Carnitas Burrito Bowl Recipe

Why I’ll Love This Recipe

I love how easy it is to customize this burrito bowl with my favorite toppings and ingredients. I appreciate that the slow-cooked carnitas are juicy and flavorful, while the fresh vegetables and rice create the perfect balance of textures. I also enjoy making a large batch because the leftovers are just as delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Carnitas

• 2 pounds pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 orange, juiced
• 1 lime, juiced
• 4 cloves garlic, minced
• ½ cup chicken broth

For the Burrito Bowls

• 4 cups cooked cilantro-lime rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ½ cup red onion, diced
• ½ cup shredded lettuce
• ¼ cup chopped fresh cilantro
• Lime wedges, for serving

Optional Toppings

• Sour cream
• Shredded cheddar or Monterey Jack cheese
• Pico de gallo
• Salsa
• Guacamole
• Pickled jalapeños

Directions

1. I season the pork with the salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, and oregano.
2. I heat the olive oil in a large skillet and brown the pork on all sides.
3. I transfer the pork to a slow cooker and add the orange juice, lime juice, minced garlic, and chicken broth.
4. I cook the pork on low for 8 hours or on high for 4–5 hours until it is fork-tender.
5. I shred the cooked pork with two forks and mix it with the cooking juices.
6. I place the shredded pork under the broiler for a few minutes if I want crispy edges.
7. I warm the rice, black beans, and corn.
8. I divide the rice among serving bowls.
9. I top each bowl with carnitas, black beans, corn, tomatoes, avocado, red onion, lettuce, and cilantro.
10. I finish each bowl with my favorite toppings and serve with fresh lime wedges.

Servings and Timing

• Servings: 6
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes

Variations

I sometimes substitute brown rice, cauliflower rice, or quinoa for the white rice. I also enjoy using pinto beans instead of black beans or adding grilled peppers and onions for extra flavor. When I want additional heat, I top the bowls with sliced jalapeños, hot sauce, or spicy salsa. I occasionally finish the bowls with a drizzle of chipotle crema or cilantro-lime dressing.

Storage/Reheating

I store the carnitas, rice, and toppings separately in airtight containers in the refrigerator for up to 4 days. When I want to reheat the pork and rice, I warm them in the microwave or on the stovetop until heated through. I add the fresh vegetables and avocado just before serving. I can also freeze the cooked carnitas for up to 3 months and thaw them overnight in the refrigerator before reheating.

FAQs

What cut of pork works best for carnitas?

I prefer pork shoulder because it becomes tender and juicy after slow cooking and shreds easily.

Can I make the carnitas in an Instant Pot?

Yes. I cook the pork under high pressure for about 60 minutes with a natural pressure release for similar results.

How do I make the carnitas crispy?

I spread the shredded pork on a baking sheet and broil it for a few minutes until the edges become crispy.

Can I prepare these burrito bowls ahead of time?

Absolutely. I prepare all of the components separately and assemble the bowls just before serving for the freshest flavor and texture.

What can I serve with a Carnitas Burrito Bowl?

I enjoy serving it with tortilla chips, fresh salsa, guacamole, queso dip, Mexican street corn, or a simple side salad for a complete meal.

Conclusion

I always enjoy making a Carnitas Burrito Bowl because it is hearty, flavorful, and easy to customize. I appreciate how the tender carnitas, fluffy rice, fresh vegetables, and delicious toppings come together to create a satisfying meal for any occasion. Whether I prepare it for meal prep or a family dinner, it is a recipe I look forward to making again and again.

Carnitas Burrito Bowl Recipe

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Carnitas Burrito Bowl is a hearty, flavor-packed meal featuring tender slow-cooked pork served over cilantro-lime rice with beans, fresh vegetables, and your favorite toppings. It’s perfect for meal prep, family dinners, or a satisfying lunch.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Slow Cook
• Cuisine: Mexican
• Diet: Halal

Ingredients

• 2 pounds pork shoulder, cut into large chunks
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 orange, juiced
• 1 lime, juiced
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 4 cups cooked cilantro-lime rice
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 cup red onion, diced
• 1/2 cup shredded lettuce
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Sour cream (optional)
• Shredded cheddar or Monterey Jack cheese (optional)
• Pico de gallo (optional)
• Salsa (optional)
• Guacamole (optional)
• Pickled jalapeños (optional)

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Instructions

1. Season the pork with salt, black pepper, chili powder, cumin, smoked paprika, garlic powder, and oregano.
2. Heat the olive oil in a large skillet and brown the pork on all sides.
3. Transfer the pork to a slow cooker and add the orange juice, lime juice, minced garlic, and chicken broth.
4. Cook on low for 8 hours or on high for 4–5 hours until fork-tender.
5. Shred the pork with two forks and mix it with the cooking juices.
6. For crispy carnitas, spread the shredded pork on a baking sheet and broil for a few minutes until the edges are browned.
7. Warm the cilantro-lime rice, black beans, and corn.
8. Divide the rice among serving bowls.
9. Top each bowl with carnitas, black beans, corn, cherry tomatoes, avocado, red onion, lettuce, and cilantro.
10. Add your favorite optional toppings and serve with fresh lime wedges.

Notes

• Brown rice, cauliflower rice, or quinoa can be substituted for white rice.
• Pinto beans work well in place of black beans.
• Store the carnitas, rice, and toppings separately for the best texture.
• Cooked carnitas freeze well for up to 3 months.
• Serve with tortilla chips, guacamole, salsa, or Mexican street corn for a complete meal.

Nutrition

• Serving Size: 1 bowl
• Calories: 690 kcal
• Sugar: 8 g
• Sodium: 890 mg
• Fat: 31 g
• Saturated Fat: 10 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 8 g
• Protein: 47 g
• Cholesterol: 120 mg