Carnitas Bowl Mexican Pork (Printable Version)

Tender shredded pork with rice, beans, and fresh toppings in a vibrant bowl.

# 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

# How to Make It:

01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, smoked paprika, minced garlic, chopped 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 pork becomes so tender it falls apart the second you touch it, which somehow feels like a small kitchen magic trick.
  • Everything cooks while you do literally anything else, so you look like a culinary genius without the stress.
  • You control what goes in each bowl, meaning everyone gets exactly what makes them happy.
02 -
  • The citrus juice in carnitas isn't decoration—it actually breaks down the meat fibers and keeps everything from turning dry, which I only understood after tasting the difference.
  • Shredding the pork while it's still warm makes the job infinitely easier than waiting for it to cool, a lesson learned through frustration.
03 -
  • If your slow cooker runs hot, start checking the pork around hour 6 instead of assuming you'll hit 8 hours—every cooker behaves differently, and you don't want mushy meat.
  • Keep the braising liquid even after shredding the pork because it freezes beautifully and becomes the foundation for something completely different down the road.
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