Carnitas Burrito Bowl

Bring the vibrant and bold flavors of a Mexican cantina into your kitchen with this Carnitas Burrito Bowl. Featuring tender, slow-cooked pork shoulder seasoned with cumin, oregano, and citrus, this meal is a celebration of textures and zesty aromas that the whole family will enjoy. It is a hearty and satisfying main dish that is naturally gluten-free.

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Whether you're looking for a reliable weeknight dinner or a festive dish for your next gathering, these bowls deliver. The combination of warm, spiced carnitas with cool salsa and a creamy lime drizzle creates a perfect harmony in every single bite.

Ingredients

• Carnitas: 1.5 lbs (700 g) pork shoulder, trimmed and cut into large chunks; 1 tsp salt; 1/2 tsp black pepper; 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp smoked paprika; 1/2 tsp chili powder; 1/2 cup (120 ml) orange juice; 1/4 cup (60 ml) lime juice; 4 cloves garlic, minced; 1 medium onion, quartered
• Rice: 1 cup (200 g) long-grain white rice; 2 cups (480 ml) water; 1/2 tsp salt
• Bowl Components: 1 can (15 oz/425 g) black beans, drained and rinsed; 1 cup (160 g) corn kernels (fresh, frozen, or canned and drained); 2 cups (60 g) shredded romaine lettuce; 1 cup (150 g) fresh tomato salsa
• Lime Crema: 1/2 cup (120 g) sour cream; 2 tbsp fresh lime juice; 1/2 tsp lime zest; 1 pinch salt
• Garnish: 1/4 cup (10 g) fresh cilantro, chopped; Lime wedges

Instructions

1. Prepare Carnitas

In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat. Cover and cook on low for 7–8 hours or high for 3–4 hours, until pork is fork-tender. Remove pork and shred with two forks. Optionally, crisp shredded pork under a broiler for 3–5 minutes or in a hot skillet until edges are golden.

2. Cook Rice

Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let stand 5 minutes, then fluff with a fork.

3. Prepare Lime Crema

In a small bowl, mix sour cream, lime juice, lime zest, and salt until smooth. Chill until ready to use.

4. Assemble Burrito Bowls

Divide rice among four bowls. Top each with black beans, corn, lettuce, salsa, and a generous portion of carnitas. Drizzle with lime crema. Garnish with cilantro and lime wedges.

Zusatztipps für die Zubereitung

To ensure the best results, use a slow cooker for the pork and a dedicated saucepan for the rice. For shredding the meat, two large forks work best. If you choose to crisp the pork, watch it closely under the broiler to prevent burning. Note that this recipe contains dairy from the sour cream.

Varianten und Anpassungen

For extra flavor, consider adding avocado slices or pickled red onions as a topping. If you prefer a lighter alternative, you can substitute Greek yogurt for the sour cream in the lime crema. This recipe is gluten-free as written, but always verify your ingredient labels for any hidden allergens.

Serviervorschläge

Serve these bowls while the carnitas and rice are still warm. This dish pairs excellently with a light Mexican lager or a citrusy white wine. For a complete nutritional profile, each serving contains approximately 650 calories, 28g of fat, and 57g of carbohydrates.

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Enjoy this flavorful and vibrant Carnitas Burrito Bowl, a satisfying meal that brings the heart of Mexican-inspired cooking directly to your table.

Recipe FAQ

→ What cut of meat works best for carnitas?

Pork shoulder is ideal for carnitas because its marbling and connective tissue break down during slow cooking, creating tender, flavorful meat that shreds easily.

→ Can I make carnitas without a slow cooker?

Yes! You can braise the pork in a Dutch oven at 300°F (150°C) for 3-4 hours until fork-tender, or use an Instant Pot on high pressure for 60-90 minutes.

→ How do I get crispy carnitas edges?

After shredding the cooked pork, spread it on a baking sheet and broil for 3-5 minutes, or fry in a hot skillet with a little oil until golden and crispy on the edges.

→ What can I substitute for sour cream in the lime crema?

Greek yogurt makes an excellent lighter alternative with similar tanginess and creaminess. You can also use Mexican crema or cashew cream for dairy-free options.

→ How long do cooked carnitas keep in the refrigerator?

Stored in an airtight container, cooked carnitas will keep for 3-4 days in the refrigerator and freeze well for up to 3 months.

→ What toppings work well in this bowl?

Avocado slices, pickled red onions, jalapeños, cheese, guacamole, or radishes add great flavor and texture contrasts to the bowl.