Carnitas Burrito Bowl

Experience the vibrant and bold flavors of Mexico with this Carnitas Burrito Bowl. This satisfying dish features tender, slow-cooked pork shoulder, perfectly seasoned and paired with fluffy rice, hearty black beans, and sweet corn. Topped with fresh salsa and a zesty lime crema, it offers a wonderful balance of textures and tastes that make for a wholesome and delicious meal.

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Whether you are hosting a casual dinner or looking for a nutritious weekday lunch, these burrito bowls are a versatile choice. The combination of warm carnitas and cool lettuce with the brightness of lime and cilantro creates a restaurant-quality experience right in your own kitchen.

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; 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, pinch of 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

For an authentic texture, taking the extra step to crisp the shredded pork is highly recommended. Using the broiler for just a few minutes creates those signature crispy edges that elevate the dish. Also, ensure you rinse the rice thoroughly before cooking to remove excess starch for fluffier results.

Varianten und Anpassungen

You can easily customize these bowls by adding avocado slices or pickled red onions for extra depth. For a lighter version of the crema, substitute Greek yogurt for the sour cream. If you prefer more heat, consider adding sliced jalapeños or extra chili powder to the pork seasoning.

Serviervorschläge

Serve these bowls while the rice and carnitas are warm and the toppings are fresh and crisp. This meal pairs exceptionally well with a light Mexican lager or a citrusy white wine that complements the zesty lime and salsa flavors.

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Enjoy this colorful and nutrient-dense Carnitas Burrito Bowl as a satisfying dinner that brings a taste of Mexico to your table with ease.

Recipe Q&A

→ Can I make carnitas in the oven instead of a slow cooker?

Yes, cook seasoned pork in a Dutch oven at 325°F for 3-4 hours until tender, covered tightly. Shred and broil briefly to crisp the edges before serving.

→ What cuts of pork work best for carnitas?

Pork shoulder (also called Boston butt) is ideal due to its marbling and connective tissue. The fat renders during slow cooking, keeping the meat moist and flavorful while becoming tender enough to shred easily.

→ How can I make this bowl dairy-free?

Replace the sour cream in the lime crema with coconut yogurt or a dairy-free alternative. You can also simply use extra guacamole or avocado slices for creaminess without dairy.

→ Can I prepare the carnitas ahead of time?

Absolutely. Carnitas actually develop more flavor when made ahead. Cook and shred the pork, then store refrigerated for up to 4 days. Reheat gently in a skillet with a splash of liquid before assembling bowls.

→ What other toppings work well in this bowl?

Sliced avocado, pickled red onions, radishes, cotija cheese, jalapeño slices, or a drizzle of chipotle sauce all add fantastic flavor and texture. Keep it traditional or customize based on your preferences.

→ 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 cook in a hot skillet with a bit of oil until edges are golden and crispy. This step adds authentic texture and flavor.