Mexican Carnitas Rice Bowl with Pickled Onions

Name: Mexican Carnitas Rice Bowl with Pickled Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs (900 g) pork shoulder, cut into 3-inch cubes, patted dry; 1 tsp (3 g) dried oregano; 1 tsp (2 g) ground cumin; 6 cloves (30 g) garlic, minced; 1 large (240 ml juice) orange, juiced; 3 (135 ml juice, plus wedges) fresh lime, juiced for cooking, wedges reserved for serving; 2 bay leaves; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 2 tbsp (30 ml) olive oil; 2 cups (400 g) long-grain white rice; 3 cups (720 ml) chicken broth; 1 tbsp (14 g) butter; 1 large (300 g) red onion, thinly sliced; ½ cup (120 ml) white vinegar; 2 tbsp (25 g) sugar; ¼ tsp (½ g) red pepper flakes (optional); 1 cup (240 ml) salsa verde, store-bought or homemade; 2 ripe avocado, halved, pitted, sliced; ¼ cup (4 g) fresh cilantro, chopped; lime wedges, from reserved limes; ¼ cup (30 g) cotija cheese, crumbled (optional)

From the MyKitchenBank Kitchen

Slow-cooked pork shoulder becomes impossibly tender carnitas, shredded and crisped, then served over fluffy rice with bright pickled red onions, fresh salsa verde, creamy avocado, and cilantro. A complete, deeply flavored meal with layered textures—tender meat, crispy edges, soft rice, tangy onions.

Prep: 15 min
Cook: 25 min
Wait: 4 hr 15 min
Total: 4 hr 55 min
Makes: 4 bowls

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Ingredients

4 servings

For the Carnitas
2 lbs (900 g) pork shoulder, cut into 3-inch cubes, patted dry
1 tsp (3 g) dried oregano
1 tsp (2 g) ground cumin
6 cloves (30 g) garlic, minced
1 large (240 ml juice) orange, juiced
3 (135 ml juice, plus wedges) fresh lime, juiced for cooking, wedges reserved for serving
2 bay leaves
1½ tsp (9 g) kosher salt
½ tsp (1 g) black pepper, freshly ground
2 tbsp (30 ml) olive oil
For the Rice
2 cups (400 g) long-grain white rice
3 cups (720 ml) chicken broth
1 tbsp (14 g) butter
For the Pickled Onions
1 large (300 g) red onion, thinly sliced
½ cup (120 ml) white vinegar
2 tbsp (25 g) sugar
¼ tsp (0.5 g) red pepper flakes (optional)
For Serving
1 cup (240 ml) salsa verde, store-bought or homemade
2 ripe avocado, halved, pitted, sliced
¼ cup (4 g) fresh cilantro, chopped
lime wedges, from reserved limes
¼ cup (30 g) cotija cheese, crumbled (optional)

Equipment (8)

6-quart slow cooker
Medium saucepan with lid
Large skillet
Cutting board
Sharp knife
Measuring cups and spoons
Small mixing bowl
Heat-safe jar or bowl (for pickling)

Steps

Before you start

Have a 6-quart slow cooker ready.
Cut pork shoulder into 3-inch cubes and pat dry with paper towels.
Measure and juice the orange and limes before starting.
Read through the timing: rice and pickled onions cook while the pork is in the slow cooker.

