Carnitas Burrito Bowl (Printable Version)

Slow-cooked pork carnitas over rice with beans, corn, lettuce, salsa, and tangy lime crema.

# What You'll 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 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

# Steps:

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 and shred with two forks. For enhanced texture and flavor, crisp shredded pork under a broiler for 3 to 5 minutes or in a hot skillet until edges are golden brown.
03 - Rinse rice under cold running water until water runs clear. In a saucepan, bring 2 cups water and 0.5 teaspoon 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. Fluff with a fork.
04 - In a small mixing bowl, whisk together sour cream, fresh lime juice, lime zest, and a pinch of salt until smooth and fully combined. Refrigerate until ready to serve.
05 - Divide cooked rice equally among four serving bowls. Top each bowl with black beans, corn, shredded lettuce, fresh salsa, and a generous portion of warm carnitas. Drizzle each bowl with lime crema, then garnish with chopped cilantro and lime wedges.

# Expert Advice:

01 -
  • The carnitas practically melt on your tongue—you'll forget you're eating slow-cooked pork because it's so ridiculously tender.
  • It's the kind of bowl that feels like you're treating yourself, but honestly takes minimal active work from you.
  • Customize every component to match your mood, diet, or what's sitting in your fridge.
02 -
  • Don't skip the resting time for the rice—those 5 minutes allow the steam to finish cooking it evenly so you don't end up with a gummy mess.
  • If you're crisping the carnitas, don't overdo it or the meat turns dry; just 3–5 minutes until the edges have color is enough.
  • The lime crema tastes flat if you undersalt it, so taste as you go and trust your instincts about how much salt makes it sing.
03 -
  • Add sliced avocado just before serving—it's a game-changer that takes the bowl from great to unforgettable.
  • If you want sharper flavor, make pickled red onions the night before and pile them on top; they add tang and crunch that elevates the whole bowl.
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