Go Back
Sweet and Spicy Pork Carnitas Bowls
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Small Bowl
  • Forks

Ingredients
  

  • 2 pounds pork shoulder, trimmed and cut into large chunks
  • 1 large onion, thinly sliced
  • 4 garlic cloves, minced
  • 1/2 cup fresh orange juice
  • 2 tablespoons brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 cups cooked rice, for serving
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 avocado, sliced
  • Fresh cilantro and lime wedges, for garnish

Instructions
 

  • Place the pork shoulder chunks in the slow cooker. Add the sliced onion and minced garlic on top.
  • In a small bowl, stir together the orange juice, brown sugar, chili powder, cumin, cayenne pepper, salt, and black pepper. Pour this mixture over the pork and onions.
  • Cover and cook on low for 8 hours or until the pork pulls apart easily with two forks. Shred the meat directly in the slow cooker and stir it into the juices.
  • Spoon the cooked rice into four bowls. Top each bowl with a portion of the shredded pork, then add black beans and avocado slices. Finish with cilantro and a squeeze of lime.

Notes

If you want a bit more texture, spread the shredded pork on a baking sheet and broil it for two to three minutes before adding it to the bowls. Leftovers keep well in the fridge for three days. Reheat the pork with a splash of orange juice to loosen the sauce. For a milder version, reduce the cayenne to a quarter teaspoon.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Small Bowl, Forks