Carnitas Burrito Bowl (Printable)

Tender slow-cooked pork over fluffy rice with beans, corn, fresh veggies, and zesty lime crema for a satisfying Mexican-inspired meal.

# What You'll Need:

→ Carnitas

01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1 tsp ground cumin
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 cup orange juice
09 - 1/4 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 - 1/2 tsp salt

→ Bowl Components

15 - 1 can (15 oz) 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 - 1/2 cup sour cream
20 - 2 tbsp fresh lime juice
21 - 1/2 tsp lime zest
22 - Pinch of salt

→ Garnish

23 - 1/4 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, garlic, and onion. Toss ingredients to coat evenly.
02 - Cover slow cooker and cook on low for 7 to 8 hours or on high for 3 to 4 hours, until pork is fork-tender and easily shreds.
03 - Remove cooked pork and shred using two forks. For crispy edges, place shredded pork under a preheated broiler for 3 to 5 minutes or in a hot skillet until golden brown.
04 - Rinse rice under cold running water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
05 - In a small bowl, whisk together sour cream, lime juice, lime zest, and salt until smooth. Chill until ready to serve.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with black beans, corn, romaine lettuce, tomato salsa, and a generous portion of carnitas. Drizzle with lime crema, garnish with fresh cilantro, and serve with lime wedges.

# Expert Suggestions:

01 -
  • The carnitas practically cook themselves while you live your life, then reward you with meat so tender it shreds with just a fork.
  • It's gluten-free without feeling like a compromise, and honestly tastes better than most restaurant versions.
  • You can customize every single layer to match what you're craving that day—some days I want crispy edges on my pork, other days I keep it soft.
02 -
  • Don't skip rinsing your rice—I learned this the hard way when my first attempt turned into porridge, and now it's non-negotiable.
  • The carnitas are better made a day ahead because the flavors deepen overnight, and reheating them gently in a skillet refreshes the texture without drying them out.
  • Lime crema separates if it sits too long, so make it closer to serving time and give it a quick stir before drizzling.
03 -
  • If your slow cooker runs hot, check the pork at the 6-hour mark because every cooker has its own personality and you don't want the meat overdone.
  • Browning the pork in a hot skillet before slow cooking isn't necessary but adds deeper flavor if you have 10 extra minutes and want to feel fancy.
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