Carnitas Burrito Bowls Recipe

In our house, weeknights can be a bit of a whirlwind. Between school pickups, homework battles, and the general chaos of family life, getting a delicious and satisfying dinner on the table can sometimes feel like a Herculean task. That’s why I’m always on the lookout for recipes that are not only packed with flavor but also relatively straightforward and adaptable to our busy schedule. Enter: Carnitas Burrito Bowls. These bowls have become a true weeknight savior and a family favorite for so many reasons. First and foremost, the carnitas themselves are melt-in-your-mouth amazing – slow-cooked pork that’s fall-apart tender and bursting with savory, citrusy goodness. Secondly, the burrito bowl format is incredibly versatile. Everyone can customize their bowl with their favorite toppings, making it a win for even the pickiest eaters in my crew. And finally, while they taste incredibly indulgent, these bowls can actually be quite healthy, especially when you load them up with fresh veggies and lean proteins. From busy weeknights to casual weekend gatherings, Carnitas Burrito Bowls are a guaranteed crowd-pleaser. Prepare to be transported to flavor paradise with this incredibly satisfying and surprisingly easy recipe!

Ingredients

Creating exceptional Carnitas Burrito Bowls starts with selecting high-quality, flavorful ingredients. We’ve broken down the ingredients into three core components: the succulent carnitas, the customizable burrito bowl base, and a range of vibrant toppings to personalize each bowl. Using fresh and flavorful ingredients will elevate this dish from simple weeknight fare to a restaurant-quality experience in your own home.

For the Authentic Carnitas:

• 3-4 pounds pork shoulder (Boston butt), bone-in or boneless, cut into 2-3 inch chunks: Pork shoulder, also known as Boston butt, is the quintessential cut for carnitas. Its higher fat content is crucial for achieving that incredibly tender, juicy, and flavorful shredded pork that carnitas are famous for. Bone-in pork shoulder will often yield slightly richer flavor due to the bone marrow, but boneless works just as well and is often easier to cut. Cutting the pork into 2-3 inch chunks ensures even cooking and allows for better flavor penetration during the braising process. Avoid using leaner cuts of pork like loin, as they will dry out during the long cooking time.
• 1 large orange, quartered: Orange is a key citrus element in authentic carnitas, adding a bright, tangy sweetness that balances the richness of the pork. Quartering the orange allows the juices and oils from the rind to infuse into the pork during cooking. Use a navel orange or Valencia orange for best results.
• 1 lime, quartered: Lime adds another layer of citrus complexity, providing a sharper, more acidic counterpoint to the orange. Like the orange, quartering the lime maximizes juice and rind extraction during braising.
• 1 white onion, quartered: White onion contributes a mild, savory sweetness to the braising liquid, adding depth of flavor to the carnitas. Quartering allows for even flavor distribution and easy removal after braising.
• 4 cloves garlic, smashed: Smashed garlic cloves release their pungent aroma and flavor into the braising liquid, adding a crucial savory foundation to the carnitas. Smashed garlic is preferred over minced as it provides a more subtle, infused garlic flavor rather than a sharp, overpowering one.
• 2 teaspoons kosher salt: Salt is essential for seasoning the pork and drawing out moisture, which helps in the braising and crisping process. Kosher salt is recommended for its consistent grain size and pure flavor. Adjust the amount to taste, but don’t be shy with the salt as it is crucial for flavor development.
• 1 teaspoon dried oregano: Dried oregano is a classic Mexican herb that adds a warm, slightly peppery, and earthy note to the carnitas spice profile. Use Mexican oregano if available for an even more authentic flavor, but regular dried oregano works well too.
• 1 teaspoon ground cumin: Ground cumin provides a warm, earthy, and slightly smoky flavor that complements the other spices and enhances the savory notes of the pork. Freshly ground cumin will offer the most potent flavor, but pre-ground cumin is perfectly acceptable.
• ½ teaspoon black peppercorns: Black peppercorns add a subtle peppery bite and complexity to the spice blend. Using whole peppercorns allows for a gradual release of flavor during braising. You can also use freshly cracked black pepper if you prefer.
• ½ cup water or chicken broth (optional, may not be needed): A small amount of liquid, like water or chicken broth, can be added to the pot initially to prevent scorching before the pork renders its own fat. However, often the juices from the pork and citrus are sufficient to create the braising liquid, so this is optional and may not be necessary depending on your pot and stovetop.
• Lard or cooking oil (for crisping, optional but highly recommended): Lard is traditionally used to crisp carnitas after braising, imparting an incredibly rich flavor and crispy texture. If lard is unavailable or you prefer a lighter option, you can use cooking oil such as vegetable oil, canola oil, or avocado oil. This step is crucial for achieving that signature crispy exterior that contrasts beautifully with the tender shredded pork.

