Pork Carnitas Burrito Bowl

Caramelized pork carnitas are served over beans and rice, and topped with a fresh pico de gallo to make a burrito bowl that will rival the local take out joint!

Course Main Course

Cuisine Mexican

Prep Time 20

Cook Time 2 40

Total Time 3

Servings servings

Calories 648kcal

Author Deborah Harroun

Ingredients

Pork Carnitas

3 pounds fatty pork shoulder or butt skin and bone removed
Cold water
2 teaspoons salt

Bowls

1 1/2 cups long grain rice
1 (15 oz) can black beans drained, rinsed, and warmed
2 cups pico de gallo
4 oz finely shredded cheese (I used Monterey Jack)
1/2 cup sour cream
Slice green onions
Sliced avocado
Grilled corn
Sliced jalapeños
Minced cilantro
Lime wedges

Instructions

Make the Pork Carnitas:

Cut the meat into strips 2” x 3/4” (make sure you don’t remove/discard the fat). Place the meat into a large pot and barely cover with cold water. Add the salt and bring the water to a boil, uncovered.
3 pounds fatty pork shoulder or butt, Cold water, 2 teaspoons salt
Lower the heat to bring the water down to a simmer. Let the meat continue to cook until all of the water has evaporated, about 1 1/2 hours, depending on the size/shape of your pan.* The meat should be cooked through at this point, but not falling apart.
Lower the flame a little bit more and continue to cook until all of the fat has rendered from the pork, turning the meat occasionally until all sides are browned, about 1 hour and 10 minutes.

Make the Bowls:

Rinse the rice well. Add it to a large saucepan, along with 3 cups of water. Place the pan over medium high heat and bring it to a boil. Once boiling, reduce to a simmer and place a lid on the pan. Simmer, covered, until the rice is tender, about 15-20 minutes. Remove from the heat and let the rice sit, covered for 10 minutes. Fluff with a fork when finished.
1 1/2 cups long grain rice
To assemble the bowls, divide the rice between 6 bowls. Top with some of the pork carnitas. Add beans, pico de gallo, sour cream, green onions, sliced avocado, corn, jalapeños, and cilantro. Serve with sliced limes.
1 (15 oz) can black beans, 2 cups pico de gallo, 4 oz finely shredded cheese, 1/2 cup sour cream, Slice green onions, Sliced avocado, Grilled corn, Sliced jalapeños, Minced cilantro, Lime wedges

Notes

For more details on making the pork carnitas, see my full Pork Carnitas post.

For more details on making homemade Pico de Gallo, see my Pico de Gallo post.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information includes pork, rice, beans, pico de gallo, cheese, and sour cream. Other toppings are not included.

Nutrition