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 jalapeƱos
  • 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
Recipe by Wine With Lisa at http://winewithlisa.com/easy-slow-cooked-carnitas-makes-a-comforting-bowl-meal/