Slow Cooker Carnitas Burrito Bowls
Overview
- Yield: 4
Ingredients
Pork Carnitas:
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1 pound pork loin or pork butt (option to use chicken breast instead)
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3 tablespoons olive oil, divided
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1 tablespoon minced garlic
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1 tablespoons orange juice
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1/3 cup lime juice
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3 teaspoons ground cumin
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2 teaspoons smoked paprika
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salt and pepper, to taste
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4 oz. can green chiles
Street Corn Salad:
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1 15-oz. can yellow sweet corn, drained
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2 tablespoons lime juice
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1/2 tablespoon apple cider vinegar
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2 tablespoons chopped cilantro, fresh
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1/3 cup red onion, finely chopped
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1/3 cup cotija cheese, crumbled
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1/2 teaspoon paprika
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salt and pepper, to taste
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Cilantro Brown Rice
Other Ingredients:
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1 15-oz. can black beans
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4– 8 cups romaine lettuce
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Lime wedges
Method
Pork Carnitas:
- Place about 2 tablespoons of olive on the bottom of a large pan. Heat to medium/high heat. Sear pork on all sides for 1 minute per side.
- Transfer seared pork into your slow cooker and add a little more olive oil and garlic. Turn heat to low and cook for 6-8 hours*.
- Once pork is tender, remove pork and shred with 2 forks. Place shredded pork and about 1/4 cup – 1/3 cup of the juice from the slow cooker into a large bowl and add the rest of the carnitas ingredients and mix.
Street Corn Salad:
- Place all ingredients into a medium-size bowl and mix.
- Cilantro Brown Rice
Bowl Assembly:
- Place about 2 cups of romaine lettuce on the bottom of your bowl. Then add 1/4 of the meat (4 oz.), about 3/4 cup cilantro lime brown rice, 1/2 cup street corn, and 1/4 cup black beans.
- Serve with fresh lime and more cotija!
Notes
- Slow Cooker: We recommend cooking for 6-8 hours on low for tender pork, however, if you are in a rush you can cook the pork on high for 2-4 hours.