Slow Cooker Carnitas Bowl
with quinoa / corn salsa / avocados
Slow Cooker Carnitas are super versatile, and this burrito bowl-inspired variation got great reviews when first featured back in 2019. These include a sweet and savory warm corn salsa and are served over quinoa as an alternative to the more traditional rice base.
Cooking methods: This recipe includes instructions for using the slow cooker or Instant Pot to cook the pork. Select your preferred method.
Ingredients
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Jalapenos - 1 , chopped
- Garlic - 6 cloves , chopped
- Stock, any type - 1/2 cup
- Pork, boneless shoulder roast (enough for 2 nights) - 2 1/2 lbs (sometimes labeled pork butt; if using bone-in, purchase a slightly heavier cut)
- Oregano, dried - 3 tsp
- Cumin, ground - 2 tsp
- Salt - 2 tsp
- Black pepper - 1 tsp
- Shallots - 1 , diced
- Bell peppers, from a jar of roasted red peppers - 1/2 , chopped
- Cilantro - 1 Tbsp , chopped
- Oil, cooking - 1 Tbsp
- Corn, frozen - 1 1/2 cups
- Lime juice - 2 tsp
- Avocados - 1 , sliced
- Cilantro - 1/2 cup , leaves torn
- Slow-cooker carnitas (ingredients listed separately) - ~3 cups
- Sour cream (opt) - for serving
- Tortilla chips (opt) - for serving
Choose Cooking Method
Prep
-
Jalapenos / Garlic / Shallots / Bell peppers - Prep as directed. Combine jalapenos and garlic. Store shallots and bell peppers in their own separate containers. (Can be done up to 5 days ahead)
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Quinoa - (Double if making Tuesday's meal.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
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Slow cook pork - (This makes enough for 2 nights.) Combine jalapenos, garlic, and stock (portion for carnitas) in the bowl of a slow cooker. Add pork. Rub pork on the top and sides with oregano, cumin, salt, and black pepper. Cook pork until tender, on low for 7 to 8 hours or high for 4 to 5 hours. (Can be done up to 3 days ahead)
-
Avocados / Cilantro (for bowls and salsa) - Prep as directed.
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Make
-
When pork is finished cooking, use a slotted spoon to transfer to a cutting board and shred or roughly chop. Reserve half the pork for Wednesday.
-
[Optional step:] If you'd like the pork for tonight’s meal crispy (like traditional carnitas), heat a skillet over medium-high heat. Add some oil and then the portion of the pork for tonight's dinner. Cook without stirring until dark golden brown on the bottom. Stir and continue cooking until pork is crisp and golden brown in spots.
-
Heat a wok or skillet with oil over medium-high heat. Add corn and shallots and saute until corn is lightly blackened, ~4 minutes. Remove from heat and stir in bell peppers, cilantro (portion for salsa), and lime juice. Season with a pinch of salt.
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If quinoa was made ahead reheat in the microwave. (Reserve half if doubled.)
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Assemble by dividing quinoa between serving bowls. Top quinoa with pork, avocados, corn salsa, and cilantro leaves (portion for bowls). Serve with sour cream and tortilla chips on the side.
Prep
-
Jalapenos / Garlic / Shallots / Bell peppers - Prep as directed. Combine jalapenos and garlic. Store shallots and bell peppers in their own separate containers. (Can be done up to 5 days ahead)
-
Quinoa - (Double if making Tuesday's meal.) Combine quinoa with stock (portion for quinoa) in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
-
Slice and season pork - Slice pork into 3" / 8 cm pieces (this will help it to cook more evenly). Tenderize with a fork and season with oregano, cumin, salt, and black pepper. (Can be done up to 1 day ahead)
-
Avocados / Cilantro (for bowls and salsa) - Prep as directed.
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Make
-
In the bowl of an Instant Pot combine jalapenos, garlic, and stock (portion for carnitas). Add pork on top.
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Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 35 minutes. Let pressure release naturally for 10 minutes and then manually release any remaining pressure.
-
When pork is finished cooking, use a slotted spoon to transfer to a cutting board and shred or roughly chop. Reserve half the pork for Wednesday.
-
[Optional step:] If you'd like the pork for tonight’s meal crispy (like traditional carnitas), heat a skillet over medium-high heat. Add some oil and then the portion of the pork for tonight's dinner. Cook without stirring until dark golden brown on the bottom. Stir and continue cooking until pork is crisp and golden brown in spots.
-
Heat a wok or skillet with oil over medium-high heat. Add corn and shallots and saute until corn is lightly blackened, ~4 minutes. Remove from heat and stir in bell peppers, cilantro (portion for salsa), and lime juice. Season with a pinch of salt.
-
If quinoa was made ahead reheat in the microwave. (Reserve half if doubled.)
-
Assemble by dividing quinoa between serving bowls. Top quinoa with pork, avocados, corn salsa, and cilantro leaves (portion for bowls). Serve with sour cream and tortilla chips on the side.
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