Spicy Pork Carnitas Burrito Bowls
Spicy Pork Carnitas Burrito Bowls
Ingredients
For the Carnitas
- 3 pounds pork shoulder, boneless, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 1 orange, halved
- 1 lime, halved
- 2 bay leaves
- 1 1/2 cups chicken broth
- 2 tablespoons vegetable oil, for crisping
For the Cilantro Lime Rice
- 1 cup long-grain white rice
- 1 3/4 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
For the Black Beans
- 1 canned black beans, 15-ounce can, rinsed and drained
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup water
For the Spicy Crema
- 1/2 cup sour cream
- 1 tablespoon chipotle in adobo sauce, minced, or 1/2 of a pepper
- 1 tablespoon lime juice
- 1/2 teaspoon honey, optional
- 1/4 teaspoon kosher salt
For the Bowl Assembly & Toppings
- 2 avocado, diced or mashed for guacamole
- 1/2 cup pickled red onions, store-bought or homemade
- 1 cup corn kernels, fresh, frozen, or canned, drained
- 1 fresh jalapeño, thinly sliced, optional
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Carnitas: Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper until evenly coated. Place the seasoned pork into a slow cooker. Add the quartered yellow onion, smashed garlic cloves, halved orange, halved lime, bay leaves, and chicken broth. Cover and cook on low for 3 hours 30 minutes, or until the pork is fork-tender.
⏱️ 210 min•🌡️ 225
- 2
Shred and Crisp the Carnitas: Carefully remove the tender pork from the slow cooker and transfer it to a large bowl. Using two forks, shred the pork into bite-sized pieces. Strain the cooking liquid from the slow cooker into a separate bowl, discarding the solids. Heat vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer (you may need to do this in batches) and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Add 1/4 cup of the reserved cooking liquid to the skillet and let it simmer until absorbed, further tenderizing and flavoring the pork. Repeat with remaining pork if cooking in batches.
⏱️ 20 min
- 3
Prepare the Cilantro Lime Rice: While the carnitas are crisping, combine the long-grain white rice, water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice and chopped fresh cilantro.
⏱️ 20 min
- 4
Prepare the Black Beans: In a small saucepan, combine the rinsed and drained black beans, garlic powder, cumin, and 1/4 cup water. Heat over medium heat for 5-7 minutes, stirring occasionally, until warmed through and slightly thickened.
⏱️ 10 min
- 5
Prepare the Spicy Crema: In a small bowl, whisk together the sour cream, minced chipotle in adobo sauce, lime juice, honey (if using), and 1/4 teaspoon kosher salt until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min
- 6
Assemble the Burrito Bowls: Divide the cilantro lime rice among 4 serving bowls. Top each with a generous portion of the crispy carnitas, black beans, diced avocado (or guacamole), pickled red onions, and corn kernels. Drizzle generously with the spicy crema. Garnish with fresh cilantro and thinly sliced jalapeño (if desired), and serve with lime wedges.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Pork Carnitas Burrito Bowls
Ingredients
For the Carnitas
- 3 pounds pork shoulder, boneless, cut into 2-inch chunks
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 yellow onion, quartered
- 4 garlic cloves, smashed
- 1 orange, halved
- 1 lime, halved
- 2 bay leaves
- 1 1/2 cups chicken broth
- 2 tablespoons vegetable oil, for crisping
For the Cilantro Lime Rice
- 1 cup long-grain white rice
- 1 3/4 cups water
- 1/2 teaspoon kosher salt
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
For the Black Beans
- 1 canned black beans, 15-ounce can, rinsed and drained
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1/4 cup water
For the Spicy Crema
- 1/2 cup sour cream
- 1 tablespoon chipotle in adobo sauce, minced, or 1/2 of a pepper
- 1 tablespoon lime juice
- 1/2 teaspoon honey, optional
- 1/4 teaspoon kosher salt
For the Bowl Assembly & Toppings
- 2 avocado, diced or mashed for guacamole
- 1/2 cup pickled red onions, store-bought or homemade
- 1 cup corn kernels, fresh, frozen, or canned, drained
- 1 fresh jalapeño, thinly sliced, optional
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 lime wedges, for serving
Instructions
- 1
Prepare the Carnitas: Pat the pork shoulder chunks dry with paper towels. In a large bowl, toss the pork with kosher salt, black pepper, chili powder, ground cumin, smoked paprika, dried oregano, and cayenne pepper until evenly coated. Place the seasoned pork into a slow cooker. Add the quartered yellow onion, smashed garlic cloves, halved orange, halved lime, bay leaves, and chicken broth. Cover and cook on low for 3 hours 30 minutes, or until the pork is fork-tender.
⏱️ 210 min•🌡️ 225 - 2
Shred and Crisp the Carnitas: Carefully remove the tender pork from the slow cooker and transfer it to a large bowl. Using two forks, shred the pork into bite-sized pieces. Strain the cooking liquid from the slow cooker into a separate bowl, discarding the solids. Heat vegetable oil in a large skillet over medium-high heat. Add the shredded pork in a single layer (you may need to do this in batches) and cook for 5-7 minutes, stirring occasionally, until browned and crispy. Add 1/4 cup of the reserved cooking liquid to the skillet and let it simmer until absorbed, further tenderizing and flavoring the pork. Repeat with remaining pork if cooking in batches.
⏱️ 20 min - 3
Prepare the Cilantro Lime Rice: While the carnitas are crisping, combine the long-grain white rice, water, and 1/2 teaspoon kosher salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in the lime juice and chopped fresh cilantro.
⏱️ 20 min - 4
Prepare the Black Beans: In a small saucepan, combine the rinsed and drained black beans, garlic powder, cumin, and 1/4 cup water. Heat over medium heat for 5-7 minutes, stirring occasionally, until warmed through and slightly thickened.
⏱️ 10 min - 5
Prepare the Spicy Crema: In a small bowl, whisk together the sour cream, minced chipotle in adobo sauce, lime juice, honey (if using), and 1/4 teaspoon kosher salt until smooth. Taste and adjust seasoning if needed.
⏱️ 5 min - 6
Assemble the Burrito Bowls: Divide the cilantro lime rice among 4 serving bowls. Top each with a generous portion of the crispy carnitas, black beans, diced avocado (or guacamole), pickled red onions, and corn kernels. Drizzle generously with the spicy crema. Garnish with fresh cilantro and thinly sliced jalapeño (if desired), and serve with lime wedges.
⏱️ 10 min