cooco logo
Search icon
Notification icon
Slow cooker carnitas burrito bowls

Slow cooker carnitas burrito bowls

By Evelyn Kim
30’ Prep time
480’ Cook time
510’ Total time
700 Calories
8 Serving

Summary

Make these slow cooker carnitas burrito bowls with tender pork carnitas, street corn salad, cilantro-lime rice, and all your favorite fixings.
Evelyn Kim 0 Followers

Step by Step

Check circle icon

Step 1

Combine the spices for the dry rub in a small bowl and set aside.
Check circle icon

Step 2

Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes.
Check circle icon

Step 3

Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.
Check circle icon

Step 4

Heat a large skillet over medium/high heat. Add olive oil. When olive oil is fragrant, add the pork shoulder to the pan. Brown both sides of the pork shoulder for 3-4 minutes on each side.
Check circle icon

Step 5

Transfer the browned pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart.
Check circle icon

Step 6

Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.
Check circle icon

Step 7

Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker.
Check circle icon

Step 8

Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.
Check circle icon

Step 9

Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.
Check circle icon

Step 10

Serve in a taco, in bowls, in a burrito, etc.
Check circle icon

Step 11

Place 2 cups of rice and 4 cups of water into a medium-sized pot. Then, bring to a rolling boil over medium/high heat.
Check circle icon

Step 12

Reduce heat to low and cover for 35-40 minutes, or until water is absorbed, stirring halfway through.
Check circle icon

Step 13

Transfer the rice into a bowl and let cool in the fridge for about 30 minutes.
Check circle icon

Step 14

Next, chop fresh cilantro and juice limes.
Check circle icon

Step 15

Once the rice has cooled, add in chopped cilantro, lime juice, garlic powder, and sea salt. Stir to combine. Set aside.
Check circle icon

Step 16

Place all of the ingredients for the street corn salad in a large mixing bowl and stir until combined. Set aside.
Check circle icon

Step 17

Place about 1 heaping cup of romaine lettuce on the bottom of your bowl. Add around 4-oz. carnitas, about 3/4 cup cooked cilantro lime rice, 1/2 cup street corn salad, and 1/4 cup black beans to the top of the romaine lettuce. Repeat in three other bowls.
Check circle icon

Step 18

Serve with fresh lime, cilantro, Greek yogurt, and more cotija cheese.

Tips and Warnings

  • Instant Pot: If you’d like to make Instant Pot Carnitas, turn your Instant Pot to the saute function. Add olive oil to the bottom and sear all sides of your pork for 1 minute. Then, turn your Instant Pot off and add garlic and a little more olive oil to your Instant Pot. Close lid, turn the valve to seal and cook on manual high for 60 to 90 minutes. Once the timer has gone off, quick release your Instant Pot to let out the steam. Shred and add the rest of the carnitas ingredients. Option to follow THIS recipe.
  • This recipe was updated on April 2, 2021. Get the original recipe HERE.

Ingredient

  • Salt and pepper
    Salt and pepper
    1
  • Paprika powder
    Paprika powder
  • Orange juice
    Orange juice
    59.15 ml
  • Fresh lime juice
    Fresh lime juice
    78.78 ml
  • Ground cinnamon
    Ground cinnamon
    2.46 ml
  • Olive oil
    Olive oil
    29.57 ml
  • Chili powder
    Chili powder
    7.39 ml
  • Black pepper
    Black pepper
    2.46 ml
  • Paprika
    Paprika
    2.46 ml
  • Salt
    Salt
    4.93 ml
  • Garlic powder
    Garlic powder
    14.79 ml
  • Medium white onion
    Medium white onion
    1
  • Fresh lime juice
    Fresh lime juice
    1
  • Lime wedges
    Lime wedges
    1
  • Cilantro
    Cilantro
    1
  • Broth
    Broth
    118.29 ml
  • Brown sugar
    Brown sugar
    7.39 ml
  • Chipotle powder
    Chipotle powder
    73.93 ml
  • Chopped fresh cilantro
    Chopped fresh cilantro
    29.57 ml
  • Chopped romaine lettuce
    Chopped romaine lettuce
    1892.71 ml
  • Crumbled cotija cheese
    Crumbled cotija cheese
    78.85 ml
  • Fresh cilantro
    Fresh cilantro
    118.29 ml
  • Ground oregano
    Ground oregano
    2.46 ml
  • Minced red onion
    Minced red onion
    78.85 ml
  • Sea salt*
    Sea salt*
    2.46 ml
  • Uncooked long-grain white rice
    Uncooked long-grain white rice
    473.18 ml
  • Garlic
    Garlic
    5 pcs
  • Optional: greek yogurt/sour cream
    Optional: greek yogurt/sour cream
    1
  • Paprika powder
    Paprika powder
    2.46 ml
  • Pork shoulder
    Pork shoulder
    0.99 kg
  • Tablespoon apple cider vinegar
    Tablespoon apple cider vinegar
    0.5

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant

Press Start button to talk to assistant