pork (Printable)

Tender pork carnitas over rice with beans, salsa, and avocado for a satisfying customizable bowl.

# What You'll 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 fresh cilantro, chopped
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 and easily shreds with forks.
02 - Transfer shredded pork to a baking sheet and broil for 5 to 7 minutes until edges are browned and crispy 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. 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 with pinto beans, carnitas, salsa, avocado slices, and cilantro. Serve with lime wedges on the side.

# Expert Tips:

01 -
  • The pork cooks itself while you live your life, no hovering required.
  • Everyone at the table builds their own bowl, which somehow makes people actually excited about dinner.
  • Leftovers taste even better the next day, if there are any.
02 -
  • Don't skip the rinsing step for rice—I learned this the hard way when my first batch turned into mushy porridge, and it changed how I approach rice forever.
  • The avocado will oxidize and turn brown if you slice it more than 30 minutes ahead, so save that step for right before serving unless you want it looking sad.
03 -
  • Save the cooking liquid from the slow cooker after shredding—it freezes well and becomes instant sauce or broth for reheating.
  • If you don't have a slow cooker, use a Dutch oven in a 300 degree oven for the same 4 to 8 hours, checking occasionally to make sure the liquid stays at a gentle simmer.
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