Loaded Carnitas Bowl🍖 Main

Name: Loaded Carnitas Bowl
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 3 cups cooked jasmine rice; 15 oz canned corn, drained; 15 oz black beans, rinsed and drained; 3 cups pork carnitas, chopped bite size; 1 cup green cabbage, very thinly sliced and chopped; 1/2 cup fresh cilantro, chopped; 1/4 small red onion, sliced as thinly as possible and roughly chopped; 2 limes, cut into wedges; salsa or pico de gallo; guacamole; cotija, pepper jack, or monterey jack cheese; Cholula hot sauce

Turn yesterday's pork into tonight's triumph by adding some beloved fixings to create these winning Carnitas Bowls.

By Priya Patel, Recipe Curator

Prep: 10 minCook: 10 minServes: 4

carnitas bowl mexican quick leftovers main course

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There's something deeply satisfying about transforming leftover carnitas into a meal that feels completely new and exciting. This bowl brings together the richness of tender pork with bright, fresh vegetables and pantry staples you likely already have on hand. The beauty lies in the contrast: crispy-edged carnitas meeting cool, crunchy cabbage, creamy beans against zingy lime, warm rice supporting it all. It's the kind of dinner that looks impressive but comes together in about fifteen minutes.

The key to making these bowls shine is getting your carnitas properly crisped in a hot skillet—don't crowd the pan, and resist the urge to stir too often. Let those edges get golden and caramelized while you warm everything else. For the cabbage and red onion, slice them as thin as you possibly can; this isn't just about appearance. Paper-thin vegetables absorb the lime juice beautifully and add delicate crunch without overwhelming bite. If you're prepping ahead, keep the fresh ingredients separate until serving time so they stay crisp and vibrant.

Feel free to swap the jasmine rice for cilantro-lime rice or even cauliflower rice if you prefer. These bowls are endlessly adaptable—try adding pickled jalapeños for heat, sliced radishes for extra crunch, or a drizzle of chipotle crema for smoky richness. They're perfect for feeding a crowd since everyone can customize their own bowl with their favorite toppings.

Ingredients

3 cups cooked jasmine rice
15 oz canned corn, drained
15 oz black beans, rinsed and drained
3 cups pork carnitas, chopped bite size
1 cup green cabbage, very thinly sliced and chopped
1/2 cup fresh cilantro, chopped
1/4 small red onion, sliced as thinly as possible and roughly chopped
2 limes, cut into wedges
salsa or pico de gallo
guacamole
cotija, pepper jack, or monterey jack cheese
Cholula hot sauce

Nutrition (Per 4 servings)*

719

Calories

38g

Protein

109g

Carbs

15g

Fat

11g

Fiber

1238mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Using a skillet over the stove or using the microwave, warm the rice, beans, and corn. Recrisp the carnitas separately in another skillet.
Chop the fresh ingredients while the others warm up in the pan. Then, assemble the bowls with rice, beans, and corn on the bottom, then a layer of carnitas, and finish with the fresh ingredients.
Generously squeeze lime juice over each portion. Serve with additional lime wedges and additional toppings of your choice.