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Let's Make Carnitas Burrito Bowls
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Make the most delicious burrito bowls with crispy homemade carnitas, cilantro lime rice, black beans, corn, and all the best toppings.
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  • 2 lbs boneless pork shoulder blade roast, fat trimmed off
  • 1/2 onion, diced
  • 4 garlic cloves, minced
  • 1/4 cup chicken broth
  • 2 tbsp orange juice
  • 1 tbsp lime juice
  • 1.5 tsp cumin
  • 1 tsp salt
  • 1 tsp ancho chili powder
  • 1 tsp oregano
  • 1/2 tsp pepper
  • 3 cups cooked white rice
  • 2 cups canned black beans, rinsed and drained
  • 2 cups corn (canned, frozen, or fresh)
  • 2 cups shredded lettuce
  • 2 cups cherry tomatoes, chopped
  • 1 cup cilantro, chopped
  • 1 cup salsa (your choice)
  • 1/2 cup red onion, sliced
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Let's Watch Carnitas Burrito Bowls
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Step 1 Make the carnitas: Cut the pork into 3-4 large pieces. Add to the instant pot or slow cooker with the remaining ingredients and toss until pork is well coated in the spices. Instant Pot: Press the “Meat” setting and then press the “Pressure” button until the light on “High Pressure” turns on. Set the time to 40 minutes using the up and down arrows. Cook and let the steam naturally release. Carefully remove the lid and shred using two forks. Crockpot: Cook on low for 8-9 hours until the pork is fork tender. For crispy carnitas, cover a baking sheet with foil. Turn the broiler on high. Spread the meat out on the baking sheet. Broil for 4-6 minutes until crispy. Toss with some of the cooking juice after broiling to add moisture back to the pork, for about 15 minutes. Carefully remove the lid and shred using two forks.
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Step 2 While the carnitas cook, prep all the other ingredients for the carnitas bowls including the rice/grains, beans, corn, and toppings.
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Step 3 Assemble the carnitas bowls with the rice, carnitas, beans, corn, veggies, salsa, cilantro, lime, and any additional toppings you like including avocado/guacamole, cheese, or dressing.
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