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Slow Cooker Carnitas Burrito Bowls: A Flavor-Packed Meal for Every Occasion

If you’re searching for a meal that combines bold flavors, vibrant textures, and nourishing ingredients, look no further than these Slow Cooker Carnitas Burrito Bowls. This dish is a celebration of Mexican-inspired cuisine, offering a perfect balance of juicy, tender carnitas, refreshing cilantro lime rice, and a tangy street corn salad. Whether you’re meal prepping for the week or hosting a family dinner, these bowls are a guaranteed crowd-pleaser.

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Slow Cooker Carnitas Burrito Bowls: A Flavor-Packed Meal for Every Occasion

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🌟 Craving bold, hearty flavors? Try Slow Cooker Carnitas Burrito Bowls! 🌯🍖 Juicy, slow-cooked pork with all the fixings—fluffy rice, creamy beans, crunchy veggies, and zesty toppings. 🥑✨ Perfect for family dinners, meal prep, or just indulging in something delicious. 😋🔥

#BurritoBowlGoals 🌯 #SlowCookerDelight 🍖 #MexicanFlavors 🌮 #ComfortFood 🌟 #FlavorPacked 🍴 #EasyAndTasty 🏡 #FoodieApproved 😍 #MealTimeMagic ✨ #SimpleAndHearty 🌱 #DinnerInspo 💛

  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale

Pork Carnitas:

  • 1 tablespoon garlic powder
  • 1 ½ teaspoons chipotle powder
  • ½ tablespoon brown sugar
  • ½ tablespoon chili powder
  • ½ teaspoon ground oregano
  • ½ teaspoon paprika powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 23 pounds pork shoulder
  • 2 tablespoons olive oil
  • 1 medium white onion, chopped
  • 5 cloves garlic, minced
  • ½ cup broth (any kind)
  • ¼ cup orange juice
  • Fresh lime juice (for serving)
  • Fresh cilantro (for serving)

Cilantro Lime Rice:

  • 2 cups uncooked long-grain white rice
  • 4 cups water
  • ½ cup fresh cilantro, chopped
  • ⅓ cup fresh lime juice
  • 2 teaspoons garlic powder
  • ½ teaspoon sea salt

Corn Salad:

  • 1 (15-oz.) can yellow sweet corn, drained and rinsed
  • 2 tablespoons fresh lime juice
  • ½ tablespoon apple cider vinegar
  • 2 tablespoons chopped fresh cilantro
  • ⅓ cup minced red onion
  • ⅓ cup crumbled cotija cheese
  • ½ teaspoon paprika
  • Salt and pepper, to taste

Other Bowl Ingredients:

  • 1 (15-oz.) can black beans, drained and rinsed
  • 8 cups chopped romaine lettuce
  • Lime wedges (for serving)
  • Optional: Greek yogurt or sour cream

Instructions

Preparing the Pork Carnitas:

  1. Season the Pork: Combine garlic powder, chipotle powder, and other spices in a bowl. Rub this mixture generously over the pork shoulder and let it sit for 10-15 minutes to absorb the flavors.
  2. Sear the Meat: Heat olive oil in a skillet and sear the pork on both sides until golden brown. This step locks in the juices and adds a smoky flavor.
  3. Slow Cook: Place the onion, garlic, and broth in the slow cooker. Add the seared pork and pour orange juice over it. Cook on high for 7-8 hours until the pork is fork-tender.
  4. Shred and Crisp: Shred the pork and toss it in its cooking juices. Spread it on a baking sheet and bake at 450°F for 5-7 minutes to achieve crispy edges.
  5. Finish with Lime and Cilantro: Squeeze fresh lime juice and sprinkle chopped cilantro for a bright, citrusy finish.

Making the Cilantro Lime Rice:

  1. Cook the Rice: Simmer rice and water until the grains are tender and the liquid is absorbed.
  2. Cool and Season: Let the rice cool before mixing in lime juice, chopped cilantro, garlic powder, and salt. This ensures the flavors are evenly distributed.

Assembling the Corn Salad:

  1. Combine Ingredients: Mix corn, lime juice, vinegar, cilantro, red onion, cotija cheese, and paprika in a bowl.
  2. Adjust Seasoning: Add salt and pepper to taste.

Building the Burrito Bowls:

  1. Start with a base of romaine lettuce.
  2. Add portions of carnitas, cilantro lime rice, and corn salad.
  3. Top with black beans and garnish with lime wedges, cilantro, and optional Greek yogurt.

Notes

  • Ingredient Substitutions:
    • Use chicken thighs for a lighter alternative to pork.
    • Swap cotija cheese with feta if unavailable.
    • Replace romaine lettuce with spinach for a nutritional boost.
  • Variations:
    • Add diced avocado or fresh tomato salsa for extra freshness.
    • Turn the bowl into a wrap using large flour tortillas.
    • Serve with a side of tortilla chips and guacamole for a party platter.
  • Meal Prep:
    • Store each component separately in airtight containers to keep them fresh for up to 4 days.
    • Reheat the pork and rice before assembling the bowls.
  • Author: Rosa
  • Prep Time: 30 minutes
  • Cook Time: 8 hours

The Appeal of Slow Cooker Carnitas Burrito Bowls

Why are these burrito bowls so irresistible? First, the pork carnitas steal the spotlight with their melt-in-your-mouth texture and crispy edges, thanks to the slow-cooking process. The cilantro lime rice adds a zesty brightness, complementing the richness of the carnitas. Meanwhile, the Mexican street corn salad introduces bursts of sweetness and spice, creating a symphony of flavors. Together, these components form a well-rounded, healthy meal that’s as satisfying to eat as it is to prepare.


