Pork Carnitas Bowls
This is a family favorite of ours, modeled after a menu-item we used to order at a place near our house in SoCal. It's warm and delicious with lots of fresh fixin's, and is great for kids, as they can help prepare the toppings, as well as customize their own bowls.
Prep Time15 mins
Cook Time8 hrs
Servings: 8 servings
Equipment
- Slow Cooker
Ingredients
Pork
- 6 lb boneless pork butt
- 12 oz beer I use an IPA
- 1/3 cup tamari reduced-sodium
- 3 tbsp honey
- 1 onion coarsely chopped
- 5 cloves garlic peeled + coarsely minced
- sea salt
- pepper freshly ground
Bowl Base
- 2 bags frozen jasmine rice heated
- 2 cans black beans rinsed + drained
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- juice of 1/2 a lime
- sea salt to taste
- cilantro
Optional Toppings
- red cabbage shredded
- radishes thinly sliced
- jalapeños thinly sliced
- white onion diced
- avocado diced
- cilantro chopped
- red salsa
- pineapple + avocado salsa
- lime wedges
Instructions
Pork:
- Season pork on all sides with salt + pepper.
- Mix all liquid ingredients together in crockpot, toss in the onions + garlic, then place pork butt on top.
- Cook on LOW for 8 hours, then shred with two forks.
Beans:
- In a small saucepan over medium heat, add beans. Stir in the spices + lime juice, then at the end, stir in the fresh cilantro.
To assemble bowls:
- Put rice in bottom of bowl, then top with pork and beans and the rest of your desired toppings.