Carnitas Burrito Bowl

Tender, flavorful slow-cooked carnitas served over fluffy rice with black beans, sweet corn, crisp lettuce, zesty salsa, and a tangy lime crema—this vibrant, satisfying bowl is inspired by classic Mexican flavors. It is a hearty meal that brings together the richness of pork shoulder with the brightness of fresh citrus and herbs.

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Perfect for families or meal prep, this recipe yields four servings. With a preparation time of 25 minutes and a slow-cook approach, it allows you to enjoy a high-quality Mexican-style dish with minimal active effort.

Ingredients

• Carnitas: 1.5 lbs (700 g) pork shoulder (trimmed and cut into chunks), 1 tsp salt, 1/2 tsp black pepper, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 1/2 cup (120 ml) orange juice, 1/4 cup (60 ml) lime juice, 4 cloves garlic (minced), 1 medium onion (quartered).
• Rice: 1 cup (200 g) long-grain white rice, 2 cups (480 ml) water, 1/2 tsp salt.
• Bowl Components: 1 can (15 oz/425 g) black beans (drained and rinsed), 1 cup (160 g) corn kernels, 2 cups (60 g) shredded romaine lettuce, 1 cup (150 g) fresh tomato salsa.
• Lime Crema: 1/2 cup (120 g) sour cream, 2 tbsp fresh lime juice, 1/2 tsp lime zest, pinch of salt.
• Garnish: 1/4 cup (10 g) fresh cilantro (chopped), lime wedges.

Instructions

1. Prepare Carnitas

In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat. Cover and cook on low for 7–8 hours or high for 3–4 hours until pork is fork-tender. Remove pork and shred with two forks. Optionally, crisp shredded pork under a broiler for 3–5 minutes or in a hot skillet until edges are golden.

2. Cook Rice

Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let stand 5 minutes, then fluff with a fork.

3. Prepare Lime Crema

In a small bowl, mix sour cream, lime juice, lime zest, and salt until smooth. Chill until ready to use.

4. Assemble Burrito Bowls

Divide rice among four bowls. Top each with black beans, corn, lettuce, salsa, and a generous portion of carnitas. Drizzle with lime crema and garnish with cilantro and lime wedges.

Zusatztipps für die Zubereitung

Using a slow cooker ensures the pork shoulder remains juicy. For the best texture, use the optional broiler or skillet method to crisp the shredded pork edges. This recipe requires standard kitchen tools including a saucepan, mixing bowls, and a cutting board.

Varianten und Anpassungen

For extra flavor, you can add avocado slices or pickled red onions to the bowl. If you prefer a lighter version of the crema, substitute the sour cream with Greek yogurt. This dish is naturally gluten-free, but always verify ingredient labels for hidden allergens.

Serviervorschläge

This meal pairs exceptionally well with a light Mexican lager or a citrusy white wine. Each serving contains approximately 650 calories, 43g of protein, and 57g of carbohydrates, making it a robust main course.

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Enjoy this flavorful Carnitas Burrito Bowl as a satisfying lunch or dinner. With its combination of tender meat, fluffy rice, and zesty lime crema, it brings a delicious taste of Mexican-inspired cuisine to your table. Note that this recipe contains dairy in the sour cream.

Recipe FAQs

→ What cut of pork works best for carnitas?

Pork shoulder is ideal for carnitas because it has enough marbling to stay tender and juicy during long cooking. The connective tissue breaks down beautifully, creating that signature pulled texture.

→ Can I make carnitas without a slow cooker?

Yes! You can braise the pork in a Dutch oven at 325°F (165°C) for about 3-4 hours, covered, until fork-tender. Add a splash of water or extra orange juice if the liquid evaporates too quickly.

→ How do I get crispy carnitas edges?

After shredding the cooked pork, spread it on a baking sheet and broil for 3-5 minutes, or heat in a hot skillet with a little oil. This creates those delicious crispy, caramelized edges.

→ Can I prepare components ahead?

Absolutely. The carnitas taste even better after a day or two. Cook rice and prep vegetables in advance, then assemble bowls fresh. The lime crema can be made up to 2 days ahead.

→ What toppings work well?

Sliced avocado, pickled red onions, jalapeño slices, shredded cheese, or a dollop of guacamole are fantastic additions. Hot sauce and radish slices also add great flavor and crunch.