Ingredients Breakdown

Pork Carnitas:

  • Spices: Garlic powder, chipotle powder, chili powder, and ground cinnamon infuse the pork with warmth and complexity. Brown sugar adds a subtle sweetness.
  • Pork Shoulder: The star ingredient, slow-cooked to tender perfection.
  • Liquid Elements: Broth, orange juice, and fresh lime juice enhance the juiciness and provide a tangy undertone.

Cilantro Lime Rice:

  • Long-Grain White Rice: The base for a light and fluffy side.
  • Cilantro and Lime: Deliver a burst of freshness.
  • Garlic Powder and Sea Salt: Elevate the rice with subtle savory notes.

Corn Salad:

  • Sweet Corn and Cotija Cheese: Create a creamy and slightly sweet salad.
  • Lime Juice and Apple Cider Vinegar: Add tanginess.
  • Paprika and Cilantro: Bring earthy and herbaceous flavors.

Other Ingredients:

  • Black beans, chopped romaine lettuce, and optional Greek yogurt or sour cream complete the bowl, ensuring a satisfying and nutritious meal.

Step-by-Step Instructions

Preparing the Pork Carnitas:

  1. Season the Pork: Combine garlic powder, chipotle powder, and other spices in a bowl. Rub this mixture generously over the pork shoulder and let it sit for 10-15 minutes to absorb the flavors.
  2. Sear the Meat: Heat olive oil in a skillet and sear the pork on both sides until golden brown. This step locks in the juices and adds a smoky flavor.
  3. Slow Cook: Place the onion, garlic, and broth in the slow cooker. Add the seared pork and pour orange juice over it. Cook on high for 7-8 hours until the pork is fork-tender.
  4. Shred and Crisp: Shred the pork and toss it in its cooking juices. Spread it on a baking sheet and bake at 450°F for 5-7 minutes to achieve crispy edges.
  5. Finish with Lime and Cilantro: Squeeze fresh lime juice and sprinkle chopped cilantro for a bright, citrusy finish.

Making the Cilantro Lime Rice:

  1. Cook the Rice: Simmer rice and water until the grains are tender and the liquid is absorbed.
  2. Cool and Season: Let the rice cool before mixing in lime juice, chopped cilantro, garlic powder, and salt. This ensures the flavors are evenly distributed.

Assembling the Corn Salad:

  1. Combine Ingredients: Mix corn, lime juice, vinegar, cilantro, red onion, cotija cheese, and paprika in a bowl.
  2. Adjust Seasoning: Add salt and pepper to taste.

Building the Burrito Bowls:

  1. Start with a base of romaine lettuce.
  2. Add portions of carnitas, cilantro lime rice, and corn salad.
  3. Top with black beans and garnish with lime wedges, cilantro, and optional Greek yogurt.

Vivid Descriptions of Flavors and Textures

Picture the first bite: the carnitas, with their crispy edges and tender center, explode with smoky, tangy, and slightly sweet flavors. The rice provides a zesty, herbaceous counterpoint, while the corn salad adds a creamy, crunchy texture with bursts of tanginess from the lime. The combination of warm and cold components makes each bite dynamic and satisfying.

Tips for Success

  1. Ingredient Substitutions:
    • Use chicken thighs for a lighter alternative to pork.
    • Swap cotija cheese with feta if unavailable.
    • Replace romaine lettuce with spinach for a nutritional boost.
  2. Variations:
    • Add diced avocado or fresh tomato salsa for extra freshness.
    • Turn the bowl into a wrap using large flour tortillas.
    • Serve with a side of tortilla chips and guacamole for a party platter.
  3. Meal Prep:
    • Store each component separately in airtight containers to keep them fresh for up to 4 days.
    • Reheat the pork and rice before assembling the bowls.

Serving Suggestions

These burrito bowls are perfect as a standalone meal but can also shine at gatherings. Set up a DIY burrito bowl bar, letting guests customize their bowls with various toppings like shredded cheese, pickled jalapeños, or hot sauce. Pair with a refreshing lime margarita or a cool glass of horchata to complete the experience.

Final Thoughts

Slow Cooker Carnitas Burrito Bowls are the ultimate fusion of comfort and convenience. The slow-cooked pork, vibrant rice, and zesty corn salad come together in harmony, creating a dish that’s as delightful to make as it is to eat. Whether you’re feeding a family or meal prepping for the week, this recipe is bound to become a staple in your kitchen. So gather your ingredients, fire up your slow cooker, and prepare to savor every bite!

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