Carnitas Bowl – Crispy Pork with Cilantro Rice & Beans

This bowl delivers everything you want in a hearty, satisfying meal: crispy edges of tender pork, fluffy cilantro-lime rice, creamy beans, and bright, crunchy toppings. It’s a simple combo that tastes restaurant-level without being fussy. The pork can be cooked low and slow or sped up in an Instant Pot, and the rest comes together while it simmers.

Build it your way, keep it friendly for weeknights, and count on leftovers to taste even better.

Print Recipe

Carnitas Bowl – Crispy Pork with Cilantro Rice & Beans

Prep Time15 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs 15 minutes mins

Servings: 4 servings

Ingredients

• For the Carnitas: 3 lb pork shoulder (pork butt), trimmed and cut into large chunks
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 onion, quartered
• 4 cloves garlic, smashed
• 1 orange, juiced (save the spent halves)
• 1 lime, juiced
• 1 cup chicken broth or water
• 2 bay leaves (optional)
• For the Cilantro Rice: 1 1/2 cups long-grain white rice (or jasmine)
• 2 1/4 cups water or broth
• 1 tablespoon neutral oil or butter
• 1/2 teaspoon salt
• 1/2 cup fresh cilantro, finely chopped
• 1 lime, zested and juiced
• For the Beans and Toppings: 2 cups cooked black or pinto beans (rinsed and drained if canned)
• 1/2 teaspoon cumin and a pinch of salt for warming beans
• 1 cup corn (fresh, frozen, or canned)
• 1 avocado, sliced or diced
• 1/2 red onion, thinly sliced
• Fresh pico de gallo or salsa
• Sour cream or Greek yogurt
• Fresh jalapeño, cilantro, lime wedges
• Queso fresco or shredded cheese (optional)

Instructions

• Season the pork: Pat dry.Rub with salt, pepper, cumin, and oregano.
• Slow-cook the carnitas: Add pork to a slow cooker with onion, garlic, orange juice and halves, lime juice, broth, and bay leaves. Cook on Low 8 hours or High 4–5 hours until very tender. For Instant Pot: 60 minutes on High Pressure, natural release 15 minutes.
• Shred and crisp: Remove pork, discard orange halves and bay leaves.Shred meat. Heat a large skillet over medium-high with a little fat from the pot or oil. Press pork into the pan and cook undisturbed 2–4 minutes per side until edges caramelize.Splash with a bit of cooking liquid for flavor.
• Cook the rice: Rinse rice until water runs clear. In a pot, warm oil, add rice, and toast 1 minute. Add water and salt.Bring to a simmer, cover, and cook 15 minutes. Rest 10 minutes off heat. Fluff, then fold in cilantro, lime zest, and juice.
• Warm the beans: In a small pot, heat beans with a splash of water, cumin, and salt until steamy.Keep them saucy, not dry.
• Prep toppings: Slice avocado and onion, chop cilantro, and set out salsa, corn, and lime wedges.
• Assemble: Add a scoop of cilantro rice, a ladle of beans, a generous pile of crispy carnitas, then top with corn, onion, avocado, cilantro, and your favorite salsa. Finish with a squeeze of lime.

What Makes This Special

Texture and flavor balance: Crispy, juicy pork meets soft rice, creamy beans, and crisp toppings. Every bite hits different notes.

Meal-prep friendly: Carnitas keep well, and the components reheat easily. You can assemble bowls on the fly.

Flexible: Use black or pinto beans, add spice or keep it mild, and swap toppings based on what you’ve got.

Budget-smart: Pork shoulder is inexpensive and feeds a crowd with minimal effort.

What You’ll Need

• For the Carnitas:
  • 3 lb pork shoulder (pork butt), trimmed and cut into large chunks
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 1 orange, juiced (save the spent halves)
  • 1 lime, juiced
  • 1 cup chicken broth or water
  • 2 bay leaves (optional)
• For the Cilantro Rice:
  • 1 1/2 cups long-grain white rice (or jasmine)
  • 2 1/4 cups water or broth
  • 1 tablespoon neutral oil or butter
  • 1/2 teaspoon salt
  • 1/2 cup fresh cilantro, finely chopped
  • 1 lime, zested and juiced
• For the Beans and Toppings:
  • 2 cups cooked black or pinto beans (rinsed and drained if canned)
  • 1/2 teaspoon cumin and a pinch of salt for warming beans
  • 1 cup corn (fresh, frozen, or canned)
  • 1 avocado, sliced or diced
  • 1/2 red onion, thinly sliced
  • Fresh pico de gallo or salsa
  • Sour cream or Greek yogurt
  • Fresh jalapeño, cilantro, lime wedges
  • Queso fresco or shredded cheese (optional)

Step-by-Step Instructions

1. Season the pork: Pat dry.

   Rub with salt, pepper, cumin, and oregano.

