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!
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For more meal prep recipes, tips, and tricks click here!
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
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:
- 3qt Slow Cooker – the perfect size for this recipe and very budget friendly
- Glasslock Glass Food Storage Containers – the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
- Tongs – a must have kitchen tool!
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.
Meal Prep Carnitas Bowls with Mango Salsa
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:
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?
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