Save My neighbor Maria brought over a burrito bowl one Sunday after I mentioned I'd never made carnitas at home. The pork was so tender it fell apart at the slightest nudge, and the citrus tang cut through the richness in a way that made me take three helpings. She laughed and said it was just her slow cooker doing all the work while she watched TV. That week, I bought a pork shoulder and haven't looked back since.
I made this for a group of friends on a rainy Friday, and everyone hovered around the counter building their bowls exactly how they wanted them. One friend piled on extra salsa, another doubled the crema, and my brother-in-law added so much cilantro it looked like a herb garden. Watching people take ownership of their dinner felt like hosting without the stress, and the empty bowls at the end said everything.
Ingredients
- Pork shoulder: This cut has enough fat to stay juicy through hours of slow cooking, and it shreds like a dream once it is tender.
- Orange juice and lime juice: The citrus not only tenderizes the meat but adds a bright, tangy backbone that keeps the richness in check.
- Cumin, oregano, smoked paprika, and chili powder: These spices create a warm, earthy base that smells like a taqueria kitchen the moment they hit the pork.
- Black beans and corn: They add sweetness, texture, and a little heft to balance the rich carnitas without overwhelming the bowl.
- Sour cream, lime juice, and lime zest: Whisked together, they become a tangy crema that cools every bite and ties all the bold flavors together.
- Romaine lettuce and fresh salsa: The crunch and acidity from these fresh components keep each forkful lively and prevent the bowl from feeling too heavy.
Instructions
- Season and slow cook the pork:
- Toss the pork chunks with salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion in your slow cooker. Cover and let it cook on low for 7 to 8 hours or high for 3 to 4 hours until the meat pulls apart easily with a fork.
- Shred and crisp the carnitas:
- Remove the tender pork, shred it with two forks, then spread it on a baking sheet and broil for 3 to 5 minutes until the edges turn golden and crispy. You can also crisp it in a hot skillet if you prefer stovetop control.
- Cook the rice:
- Rinse the rice under cold water, then bring water and salt to a boil in a saucepan. Add the rice, reduce the heat, cover, and simmer for 15 minutes until the water is absorbed, then let it stand for 5 minutes before fluffing with a fork.
- Mix the lime crema:
- In a small bowl, whisk together sour cream, lime juice, lime zest, and a pinch of salt until smooth. Chill it in the fridge until you are ready to assemble the bowls.
- Build the burrito bowls:
- Divide the fluffy rice among four bowls, then top each with black beans, corn, shredded lettuce, salsa, and a generous heap of carnitas. Drizzle with lime crema and finish with chopped cilantro and lime wedges on the side.
Save One evening, my daughter asked if we could have these bowls for her birthday dinner instead of going out. She wanted everyone to build their own and compete for the best combination, which turned into a hilarious, messy contest with lime crema flying and cilantro debates. That night, a simple burrito bowl became a memory she still brings up, and I realized food tastes better when people feel like they are part of making it their own.
Choosing Your Pork
Pork shoulder, sometimes labeled as pork butt, is the ideal cut because the marbling keeps the meat moist and flavorful even after hours of slow cooking. I once tried using a leaner cut to save a few calories, and the result was dry, stringy carnitas that no amount of salsa could rescue. Stick with the shoulder, trim away any large chunks of exterior fat if you like, but leave enough to let the pork baste itself as it cooks. The fat renders into the juices, which you can skim off later or use to moisten the shredded meat before crisping.
Getting the Rice Right
Rinsing the rice before cooking washes away excess starch that can make it sticky and clumpy, a step I used to skip until a friend pointed out why my rice always turned into a blob. Once you add the rice to boiling water, resist the urge to lift the lid and stir, because every peek releases steam and disrupts the even cooking. After the water is absorbed, let the pot sit off the heat for five minutes so the grains firm up and separate naturally. Fluff gently with a fork, not a spoon, to keep the texture light and airy instead of mashing it into a dense mass.
Customizing Your Bowl
This recipe is a template, not a rulebook, so feel free to add avocado slices, pickled jalapeños, or a handful of shredded cheese if that is what your crowd loves. I have served it with roasted sweet potato cubes when I wanted extra heartiness, and I have swapped Greek yogurt for sour cream when I was out and nobody noticed the difference. The lime crema can be made spicier with a dash of hot sauce, or you can skip it entirely and drizzle with plain lime juice for a lighter finish.
- Add pickled red onions for a tangy, vibrant pop of color and flavor.
- Throw in fresh avocado or guacamole if you want extra creaminess.
- Try a sprinkle of cotija cheese or a handful of tortilla strips for crunch.
Save There is something satisfying about setting out a spread of rice, beans, carnitas, and toppings and watching people dig in with excitement. These burrito bowls have become my answer to what is for dinner when I want something special without spending the evening tied to the stove.
Recipe Guide
- → Can I make carnitas in the oven instead of a slow cooker?
Yes. Place seasoned pork in a Dutch oven with ½ cup water. Cover and bake at 325°F for 3–4 hours until fork-tender, then shred and optionally crisp under the broiler.
- → How long do leftover carnitas keep?
Stored in an airtight container, cooked carnitas refrigerate well for 4–5 days or freeze for up to 3 months. Reheat gently with a splash of broth or citrus juice to restore moisture.
- → What other proteins work in this bowl?
Shredded chicken, seasoned ground beef, or cochinita pibil all make excellent substitutions. For vegetarians, try seasoned black beans, roasted sweet potatoes, or grilled portobello mushrooms as the base.
- → Can I use brown rice instead of white?
Absolutely. Brown rice adds nutty flavor and extra fiber but requires about 45 minutes to cook and more water—use 2¼ cups liquid per cup of rice. Pre-cooked rice packets work well for faster assembly.
- → How do I get crispy carnitas edges?
After shredding the cooked pork, spread it on a baking sheet and broil for 3–5 minutes until golden and crisped in spots. Alternatively, fry in a hot skillet with a tablespoon of oil for even browning.
- → What toppings can I add?
Sliced avocado, pickled red onions, crumbled cotija or queso fresco, jalapeño slices, radishes, or a dollop of guacamole all enhance the bowl. Warm tortillas on the side make it extra filling.