Pork Carnitas Burrito Bowl

Name: Pork Carnitas Burrito Bowl
Prep time: 15 min
Cook time: 5 h
Total time: 5 h 15 min
Yield: 4 servings
Ingredients: 4 pounds pork shoulder; 1 tablespoon chili powder; 1 tablespoon cumin; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon salt; 1 teaspoon black pepper; 1 cup orange juice; 1 lime, juiced; 4 cloves garlic, minced; 1 onion, quartered; 4 cups brown rice or cilantro lime rice; 1 cup black beans, drained and rinsed; 1 cup corn kernels; 1 cup pico de gallo; 1 cup guacamole; 1 cup shredded cheese; 1 cup sour cream; Fresh cilantro, for garnish

Highlighted under: Simple Weeknight Wonders

I love making my Pork Carnitas Burrito Bowl because it brings together rich flavors and textures in one delicious dish. The slow-cooked pork carnitas is incredibly tender and infused with spices that really elevate the bowl. I add all my favorite toppings, like guacamole and homemade pico de gallo, making it a customizable meal for everyone. It’s perfect for meal prep too, as I can whip up a large batch and enjoy it throughout the week. Trust me, this recipe is a game changer for my weeknight dinners!

Created by

Mario

Last updated on 2026-02-23T12:34:18.719Z

When I first tried making carnitas at home, I was surprised at how easy it was to create an authentic flavor right in my kitchen. The key is to cook the pork low and slow, allowing the spices to meld and the meat to become incredibly tender. I find that adding a bit of orange juice helps to brighten the flavor and keep the meat juicy. It's a step that really makes a difference!

One of my favorite things about this burrito bowl is how versatile it is. While I love my go-to toppings like sour cream and cheese, I also encourage everyone to try new combinations. Adding pickled jalapeños or fresh herbs can elevate the dish even more. Plus, it’s a great way to use up leftovers!

Why You'll Love This Recipe
Tender, flavorful pork that falls apart with a fork
Endless topping options to suit everyone's tastes
Great for meal prep and enjoying throughout the week

Slow Cooking Perfection

Slow cooking the pork shoulder is essential for achieving the tender, melt-in-your-mouth texture that makes carnitas so enjoyable. The long cooking time—around five hours on low heat—ensures that the fat breaks down, infusing the meat with flavors from the spices and citrus juices. It's crucial to monitor the pork towards the end of the cooking time; when it starts to easily shred apart with just a fork, it’s ready. If it remains tough, let it cook a bit longer to ensure maximum tenderness.

While cooking, don’t shy away from using the aromatic onion and garlic added to the slow cooker. These ingredients release their essential oils, enhancing the overall taste of the pork. The caramelization that occurs as these aromatics cook along with the meat adds an unforgettable depth of flavor. I find that a good quality pork shoulder with some marbling yields the best results; the fat helps keep the meat moist during the prolonged cooking process.

Building the Perfect Burrito Bowl

When assembling your burrito bowl, layering ingredients thoughtfully is key to a balanced dish. Start with a generous base of rice—whether brown rice or cilantro lime rice—this provides a hearty foundation. Then, consider the order in which you add toppings: start with the black beans for protein, followed by corn for sweetness, and then the succulent shredded pork. The warmth from the rice and beans will slightly melt the cheese you add next, creating a delightful gooeyness that everyone loves.

Don’t forget to drizzle with sour cream right before serving. It adds creaminess and balances the flavors beautifully. A homemade pico de gallo brings freshness that cuts through the richness of the pork, while guacamole adds an essential creamy component. For a visual treat, consider adding chopped green onions or sliced jalapeños to boost color and flavor. Remember, customization is encouraged here; get creative with toppings like roasted peppers or pickled onions!

Ingredients

Gather all the ingredients to ensure a smooth cooking experience:

For the Pork Carnitas

4 pounds pork shoulder
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 cup orange juice
1 lime, juiced
4 cloves garlic, minced
1 onion, quartered

For the Burrito Bowl Assembly

4 cups brown rice or cilantro lime rice
1 cup black beans, drained and rinsed
1 cup corn kernels
1 cup pico de gallo
1 cup guacamole
1 cup shredded cheese
1 cup sour cream
Fresh cilantro, for garnish

With all your ingredients prepared, you're ready to start cooking!

Instructions

Follow these steps to create your delicious burrito bowl:

Prepare the Pork

In a slow cooker, combine the pork shoulder, chili powder, cumin, garlic powder, onion powder, salt, black pepper, orange juice, lime juice, minced garlic, and quartered onion. Mix well to coat the pork.

Cook

Cover the slow cooker and cook on low for about 5 hours, or until the pork is tender and shreds easily with a fork.

Shred the Pork

Once cooked, remove the pork from the slow cooker. Shred it using two forks and return it to the juices in the slow cooker to soak up additional flavor.

Assemble the Bowl

Prepare your rice as per package instructions. In a bowl, layer the cooked rice, black beans, corn, shredded pork, pico de gallo, guacamole, cheese, and sour cream. Garnish with fresh cilantro before serving.

Now you can enjoy your hearty and flavorful Pork Carnitas Burrito Bowl!

Pro Tips

For added flavor, let the pork marinate in the spices and juices overnight before cooking. Additionally, using a mix of fresh toppings will enhance the taste of your bowl.

Ingredient Insights

Choosing the right spices is pivotal for the flavor profile of your carnitas. Chili powder and cumin work together to bring warmth and earthiness, while garlic powder and onion powder add a savory backbone. If you prefer a spicier kick, consider adding a dash of cayenne pepper or smoked paprika for an extra layer of depth. Additionally, opt for fresh, high-quality citrus fruits; using freshly squeezed lime juice enhances not only flavor but also the overall brightness of the dish.

The type of pork shoulder used can make a big difference. While boneless pork shoulder is convenient, bone-in shoulder can add more flavor due to the richness of the bone marrow infusing into the meat during cooking. If you're short on time, you might consider using pork loin, but be aware that it tends to be leaner and less flavorful, so a careful cooking time adjustment is necessary to avoid dryness.

Meal Prep and Storage Tips

This Pork Carnitas Burrito Bowl is ideal for meal prep enthusiasts. Once you've cooked the pork, you can store it in an airtight container in the refrigerator for up to four days. If you’re looking to extend its lifespan, consider freezing portions. It freezes well for up to three months, allowing you to have this delicious meal ready at any time. Just be sure to cool the pork completely before freezing to prevent ice crystals from forming.

When reheating, ensure that you do so gently. Use a skillet on low heat or a microwave with a cover to retain moisture, stirring occasionally. Reheating in the oven is also effective: cover the dish with foil and heat at 350°F (175°C) until warmed through. Remember, freshness is vital with toppings—add guacamole and pico de gallo just before serving to keep everything vibrant and delicious!

Questions About Recipes

→ Can I use chicken instead of pork?

Yes, you can substitute chicken thighs or breasts. Just adjust the cooking time to about 4 hours on low.

→ How long can I store leftovers?

Leftover pork carnitas can be stored in the refrigerator for up to 4 days. Reheat before serving.

→ Can I freeze the pork carnitas?

Absolutely! You can freeze the cooked pork in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

→ What are some topping suggestions?

Feel free to get creative! Other great toppings include pickled jalapeños, diced avocado, shredded lettuce, or even salsa verde.