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Easy Crockpot Carnitas Bowls

Easy Crockpot Carnitas Bowls

This is a staple on those 'I just don’t feel like cooking' nights. Just throw a pork shoulder in the crockpot around lunchtime and let it do its thing.
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Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings: 6 servings
Course: Lunch
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 lb pork shoulder roast
  • 1 white onion sliced
  • 5 clove garlic
  • 1 red bell pepper sliced
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp orange juice
  • 1/2 tsp cayenne (optional)
  • yellow rice
  • lettuce
  • corn
  • Monterey Jack cheese
  • cilantro
  • green onion
  • diced tomato
  • pickled onions
  • pickled jalapeños
  • sour cream
  • guacamole
  • queso

Method
 

Cooking Instructions
  1. Add pork, onion, garlic, and bell pepper to the crockpot.
  2. Cook on low for 5 hours, then shred the pork.
  3. Blend the juices in the crockpot and toss the shredded pork back in.
  4. Assemble your bowls with your favorite toppings.

Notes

  • If you prefer a spicier dish, add cayenne pepper to the marinade or sprinkle it over the finished pork.
  • For extra crispy carnitas, broil the shredded pork on a baking sheet for a few minutes before serving.
  • Prepare the toppings while the pork is cooking to save time.