Chipotle Carnitas Bowl (Whole30, paleo, keto) - Fresh Planet Flavor

Chipotle Carnitas Bowl

  • Author: Fresh Planet Flavor
  • Prep Time: 20
  • Cook Time: 10
  • Total Time: 30 minutes
  • Yield: 1 serving


Chipotle Carnitas

  • 100 grams (approximately 1/2 cup) of shredded pork*
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp dried oregano
  • 1/4 tsp onion powder
  • 1/4 tsp chipotle powder (or to taste)
  • 1/4 tsp salt (or to taste)

Bowl Assembly

  • 3/4 red onion (65 grams) 
  • 1/2 bell pepper (65 grams)
  • 1 tsp avocado oil, macadamia nut oil, or other neutral-tasting oil with a high smoke point)
  • 1/2 tomato (30 grams)
  • 100 grams of lettuce
  • 1/4 avocado, sliced
  • 1 tbsp minced cilantro
  • Salt and black pepper, to taste


  • Mix the shredded pork with the spices listed in the Chipotle Carnitas section above. Set aside.
  • To make the fajita veggies, heat the teaspoon of oil in a cast iron skillet over medium heat. Slice half a red onion and half a bell pepper and add to the hot skillet. Cook, stirring frequently to avoid burning, until the bell peppers are softened and the onion is beginning to caramelize. Add salt and black pepper to taste. Remove from the heat and set aside. 
  • Dice the half tomato and the remaining quarter of the red onion. 
  • Wash and chop the lettuce, then place in a  bowl or lunch container. Layer the cooled fajita veggies on top, then add the chipotle carnitas. Finish with the chopped raw onion and tomato, the sliced avocado, and the minced cilantro. 


*To make the shredded meat, load a large cut of pork butt or shoulder (approximately 3 lbs) into the slow cooker, and cook on low for 12 hours. Shred the meat with two forks while it’s still resting in its juices, then measure it into 100-gram portions and season according to this recipe.