Slow Cooker Carnitas Bowls

5 from 3 votes
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These slow cooker carnitas bowls are bursting with flavor. Perfectly seasoned carnitas paired with sweet mango salsa and cilantro rice. 

Our family loves Mexican inspired food. We make this a real feast by serving Sweet Corn Cake, Charro Beans and Margarita Bars with the bowls. 

Thank you AdapTable Meals for sponsoring this post. All opinions are my own. 

Bowl with shredded carnitas, mango salsa, rice and avocado

I am all about easy dinners but I never want to sacrifice flavor.

That is why I love using AdapTable Meals fresh, ready to cook meat. Their pre-seasoned meats add a punch of flavor and can be used to create delicious meals at home. They also leave out all of the artificial flavors and preservatives so I feel good about serving their products to my family and friends. 


How to make

Scroll to bottom for full printable recipe and ingredient list.

Carnitas is a Mexican version of pulled pork. AdapTable meals has done an amazing job of capturing the authentic flavor and it’s truly the star of this meal.

I also enjoy that you can just put it in the slow cooker and forget about it until dinner. Easy!

  • Place carnitas in slow cooker and pour in 2 cups water. Set temperature to cook on high for 3.5 hours or low for 6 hours.
  • Once cooked remove the pork and shred with two forks.

For instructions on how to cook in the oven or pressure cooker, scroll to Tips. 

Adaptable Meal Pork Roast in packaging, Bowl with shredded carnitas

Mango Salsa

This salsa adds beautiful color and a little sweetness to the meal. It adds a great balance to the carnitas spice. 

  • Mix together chopped mango, red onion, red bell pepper, cilantro, salt and lime juice. 

Bowl of mango salsa

Cilantro Rice

Rice adds a nice base to these burrito bowls. I have also used cauliflower rice and brown rice. 

  • One tip for making rice is to be sure to rinse under cold water before cooking. This helps to get rid of any excess starch.
  • Add olive oil to a saucepan and then add rice. Stir for a few minutes and pour in liquid. In this case I use chicken stock. 
  • Bring to a boil and then cover and cook for about 15 minutes. Remove from heat and let rest another 5-10 minutes. 
  • Stir in lime juice and cilantro and then divide into separate bowls for serving. 

Shredded carnitas, mango salsa and rice in a plastic container

Meal prep

Our family really loves this carnitas so sometimes I will cook two at a time and save the leftovers for meals throughout the week. 

What else can I make with carnitas meat?

This slow cooker pork is super versatile. You can use it for tacos, burritos, nachos, quesadillas, salads, top a baked potato and so much more. 


You can also cook this meat in the oven and pressure cooker.

Oven directions – Heat oven to 350 degrees F. Place meat in a baking dish and fill with one inch of water. Cook covered for 2.5 hours.

Pressure cooker directions – Add meat and one inch water to cooker. Set to high pressure for 40 minutes. 

*** If you made this recipe please be sure to comment below. 

Bowl with shredded carnitas, mango salsa, rice and avocado
5 from 3 votes

Slow Cooker Carnitas Bowls

By Heather
Easy and delicious Slow Cooker Carnitas Bowls.
Prep: 15 minutes
Cook: 3 hours 30 minutes
Total: 3 hours 45 minutes
Servings: 4


  • 1 AdapTable Meals Carnitas Pork Roast
  • 2 cups water

Mango Salsa

  • 2 mangos, diced
  • 1/2 cup chopped cilantro
  • 1 red bell pepper, diced
  • 1/4 cup diced red onion
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt

Cilantro Rice

  • 1 cup long grain rice
  • 2 cups chicken stock
  • 2 tablespoons lime juice
  • 1/2 cup chopped cilantro


  • Place carnitas pork roast into slow cooker and add 2 cups of water. Cook on high for 3.5 hours. Once cooked remove and shred.

Mango Salsa

  • Mix together mango, red onion, cilantro, lime juice, salt and red bell pepper in large bowl.

Cilantro Rice

  • Rinse rice under cold water.
  • Add olive oil to sauce pan and heat.
  • Add rice and stir for 3 minutes.
  • Pour in chicken stock, let come to a boil. Cover and reduce heat to medium low.
  • Cook for 15 minutes. Remove saucepan from heat and let sit covered for 5 minutes.
  • Stir in lime juice and cilantro.
  • Divide rice, carnitas, and mango salsa into four bowls.


Calories: 292kcal | Carbohydrates: 61g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 329mg | Potassium: 441mg | Fiber: 3g | Sugar: 18g | Vitamin A: 2186IU | Vitamin C: 82mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Mexican
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Recipe Rating


  1. 5 stars
    This was such a good lunch recipe! I’ve been stuck inside for too long so this really hit the spot and made me feel like I was eating out again.