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.
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
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
- Pico de gallo
- Shredded monterey jack cheese
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
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.
- 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.