Slow Cooker Carnitas Taco Bowls

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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.

Prep Time30

Cook Time5

Course: Dinner

Cuisine: Mexican

Servings:

Author: Shawn Williams

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 pickled onions: half the onion and slice into thin half rings. Bring vinegar, sugar, and salt to a simmer in a saucepan. Immediately pour over the onion and sliced jalapeno in a heat-safe mason jar. Cover and keep on the counter for 30 minutes. Once cool, transfer to the fridge.
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.

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