For the Customizable Burrito Bowl Base:

• Cooked rice (white or brown rice, cilantro-lime rice, or cauliflower rice for low-carb): Rice forms the foundation of the burrito bowl, providing a hearty and satisfying base. White rice cooks quickly and has a neutral flavor, while brown rice offers more fiber and a nuttier taste. Cilantro-lime rice adds a burst of freshness and flavor. For a low-carb option, cauliflower rice is an excellent substitute. Prepare your rice according to package instructions or your preferred method.
• Black beans or pinto beans, cooked and warmed (canned or homemade): Beans add protein, fiber, and a creamy texture to the burrito bowl. Black beans have a slightly sweeter and earthier flavor, while pinto beans are milder and creamier. Canned beans are convenient, but homemade beans offer superior flavor and texture. Rinse and warm canned beans before adding to the bowls.
• Shredded lettuce (romaine, iceberg, or mixed greens): Lettuce provides a cool, crisp, and refreshing element to the burrito bowl, adding texture and freshness. Romaine lettuce offers a good crunch, iceberg is very crisp and mild, and mixed greens provide a variety of textures and nutrients. Wash and shred your lettuce just before serving to maintain its crispness.

For the Vibrant & Flavorful Toppings (Choose your favorites!):

• Fresh Guacamole: Creamy, rich guacamole is a must-have topping for burrito bowls. Homemade guacamole is best, made with ripe avocados, lime juice, cilantro, onion, and jalapeño. Store-bought guacamole is a convenient alternative.
• Salsa (pico de gallo, salsa roja, salsa verde, or your favorite): Salsa adds a burst of fresh flavor, acidity, and often a touch of heat to the burrito bowl. Pico de gallo is a fresh, chunky salsa made with tomatoes, onions, cilantro, and jalapeño. Salsa roja is a red salsa, often roasted for deeper flavor. Salsa verde is a green salsa made with tomatillos. Choose your favorite type or offer a variety for guests to choose from.
• Sour cream or Mexican crema: Sour cream or Mexican crema adds a cool, tangy, and creamy element that balances the richness of the carnitas and other toppings. Mexican crema is thinner and slightly tangier than sour cream. Plain Greek yogurt is a healthier alternative.
• Shredded cheese (Cheddar, Monterey Jack, Cotija, or a Mexican blend): Shredded cheese adds a savory, melty element to the burrito bowl. Cheddar provides a classic sharp cheddar flavor, Monterey Jack is mild and creamy, Cotija is a salty, crumbly Mexican cheese, and a Mexican blend offers a mix of flavors and textures.
• Pickled onions or pickled jalapeños: Pickled onions or jalapeños add a tangy, acidic, and slightly spicy element that cuts through the richness of the other ingredients and adds a bright pop of flavor. Homemade or store-bought pickled onions and jalapeños both work well.
• Fresh cilantro, chopped: Fresh cilantro adds a bright, herbaceous, and slightly citrusy note that enhances the overall freshness of the burrito bowl. Chop cilantro just before serving to maintain its vibrant flavor and color.
• Lime wedges: Extra lime wedges are essential for squeezing over the finished burrito bowl, adding a final burst of acidity and freshness.
• Hot sauce (optional, for added heat): Hot sauce allows individuals to customize the spice level of their burrito bowl. Offer a variety of hot sauces, from mild to fiery, to cater to different preferences.
• Roasted corn or grilled corn kernels: Roasted or grilled corn kernels add a sweet and slightly charred flavor and a pleasant textural contrast to the burrito bowl. Fresh, frozen, or canned corn can be used; roasting or grilling enhances the flavor.
• Diced tomatoes: Diced tomatoes add freshness, acidity, and a juicy element to the burrito bowl. Roma tomatoes or cherry tomatoes work well.

Instructions

Follow these detailed step-by-step instructions to create mouthwatering Carnitas Burrito Bowls. We’ve broken down the process into clear, easy-to-follow stages, from slow-cooking the perfect carnitas to assembling your customizable and delicious bowls.

