Pork Carnitas (bowl Or Burrito) Recipe
pineapple salsa, beans, rice, lettuce, chipotle aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork Carnitas
Pineapple Salsa
Beans
Rice
Chipotle Aioli
Lettuce
Method
Pork Carnitas
- 1
Prepare the Pork
In a large bowl, combine the salt, black pepper, cumin, oregano, garlic powder, and onion powder. Rub this spice mixture all over the pork shoulder.
- 2
Cook the Pork
Place the seasoned pork shoulder into a slow cooker. Pour the orange juice and lime juice over the pork and add the bay leaves. Cover and cook on low for 8 hours or until the pork is tender and shreds easily.
- 3
Shred the Pork
After cooking, remove the pork from the slow cooker and shred it using two forks. Discard the bay leaves. If desired, crisp the shredded pork in a skillet over medium-high heat for 5-10 minutes.
Pineapple Salsa
- 4
Combine Ingredients
In a medium bowl, mix together the diced pineapple, red onion, cilantro, jalapeño, lime juice, and salt. Adjust seasoning to taste and let it sit for at least 15 minutes to allow the flavors to meld.
Beans
- 5
Heat the Beans
In a small saucepan over medium heat, combine the drained and rinsed black beans with cumin, garlic powder, and salt. Heat through until warm, about 5-7 minutes.
Rice
- 6
Chipotle Aioli
- 7
Make the Aioli
In a bowl, whisk together the mayonnaise, minced chipotle peppers, minced garlic, lime juice, and salt. Adjust seasoning as needed.
Assembly
- 8
Assemble the Bowl or Burrito
In a bowl or tortilla, layer shredded pork, beans, rice, pineapple salsa, shredded lettuce, and a drizzle of chipotle aioli. Serve immediately.
