Slow Cooker Carnitas Burrito Bowls

I have the EASIEST carnitas recipe here for you! Cooked low and slow to achieve that amazing fall-apart pork tastiness.

Slow Cooker Carnitas Burrito Bowl- carnitas that are slow roasted in a crock pot, piled on a bed of lettuce, salsa, topped with guacamole makes for the perfect healthy food bowl mealprep!

We pretty much make this about once a month and it's ALWAYS a hit. We LOVE our usual Chipotle Bowl order... but with the prices these days... it's just SO much cheaper to make this version at home! Besides, pork shoulder or pork butt are both cheaper cuts and both are great choices for carnitas!

Besides all things tacos. I am pretty much obsessed with bowl food. Always have been, even before it became a thang.

Put it in a bowl. I’m happy.

The BEST Slow Cooker Carnitas

I believe the way to cook traditional carnitas is by braising the meat. Which still takes time but something about putting a meal in the slow cooker (even though it takes time) is different than having a meal with lots of hands on time (if you know what I mean!). This pork carnitas recipe has been hanging out on the blog now for YEARS and after our blog upgrade earlier this year SHE needed a refresh! I plan on updating the pictures too! But for now, I have given this recipe a much needed update!

How to make Slow Cooker Carnitas

First is to simply season the pork butt (I use pork butt 9/10 times because it's what is cheapest and at Aldi!) with a spice blend of chili powder, cumin, salt, and black pepper.

Next, place the onion and garlic at the bottom of the slow cooker and add the broth and lime juice.

Place the cut pork on top of the onions. Drizzle with olive oil and top with jalapeno slices.

Cover with the lid and a cook time on low for 6-8 hours. Once the pork is completely cooked through and falling apart at the touch, it's time to shred it!

You can do this with forks, tongs, or the best way is putting it in our stand mixer! I SWEAR this works!

Now you have perfectly shredded pork to start making your bowls! You can follow my extra steps for crispy carnitas here (It's SO worth the extra step!). All you need to do is add the pork to a rimmed baking sheet and bake until nice and crispy... so DELICIOUS.

I love making my bowl Chipotle style with shredded romaine lettuce, some red onions, sauteed bell peppers, sour cream, some black beans, and top with fresh cilantro!

This recipe makes a big batch so there will be plenty of leftover carnitas all week long! See below other ways to serve this favorite recipe!

Can I use my Instant Pot?

You sure can! I have another fantastic carnitas recipe on my blog specifically for the Instant Pot! Check out my other version of carnitas here!

Which cut of meat is better? Pork Shoulder or Pork Butt?

Either! Depending on what the store has (or what is cheaper). I have made this recipe with both and it turns out tasty either way!

Do you cut the fat off before cooking?

No! Keep that flavor layer right where it is! The fat layer helps retain all that flavor and moisture in the meat while it cooks. And most of it renders off during the cooking process.

Why did my carnitas come out tough?

Sounds like the connective tissue didn't melt away during the cooking process. This takes time and these tissues will break down over this low and slow process! To prevent this, try to find a cut with a balanced amount of fat. Not too much but not too lean.

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