top of page
  • Writer's pictureJenn Clayton

Slow Cooker Carnitas Bowls

Delicious, healthy and EASY!! Cooked in the slow cooker for juicy, perfect meat!

Carnitas, Mexican street corn sold and cilantro lime rice!! SOOO good!!

#myww #weightwatcher


Pork Carnitas

  • 1 tablespoon garlic powder

  • 1.5 teaspoons chipotle powder

  • ½ tablespoon Lakanto Golden - to order:

15% off with the code- JENNSWWJOURNEY

  • ½ tablespoon chili powder

  • ½ teaspoon ground oregano

  • ½ teaspoon paprika powder

  • ½ teaspoon cinnamon

  • ½ teaspoon black pepper

  • 1 teaspoon salt

  • 2 pound pork shoulder lean

  • 1 medium white onion chopped

  • 5 cloves garlic minced

  • 1/2 cup broth any kind

  • ¼ cup orange juice

  • fresh lime juice for serving

  • cilantro for serving

Cilantro Lime Rice

  • 1 cup uncooked long-grain white rice

  • 4 cups water

  • ½ cup fresh cilantro chopped (not packed)

  • ⅓ cup fresh lime juice

  • 2 teaspoons garlic powder

  • 1/2 teaspoon sea salt

Corn Salad

  • 1 15- oz. can yellow sweet corn drained and rinsed

  • 2 tablespoons fresh lime juice

  • 1/2 tablespoon apple cider vinegar

  • 2 tablespoons chopped fresh cilantro

  • 1/3 cup minced red onion

  • 1/3 cup crumbled cotija cheese

  • 1/2 teaspoon paprika

  • salt and pepper to taste

Other Bowl Ingredients (optional)

  • 1 15- oz. can black beans drained and rinsed

  • 8 cups chopped romaine lettuce

  • Lime wedges for serving

  • Optional: Greek yogurt/sour cream

Pork Carnitas

  • Combine the spices for the dry rub in a small bowl and set aside.

  • Season the pork shoulder with the dry rub by massaging the pork with the spices on all sides. Let it sit for at least 10-15 minutes.

  • Meanwhile, place the white onion, garlic, and broth into the slow cooker and turn your slow cooker to high.

  • Transfer pork shoulder into the slow cooker and pour the orange juice over the meat and then cover the slow cooker. Cook the pork shoulder on high for 7-8 hours or until the pork falls apart.

  • Once the pork is done cooking, preheat the oven to 450ºF and spray a baking sheet with non-stick cooking spray.

  • Uncover the slow cooker and use 2 forks to carefully shred the pork. It should be super tender and easy to shred. Toss the shredded pork with all of the juices in the slow cooker.

  • Transfer the shredded pork to the baking sheet and spread it out. Then, bake at 450ºF for around 5-7 minutes to make your carnitas nice and crispy.

  • Remove the pork from the oven and squeeze on fresh lime juice. Then, sprinkle on fresh cilantro.

  • Serve in a taco, in bowls, in a burrito, etc.

Cilantro Lime Rice

  • Place 1 cup of rice and 2 cups of water into a medium-sized pot. Then, bring to a rolling boil over medium/high heat.

  • Reduce heat to low and cover for 35-40 minutes, or until water is absorbed, stirring halfway through.

  • Transfer the rice into a bowl and let cool in the fridge for about 30 minutes.

  • Next, chop fresh cilantro and juice limes.

  • Once the rice has cooled, add in chopped cilantro, lime juice, garlic powder, and sea salt. Stir to combine. Set aside.

Corn Salad

  • Place all of the ingredients for the street corn salad in a large mixing bowl and stir until combined. Set aside.


  • Place about 1 heaping cup of romaine lettuce on the bottom of your bowl. Add around 4-oz. carnitas, about 3/4 cup cooked cilantro lime rice, 1/2 cup street corn salad, and 1/4 cup black beans to the top of the romaine lettuce. Repeat in three other bowls.

  • Serve with fresh lime, cilantro, Greek yogurt, and more cotija cheese.

8 Bowls:

267 Calories

10g Fat

18g Carbs

25g Protein

Recipe inspiration from

103 views0 comments

Recent Posts

See All
bottom of page