Tender, slow-cooked carnitas piled high on a bed of zesty cilantro-lime rice with black beans, fresh pico de gallo, and all your favorite toppings. A complete, satisfying meal in a bowl that brings the taqueria experience home.
Prep25 min
Cook150 min
Servings4
Serving size: 1 bowl
1529cal
69gprotein
130gcarbs
84g
Ingredients
2 lb boneless pork shoulder (also known as pork butt, cut into 2-inch cubes)
3 tbsp vegetable oil (divided for searing and crisping)
1 pcs onion (large, quartered)
6 pcs garlic cloves (smashed)
1 pcs orange (halved)
3 pcs limes (divided for carnitas, rice, and pico de gallo)
Juicy, protein-packed carnitas bowl! A soul-satisfying, flavorful feast perfect for a hearty lunch.
This mexican_american dish is perfect for lunch. With 1529.14 calories and 69.25g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 tsp salt (divided for pork, rice, and pico de gallo)
1 tsp black pepper (freshly ground)
1 cup water (for cooking carnitas)
1.5 cup long-grain white rice
1 bunch cilantro (chopped, divided for rice and pico de gallo)
15 oz canned black beans (rinsed and drained)
15 oz canned corn (drained)
4 pcs roma tomatoes (diced)
0.5 pcs red onion (finely diced)
1 pcs jalapeño (optional, minced)
2 cup romaine lettuce (shredded)
1 cup monterey jack cheese (shredded)
0.5 cup sour cream
1 pcs avocado (sliced or mashed)
Instructions
1
Sear the Pork (15 minutes)
Pat the pork cubes dry with paper towels and season generously with 1.5 tsp salt and 1 tsp black pepper.
Heat 2 tbsp of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Working in batches to avoid overcrowding, sear the pork cubes on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a plate and set aside.
2
Slow-Cook the Carnitas (2-2.5 hours)
Return all the seared pork to the pot. Add the quartered onion, smashed garlic, bay leaves, Mexican oregano, and ground cumin.
Squeeze the juice from the orange and one of the limes into the pot, then add the squeezed halves as well.
Pour in 1 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours, or until the pork is completely tender and shreds easily with a fork.
3
Prepare Bowl Components (30 minutes)
While the pork is cooking, prepare the rice. In a medium saucepan, combine 1.5 cups rice, 3 cups water, and 1 tsp salt. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15-18 minutes until the water is absorbed.
Remove the rice from the heat and let it stand, covered, for 10 minutes. Fluff with a fork and stir in the juice of one lime and about half of the chopped cilantro.
Prepare the pico de gallo: In a small bowl, combine the diced tomatoes, red onion, minced jalapeño (if using), the remaining chopped cilantro, the juice of the last lime, and 0.5 tsp salt. Mix well and set aside.
Warm the black beans and corn in a small pot or in the microwave.
4
Shred and Crisp the Pork (10 minutes)
Once the pork is tender, use a slotted spoon to remove it from the pot, transferring it to a large bowl or cutting board. Discard the onion, citrus halves, and bay leaves from the pot.
Shred the meat using two forks. Drizzle a few spoonfuls of the cooking liquid over the shredded pork for moisture and flavor.
For the signature crispy texture, heat 1 tbsp of oil in a large non-stick or cast-iron skillet over high heat. Add half of the shredded pork in a single layer and cook without moving for 3-4 minutes, until the bottom is browned and crispy. Stir and cook for another minute. Repeat with the remaining pork.
5
Assemble the Burrito Bowls (5 minutes)
Start by dividing the cilantro-lime rice among four bowls.
Top the rice with a generous portion of the crispy carnitas, followed by the black beans and corn.
Garnish with fresh pico de gallo, shredded lettuce, Monterey Jack cheese, a dollop of sour cream, and sliced avocado.
