Carnitas Burrito Bowl (Printable)

Tender slow-cooked pork over fluffy rice with beans, corn, lettuce, salsa, and tangy lime crema for a vibrant Mexican-inspired meal.

# What You 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, frozen, or canned and drained)
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

# Directions:

01 - In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat evenly. Cover 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.
02 - Remove cooked pork from slow cooker and shred using two forks until desired texture is achieved. For enhanced flavor, crisp shredded pork under a broiler for 3 to 5 minutes or in a hot skillet until edges turn golden brown.
03 - Rinse rice under cold water until water runs clear. 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 covered for 5 minutes, then fluff with a fork.
04 - In a small bowl, whisk together sour cream, lime juice, lime zest, and salt until smooth and well combined. Cover and refrigerate until ready to serve.
05 - Divide cooked rice evenly among four serving bowls. Layer each bowl with black beans, corn, romaine lettuce, tomato salsa, and a generous portion of shredded carnitas. Drizzle each bowl with lime crema and garnish with fresh cilantro and lime wedges.

# Expert Advice:

01 -
  • The pork becomes so tender it practically melts, with crispy caramelized edges that add texture and deep flavor.
  • Everything can be prepped in stages, making it perfect for a relaxed weekend meal or easy weeknight assembly if you cook the carnitas ahead.
  • Each bowl is completely customizable, so picky eaters and adventurous ones can build exactly what they want.
  • The lime crema ties all the flavors together with a bright, tangy richness that makes every bite feel complete.
02 -
  • Don't skip the broiling or searing step after shredding—the crispy, caramelized edges are what take the carnitas from good to unforgettable.
  • If your slow cooker runs hot, check the pork after 6 hours on low to avoid overcooking and drying it out.
  • Rinsing the rice removes excess starch and prevents it from turning gummy, which is crucial when you're piling toppings on top.
  • Make the lime crema at least 30 minutes ahead so the flavors can meld and brighten in the fridge.
03 -
  • Use pork shoulder with a good amount of marbling—the fat renders down and keeps the meat juicy and flavorful throughout the long cook.
  • If you don't have a slow cooker, braise the pork in a covered Dutch oven at 300°F (150°C) for 3 to 4 hours until fork-tender.
  • Taste the carnitas before serving and adjust the seasoning with a pinch of salt or a squeeze of lime if it needs brightening.
  • Double the batch of lime crema—it's also fantastic on tacos, grilled vegetables, or as a dip for chips.
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