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Slow Cooker Carnitas Bowls
Tender slow cooker carnitas over cilantro-lime rice with all the toppings — broiling the shredded pork for a few minutes at the end gives it crisp, caramelised edges you'd normally only get from deep-frying.
Ingredients
Instructions
Combine the pork shoulder with the citrus braise ingredients in the slow cooker.
Cook on low for 8 hours, until the meat shreds apart easily with two forks.
Shred the pork, spread it on a baking tray and crisp under a hot broiler for 5-10 minutes, watching closely, until the edges are caramelised and slightly charred.
Serve over cilantro-lime rice with black beans, pico de gallo, sour cream, guacamole and pickled jalapenos.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