2. Slow-cook the carnitas: Add pork to a slow cooker with onion, garlic, orange juice and halves, lime juice, broth, and bay leaves. Cook on Low 8 hours or High 4–5 hours until very tender. For Instant Pot: 60 minutes on High Pressure, natural release 15 minutes.
3. Shred and crisp: Remove pork, discard orange halves and bay leaves.

   Shred meat. Heat a large skillet over medium-high with a little fat from the pot or oil. Press pork into the pan and cook undisturbed 2–4 minutes per side until edges caramelize.

   Splash with a bit of cooking liquid for flavor.

4. Cook the rice: Rinse rice until water runs clear. In a pot, warm oil, add rice, and toast 1 minute. Add water and salt.

   Bring to a simmer, cover, and cook 15 minutes. Rest 10 minutes off heat. Fluff, then fold in cilantro, lime zest, and juice.

5. Warm the beans: In a small pot, heat beans with a splash of water, cumin, and salt until steamy.

   Keep them saucy, not dry.

6. Prep toppings: Slice avocado and onion, chop cilantro, and set out salsa, corn, and lime wedges.
7. Assemble: Add a scoop of cilantro rice, a ladle of beans, a generous pile of crispy carnitas, then top with corn, onion, avocado, cilantro, and your favorite salsa. Finish with a squeeze of lime.

Keeping It Fresh

Store smart: Keep pork, rice, beans, and toppings in separate containers. This preserves texture and prevents sogginess.

Chill and reheat: Carnitas keep 4 days in the fridge or 3 months in the freezer.

Re-crisp in a hot skillet to bring back those crunchy bits.

Rice rescue: Sprinkle a little water over cold rice and microwave covered, or steam briefly to revive fluffiness.

Why This is Good for You

Balanced bowl: You get protein from pork and beans, carbs from rice, and fiber from beans, corn, and veggies.

Customizable: Go lighter on rice, add more beans, or swap sour cream for Greek yogurt to adjust macros.

Fresh herbs and citrus: Cilantro and lime add bright flavor so you can use less salt and heavy sauces.

Common Mistakes to Avoid

• Skipping the crisp: Carnitas need that hot skillet finish. It concentrates flavor and adds texture.
• Overcrowding the pan: Crisp in batches. Too much meat steams instead of browns.
• Not rinsing rice: Starchy rice gets gummy.

  Rinse until the water runs mostly clear.

• Dry beans: Warm them with a splash of water or broth to keep them soft and creamy.
• Under-seasoning: Taste at every step. A pinch of salt and a squeeze of lime at the end can wake up the whole bowl.

Variations You Can Try

• Spicy chipotle: Add 1–2 chopped chipotles in adobo to the cooking liquid.
• Corn-lime rice: Fold charred corn and extra lime zest into the rice.
• Low-carb: Swap rice for cauliflower rice and add extra greens.
• Burrito-style: Wrap everything in a large tortilla with cheese and grill to seal.
• Chicken “carnitas”: Use boneless skinless thighs; reduce slow-cook time to about 4 hours on Low.

FAQ

Can I make the carnitas ahead of time?

Yes. Cook, shred, and cool quickly, then refrigerate up to 4 days or freeze up to 3 months.

Re-crisp in a hot skillet before serving.

What if I don’t have a slow cooker?

Braise in a Dutch oven at 300°F (150°C) for 3–3.5 hours, covered, until fork-tender. Then shred and crisp on the stovetop.

Can I use brown rice?

Absolutely. Increase liquid to about 2 cups per cup of rice and cook longer, 35–40 minutes.

Finish with cilantro and lime as usual.

How do I keep the pork from drying out?

Don’t over-reduce the cooking liquid and use some of it while crisping the meat. Add small splashes as you sear to keep it juicy and flavorful.

What toppings go best?

Classic picks are salsa, onion, cilantro, avocado, corn, jalapeño, and lime. For richness, add sour cream or queso fresco.

For crunch, toss on shredded cabbage.

Wrapping Up

This Carnitas Bowl brings bold flavor with simple steps and everyday ingredients. Make a big batch, crisp it right, and set up a toppings bar so everyone builds their perfect bowl. It’s easy cooking that still feels special, and it never gets old.