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Crispy Slow-Cooker Pork Carnitas Bowls Easy Homemade Recipe with Cilantro Rice

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Tender slow-cooked pork shoulder shredded and crisped to golden perfection, served over fragrant cilantro rice with fresh toppings for a comforting and flavorful meal.

Ingredients

Scale
  • 3 to 4 pounds pork shoulder (pork butt), trimmed of excess fat but not too lean
  • 1 cup orange juice
  • Juice from 2 fresh limes
  • 4 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 medium onion, sliced
  • 2 bay leaves
  • 1 ½ cups uncooked white or brown rice
  • ½ cup fresh cilantro, chopped
  • 3 cups chicken broth or water
  • 2 tablespoons olive oil or vegetable oil
  • Optional toppings: diced avocado, sliced radishes, pickled jalapeños, lime wedges, shredded cheese, sour cream

Instructions

  1. Trim excess fat from the pork shoulder but leave some for flavor and moisture. Pat dry with paper towels.
  2. In a small bowl, mix 2 teaspoons cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, 1½ teaspoons salt, and ½ teaspoon black pepper. Rub this spice mix all over the pork.
  3. Place sliced onion and minced garlic at the bottom of the slow cooker. Lay the seasoned pork shoulder on top. Pour in 1 cup orange juice and juice from 2 limes. Add 2 bay leaves.
  4. Cover and cook on low for 8 to 10 hours, or on high for 5 to 6 hours, until pork is tender and shreds easily.
  5. About 30 minutes before pork is done, rinse rice until water runs clear. In a medium saucepan, combine rice with 3 cups chicken broth or water. Bring to a boil, reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and rice is tender. Remove from heat and fluff with a fork. Stir in ½ cup chopped cilantro and a pinch of salt.
  6. Remove pork from slow cooker and shred with two forks, discarding large fat chunks and bay leaves. Save cooking liquid.
  7. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add shredded pork in a single layer. Cook undisturbed for 3-5 minutes until edges are browned and crispy. Flip and crisp other side for 2-3 minutes. Splash reserved cooking liquid if pork feels dry.
  8. Assemble bowls by spooning cilantro rice, topping with crispy pork carnitas, and adding desired toppings.

Notes

Do not rush the slow cooker step; low and slow cooking yields tender pork. Dry pork before seasoning for better spice adherence and browning. Crisp pork in batches to avoid steaming. Use reserved cooking liquid to keep pork moist during crisping. Optional toppings add flavor and texture variety.

Nutrition

Keywords: pork carnitas, slow cooker pork, cilantro rice, crispy pork, easy dinner, Mexican bowls, comfort food, slow cooker recipe

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