Carnitas Burrito Bowl
Tender, slow-cooked carnitas piled high on a bed of zesty cilantro-lime rice with black beans, fresh pico de gallo, and all your favorite toppings. A complete, satisfying meal in a bowl that brings the taqueria experience home.
For 4 servings
5 steps. 150 minutes total.
- 1
Step 1
- a.Sear the Pork (15 minutes)
- b.Pat the pork cubes dry with paper towels and season generously with 1.5 tsp salt and 1 tsp black pepper.
- c.Heat 2 tbsp of vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- d.Working in batches to avoid overcrowding, sear the pork cubes on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a plate and set aside.
- 2
Step 2
- a.Slow-Cook the Carnitas (2-2.5 hours)
- b.Return all the seared pork to the pot. Add the quartered onion, smashed garlic, bay leaves, Mexican oregano, and ground cumin.
- c.Squeeze the juice from the orange and one of the limes into the pot, then add the squeezed halves as well.
- d.Pour in 1 cup of water. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 2.5 hours, or until the pork is completely tender and shreds easily with a fork.
- 3
Step 3
- a.Prepare Bowl Components (30 minutes)
- b.While the pork is cooking, prepare the rice. In a medium saucepan, combine 1.5 cups rice, 3 cups water, and 1 tsp salt. Bring to a boil, then reduce heat to the lowest setting, cover, and simmer for 15-18 minutes until the water is absorbed.
- c.Remove the rice from the heat and let it stand, covered, for 10 minutes. Fluff with a fork and stir in the juice of one lime and about half of the chopped cilantro.
- d.Prepare the pico de gallo: In a small bowl, combine the diced tomatoes, red onion, minced jalapeño (if using), the remaining chopped cilantro, the juice of the last lime, and 0.5 tsp salt. Mix well and set aside.
- e.Warm the black beans and corn in a small pot or in the microwave.
- 4
Step 4
- a.Shred and Crisp the Pork (10 minutes)
- b.Once the pork is tender, use a slotted spoon to remove it from the pot, transferring it to a large bowl or cutting board. Discard the onion, citrus halves, and bay leaves from the pot.
- c.Shred the meat using two forks. Drizzle a few spoonfuls of the cooking liquid over the shredded pork for moisture and flavor.
- d.For the signature crispy texture, heat 1 tbsp of oil in a large non-stick or cast-iron skillet over high heat. Add half of the shredded pork in a single layer and cook without moving for 3-4 minutes, until the bottom is browned and crispy. Stir and cook for another minute. Repeat with the remaining pork.
- 5
Step 5
- a.Assemble the Burrito Bowls (5 minutes)
- b.Start by dividing the cilantro-lime rice among four bowls.
- c.Top the rice with a generous portion of the crispy carnitas, followed by the black beans and corn.
- d.Garnish with fresh pico de gallo, shredded lettuce, Monterey Jack cheese, a dollop of sour cream, and sliced avocado.
- e.Serve immediately and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender carnitas, use pork shoulder (butt), as its fat content renders down during cooking, keeping the meat incredibly moist.
- 2Don't skip searing the pork! This step creates a deep, savory flavor base through the Maillard reaction.
- 3The final crisping step is key for authentic taqueria-style texture. Use a cast-iron skillet for the best results.
- 4Carnitas are perfect for meal prep. The cooked meat can be stored in the fridge for up to 4 days and crisped up just before serving.
- 5Save the leftover cooking liquid (braising liquid) from the pot. It's packed with flavor and can be used in soups, stews, or for cooking rice.
Adapt it for your goals.
Protein Swap
Substitute the pork with 2 lbs of boneless, skinless chicken thighs. Reduce the slow-cooking time to about 1.5 hours.
Vegetarian/VeganVegetarian/Vegan
Replace the pork with 2 cans (20 oz each) of young green jackfruit in brine, rinsed and shredded. Sauté with the aromatics and spices, then simmer for about 30-40 minutes. Crisp it up in the same way. Use vegan cheese and sour cream for a fully vegan bowl.
Grain FreeGrain-Free
Serve the carnitas and toppings over a bed of cauliflower rice or extra shredded lettuce for a lower-carb, grain-free option.
Different ToppingsDifferent Toppings
Customize your bowl with other toppings like pickled red onions, crumbled cotija cheese, roasted poblano peppers, or a drizzle of your favorite hot sauce.
Why this is on our healthy list.
Excellent Source of Protein
Pork is a complete protein, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
High in Dietary Fiber
With black beans, corn, avocado, and fresh vegetables, this bowl is packed with fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels.
Rich in Healthy Fats
Avocado is a fantastic source of monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
Packed with Vitamins and Minerals
The fresh pico de gallo and other vegetable toppings provide essential vitamins like Vitamin C and K, while the pork offers important minerals like iron and zinc.
Frequently asked questions
A single serving of this Carnitas Burrito Bowl contains approximately 1200-1300 calories, depending on the exact toppings and portion sizes. It's a very hearty meal. To reduce the calorie count, you can use less cheese and sour cream, or use a smaller portion of rice.