Preparing the Authentic Carnitas:

1. Season the pork: Pat the pork shoulder chunks dry with paper towels. Season generously on all sides with kosher salt, dried oregano, and ground cumin. Ensure all surfaces of the pork are well coated with the spices.
2. Combine braising ingredients: In a large Dutch oven or heavy-bottomed pot, place the seasoned pork chunks. Add the quartered orange, quartered lime, quartered white onion, smashed garlic cloves, and black peppercorns. If using, add ½ cup of water or chicken broth to the bottom of the pot.
3. Braise the carnitas: Place the Dutch oven over medium-high heat and bring to a simmer. Once simmering, reduce the heat to low, cover the pot tightly, and braise for 3-4 hours, or until the pork is fall-apart tender and easily shreds with a fork. Maintain a gentle simmer throughout the braising process. Check occasionally to ensure there is still liquid in the pot and the pork is not scorching. If the liquid is evaporating too quickly, add a tablespoon or two of water.
4. Shred the pork: Once the pork is incredibly tender, remove the pot from the heat. Using tongs or a slotted spoon, carefully transfer the pork chunks to a large bowl or cutting board. Discard the citrus and onion solids from the braising liquid. Using two forks, shred the pork into bite-sized pieces. Discard any large pieces of fat or connective tissue if desired (though some rendered fat adds flavor and moisture).
5. Crisp the carnitas (optional but highly recommended): This step is crucial for achieving that signature crispy exterior. There are a few methods for crisping:
   • Oven Method: Preheat your oven broiler. Spread the shredded carnitas in a single layer on a baking sheet. Drizzle with a tablespoon or two of lard or cooking oil. Broil for 3-5 minutes, or until the edges are crispy and golden brown, watching carefully to prevent burning.
   • Skillet Method: Heat a large skillet over medium-high heat. Add a tablespoon or two of lard or cooking oil. Add the shredded carnitas in batches, being careful not to overcrowd the pan. Cook for 3-5 minutes per batch, stirring occasionally, until crispy and golden brown.
   • Traditional Lard Method: For the most authentic and richest flavor, strain the braising liquid and reserve the rendered fat. Heat a few tablespoons of the rendered pork fat (or lard or cooking oil) in a large skillet over medium-high heat. Add the shredded carnitas in batches and cook until crispy and golden brown, as described in the skillet method.

Preparing the Burrito Bowl Components:

1. Cook rice: Prepare your chosen rice according to package instructions or your preferred method. For cilantro-lime rice, stir in chopped cilantro and lime juice after cooking. Keep warm.
2. Warm beans: If using canned beans, rinse and drain them. Warm beans in a saucepan over medium heat or in the microwave until heated through. If using homemade beans, ensure they are cooked and warmed. Keep warm.
3. Prepare toppings: While the carnitas are braising and crisping, prepare your desired toppings. Make guacamole, chop salsa ingredients, shred cheese, chop cilantro, prepare pickled onions or jalapeños, etc. Have all toppings ready to go for easy assembly.

Assembling the Carnitas Burrito Bowls:

1. Layer the base: In individual bowls, start with a base of cooked rice. Top with warmed beans and shredded lettuce.
2. Add carnitas: Spoon generous portions of the crispy carnitas over the rice, beans, and lettuce.
3. Customize with toppings: Allow everyone to customize their bowls with their favorite toppings. Arrange toppings in bowls or containers and let individuals add guacamole, salsa, sour cream, cheese, pickled onions, cilantro, lime wedges, hot sauce, roasted corn, diced tomatoes, etc., to their liking.
4. Serve immediately: Carnitas Burrito Bowls are best served immediately while the carnitas are warm and crispy and the toppings are fresh and vibrant. Serve with extra lime wedges and hot sauce on the side.

Nutrition Facts

(Approximate values per serving – These values can vary based on specific ingredients, serving sizes, and toppings chosen)

• Servings: 6-8 servings (depending on bowl size and portioning)
• Calories per serving (approximate, without toppings beyond rice, beans, and lettuce): 400-600 calories

Detailed Nutritional Information (per serving, approximate, will vary significantly with toppings):

