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These crispy slow cooker carnitas bowls are served over basmati rice and loaded up with black bean and corn salsa, quick-pickled onions and jalapeños, fresh guacamole, cheese, and cilantro. It’s basically all the best parts of carnitas tacos piled into a big, satisfying bowl.
While true carnitas are typically fried and then slow-cooked in lard, a crockpot simplifies the process and does all the heavy lifting, rendering fall-apart tender and full of savory, citrusy flavor. A quick broil at the end gives you those irresistibly crispy edges that take carnitas over the top.
If you have any leftover meat, you can make my carnitas tacos, or even tranform into pulled pork sliders or pulled pork quesadillas
Table of Contents
Ingredient Notes and Substitutions
- Pork shoulder or pork butt: Look for a 4–5 lb boneless pork shoulder (also called a pork butt). Trim off the thick fat cap if you prefer less fat, or leave some for extra flavor.
- Coke: a splash of Coke helps tenderize the meat and adds a subtle sweetness that balances the spices. You can also use a similar cola or a mix of water and brown sugar in a pinch.
- Orange Juice: fresh orange juice gives the carnitas a bright, authentic flavor. Toss the spent orange halves right into the slow cooker for extra depth. You can also use limes! I’ve also used pineapple juice.
- Spices: a simple blend of cumin, paprika, oregano, chili powder, cinnamon, and black pepper infuses the pork with tons of savory, earthy flavor.
- Rice: I like serving these bowls over basmati rice, but jasmine or cilantro-lime rice are solid options.
- Pickled onions and jalapeños: these add acidity and crunch that brighten up the richness of the pork. They’re SO quick and easy to make while the carnitas cook and they taste phenomenal.
- Black bean and corn salsa: you don’t have to heat these if you’re fine with additional cold toppings. You can also use canned pinto beans.
See the recipe card below for full details on ingredients and quantities.
Expert Tips
- Cut the pork into chunks: this helps it cook much faster and more evenly. Four-inch pieces are perfect. If using a bone-in cut, cut around the bone as best you can.
- Broil before serving: Don’t skip this step—broiling the shredded pork makes the edges caramelized and crispy, just like traditional carnitas. You can also heat/crisp in a hot skillet.
- Make ahead: carnitas keep well in the fridge for up to 4 days. Reheat under the broiler or in a hot skillet to crisp them back up.
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Slow Cooker Carnitas Taco Bowls
These crispy slow cooker carnitas bowls are served over basmati rice and loaded up with black bean and corn salsa, quick-pickled onions and jalapeños, fresh guacamole, cheese, and cilantro.
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 teaspoon salt
- 3 teaspoon cumin
- 2 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon black pepper
- Limes for serving
- Mexican blend cheese
- 2 cups Basmati rice, Adjust for desired servings
Quick pickled onions/jalapeno
- 3/4 cup white vinegar
- 2 tsp salt
- 2 tsp sugar
- 1 red onion, thin sliced
- 1 jalapeno, thin sliced
Black bean/corn salsa
- 1 can black beans
- 1 can corn
- 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 tomatos, diced
- 2 limes, juice squeezed
- 1/2 cup cilantro, diced
- salt, to taste
Instructions
- Prep the pork: Pat the pork dry and remove the fat cap (optional). You can also leave it on or remove some. Cut into 4-inch cubes. If using a bone-in cut, cut around the bone.
- Add pork to a slow cooker/crock pot. Season all over with dry spices. Top with orange juice (toss orange in), coke, onions, and garlic. Stir, cover, and cook for 4-5 hours on high heat or 7-8 hours on low heat.
- For the guac: mash avocados with salt and lime juice, stir in onion and cilantro. Stir in the tomatoes last.
- For the corn/beans. Rinse/drain beans and corn. Heat oil over medium heat. Add beans, corn, and cilantro. Season with salt and saute until heated through.
- Transfer pork to a baking sheet with a slotted spoon. Using your hands or two forks, pull into bite-sized chunks (it should easily fall apart). Drizzle with some extra juice from the slow cooker and broil on high for 2-3 minutes to crisp.
- Cook rice according to the instructions on the package. Serve carnitas over rice with corn/beans, cheese, guacamole, pickled onions, cilantro, and lime wedges.
Notes
Cut the pork into chunks: this helps it cook faster and more evenly. Four-inch pieces are perfect.
Broil before serving: Don’t skip this step—broiling the shredded pork makes the edges caramelized and crispy, just like traditional carnitas. You can also heat/crisp in a hot skillet.
Make ahead: carnitas keep well in the fridge for up to 4 days. Reheat under the broiler or in a hot skillet to crisp them back up.
A splash of Coke helps tenderize the meat and adds a subtle sweetness that balances the spices. You can also use a similar cola or a mix of water and brown sugar in a pinch.
Nutrition
Serving: 1bowlCalories: 824kcalCarbohydrates: 77gProtein: 45gFat: 38gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gCholesterol: 124mgSodium: 2106mgPotassium: 1551mgFiber: 12gSugar: 10gVitamin A: 915IUVitamin C: 41mgCalcium: 110mgIron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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