Pork Carnitas Bowls Recipe | Yummly
AboutCareersContact UsFAQs
BookmarkletYum Button

Pork Carnitas Bowls

Read Directions
Add to Meal Planner

Add to Meal Planner


This recipe is courtesy of Savoring the Flavoring.


  • 6 lb. boneless pork butt
  • 12 oz. beer (I use an IPA)
  • 1/3 cup reduced sodium tamari
  • 3 Tbsp. 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 tsp. cumin
  • 1 tsp. garlic powder
  • 1 tsp. 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)
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner


    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.
    Discover more recipes from Pork

    Recipe Tags