• Calories: 400-600 kcal (can be higher with generous toppings)
• Protein: 30-40g (High protein content from pork and beans)
• Fat: 20-35g (Fat content varies depending on pork shoulder and crisping method; can be reduced by trimming fat and using less oil for crisping)
• Saturated Fat: 8-15g (Depending on pork fat content and cheese)
• Cholesterol: 100-150mg
• Sodium: 500-800mg (Varies greatly depending on added salt, canned beans, and processed toppings like cheese and sour cream)
• Carbohydrates: 30-50g
• Fiber: 8-12g (High fiber content from beans, rice, and vegetables)
• Sugar: 5-10g (Naturally occurring sugars in vegetables and minimal added sugar)

Important Note: These are estimated nutritional values. To get precise nutritional information, you can use online nutritional calculators or apps, inputting the exact brands and quantities of ingredients you use and the specific toppings you choose. Choosing leaner toppings like pico de gallo, salsa verde, and plain Greek yogurt, and using brown rice or cauliflower rice, can significantly reduce the calorie and fat content of these bowls.

Preparation Time

• Prep Time: 30 minutes (cutting pork, preparing vegetables, making spice blend, prepping toppings)
• Cook Time (Braising): 3-4 hours (slow cooker or oven time, largely hands-off)
• Crisping Time: 15-20 minutes (depending on method and batch size)
• Total Time: Approximately 4-5 hours (mostly inactive braising time)

While the total time is lengthy due to the slow braising process, the active preparation time is relatively short. Carnitas are ideal for weekend cooking or meal prepping as they can be made in advance.

How to Serve

Carnitas Burrito Bowls are incredibly adaptable for various serving occasions. Here are some ideas to make the most of this flavorful dish:

• Family Weeknight Dinner:
  • Set up a burrito bowl bar! Cook the carnitas, rice, and beans ahead of time. Prepare a variety of toppings and let everyone assemble their own bowls for a fun and interactive family dinner.
  • This is a great way to cater to different preferences and dietary needs within the family.
  • Serve with warm tortillas on the side for those who prefer a traditional burrito format option.
• Meal Prep for the Week:
  • Carnitas Burrito Bowls are excellent for meal prepping. Prepare the carnitas, rice, and beans on the weekend. Portion out individual servings of rice, beans, carnitas, and desired toppings into meal prep containers.
  • Store toppings separately to maintain freshness. Assemble bowls just before eating for a healthy and satisfying lunch or dinner throughout the week.
  • Reheat carnitas, rice, and beans in the microwave or skillet. Add fresh toppings just before serving.
• Casual Party or Gathering:
  • Carnitas Burrito Bowls are perfect for casual parties, potlucks, or game day gatherings.
  • Set up a buffet-style burrito bowl station with all the components in serving dishes. Allow guests to build their own bowls.
  • Keep carnitas warm in a slow cooker or warming tray. Keep toppings chilled on ice if serving outdoors or for extended periods.
  • Offer disposable bowls and cutlery for easy cleanup.
• Taco Tuesday Alternative:
  • Spice up your Taco Tuesday routine with Carnitas Burrito Bowls! They offer a similar flavor profile to tacos but in a bowl format.
  • Serve alongside taco shells or tortillas for those who want to switch between bowls and tacos.
  • Offer a variety of salsas and hot sauces to cater to different spice preferences, just like you would for tacos.
• Build-Your-Own Bowl Bar for Guests:
  • Create a customizable and interactive dining experience by setting up a full burrito bowl bar.
  • Arrange all the components – carnitas, rice, beans, various toppings, salsas, sauces – in an attractive and organized manner.
  • Provide labels for each component, especially if you are offering various types of rice, beans, or salsas.
  • This is a fun and engaging way to entertain guests and allows everyone to create a bowl they will love.

Additional Tips for Amazing Carnitas Burrito Bowls

Here are five essential tips to ensure your Carnitas Burrito Bowls are absolutely delicious and a guaranteed hit:

