Slow Cooker Pork Carnitas Burrito Bowls

Ingredients

  • PORK CARNITAS
  • 3 to 4 lb boneless pork shoulder or pork butt
  • 2 tsp kosher salt
  • 1 Tbsp chili powder
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 4 medium garlic cloves, minced
  • 2 small tomatoes, chopped into smaller pieces
  • 1 cup chicken or vegetable stock
  • 1/2 cup orange juice, or juice from two oranges
  • 3 limes, juiced
  • PINEAPPLE-CUCUMBER SALSA
  • 1/2 pineapple, peeled and finely chopped
  • 1/2 medium long English cucumber, finely chopped
  • 1/2 medium red onion, finely chopped
  • 1/4 cup chopped cilantro leaves
  • 1 medium jalapeƱo pepper, chopped (seeds removed to reduce spice level), optional
  • pinch of salt
  • TO ASSEMBLE BURRITO BOWLS
  • 4 cups cooked brown or white rice
  • Optional garnishes: chopped tomatoes or chunky salsa, chopped cilantro, sour cream, sliced avocado or guacamole

Equipment

  • slow cooker, or Instant Pot
  • cutting boards and knives
  • measuring cups and spoons
  • citrus reamer

Prep time:

20

Yields:

360

Cook time:

12

Recipe submitted by:

Samantha Gutmanis

Recipe attribution:

My Kitchen Love

Slow Cooker Pork Carnitas:

  1. In a small bowl combine kosher salt, chili powder, oregano, and cumin. Rub all over pork shoulder and place in slow cooker. Add garlic, tomatoes, stock, orange juice, and lime juice to slow cooker.
  2. Cook on high for 3-4 hours or on low for 6-8 hours.
  3. Remove pork from slow cooker and shred (pull apart) with 2 forks or hands. Remove and discard any large pieces of fat. Place meat back into slow cooker with juices and mix to combine.
  4. Preheat oven broiler. Place meat onto a foil lined baking sheet (some juices will remain in Slow Cooker and can be discarded) and place under broiler until pork begins to crisp and top starts to brown further, about 5-10 minutes.

Instant Pot Pork Carnitas:

  1. Cut pork into 4-6 smaller pieces (about 4" wide each).
  2. In a small bowl combine kosher salt, chili powder, oregano, and cumin. Rub all over pork shoulder. Add garlic, tomatoes, stock, orange juice, and lime juice to Instant Pot. Add seasoned pork to instant pot (trivet not required).
  3. Close Instant Pot, seal valve, and cook at HIGH PRESSURE for 22 minutes. Allow for natural release.
  4. Carefully open lid to Instant Pot once valve has dropped naturally and lid is unlocked. Remove pork from slow cooker and shred (pull apart) with 2 forks or hands. Remove and discard any large pieces of fat. Place meat back into Instant Pot with juices and mix to combine.
  5. Preheat oven broiler. Place meat (some juices will remain in Instant Pot) onto a foil lined baking sheet and place under broiler until pork begins to crisp and top starts to brown further, about 5-10 minutes.

Pineapple-Cucumber Salsa:

Combine pineapple, cucumber, red onion, cilantro and jalapeño in a bowl. Season lightly with salt and toss to combine.

To Assemble the Burrito Bowls:

Place rice, salsa and pork carnitas in a bowl. Top with any desired option garnishes.