Lunch Meal Prep Recipes

Meal Prep Carnitas Bowls with Mango Salsa

June 11, 2022

These meal prep carnitas bowls with mango salsa are the perfect quick and delicious weekday lunch! Seasoned shredded pork and homemade mango salsa topped with fresh limes and cilantro. The pork cooks effortlessly in the crockpot and shreds easily. Store these meal prep containers for a quick lunch or dinner, simply reheat for 60-90 seconds and enjoy!

Meal Prep Carnitas Bowls with Mango Salsa topped with cilantro and lime
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Meal Prep Carnitas Bowls with Mango Salsa

COST BREAKDOWN:

  • Pork Butt – $6.85 (on sale)
  • Seasoning – $.70
  • Orange Juice – $.40
  • Mango – $1.50
  • Tomatoes – $.98
  • Jalapeño – $.14
  • Red Onion – $.69
  • Limes $.85
  • Black Beans $.89
  • Cauliflower Rice $1.65 x 2
  • Cilantro – $.89
  • Garlic – $.55

Total: $17.74

Per serving (5 servings): $3.55

bowl of fresh mango salsa

Quick Steps:

  • Season pork
  • Slow cook until tender – pork should temp at 145 degrees F when done
  • Chop ingredients for mango salsa
  • Combine and season to taste
  • Remove cook pork butt, allow to cool, and shred
  • Return to the crockpot bowl (to soak up the flavorful broth)
  • Portion the cauliflower rice
  • Top with shredded pork, black beans, and mango salsa
  • Garnish with fresh limes and cilantro

TOOLS I USED FOR THIS RECIPE:

Meal Prep Carnitas Bowls with Mango Salsa

Instructions:

For the pork:

  • Season pork tenderloin with salt, black pepper, paprika, chili powder, onion powder, ground oregano, and cumin. Add to the bowl of a slow cooker, top with orange juice and crushed garlic, cover and cook on high for 1 1/2-2 hours or on low for 2 1/2 – 3 hours. Pork should be fork tender and temp at 145 degrees F when done.
  • Once cooked through shred and return to the bowl of the crockpot.

For the mango salsa:

  • In a large mixing bowl combine mangos, tomatoes, jalapeño, red onion, salt, lime juice, and lime zest. Toss to combine, set aside.
  • Evenly distribute cauliflower rice, shredded pork, beans, and mango salsa among the 5 containers. Top each bowl with a lime wedge and fresh cilantro, seal and store for the week.
mango salsa over shredded pork

Meal Prep Carnitas Bowls with Mango Salsa

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Course: Dinner, Lunch
Keyword: Burrito Bowls, Meal Prep, Shredded Pork
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 5 servings
Calories: 356kcal
Author: The Hearty Life
Cost: $
Print Recipe Pin Recipe

Equipment:

  • Crock Pot

Ingredients: 

  • 2 12 oz. Bags cauliflower rice, thawed
  • 1 15 oz. can Black beans, drained
  • Cilantro and limes for garnish

For the pork:

  • 1 1/2 – 2 lbs. Pork butt
  • 2 tsp Salt
  • 1 tsp Fresh ground black pepper
  • 2 tbsp Cumin
  • 2 tsp Paprika
  • 1/2 tbsp Onion powder
  • 1 tsp Ground oregano
  • 1/4 cup Orange Juice, fresh squeezed
  • 2-4 cloves Garlic, crushed

For the mango salsa:

  • 2-3 Mangos, diced
  • 2-3 Roma tomatoes, diced
  • 1 Jalapeno, seeded and finely diced
  • 1 medium Red onion, finely diced
  • Cilantro, chopped
  • 1/2 tsp Salt
  • 2 tsp Fresh lime juice
  • 1 tsp Lime zest

Instructions:

For the pork:

  • Season pork tenderloin with salt, black pepper, paprika, chili powder, onion powder, ground oregano, and cumin. Add to the bowl of a slow cooker, top with orange juice and crushed garlic, cover and cook on high for 1 1/2-2 hours or on low for 2 1/2 – 3 hours. Pork should be fork tender and temp at 145 degrees F when done.
  • Once cooked through shred and return to the bowl of the crockpot.

For the mango salsa:

  • In a large mixing bowl combine mangos, tomatoes, jalapeño, red onion, salt, lime juice, and lime zest. Toss to combine, set aside.
  • Evenly distribute cauliflower rice, shredded pork, beans, and mango salsa among the 5 containers. Top each bowl with a lime wedge and fresh cilantro, seal and store for the week.

Nutrition:

Serving: 1 bowl | Sodium: 1712 mg | Calcium: 74 mg | Vitamin C: 20 mg | Vitamin A: 696 IU | Sugar: 3 g | Fiber: 6 g | Potassium: 2384 mg | Cholesterol: 354 mg | Calories: 356 kcal | Trans Fat: 1 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 4 g | Saturated Fat: 7 g | Fat: 21 g | Protein: 117 g | Carbohydrates: 9 g | Iron: 10 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe?

I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.

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