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Slow Cooked Carnitas Bowls

Slow Cooker Carnitas Bowls

5 from 1 vote
599 Calories | 44g Protein
Quick note before you dive in:
You’ll find a brief overview up top⬆️
and the full recipe and details below⬇️
When you make it, don’t forget to rate the recipe and leave a comment : )
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Prep Time 20 minutes
Cook Time 20 minutes
Down Time 6 hours
Total Time 6 hours 40 minutes

Equipment

Servings: Makes 4

Ingredients
 

For the Carnitas:

  • 2 lb lean pork shoulder trimmed of excess fat
  • ½ cup orange juice
  • ½ cup low-sodium chicken broth
  • 1 lime juiced
  • 1 whole orange peel 2–3 strips
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp chipotle powder
  • 1 tsp dried oregano
  • 4 cloves garlic minced
  • 1 bay leaf

For the Sides:

  • 1 cup dry jasmine rice
  • 15 oz black beans, rinsed and drained 1 can
  • 1 lime juiced
  • ¼ cup chopped fresh cilantro
  • ½ tsp salt

For the toppings:

  • ½ cup low-fat shredded cheddar
  • ½ cup store-bought salsa verde
  • 2 limes cut into wedges

Instructions
 

Prepare the Carnitas Base:

  • Add pork, orange juice, chicken broth, lime juice, orange peel, oil, and seasonings to slow cooker. Mix to coat evenly.
    2 lb lean pork shoulder, ½ cup orange juice, ½ cup low-sodium chicken broth, 1 lime, 1 whole orange peel, 1 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, 1 tsp dried oregano, 4 cloves garlic, 1 bay leaf, 1 tsp chipotle powder

Slow Cook:

  • Cook on LOW for 6-8 hours (or HIGH for 4-5 hours) until pork is fork-tender. Discard bay leaf and orange peel.

Crisp the Carnitas:

  • Shred pork onto a foil-lined baking sheet and drizzle with a few spoons of the cooking liquid. Broil 8 minutes until edges crisp and caramelize.

Cook the Rice:

  • Cook 1 cup dry rice per package instructions (or in rice cooker). Once done, stir in lime juice, cilantro, and salt.
    1 cup dry jasmine rice, 1 lime, ¼ cup chopped fresh cilantro, ½ tsp salt

Assemble Bowls:

  • Divide rice and black beans among 4 meal-prep containers. Top with crispy carnitas, salsa verde, and cheese. Add lime wedges for squeezing at serve.
    15 oz black beans, rinsed and drained, ½ cup low-fat shredded cheddar, ½ cup store-bought salsa verde, 2 limes

Nutrition

Calories: 599kcalCarbohydrates: 68gProtein: 44gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 96mgSodium: 1282mgPotassium: 1044mgFiber: 11gSugar: 2gVitamin A: 702IUVitamin C: 4mgCalcium: 147mgIron: 5mg