Go Back
+ servings
Print Recipe
4.67 from 18 votes

Crockpot Carnitas Tortilla Burrito Bowl

Mexican food at its best! I slow cooked them in Mexican beer and spicy taco like seasonings. It. Is. Good.
Prep Time30 mins
Cook Time10 hrs
Total Time10 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 Servings
Calories: 658kcal

Ingredients

Carnitas

Rice

Tortilla Bowls

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

Calories: 658kcal | Carbohydrates: 64g | Protein: 75g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 231mg | Sodium: 723mg | Potassium: 1892mg | Fiber: 9g | Sugar: 8g | Vitamin A: 2610IU | Vitamin C: 64.9mg | Calcium: 156mg | Iron: 7.7mg