Carnitas Burrito Bowl (Printable)

Flavorful carnitas over rice with beans, corn, lettuce, salsa, and lime crema for a vibrant Mexican-inspired bowl.

# What you need:

→ Carnitas

01 - 1.5 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 teaspoon salt
03 - 0.5 teaspoon black pepper
04 - 1 teaspoon ground cumin
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon smoked paprika
07 - 0.5 teaspoon chili powder
08 - 0.5 cup orange juice
09 - 0.25 cup fresh 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 - 0.5 teaspoon salt

→ Bowl Components

15 - 1 can (15 ounces) black beans, drained and rinsed
16 - 1 cup corn kernels, fresh or frozen
17 - 2 cups shredded romaine lettuce
18 - 1 cup fresh tomato salsa

→ Lime Crema

19 - 0.5 cup sour cream
20 - 2 tablespoons fresh lime juice
21 - 0.5 teaspoon lime zest
22 - Pinch of salt

→ Garnish

23 - 0.25 cup fresh cilantro, chopped
24 - Lime wedges for serving

# Directions:

01 - In slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, minced garlic, and quartered onion. Toss all ingredients to coat pork evenly.
02 - Cover slow cooker and cook pork on low heat for 7 to 8 hours or on high heat for 3 to 4 hours until pork reaches fork-tender consistency.
03 - Remove cooked pork from slow cooker and shred using two forks. For enhanced texture, crisp shredded pork under broiler for 3 to 5 minutes or in hot skillet until edges turn golden brown.
04 - Rinse rice under cold water. Bring water and salt to boil in saucepan, add rice, reduce heat, cover, and simmer for 15 minutes until water absorbs. Remove from heat and let stand 5 minutes, then fluff with fork.
05 - In small bowl, whisk together sour cream, fresh lime juice, lime zest, and salt until smooth consistency forms. Refrigerate until ready for assembly.
06 - Divide cooked rice evenly among four serving bowls. Top each bowl with black beans, corn kernels, shredded lettuce, fresh salsa, and generous portion of carnitas.
07 - Drizzle each bowl with lime crema. Garnish with fresh cilantro and lime wedges. Serve immediately while components remain at optimal temperature.

# Expert Advice:

01 -
  • The pork becomes impossibly tender and crispy all at once, giving you that textural contrast that makes every bite feel like a small victory.
  • It comes together as a complete meal in one bowl, so cleanup is minimal and the flavors actually harmonize rather than compete.
02 -
  • Don't skip rinsing the rice—I learned this the hard way when I made it once and ended up with paste instead of individual fluffy grains.
  • The carnitas actually taste better made a day or two ahead because the flavors continue developing, so this is actually a make-ahead superpower.
03 -
  • If you don't have a slow cooker, you can braise the pork in a covered Dutch oven at 325°F for about three hours, checking occasionally—it won't be quite as hands-off but the result will be equally tender.
  • The lime crema can also be made with Greek yogurt if you want something lighter, though it won't be quite as lush, or even with a mixture of mayonnaise and sour cream for extra richness.
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