Carnitas Bowl Mexican Pork (Printable)

Tender slow-cooked pork carnitas served over fluffy rice with pinto beans, fresh salsa, and creamy avocado for a satisfying meal.

# 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 oz) 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

# Cooking Steps:

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. Shred pork with two forks. For crispy edges, transfer shredded pork to a baking sheet and broil for 5-7 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 5-7 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 Tips:

01 -
  • The slow cooker does all the heavy lifting, leaving you with fall apart tender pork that crisps beautifully under the broiler.
  • Everything in the bowl plays a role: the rice soaks up the juices, the beans add heartiness, and the toppings bring freshness and brightness.
  • It's endlessly customizable, so you can pile on pickled onions, skip the cilantro, or swap in whatever feels right that day.
02 -
  • Don't skip the broiling step, those crispy edges are what take the carnitas from good to absolutely crave worthy.
  • Rinsing the rice might feel unnecessary, but it's the difference between sticky clumps and light, fluffy grains that hold their shape in the bowl.
  • Let the pork rest in its juices for a few minutes after shredding so it stays moist and flavorful before you crisp it up.
03 -
  • Save a cup of the carnitas cooking liquid and drizzle it over the rice before adding toppings, it adds incredible depth and moisture.
  • If you're short on time, use a pressure cooker or Instant Pot to cut the carnitas cooking time down to about an hour.
  • Taste the pork before shredding and adjust the seasoning with a pinch more salt or a squeeze of lime if it needs it.
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