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4.78 from 9 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 Time15 mins
Cook Time3 hrs 45 mins
Total Time4 hrs
Course: Main Course
Cuisine: Tex Mex, Southwestern
Keyword: Carnitas Burrito Bowl, carnitas bowl,
Servings: 6 people
Author: Gaby


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

  • 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.

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.