Slow Cooker Carnitas Burrito Bowls

4.56 from 43 votes

Delicious, healthy Slow Cooker Carnitas Burrito Bowls made with slow-cooked carnitas, Mexican street corn salad, and cilantro lime rice!

Prep 30

Cook 8

Total 8 30

Fat 31

Carbs 84

Protein 39

Yield

Combine the spices for the dry rub in a small bowl and set aside.
Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes.
Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.
Heat a large skillet over medium/high heat. Add olive oil. When olive oil is fragrant, add the pork shoulder to the pan. Brown both sides of the pork shoulder for 3-4 minutes on each side.
Transfer the browned pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart.
Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.
Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker.
Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.
Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.
Serve in a taco, in bowls, in a burrito, etc.

Place 2 cups of rice and 4 cups of water into a medium-sized pot. Then, bring to a rolling boil over medium/high heat.
Reduce heat to low and cover for 35-40 minutes, or until water is absorbed, stirring halfway through.
Transfer the rice into a bowl and let cool in the fridge for about 30 minutes.
Next, chop fresh cilantro and juice limes.
Once the rice has cooled, add in chopped cilantro, lime juice, garlic powder, and sea salt. Stir to combine. Set aside.

Place all of the ingredients for the street corn salad in a large mixing bowl and stir until combined. Set aside.

Place about 1 heaping cup of romaine lettuce on the bottom of your bowl. Add around 4-oz. carnitas, about 3/4 cup cooked cilantro lime rice, 1/2 cup street corn salad, and 1/4 cup black beans to the top of the romaine lettuce. Repeat in three other bowls.
Serve with fresh lime, cilantro, Greek yogurt, and more cotija cheese.

Instant Pot: If you'd like to make Instant Pot Carnitas, turn your Instant Pot to the saute function. Add olive oil to the bottom and sear all sides of your pork for 1 minute. Then, turn your Instant Pot off and add garlic and a little more olive oil to your Instant Pot. Close lid, turn the valve to seal and cook on manual high for 60 to 90 minutes. Once the timer has gone off, quick release your Instant Pot to let out the steam. Shred and add the rest of the carnitas ingredients. Option to follow THIS recipe.
This recipe was updated on April 2, 2021. Get the original recipe HERE.