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I have a confession.
I really don’t like my slow cooker.
Maybe it is just my very cheap, one setting crockpot or maybe I just hate cleaning out the huge bowl. Yeah, that’s probably it. I dread cleaning out that bowl.
Seriously though, the slow cooker is kind of a pain. At least for me anyway.
See, I have to take pictures in natural light. In order for me to properly cook food in a slowcooker I have two options for having it done during daylight hours.
One: Start the slowcooker before bed. This would seem like a good option, but somehow I ALWAYS forget to actually start the slowcooker. Seriously, I’ll make mental notes and I still can’t remember to take the thing out of the fridge (I normally prep it earlier) and flip the switch.
I know. It’s really not that hard.
Option two: Cook the food one day, shoot the food the next.
This option seems to work for me, but it takes more time and effort than I would like. I mean the idea of the crockpot it that it is supposed to be easy breezy. But I am impatient and I want to see my end product, not wait a day and half for it.
Also, everything I seem to cook in the crockpot know one likes (these carnitas are obviously not included), but that could just be because my family is super picky and really not fired up on anything other than steak, burritos and anything with buffalo sauce.
Seeing as everyone else out there seems to LOVE the slow cooker though, I gave it another try. Plus, Carnitas are the perfect crockpot meal. Ten hours of cooking time screams CROCKPOT!
I still think it’s kind of a pain, but these Carnitas were so good! Mexican food at its best! I slow cooked them in Mexican beer and spicy taco like seasonings. It. Is. Good.
I switched things up a bit and did a burrito bowl instead of the traditional taco. Really no one needs to see yet another carnitas taco recipe. And carnitas over rice, loaded with Pico de Gallo, cheddar cheese, guacamole and then stuffed into a spicy, crunchy tortilla bowl are just, well … one awesome fiesta!
Making the tortilla bowls are really simple. You just need a medium size oven safe bowl. All you do you is season the tortillas, drape them over the bowl and use your hand to mold them around the bowl and them bake for about ten minutes. Done.
Once the carnitas are cooked, just filled the bowls with some rice, pico de gallo, shredded lettuce, carnitas, cheddar and a whole lot of guac. The more guac the better, obviously. Then just break into that sucker and enjoy.
Oh and one last thing. Leftover carnitas are awesome to have around. Awesome! I have been serving up leftovers on pizza (oh yes, loaded with cheese and more avocado), sandwiches and just over rice. Depending on how many people you are feeding, you could have your lunch set for the week. Score!
Crockpot Carnitas Tortilla Burrito Bowl
Ingredients
Carnitas
- 5-6 pounds pork shoulder roast, or butt
- 1 tablespoons canola oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoons smoked paprika
- 1/2 tablespoon cumin
- 1 1/2 teaspoons onion powder
- 2 teaspoons chipotle chili powder
- 1 teaspoon oregano
- 1/4 teaspoon cayenne
- 2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1 (12 ounce) mexican beer
- 1/2 cup orange juice
- 2 limes, juiced
- 1 in large or 2 small chipotle chiles adobo, minced
Rice
- 3 cups cooked rice
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
Tortilla Bowls
- 4 inch whole wheat tortillas, 6-8
- 2 teaspoons smoked paprika
- 1/2 teaspoon garlic powder
Pico De Gallo
- 2 cups tom tom or cherry tomatoes, chopped
- 1/2 medium sweet onion, finely chopped
- 1 jalapeno, ribs and seeds removed, finely chopped
- 1 avocado, halved, pitted, peeled and cut into small cubes
- 1 lime, juiced
- 3 tablespoons chopped fresh cilantro
- pinch of sugar
- pinch of salt
Instructions
- Begin with the Carnitas. Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
- Add pork to the crockpot and sprinkle with remaining seasonings all over. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. Keep warm until ready to use.
