Description
These high protein carnitas bowls feature juicy, slow-cooked pork crisped to perfection, served with wholesome toppings for a hearty, healthy lunch or dinner. Perfect for meal prep and endlessly customizable for any diet or taste.
Ingredients
Scale
- 2 lbs boneless pork shoulder or pork butt, trimmed of excess fat
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 1 1/2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 cup fresh orange juice
- 2 tbsp fresh lime juice
- 1/2 cup low sodium chicken broth
- 2 cups cooked brown rice or cauliflower rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 1/2 cups shredded lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup thinly sliced red onion
- 1 large avocado, diced
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded cheddar or Mexican blend cheese (or dairy-free cheese)
- Lime wedges, for serving
- 1/2 cup Greek yogurt or sour cream
- Hot sauce or salsa, to taste
- 1 tbsp oil (for crisping pork)
Instructions
- Pat pork dry and rub with salt, pepper, cumin, oregano, smoked paprika, garlic powder, and onion powder. Let sit for 10 minutes.
- Place pork in Dutch oven or slow cooker. Pour in orange juice, lime juice, and chicken broth.
- For Dutch oven: cover and bake at 325°F for 2.5–3 hours, turning halfway. For slow cooker: cook on low for 6–8 hours.
- Remove pork and let cool for 5 minutes. Shred with two forks, reserving some cooking liquid.
- Heat a large skillet over medium-high. Add oil and shredded pork in batches. Press down and cook until edges are golden and crispy (3–4 minutes per batch), flipping once.
- Warm beans in a saucepan or microwave (2–3 minutes). Chop lettuce, tomatoes, onions, and avocado.
- Spoon rice or cauliflower rice into bowls (about 1/2 cup per serving). Layer with beans, lettuce, tomatoes, onions, avocado, and cheese. Top with crispy carnitas (about 1/2 cup per serving).
- Add Greek yogurt or sour cream (1–2 tbsp) and drizzle with hot sauce or salsa. Sprinkle with cilantro and serve with lime wedges.
- For meal prep: store carnitas and toppings separately. Reheat pork with reserved cooking liquid.
- Troubleshooting: Add broth if pork is dry when reheating; crisp longer if too wet; adjust lime and salt for flavor.
Notes
For extra protein, add grilled chicken or tofu. Use cauliflower rice for low-carb/keto. Dairy-free cheese and yogurt work for allergen-friendly bowls. Save cooking liquid for reheating pork. Crisp pork in batches for best texture. Customize toppings to taste.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: About 2 cups per serving
- Calories: 420
- Sugar: 5
- Sodium: 780
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 8
- Protein: 36
Keywords: carnitas, high protein, meal prep, healthy lunch, Mexican bowls, gluten-free, pork, easy dinner, low carb, dairy-free option