Carnitas Bowl

I love making meals that can be thrown in a bowl with whatever toppings you want, allowing everyone to make it their own combination. This Carnitas Bowl is so flavorful and it so quick and easy to throw together in the slow cooker. It’s great as a dinner or a meal prep for the week! I layered mine with raw baby spinach on bottom, roasted cauliflower rice, tomatoes, avocado and some sauteed onions and bell peppers topped off with a little Cholulas Green Pepper Hot Sauce.



Serves: 4

Nutrition per 1 serving of meat (does not include toppings): 180 calories, 6g fat, 3g net carbs, 27g protein

Prep time: 5-10 hours of time in the slow cooker, 15 minutes active prep

  • 1 1/2 lbs boneless port tenderloin (could also use pork butt or pork shoulder)

  • 1 tbsp salt

  • 1/2 tbsp ground black pepper

  • 1/2 tbsp oregano

  • 1/2 tbsp chili powder

  • 1/2 white or yellow onion, chopped

  • 2 cloves garlic, minced

  • 1/2 jalapeno, seeds removed and diced

  • 1/4 cup orange juice (fresh squeezed preferred but store bought also works fine)

  • 1/4 cup chicken stock

  • 2 tbsp fresh lime juice

  • 1/4 cup white wine (I used white cooking wine. If you don’t have or don’t want to use white wine, add an additional 1/4 cup chicken stock)

  • Optional toppings: rice, cauliflower rice, chopped tomatoes, avocado, sour cream, shredded cheese, sauteed onions and bell peppers, hot sauce, salsa, tortillas, spring mix/raw spinach


Combine spices in a small bowl and give it a quick stir to mix. Rub spices over all sides of the pork tenderloin. Lay it in your slow cooker and add the chopped onions, minced garlic and diced jalapeno on top. Pour your orange juice, chicken stock, lime juice and white wine around the sides of the meat.

Cook on low for 10 hours or on high for 5.

30 minutes before serving, remove the meat and shred it with two forks. Place the meat back in the slow cooker and stir around with a pair of tons to make sure all of the meat gets mixed with the juices. If you find that you need more liquid, add an additional 1/4 cup of chicken stock and let it sit for 30 minutes before serving.

Serve over rice if you would like or in tortillas and top with whatever toppings you enjoy!