- Make the tortilla bowls. Preheat the oven to 400 degrees. Combine the smoked paprika, garlic powder and a pinch of salt in a small bowl. Heat the tortillas in the microwave for 30 seconds. Rub each tortilla with a little olive oil or spray with cooking spray. Sprinkle each tortilla with a little bit of the seasonings. Gently press the tortilla (seasoned side down) around the outside of an oven safe bowl. Place the bowl on a baking sheet and place in the oven an bake for about 10 minutes or until browned and crisp. I only had 2 oven safe bowls, so I made two bowls and then made two more. If you are using only one bowl, repeat until your have four tortilla bowls. Set aside.
- For the pico de gallo, in a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Set aside until ready to serve.
- In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine.
- Toss the rice, the cilantro and lime juice. Keep warm.
- To assemble divide the rice evenly among 4 individual tortilla bowls. Top with some of the pico de gallo and shredded lettuce and then add the warm carnitas. Sprinkle on the cheese, and spoon a dollop of the guacamole on top. Finish with the chopped cilantro.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Ok, now go break our your crock pot!
They look amazing. I am starting to drool as I look at your pictures. I can’t wait to try your recipe.
hehe! Thanks Susan!! Hope you love these!!
As always this looks fabulous darlin’! I agree about the crockpot. I love it but it’s a pain to clean sometimes. If only there was a magical dish fairy to come take care of it! Do you know where to find one of those? Krista @ A Handful of Everything
Oh I wish I did!! That would be awesome!! Thanks so much for you kind words Krista!
OMG- YUM! I have been searching for an easy way to make carnitas . It’s something I can’t get enough of. Thanks for the recipe.
Thank Gina!! Hope you give it a try and love it!!
Looks yummy! On my list to make. I love making little taco shells, always makes dinner a little more fun and different!
Thank you!! Hope you love it! Oh and nothing is better than homemade taco shells!
YOu will see this recipe on my menu! My family will love love love it! My daughter uses her slow cooker at night too. What a great tip!!!
Again… EVERY FOOD YOU POST I WANT TO MAKE! Thanks!
Yea! Thanks Yvonne! Hope you guys love this!!
Your photos are terrific. The dish looks delicious. Thanks for sharing on Foodie Friends Friday.
Thank and thanks for reading!
Hey, just stopping by {again} to let you know that you are being featured at this weekend’s round up! Come on over and check it out. I’d love for you to put a featured button directly in this post :o)
http://www.nap-timecreations.com/2013/04/Mexicanfood.html
Thanks so much for the feature Emily!!!
YUM! Love your photos and staging, TRUE!
I could go for some of this NOW…can I place an order or two?
Cheers!
Joanne
What’s On The List?
http://www.whatsonthelist
Foodie Friends Friday
Ha! Thank so much for all the comments Joanne! I love reading them!
Holy cow….or should i say pork?? That looks incredible, great job! I got your link from Mom on Timeouts link party, you have a new follower 🙂
Happy Blogging!
Happy Valley Chow
Yes!! Thank you thank you so such for following me! So happy to have you as a new reader!
Holy cow….or should i say pork?? That looks incredible, great job! I got your link from Mom on Timeouts link party, you have a new follower 🙂
These look delicious! We love Mexican food and I’m always looking for new ways to make it!
Thank you Kathy!
Looks Great!!! Thanks for sharing on Show Me Your Plaid Monday’s!
Thank you!
Oh, how I love my crock pot and it gets used at least once a week, usually more! Thanks for this recipe – we love carnitas!
Ya!! Thank you, Gina!
I cannot tell you how many of your recipes I’ve found myself saving lately! 🙂
Yes! That excite mes greatly! Thanks for reading Rebekah!
I can’t tell you how many times I’ve forgotten to turn on the slow cooker too! I mean, it’s so simple to use and then I forget to press ON. And have some home to my house not smelling like anything but laundry and not the pulled chicken I was expecting. Ooops! This looks amazing. LOVE burrito bowls anyway I can have them 🙂
Ha, I know Sally! How do we forget this?!? Thanks for all the awesome comments!