0 from 36 votes
Carnitas Burrito Bowl
My all time fav Carnitas Burrito Bowl! All of the toppings, yummy rice, and the best carnitas you'll ever make!
Prep Time
15 mins
Cook Time
3 hrs 15 mins
Total Time
4 hrs
Servings: 6 people
Calories: 501 kcal
Course:
Main Course
Cuisine:
American , Tex-Mex
Ingredients
For the Carnitas
- 3 pounds boneless pork shoulder cut into 2 inch cubes
- ½ cup fresh orange juice
- ¼ cup fresh lime juice
- 10 oz Chipotle Salsa
- 1 teaspoon kosher salt plus more to taste
For the Rice
- 1 teaspoon vegetable oil
- 1 cup white Basmati rice
- 2 cups water
- 1 lime
- 2 tablespoons Freshly chopped cilantro
- Kosher salt to taste
For the toppings
- 1 cup black beans warmed
- 1 cup frozen charred corn warmed
- guacamole
- Pico de Gallo
- shredded Monterey jack cheese
Instructions
For the Carnitas
- Place the pork in a large dutch oven with the orange juice, lime juice, salsa and salt. Add enough water to barely cover the meat. Bring to a boil. Once boiling, reduce heat to medium low and simmer with the lid on for 2 hours, at which point the pork should be falling apart to the touch. Turn the heat up to medium high, and continue to cook the pork for 45 minutes, uncovered, stirring every once in a while, until all the liquid has evaporated and the pork fat has been rendered. Parts of the pork should be caramelized and golden brown. Remove the dutch oven from the stove and season with salt as needed
Cup of Yum
For the Rice
- In a heavy saucepan, heat the oil over medium heat. Once hot, add the white rice and lime juice and sauté for 60 seconds to toast the rice. Add the water and bring the rice to a boil. Cover and reduce the heat to low and cook until the rice is tender and all the water is absorbed. Add in the cilantro and fluff rice with a fork. Taste and adjust salt and lime juice as needed.
To assemble
- Arrange equal parts of the white rice and carnitas in 4 bowls. Top with equal parts of the beans, corn, guacamole, pico and cheese. Season with salt and pepper as needed and serve immediately.
Notes
- These carnitas are amazing - if you have leftovers you can use them on potatoes, nachos, or wrap them up in tortillas.
Nutrition Information
Calories
501kcal
(25%)
Carbohydrates
45g
(15%)
Protein
58g
(116%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.04g
Cholesterol
136mg
(45%)
Sodium
828mg
(35%)
Potassium
1263mg
(36%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
291IU
(6%)
Vitamin C
20mg
(22%)
Calcium
57mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 501
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 58g | 116% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 136mg | 45% |
| Sodium | 828mg | 35% |
| Potassium | 1263mg | 27% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 20mg | 22% |
| Calcium | 57mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.