My love for burrito bowls runs deep. This slow cooker carnitas bowl fits perfectly into my burrito bowl love because, let’s be honest, it may not be quick but the amount of effort it takes me to get this dinner together is minimal and I love things that take minimal effort…especially during the work week.
This slow cooker carnitas burrito bowl also comes together pretty easily and doesn’t take a whole lot of complex ingredients. Many of the ingredients are things that you may already have in your kitchen and the others are things that will be easy to find in your local grocery store.
For the toppings, feel free to add your own twist. I’ve used salsa instead of pico de gallo. For the rice, I’ll sometimes make a quick cilantro lime rice and sometimes I’ll use riced cauliflower. I’ve also used cheddar cheese when I’ve discovered that I didn’t have Monterrey Jack cheese.
Slow Cooker Carnitas Burrito Bowl
For the carnitas
- 3 pounds pork shoulder boneless
- 1 cup orange juice
- 1/2 cup lime juice
- 14 ounces chipotle salsa
For the bowls
- 3 cups prepared rice
- 1 cup black beans warmed
- 1 cup corn warmed
- pico de gallo
- shredded Monterey Jack cheese
- Place the pork in the slow cooker. Add the orange juice and lime juice. Pour the salsa over the pork. Cook on high for at least 5 hours.
- Approximately 30 minutes before serving. Remove pork from the slow cooker and, using 2 forks, shred. Place the pork back in the slow cooker with the liquid. Turn slow cooker to low and continue cooking for at least 30 minutes.
- Assemble bowls by evening dividing rice, pork, black beans, and corn among 6 bowls. Top with guacamole, pico de gallo, and cheese.
This recipe was adapted from What’s Gaby Cooking. Her version is made on the stove top in a Dutch oven. I adapted this recipe for a slow cooker and added some more liquid because it’s being made in a slow cooker.
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