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Piled high with crispy pork, rice, black beans, corn, crunchy cabbage, and a generous squeeze of lime, this Carnitas Bowl is everything I want in one simple package. Twenty minutes. That’s all it takes. How can I say no?
If you’ve been around here for any length of time, you already know how I feel about carnitas. I have been making them on repeat for well over a decade, and that shows no signs of slowing down. My slow cooker carnitas are the set-it-and-forget-it version for busy days, and these traditional Dutch oven pork carnitas are what I make when I want to go all out. Both are fantastic. And, both leave me with a fridge full of pork that I’m happy to use in new in delicious ways each time we have leftovers.
Carnitas Bowl
Growing up in the Southwest, I’ve eaten my fair share of burritos and tacos. And, I will never turn them down. But, every now and then I crave something a little different. And a bowl satisfies that craving perfectly by letting each ingredient shine on its own.
This carnitas bowl recipe is what happens when leftover pork carnitas meet a really good bowl. Rice on the bottom, all the good stuff piled on top, lime squeezed over everything. It just works.
Wait, you didn’t make carnitas yesterday, or last week, or pull them out of the freezer this morning? That’s ok. Don’t sweat it. Just make them now!
Ingredients and Substitutions
Rice – I like to use Jasmine rice for this recipe.
Corn – If I don’t happen to have fresh corn at my fingertips, canned corn is the move, here. I have also used frozen corn before, but you will have to warm it up, first. Canned corn and fresh corn, they can get added to the bowl straight from the can or the cob. (And yes, I love raw corn. If you haven’t tried it, you’re missing out!)
Black beans – I rinse and drain the canned black beans. But, you do you. Maybe you like eating gritty beans? Because that’s what you’ll get if you don’t rinse them.
Carnitas – If you are like my family, you have this ready to go in the freezer. You will need about three cups of prepared pork carnitas, chopped bite size.
Cabbage – Green cabbage is doing some heavy lifting in this recipe! You’re going to love the texture it adds. But, it needs to be very finely sliced, almost shredded.
Red onion – Sliced as thin as you possibly can and then roughly chopped. A little of this punchy root vegetable goes a looong way.
Cilantro – Half a cup, chopped. If you’re one of those people who thinks cilantro tastes like soap, leave it out. No judgment. (But, maybe try it again because I used to have that problem, and about 10 years ago it just went away so now I’m able to enjoy it!)
Limes – Don’t skip the generous squeeze of lime juice. It absolutely makes the bowl.
Notes on Equipment
- Large skillet or microwave-safe dish
- Chef’s knife – This is my all-time favorite knife for food prep. The weighting makes it an absolute dream to use, and it holds an edge incredibly well. If you’re ready to graduate to a higher quality knife, this one is my pick.
- Cutting board
How to Make Carnitas Bowls
Warming the Components: I warm the rice, beans, and corn together in a skillet or the microwave.
Crisping the Carnitas: You want them to be able to spread out and re-crisp those edges. So, don’t toss them in with the rest. I use my skillet, but you can also toss them on a sheet pan under the broiler.
Building the Bowls: Divide the rice, beans, and corn between four bowls. Layer the carnitas over the top. Don’t be shy about it.
Adding the Fresh Stuff: I typically will serve these bowls with the cabbage, red onion, cilantro, and lime wedges on the side. That way everyone gets to build the exact bowl they want.
Serving: Set out the fresh stuff and whatever other extra toppings you want. Salsa, guac, and queso make a regular appearance at our table. And, we always put out the Cholula.
Expert Tip
The single biggest difference between a good and a great carnitas bowl is in taking the time to re-crisp the pork. I know it’s tempting to just microwave everything. Don’t. Take the extra few minutes to get those carnitas back into a hot skillet. It’s even easier to spread them over a sheet pan and let the broiler work its magic. The sizzle. The edges. That’s what makes carnitas special in the first place!
Prep the Toppings First – I’ve been cooking for decades. My knife skills are not the blazing fast work that you see online. That’s ok. You don’t have to rush. Just chop the cabbage, onion, and cilantro before you start warming the rest of it. Then, it’s ready to assemble so everything is still warm when it hits the table.
Don’t Skip the Lime – I say it pretty much every time I share a carnitas recipe, and I will keep on saying it. The squeeze of lime over the top is what makes this bowl shine. It doesn’t taste “limey”. It brightens the other flavors, and keeps the rich pork from overwhelming everything else.
Serving Suggestions
I have two go-to rice recipes that I like to use when making carnitas bowls, if I have the time. Cilantro lime rice and chipotle lime rice both lend fantastic flavors to the finished dish.
And, if you really want to go all out, make a batch of elote to serve on the side. All the flavors just work together. It’s one of the things I make most frequently to serve with carnitas meat, no matter how I’m using it!
Make Ahead & Storage
Make Ahead: This is practically a make-ahead meal by design. The carnitas are already cooked. The rice can be made days in advance. The beans and corn come from cans. All you’re really doing is chopping a few fresh toppings and warming things up.
How to Store: Keep the warm components and the fresh toppings in separate containers in the fridge. The rice, beans, corn, and carnitas will keep for 3-4 days. The cabbage and onion will keep about the same, but chop the cilantro fresh.
How to Reheat: You can warm everything in the microwave if you’re in a hurry. But, again, don’t skip the skillet. The carnitas are so much better in the skillet!
More Carnitas-Inspired Recipes
Any of them! My slow cooker carnitas and Dutch oven pork carnitas both work great here. You can also use store-bought carnitas in a pinch. The important thing is that the pork is already cooked and just needs to be re-crisped.
Absolutely. Grilled chicken, carne asada, or even seasoned ground beef would all work well in these bowls. I’ve done it with leftover Cajun chicken too and it was fantastic. Just don’t call it a carnitas bowl when you use a different protein, or someone on the internet will leave you an angry comment.
Nope. Long grain, basmati, brown rice, even cauliflower rice if that’s your thing. Jasmine is just what I usually have on hand. Leftover rice actually works best because it holds its texture better under all the toppings.
They are going to lose texture when you store them. So, to crisp them back up, you have to use a skillet or the broiler. Or, even the air fryer. Just don’t use the microwave.
Carnitas Bowl
Ingredients
- 3 cups cooked Jasmine rice
- 15 ounces canned corn drained
- 15 ounces black beans rinsed and drained
- 3 cups pork carnitas chopped bite size
- 1 cup green cabbage very thinly sliced and chopped
- ½ cup fresh cilantro chopped
- ¼ small red onion sliced as thinly as possible and roughly chopped
- 2 limes cut into wedges
OPTIONAL ADDITIONAL TOPPINGS
- salsa or pico de gallo
- guacamole
- cotija, pepper jack, or monterey jack cheese
- Cholula hot sauce
Instructions
- Using a skillet over the stove or using the microwave, warm the rice, beans, and corn. Recrisp the carnitas separately in another skillet.
- Chop the fresh ingredients while the others warm up in the pan. Then, assemble the bowls with rice, beans, and corn on the bottom, then a layer of carnitas, and finish with the fresh ingredients.
- Generously squeeze lime juice over each portion. Serve with additional lime wedges and additional toppings of your choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
