Pork Carnitas Bowls
Carnitas takes a little more hands-on time than my other pork recipe, since crisping the edges under the broiler is what gives it that contrast in texture. It's worth the extra step whenever I want something a little more special than a basic pulled pork bowl.
Carnitas gets its flavor from slow cooking the pork until it's tender enough to shred, then crisping the edges for texture, which is what separates this from a basic pulled pork bowl. Black beans and corn add the same heartiness I look for in any bowl built around rice.
The crispy edges on the pork are worth the extra step, since they add a textural contrast that the beans and rice don't provide on their own. Salsa keeps things moist without needing an additional sauce, so the bowl stays balanced rather than heavy.
The recipe card has the full ingredient breakdown and cook times for all ten portions. Let the pork cool before portioning everything into containers, then refrigerate what you'll eat within four days and freeze the rest. This pork carnitas bowl is one of my favorite ways to use a pork loin.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Pork Carnitas Bowls
YIELD
10 portions
ESTIMATED NUTRITION
560 calories • 50g protein • 54g carbs • 16g fat per portion
This recipe is perfect for busy weeks because the components cook simply and portion cleanly into grab-and-go meals.
Ingredients
• 5 lb pork loin
• 7 1/2 cups cooked rice
• 2 1/2 can black beans
• 2 1/2 cup corn
• 1 1/10 cup salsa
• 2 1/2 lime
• 2 1/2 tsp cumin
• 2 1/2 tsp chili powder
Directions
1. Season pork with cumin and chili powder.
2. Bake covered at 325°F for about 90 minutes, shred and broil briefly to crisp.
3. Portion with rice, beans, corn and salsa.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
