Description
Deliciously crispy carnitas served in a hearty bowl for a perfect meal.
Ingredients
Scale
- 3 pounds pork shoulder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon cumin
- 1 tablespoon oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup orange juice
- 1/2 cup lime juice
- 1/2 cup chicken broth
- 1 large onion, quartered
- 2 bay leaves
- 4 cups cooked rice
- 1 cup black beans, drained and rinsed
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1 cup diced avocado
- 1/2 cup salsa
- 1/2 cup sour cream
- 1/2 cup cilantro, chopped
Instructions
- Season the pork shoulder with salt, pepper, cumin, oregano, garlic powder, and onion powder.
- In a slow cooker, combine the pork, orange juice, lime juice, chicken broth, onion, and bay leaves.
- Cook on low for 8 hours or until the meat is tender.
- Remove the pork from the cooker and shred it with two forks.
- Preheat your oven’s broiler.
- Spread the shredded pork on a baking sheet and broil for 5-7 minutes, until crispy.
- Assemble the bowls by placing rice at the bottom, topping with black beans, crispy carnitas, lettuce, tomatoes, avocado, salsa, sour cream, and cilantro.
Notes
- For extra crispiness, broil the carnitas longer but watch carefully to prevent burning.
- Customize toppings based on your preferences.
- Leftover pork can be stored in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: dinner
- Method: Slow cooking and broiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 10g
- Protein: 35g
- Cholesterol: 100mg
Keywords: carnitas, bowls, pork, Mexican, dinner