1
Season pork for slow cooker
- Combine dried oregano, ground cumin, and minced garlic in a small bowl.
- Pat the pork shoulder cubes dry with paper towels.
- Rub the seasoning mixture all over each piece of pork, then season generously with 1 tsp kosher salt and ½ tsp black pepper.
- Place seasoned pork in your slow cooker.
- Pour the orange juice and 1.5 tbsp fresh lime juice over the meat.
- Add the 2 bay leaves.
- Cover and cook on low for 4 hours.
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Ready when: Pork shreds easily with a fork and is very tender
Tip: Don't skip the dry rub; this builds deep flavor for the carnitas.
2
Cook the rice
- About 30 minutes into the slow cooker time, melt butter in a medium saucepan over medium heat.
- Add the white rice and stir constantly for 1–2 minutes until lightly toasted and fragrant.
- Pour in chicken broth and a pinch of salt.
- Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 18–20 minutes until all liquid is absorbed and rice is tender.
- Remove from heat and let sit covered.
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Ready when: All broth is absorbed, rice is tender and fluffy
Tip: Do not lift the lid or stir the rice while it cooks; this keeps the grains separate and light.
3
Prepare pickled onions
- While the pork and rice cook, combine white vinegar, sugar, ½ tsp kosher salt, and red pepper flakes (if using) in a small saucepan over medium heat.
- Stir for about 1 minute until sugar dissolves completely.
- Remove from heat and stir in 1.5 tbsp fresh lime juice.
- Place the thinly sliced red onion in a heat-safe jar or bowl and pour the hot pickling liquid over the top.
- Let sit for at least 15 minutes (onions will soften and take on a slight pink color).
- They taste even better after 2–24 hours in the refrigerator.
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Ready when: Onions have softened and absorbed the liquid
Tip: Make these the day before for deeper, more complex flavor; refrigerated pickled onions keep for up to 1 week.
4
Shred the cooked pork
- When the slow cooker time is complete, carefully remove the pork using a slotted spoon and place it on a cutting board.
- Discard the bay leaves and reserve the cooking liquid (it's flavorful for sipping or drizzling).
- Using two forks, pull the pork apart into bite-sized shreds, discarding any large pieces of fat.
- Work while the pork is still warm; it shreds much more easily than when cold.
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Ready when: Pork easily pulls apart into tender shreds
Tip: Don't skip this step's care—properly shredded pork makes a difference in the final texture.
5
Crisp the carnitas
- Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Working in two batches to avoid crowding, add the shredded pork and cook for 3–4 minutes per batch, stirring occasionally, until the edges are golden brown and slightly crispy.
- This step adds essential texture; don't rush it.
- Transfer crisped carnitas to a plate.
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Ready when: Edges are golden brown with slight char
Tip: Crispy edges are what make carnitas special; this step is not optional and takes only minutes.
6
Assemble the rice bowls
- Divide the cooked rice evenly among 4 bowls.
- Top each bowl with a generous portion of crispy carnitas.
- Add 2–3 tbsp salsa verde and a large spoonful of pickled onions to each bowl.
- Slice the avocados and arrange over top.
- Garnish with fresh chopped cilantro and crumbled cotija cheese if desired.
- Serve immediately with lime wedges on the side.
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Ready when: All components are arranged and ready to serve
Tip: Assemble bowls just before eating so the rice stays warm and the avocado doesn't oxidize.

Good to know

Tips

Crisping the carnitas at the end is not optional—those crispy, browned edges are what make the dish. The contrast of tender and crispy is essential.
If your rice comes out too firm, you can add a splash of extra broth to the cooked rice, cover, and let it rest 5 minutes more.
Pickled onions are better on day 2 once the flavors have melded. Make a double batch and keep them on hand for tacos, sandwiches, and salads.
Carnitas are also delicious served in tortillas, over salad, or in quesadillas. The slow cooker method makes enough to repurpose across multiple meals.

Make ahead

Carnitas, rice, and pickled onions can each be made 1–2 days ahead and stored separately. Reheat carnitas and rice gently before assembling. Pickled onions actually improve with time; make them 24 hours ahead if you prefer stronger flavor. Assemble bowls fresh to keep rice warm and avocado fresh.

Storage & reheating

Room temperature: up to 2 hours (don't leave longer; rice hardens). Refrigerator: 3–4 days in separate containers (carnitas, rice, pickled onions, avocado). Freezer: carnitas freeze for up to 2 months; rice and toppings do not freeze well. To reheat: Warm carnitas and rice separately in a skillet over medium heat or in the microwave, stirring gently.

Substitutions

pork shoulder → beef chuck or boneless pork butt. Beef chuck works identically at 4 hours low. Boneless pork butt is interchangeable.
pork shoulder → bone-in chicken thighs. Reduce slow cooker time to 2–3 hours on low. Chicken is leaner, so crisp it longer to get better texture.
salsa verde → fresh pico de gallo or lime juice with cilantro. Fresh pico adds brightness; a squeeze of lime also works if you prefer less salsa.
cotija cheese → crumbled feta, queso fresco, or Mexican crema. Feta is tangier; queso fresco is milder. Crema adds creaminess if you skip the avocado.