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Roasted Broccoli Bowl with Pork Carnitas
Prep Time
30 mins
Servings: 6 people
Author: Emily
Pork Carnitas
  • 2-3 pound Pork shoulder/butt roast
  • 32 ounces Salsa Verde
  • 1 tbsp Cumin
  • 1/2 tbsp Chili Powder
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Cayenne Pepper
Broccoli Bowl Ingredients
  • 3 heads Broccoli, washed, stems removed, chopped into 1-inch pieces
  • 1 can Black beans, rinsed
  • 2 Avocados, sliced thin
  • 6 Radishes, sliced thin
  • 2 JalapeƱos, sliced thin
  • 1 cup Red cabbage, thinly sliced/shredded
  • 1/2 cup Sour Cream
  • 6 ounces Cotija, crumbled
  • 1/2 cup Salsa
  • Cilantro
  • 1 tbsp Olive oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
Pork Carnitas
  1. Turn crockpot on low.

  2. Place the pork roast into crockpot.  Add in salsa verde and seasonings.

  3. Cook the pork roast on low in the crockpot.  This should take anywhere from 4-8 hours, depending on the size of your pork roast. The internal temperature should reach 145 degrees.  The pork will easily shred when it's done.

Broccoli Bowls
  1. To assemble the broccoli bowls, start by roasting the broccoli. Preheat oven to 400 degrees. Place broccoli on a baking sheet and drizzle with olive oil, salt, and pepper.  Roast for 10 minutes.

  2. While the broccoli is roasting, heat black beans in a saucepan over medium heat.

  3. When broccoli is roasted and black beans are heated, assemble bowls by placing broccoli on the bottom of the bowls and then topping it with the pork carnitas, black beans, red cabbage, jalapeƱos, radishes, avocado, sour cream, salsa, and cilantro.

Recipe Notes

*Cooking time does not include cooking the pork roast in the crockpot.