Carnitas Burrito Bowl

Taking my favorite dinner for a spin with this Carnitas Burrito Bowl!

This weekend was so weird. Somehow in the last 48 hours I’ve become emotionally invested into the World Series. My husband is shocked, he doesn’t even know who I am. My dad probably thinks I’m sick. My mom thinks I’ve lost my mind.

ME – the one person in our family that is LEAST invested in any sporting event broadcast on TV somehow spent 6 hours of life yesterday starring at a TV and it wasn’t Game of Thrones related. How do all these people in the world stay sane watching sports? It’s INTENSE. Up and down and up and down and up and down. AND WE HAVE TO DO IT ALL OVER AGAIN TOMORROW. Thank goodness I have a big serving of this Carnitas Burrito Bowl to get me through the evening. Another spin on the always loved burrito bowl. This time with melt in your mouth carnitas, tons of guacamole, plenty of herb infused rice and more.

Carnitas Burrito Bowl from (@whatsgabycookin)

Bonus – if you have extra carnitas they work PERFECTLY in some quesadillas or wrapped up in a little burrito or taco! Let’s get into it. Carnitas Burrito Bowls for EVERYONE (said in my very best Oprah voice)

Carnitas Burrito Bowl

Carnitas Burrito Bowl


    For the Carnitas
  • 3 pounds boneless pork shoulder, cut into 2 inch cubes
  • 1/2 cup fresh Orange Juice
  • 1/4 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


    For the Carnitas
  1. 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
  2. For the Rice
  3. 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.
  4. To assemble
  5. 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.

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  1. I used the instant pot to make this and it came out great! I cut the pork into chunks and used the sauté function to sear all sides until golden. Then I dumped the chipotle salsa, salt, lime juice and orange juice and cooked on high pressure for 25 min. Let natural release and shred. I also threw it onto a sheet pan and put under the broiler for 10 min because I prefer crispy edges. So good and much less work than other carnitas recipes!! Thank you!

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