My Texas Plate: Easy Slow Cooked Carnitas Makes a Comforting Bowl for Family Meals


Anytime and any season is a great time to make this for the family. While we are all home it is perfect dish that can serve your hungry family with lots of leftover possibilities.

This recipe gets lots oooh’s and ahhhh’s when I post the photo on Facebook so I thought I would share it with you.

Regardless of whether it’s cooked it in an Instant Pot, Crock Pot or oven, it is delicious and very hard to mess up. For a crispy finish, after it’s cooked, place under broiler for a few minutes to caramelize the meat. You won’t regret that.

There is so much savory broth, be sure to include that in your bowl meal or make a stew or soup with the left over broth and shredded meat. The canned chipotle adds a subtle smoked flavor but it’s not to hot for the kiddos. Of course, you can leave it out but you’ll be missing that extra flavor that puts it over the top.

Load your bowl up and top with a multitude of your favorite toppings such as sliced avocado or store bought guacamole, store bought pico de Gallo, sliced jalapeños, salsa verde, corn, beans, cheese, sour cream, lime juice, cilantro and on and on!

The point is that this is soooooo easy to prep, cook and serve. Lay out the toppings and let your family choose their favorite toppings.

This recipe is great for family gatherings for lunch, dinner and celebrations!

Easy Slow Cooked Carnitas Bowl
Prep time
Cook time
Total time
Slow roasted and shredded carnitas makes one of the best bowl meal ever for our family and I hope it does for yours too. L
Recipe type: Entree
Cuisine: Mexican
Serves: 10
  • 4 to 5 lb pork shoulder, bone-in or boneless
  • 1 cup chicken broth or water
  • 4 to 5 crushed fresh garlic cloves
  • Canned Chipotle, 1 or 2 along with the adobo or to taste
  • 1 T cumin
  • 2 or 3 T olive oil
  • Seasoned salt to taste or just salt and pepper
  • Pico de Gallo
  • Corn Tortillas or Tortilla Chips
  • sliced fresh jalapeños
  • sliced avocado
  • lime slices
  • Fresh cilantro, chopped
  • cabbage mix
  • Bagged, frozen corn, thawed and heated *Trader Joe's Charred Corn is the best
  • Pinto or Black Beans, drained
  • Salsa Verde
  • Shredded Mexican cheese mix
  • Sour Cream or Crema
  1. Preheat over to 400 degrees
  2. Place the pork shoulder a Dutch oven with fat side up
  3. Pour olive oil over the pork and roll around
  4. Sprinkle with cumin, season salt all over the pork ending with the fat side up
  5. Pour broth or water around the pork
  6. Seal tightly with aluminum foil and lid
  7. Bake at 400 degrees for about 3 hours
  8. Check for doneness with a fork to see if it is falling apart
  9. If it still seems tough, seal again and bake for another hour
  10. Once done, let cool.
  11. Shred
  12. Juice will accumulate and is perfect for adding to the bowl along with the toppings!
  13. Add to individual bowls and top with your choice of the last 12 ingredients
  14. Any left overs can be made into a Pork Verde soup or stew


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