3.5 from 10 votes
Crock Pot Carnitas Burrito Bowls with mango salsa, black beans, fried plantains, and shredded cabbage
Crock Pot Carnitas Burrito Bowls
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Course: Main Course
Servings: 8 people
Author: Julia
Crock Pot Carnitas
  • 1 small yellow onion diced, see note*
  • 1 (4-pound) bone-in pork shoulder roast
  • 1 tablespoon ground cumin to taste
  • 1 tablespoon paprika
  • 2 teaspoons ground coriander
  • 2 teaspoons garlic powder see note*
  • 1 teaspoon sea salt
  • 1 (16-ounce) can light beer I used 805, see note*
  • 1/4 cup fresh lime juice to taste
Mango Salsa
  • 2 cups mango chopped
  • 1 red chili seeded and chopped
  • 1/2 cup red onion finely chopped, see note*
  • 1 ripe avocado peeled and diced
  • 2 tablespoons fresh lime juice to taste
  • 1 pinch sea salt
For Serving:
  • cooked white rice or cauliflower rice
  • 1 (14-ounce) can black beans drained, rinsed, and heated
  • 1 vine-ripened tomato chopped
  • fresh cilantro
  • lime wedges
  • red cabbage thinly sliced
Prepare the Carnitas:
  1. Add the chopped onion to the crock pot. Sprinkle the meat with cumin, paprika, coriander, garlic powder, and sea salt and gently rub into the meat with your hands. Place the meat in the crock pot and add the beer and lime juice. Secure the lid and cook 8 to 12 hours on low.

  2. Transfer the meat to a cutting board and use two forks to shred it. Place the meat back into the crock pot to allow it to soak up the juices. Taste the carnitas for flavor and add more cumin, sea salt, and/or lime juice to taste.

Prepare the Mango Salsa:
  1. Add the ingredients for the mango salsa to a bowl and toss well. Add more lime juice and/or sea salt to taste.

Prepare the Bowls:
  1. Load up bowls with desired amount of cooked rice or cauliflower rice, shredded pork, mango salsa, black beans, tomato, cilantro, and cabbage. Serve and enjoy!

Recipe Notes

*Omit the onion, garlic, and beer to make Low-FODMAP