Slow Cooker Carnitas

March 2, 2012

Party, Party, Party

March 5, 2012


March 3, 2012
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I could never be a food blogger.

Don’t get me wrong – I love to cook. I also really love to eat, so it works out well.

But I’m terrible about following recipes. That’s why I usually focus on running my shop (click here to find it online).

When I bake, I force myself to buckle down and do as I’m instructed, but when I cook I tend to go with my gut. I find tons of inspiration in recipes (especially if they come with pretty pictures), but I generally alter things as I go.

But when I found a recipe for Chipotle’s burritos, I knew I had to make each step count. You see, we can’t get enough of that stuff around here. When I first met my husband, he was eating it twice a day (when he wasn’t eating burritos, he bought his other food at the gas station around the corner – yikes!). He has since slowed his burrito consumption, but many weekends you’ll still find us indulging – even our pickiest eater, Sadie, loves her beans and rice.

This at home version was delicious – Ed said he liked it even more than the original! It was a little limey-er than the real thing (so go easy on that ingredient if you’re not a fan) and felt a lot lighter. It was definitely a home run recipe, and I’ll be making it again this weekend!

You can find our recipe for traditional salsa here, and black bean salsa here, if you’d like to add those in as well. The more salsas, the merrier – right?

Copycat recipe for Chipotle's carnitas, tomato salsa, corn salsa

Corn Salsa:

1 lb bag of frozen corn, cooked

1/3 bunch of cilantro, chopped

2 green jalapenos, finely diced

1/2 red onion, finely diced

one lime, juiced

salt and pepper to taste

1 poblano pepper, roasted in the oven and finely diced

Mix ingredients together and enjoy!

Pico de Gallo:

6 ripe Roma tomatoes, finely diced

2 Tbsp chopped cilantro

1/2 red onion, finely diced

1/2 tsp salt

one half lemon, juiced

1/2 jalapeno, finely diced

Mix ingredients together, and enjoy!

Cilantro Lime Rice:

2 cups basmati rice

4 cups water

1 Bay leaf

1 tsp salt

one lime, juiced

2 Tbsp cilantro, finely diced

2 Tbsp canola oil

Saute rice in oil until translucent, add bay leaf and water and bring to a boil. When the water begins to boil, turn the heat down to low. Cover and simmer 15-20 minutes or until the water is absorbed. Turn off the heat and leave covered for 30 minutes. Remove the bay leaf.

Mix salt and lime juice together until the salt dissolves. Pour over rice, fluffing with a fork. Sprinkle in cilantro and toss to coat with lime mixture.

Top with sour cream and/or lettuce and you’re all set!

**one item of note – you can find my carnitas recipe by clicking here. I also added black beans – no recipe there, just straight up beans.**

What’s for dinner at your place tonight?

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  1. Because of this post I made Carne Asada tacos last night. They were super delish! Thanks for sharing it!!

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