Pork Carnitas Bowls Recipe | Yummly
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Pork Carnitas Bowls

PORK
25Ingredients
23Minutes
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Description

This recipe is courtesy of Savoring the Flavoring.

Ingredients

US|METRIC
8 SERVINGS
  • 6 pounds boneless pork butt
  • 12 ounces beer (I use an IPA)
  • 1/3 cup reduced sodium tamari
  • 3 tablespoons honey
  • 1 onion (coarsely chopped)
  • 5 cloves garlic (peeled + coarsely minced)
  • sea salt
  • freshly ground black pepper
  • 2 bags jasmine rice (frozen bags of rice, heated)
  • 2 cans black beans (rinsed + drained)
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 lime (juiced)
  • sea salt (to taste)
  • cilantro
  • red cabbage (shredded, optional topping)
  • radishes (thinly sliced, optional topping)
  • jalapeños (thinly sliced, optional topping)
  • white onion (diced, optional topping)
  • avocado (diced, optional topping)
  • chopped cilantro (optional topping)
  • salsa (optional topping)
  • salsa (pineapple + avocado, optional topping)
  • lime wedges (optional topping)
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    Directions

    1. For the pork, season on all sides with salt + pepper.
    2. Mix all liquid ingredients (beer, tamari, and honey) together in crockpot, toss in the onions + garlic, then place pork butt on top.
    3. Cook on LOW for 8 hours, then shred with two forks.
    4. In a small saucepan over medium heat, add beans. Stir in the spices + lime juice, then at the end, stir in the fresh cilantro.
    5. To assemble bowls, put rice in bottom of bowl, then top with pork and beans and the rest of your desired toppings.
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