Carnitas Burrito Bowl
Total Time
4 hours
Prep Time
15 minutes
Cook Time
3 hours and 45 minutes
Rating
4.84 out of 5 stars
(12)
Ingredients
6 servings
- 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)
- 1 teaspoon vegetable oil
- 1 cup white basmati rice
- 2 cups water
- 1 lime
- 2 tablespoons freshly chopped cilantro
- kosher salt to taste
- 1 cup black beans (warmed)
- 1 cup frozen charred corn (warmed)
- Guacamole
- Pico de gallo
- Shredded Monterey jack cheese
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Preparation
Step 1
For the Carnitas
Step 2
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
Step 3
For the Rice
Step 4
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.
Step 5
To assemble
Step 6
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.
Step 7
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