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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.
For 4 servings
Sear the Pork (15 minutes)
Slow-Cook the Carnitas (2-2.5 hours)
Prepare Bowl Components (30 minutes)
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.
This mexican_american recipe takes 175 minutes to prepare and yields 4 servings. At 1514.33 calories per serving with 70.95g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Shred and Crisp the Pork (10 minutes)
Assemble the Burrito Bowls (5 minutes)
Substitute the pork with 2 lbs of boneless, skinless chicken thighs. Reduce the slow-cooking time to about 1.5 hours.
Replace the pork with 2 cans (20 oz each) of young green jackfruit in brine, rinsed and shredded. Sauté with the aromatics and spices, then simmer for about 30-40 minutes. Crisp it up in the same way. Use vegan cheese and sour cream for a fully vegan bowl.
Serve the carnitas and toppings over a bed of cauliflower rice or extra shredded lettuce for a lower-carb, grain-free option.
Customize your bowl with other toppings like pickled red onions, crumbled cotija cheese, roasted poblano peppers, or a drizzle of your favorite hot sauce.
Pork is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
With black beans, corn, avocado, and fresh vegetables, this bowl is packed with fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Avocado is a fantastic source of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
The fresh pico de gallo and other vegetable toppings provide essential vitamins like Vitamin C and K, while the pork offers important minerals like iron and zinc.
A single serving of this Carnitas Burrito Bowl contains approximately 1200-1300 calories, depending on the exact toppings and portion sizes. It's a very hearty meal. To reduce the calorie count, you can use less cheese and sour cream, or use a smaller portion of rice.
This bowl can be part of a balanced diet. It offers a good mix of protein from the pork, complex carbohydrates from rice and beans, and healthy fats from avocado. It's also high in fiber. However, it is high in calories, sodium, and saturated fat. For a healthier version, use lean pork, go light on the cheese and sour cream, and add extra vegetables.
Absolutely! For a slow cooker, sear the pork as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. For an Instant Pot, use the 'Sauté' function to sear the pork, then add the remaining ingredients and pressure cook on high for 35-40 minutes, followed by a natural pressure release. Crisp the shredded pork in a skillet as directed in the final step.
Pork shoulder, also known as pork butt or Boston butt, is the ideal cut. It has a good amount of fat marbling, which renders during the long cooking process, resulting in exceptionally tender and flavorful meat.
Store the components separately in airtight containers in the refrigerator for up to 4 days. To reheat, warm the rice and beans in the microwave. For the best texture, reheat the carnitas in a hot, dry skillet for a few minutes until warmed through and re-crisped.
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