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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.
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Prep Time 15 minutes
Cook Time 8 hours
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method

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

Equipment

  • Slow Cooker

Method
 

Pork:
  1. Season pork on all sides with salt + pepper.
  2. Mix all liquid ingredients together in crockpot, toss in the onions + garlic, then place pork butt on top.
  3. Cook on LOW for 8 hours, then shred with two forks.
Beans:
  1. 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:
  1. Put rice in bottom of bowl, then top with pork and beans and the rest of your desired toppings.