1. Use High-Quality Pork Shoulder and Don’t Trim Too Much Fat: The key to truly exceptional carnitas is using pork shoulder (Boston butt) with a good amount of fat marbling. Don’t be tempted to trim too much fat before braising. The fat renders down during the slow cooking process, basting the pork and creating that incredibly tender and flavorful texture. Some fat will be discarded after braising, but starting with a well-marbled cut is crucial for the best results.
2. Achieve the Perfect Crispy Texture: While the braising process yields incredibly tender pork, the crisping step is what elevates carnitas to another level. Don’t skip the crisping! Whether you choose the oven broiling, skillet frying, or traditional lard method, ensure you get those crispy, golden-brown edges on the shredded pork. This textural contrast between the tender inside and crispy outside is a signature element of authentic carnitas.
3. Make Carnitas Ahead of Time (They Get Better with Time!): Carnitas are a fantastic make-ahead dish. In fact, they often taste even better the next day as the flavors have had time to meld and deepen. Braise and shred the carnitas a day or two in advance. Store shredded carnitas in the refrigerator. Reheat and crisp them just before serving. This is a huge time-saver for busy weeknights or when entertaining.
4. Don’t Skimp on the Citrus and Spices: The combination of orange, lime, oregano, and cumin is what gives carnitas their distinctive and delicious flavor profile. Don’t skimp on these ingredients. Use fresh citrus and good quality spices. The citrus brightens the richness of the pork, while the spices add depth and complexity. Experiment with adding other spices like a pinch of cinnamon or cloves for a slightly different flavor dimension.
5. Offer a Wide Variety of Fresh and Flavorful Toppings: The beauty of burrito bowls is the customization! To make your Carnitas Burrito Bowls truly outstanding, offer a wide array of fresh and flavorful toppings. Think beyond the basics and include options like homemade guacamole, pico de gallo, various salsas (roja, verde, corn salsa), pickled onions, roasted corn, different types of cheese, fresh herbs, and a selection of hot sauces. The more toppings you offer, the more exciting and personalized the burrito bowl experience will be for everyone.

Frequently Asked Questions (FAQ)

Here are five frequently asked questions about making Carnitas Burrito Bowls, along with detailed answers to help you succeed:

Q1: Can I make carnitas in a slow cooker instead of a Dutch oven?

A: Yes, you can absolutely make carnitas in a slow cooker! Slow cookers are excellent for braising and achieving tender pork. To make carnitas in a slow cooker, follow steps 1 and 2 of the instructions (seasoning pork and combining braising ingredients). Place all ingredients in your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, or until the pork is fall-apart tender. Shred the pork as directed in step 4. For crisping, you will still need to use one of the crisping methods (oven or skillet) as slow cookers do not typically crisp food. Slow cooker carnitas are incredibly convenient and require minimal hands-on time.

Q2: What is the best cut of pork to use for carnitas?

A: The best cut of pork for authentic carnitas is pork shoulder, also known as Boston butt. This cut has a high fat content and plenty of connective tissue, which renders down during the slow braising process, resulting in incredibly tender, juicy, and flavorful shredded pork. While you can technically use other cuts of pork, leaner cuts like pork loin will become dry and tough during the long cooking time and are not recommended for carnitas. Pork shoulder is the key to achieving that melt-in-your-mouth carnitas texture.

Q3: Can I make vegetarian or vegan burrito bowls?

A: Yes, you can easily adapt burrito bowls for vegetarian or vegan diets! For a vegetarian option, you can substitute the carnitas with seasoned and roasted sweet potatoes, black beans seasoned with cumin and chili powder, or sautéed fajita vegetables (peppers and onions). For a vegan option, use the same vegetarian substitutes and ensure all toppings are also vegan. Swap sour cream for a vegan crema or cashew cream, and cheese for a vegan cheese alternative or nutritional yeast for a cheesy flavor. Guacamole, salsa, pico de gallo, and many hot sauces are naturally vegan.

Q4: Can I freeze leftover carnitas?

A: Yes, leftover carnitas freeze very well! Allow the carnitas to cool completely. Store shredded carnitas in airtight freezer-safe containers or freezer bags. For best quality, use within 2-3 months. To thaw, defrost in the refrigerator overnight or gently reheat from frozen in a skillet or oven. Freezing is a great way to preserve leftovers and have carnitas ready for a quick meal another time.

Q5: How can I adjust the spice level of these burrito bowls?

A: The carnitas themselves are not inherently spicy, relying more on savory and citrusy flavors. You can easily control the spice level of your burrito bowls through your choice of toppings and hot sauces. To add heat, include:

• Spicy salsa: Choose a salsa roja or a salsa with added jalapeños or habaneros.
• Pickled jalapeños: Offer pickled jalapeños as a topping.
• Hot sauce: Provide a variety of hot sauces, from mild to extra hot, allowing individuals to customize their spice level.
• Fresh jalapeño or serrano peppers: Finely dice fresh jalapeños or serrano peppers and add them to the guacamole or pico de gallo for a direct heat kick.

Conversely, to keep the bowls mild, omit spicy toppings and use mild salsa or pico de gallo, and skip the hot sauce.