These crispy slow cooker carnitas bowls are built on a bed of basmati rice and piled high with black bean and corn salsa, quick-pickled onions and jalapeños, fresh guacamole, melty cheese, and cilantro. It’s essentially the best parts of carnitas tacos served as a hearty, flavorful bowl.
Traditional carnitas are often fried and simmered in lard, but using a slow cooker simplifies the process while still producing fall-apart tender pork infused with savory, citrusy flavors. A quick broil at the end develops the caramelized, crispy edges that elevate the dish.
Ingredient Notes and Substitutions
- Pork shoulder or pork butt: Use a 4–5 lb boneless pork shoulder (often labeled pork butt). Trim the thick fat cap if you want less fat, or leave some for extra richness.
- Coke: A splash of cola helps tenderize the meat and adds a touch of sweetness to balance the spices. Substitute another cola or a mix of water and brown sugar if needed.
- Orange juice: Fresh orange juice brightens the carnitas. Toss the used orange halves into the slow cooker for extra depth. Limes or pineapple juice can also work.
- Spices: A straightforward blend of cumin, paprika, oregano, chili powder, cinnamon, salt, and pepper gives the pork a warm, savory profile.
- Rice: Basmati rice pairs nicely, but jasmine or cilantro-lime rice are great alternatives.
- Pickled onions and jalapeños: These quick pickles add acidity and crunch that cut through the richness of the pork. They’re easy to make while the carnitas cook.
- Black bean and corn salsa: Use drained canned beans and corn for convenience, or swap pinto beans if preferred. Serve warm or at room temperature.
Expert Tips
- Cut the pork into chunks: Four-inch pieces cook faster and more evenly. If using a bone-in cut, trim or cut around the bone.
- Broil before serving: Broiling the shredded pork creates caramelized, crispy edges like traditional carnitas. You can also crisp the meat in a hot skillet.
- Make ahead: Carnitas store well in the refrigerator for up to 4 days. Reheat briefly under the broiler or in a skillet to restore crispiness.
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Slow Cooker Carnitas Taco Bowls
Ingredients
- 4–5 lb pork shoulder or pork butt
- 1 white onion, cubed
- 1 orange, juiced
- 3/4 cup Coke
- 4 garlic cloves, crushed
- 3 tsp salt
- 3 tsp cumin
- 2 tsp paprika
- 1 tsp dried oregano
- 1 tsp chili powder
- 1/2 tsp cinnamon
- 1/2 tsp black pepper
- Limes for serving
- Mexican blend cheese
- 2 cups basmati rice (adjust for servings)
Quick pickled onions/jalapeno
- 3/4 cup white vinegar
- 2 tsp salt
- 2 tsp sugar
- 1 red onion, thinly sliced
- 1 jalapeño, thinly sliced
Black bean/corn salsa
- 1 can black beans, rinsed and drained
- 1 can corn, drained
- 1/2 cup cilantro, chopped
- 2 tbsp olive oil
Guacamole (makes 6–8 servings)
- 4 avocados, mashed
- 1/2 white onion, diced
- 1–2 roma tomatoes, diced
- 2 limes, juiced
- 1/2 cup cilantro, chopped
- Salt, to taste
Instructions
- Prep the pork: pat dry and, if desired, remove some or all of the fat cap. Cut into roughly 4-inch pieces so it cooks evenly. If using bone-in, cut around the bone as needed.
- Place the pork in a slow cooker. Season evenly with the dry spices. Pour in the orange juice (add the spent orange halves as well if you like), the Coke, then add the cubed onion and crushed garlic. Stir, cover, and cook on high for 4–5 hours or low for 7–8 hours, until the meat is very tender.
- Make the quick pickles: combine the vinegar, sugar, and salt in a small saucepan and bring to a simmer. Place the sliced red onion and jalapeño in a heat-safe jar and pour the hot brine over them. Let sit at room temperature for 30 minutes, then refrigerate.
- Prepare the guacamole: mash the avocados with lime juice and salt, then fold in diced onion and cilantro. Add tomatoes last to keep them from getting too soft.
- Make the black bean and corn salsa: rinse and drain the beans and corn. Heat the olive oil in a skillet over medium, add the beans, corn, and cilantro, season with salt, and sauté until heated through.
- Crisp the carnitas: using a slotted spoon, transfer the cooked pork to a baking sheet. Shred or pull into bite-sized pieces with two forks or by hand. Drizzle with a little of the cooking juices, then broil on high for 2–3 minutes until the edges are browned and crisp. Alternatively, crisp the pork in a hot skillet.
- Cook the rice according to package instructions. To serve, spoon rice into bowls, top with crispy carnitas, black bean and corn salsa, guacamole, pickled onions and jalapeños, cheese, cilantro, and lime wedges.
Notes
Cutting the pork into chunks helps it cook faster and more evenly—about 4-inch pieces work well. Broiling or searing the shredded pork before serving creates the caramelized, crispy edges that make these carnitas special. Carnitas keep in the refrigerator for up to 4 days; reheat under the broiler or in a skillet to re-crisp. A splash of cola tenderizes the meat and adds subtle sweetness; use another cola or a water-and-brown-sugar substitute if needed.
Nutrition
Serving: 1 bowl • Calories: 824 kcal • Carbohydrates: 77 g • Protein: 45 g • Fat: 38 g • Saturated Fat: 8 g • Fiber: 12 g • Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.