It’s super easy to make these pork carnitas in the slow cooker, and it will feed a crowd! It tastes perfect in a highly customizable burrito bowl or taco.
Low – 2/5 stars
More than 4
10 hours (in the slow cooker)
- For the carnitas
3-4 lbs pork shoulder (or pork butt)
2 and 1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon dried oregano
2 teaspoon ground cumin
1 tablespoon olive oil
1 small yellow onion, chopped
4 cloves garlic, minced
1 jalapeno, chopped
3/4 cup orange juice
- For cilantro-lime rice
1/4 cup chopped cilantro
2 cups cooked white rice
Juice of 2 limes
- For the bowls
Romaine lettuce, chopped
Pico de gallo or salsa
Sweet corn (frozen is fine)
Black or pinto beans (canned is fine)
Shredded monterey jack or cotija cheese
Avocado, cut into cubes or slices
The carnitas are adapted from this recipe from Recipetineats.
- Combine salt, pepper, oregano, cumin, and olive oil in a small bowl. Rub the mixture all over the pork shoulder, ensuring that all sides are covered. Place the pork into a slow cooker and top with chopped onion, jalapeno, and garlic. Carefully pour the orange juice into the sides of the cooker so you don’t wash off all the rub on the pork.
- Cook the pork in the slow cooker on low for 10 hours or high for 6 hours. Once fully cooked, shred the pork and discard about half of the liquid that was in the cooker.
- To make cilantro-lime rice, combine cooked rice, cilantro, and lime juice in a large bowl. Prepare the other add-ins. If using canned beans, pour the contents of the can into a small saucepan and cook until warmed. If using frozen corn, thaw using a small skillet over medium heat.
- To assemble a burrito bowl, start with a base of cilantro-lime rice. Build the rest of the bowl with a big scoop of carnitas, lettuce, corn, beans, and avocado. Top with cheese, sour cream, and salsa. Serve immediately.
P.S. – if you have tons of carnitas leftover, it freezes really well!