The land of all knowing, aka the internet, tells me that burrito means “little donkey” in Spanish . I didn’t think it was possible, but I have even more love for burritos since learning this. Donkeys are like the horses that never could. In other words, this post is all about a little donkey and I couldn’t be more excited to share it with you! It’s been a fabulous, but long weekend away in Whistler where my toddlers failed to sleep through the night until the last night we were there, leaving me severely sleep deprived, but you know, still in good spirits since I wasn’t at home severely sleep deprived trapped in the house. Now, if I had these Slow Cooker Pork Carnitas Burrito Bowls for supper there’d be much less angst from me as this little donkey bowl is one dreamy piece.
Pork carnitas are a slow cooked pork shoulder in citrus and herbaceous notes that get pulled and placed in an oven to crisp up. Yes, it is a 2 step process, but the crispy pork bits are hard to beat and add another textural element to the dish. Pork carnitas can be be served with burrito tortillas, made into tacos, served with rice (as shown above), or used to load up a salad for office lunches. The versatility is there and generally speaking, cooking up a pork shoulder will make for a few meals in a row, making it easy to alternate between different options of final dishes with pork carnitas being the star.
I built a burrito bowl up with rice, some fresh vegetables, and a Pineapple-Cucumber Salsa. I’ve mentioned this salsa over in a post on Peaks and Harbours, but have yet to put it down in writing. I originally made it for my husband’s birthday party where we roasted a whole pig and put out this salsa, some BBQ sauce and buns (read: the easiest large group meal ever). A number of guests commented on how much they loved the salsa and I’ve been wanting to share it with you since. This salsa would also be epically good with these Slow Cooker Chicken Tanga Tacos if chicken is more your thing.
This dish is a family meal win. Pulled meat is always a great way to make dinner desirable for the littles, and adding a fruit based salsa totally made my kids day. I did pick out the jalapeño from their salsas but kept them in for the adults. We didn’t add sour cream or any processed ingredients in this meal, it was all fresh, simple and delicious foods.
Yields 6-8 servings
Mouthwatering Pork Carnitas built up into a delicious burrito bowl.
10 minPrep Time
3 hrCook Time
3 hr, 10 Total Time
- 3-4 lbs (1.3-1.8 kilograms) boneless pork shoulder
- 2 tsp kosher salt
- 1 tbsp chili powder
- 2 tsp oregano
- 1 tsp cumin
- 4 garlic cloves, minced
- 2 small tomatoes (on-the-vine preferred) chopped (into smaller pieces)
- 1 cup chicken or vegetable stock
- 1/2 cup orange juice, or juice from 2 oranges
- 3 limes, juiced
- 1/2 pineapple, finely chopped
- 1/2 long English cucumber, finely chopped
- 1/2 red onion, finely chopped
- 1/4 cup chopped fresh cilantro leaves
- 1 jalapeño, chopped (seeds removed to reduce spice level)
- salt to season
- 4 cups cooked rice
- Optional garnishes: chopped tomatoes, chopped cilantro, sour cream, avocado slices, guacamole, etc.
- In a small bowl combine kosher salt, chili powder, oregano, and cumin. Rub all over pork shoulder and place in slow cooker.
- Add garlic, tomatoes, stock, orange juice, and lime juice to slow cooker.
- Cook on high for 3-4 hours or on low for 6-8 hours.
- Remove pork from slow cooker and shred (pull apart) with 2 forks or hands. Remove and discard any large pieces of fat.Place meat back into slow cooker with juices and mix to combine.
- Preheat oven broiler.
- Place meat onto a foil lined baking sheet and place under broiler until pork begins to crisp and top starts to brown further, about 5-10 minutes.
- Combine pineapple, cucumber, red onion, cilantro and jalapeño in a bowl. Season lightly with salt and toss to combine.
- Place rice, salsa and pork carnitas in a bowl. Top with any desired option garnishes.