crispy carnitas burrito bowls

5 from 2 votes
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6

Ingredients

FOR THE CARNITAS

  • 2 tablespoons chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 tablespoon kosher salt
  • 3 lbs. pork shoulder, fat trimmed
  • 4 limes, juiced
  • 1 cup orange juice
  • 1 tablespoon honey

FOR THE BURRITO BOWLS

  • rice, quinoa, farro, or other grains
  • 1 cup black beans, warmed
  • 1 cup corn kernels, warmed and charred
  • guacamole
  • pico de gallo
  • shredded monterey jack cheese

Instructions

  • In a small mixing bowl combine 2 tablespoon chili powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and 1 tablespoon kosher salt. In the bowl of your slow cooker, add 3 lbs. pork shoulder, and rub or sprinkle the seasonings over the meat. Add the juice from 4 limes and 1 cup orange juice. Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours.
  • Preheat the broiler to high. Remove the lid and lightly shred pork with 2 forks. Transfer to a sheet pan along with ½ cup cooking liquid, then drizzle with 1 tablespoon honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watching closely– it doesn’t take long! Toss with additional cooking liquid, if desired.
  • Serve the crispy carnitas over Cilantro Lime Rice. Top as desired with 1 cup beans, 1 cup corn, guacamole, pico de gallo, and shredded cheese.

INSTANT POT METHOD

  • In a small mixing bowl combine the 2 tablespoon chili powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon garlic powder, and 1 tablespoon kosher salt. In the bowl of your instant pot, add 3 lbs. pork shoulder, and rub or sprinkle the seasonings over the meat. Add the juice from 4 limes and 1 cup orange juice. Cover and cook on high pressure/manual for 30 minutes. Once done cooking, use the natural or quick release function for 15 minutes to release the steam.
  • Preheat the broiler to high. Remove the pork from the sauce to a baking sheet. Lightly shred with 2 forks. Add ½ cup cooking liquid, then drizzle with 1 tablespoon honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watching closely– it doesn’t take long! Toss with additional cooking liquid, if desired.

NOTES

  • Pork shoulder goes by several names at the grocery store including picnic roast, Boston butt, blade roast, and pork butt. You can also use Pork Tenderloin for this recipe.

SERVING SUGGESTIONS

  • Add your favorite chips on the side (I love Juanitas) and serve alongside fruit like fresh watermelon, pineapple, or mango to complete this meal.

SWAP SUGGESTIONS

  • Protein: Pork can be swapped for boneless skinless chicken breasts or thighs or beef chuck roast.
  • Vegetarian: Swap the meat with a combination of 1 can of black beans and 1 can of pinto beans plus the corn and a small can of green chiles. Use the same spices listed above and heat together in a skillet.

MAKE AHEAD

  • Make the carnitas ahead of time and store in an airtight container for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 315kcal | Carbohydrates: 25g | Protein: 31g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 93mg | Sodium: 1370mg | Potassium: 808mg | Fiber: 6g | Sugar: 9g | Vitamin A: 922IU | Vitamin C: 35mg | Calcium: 63mg | Iron: 4mg