Carnitas Burrito Bowl
These tender slow-cooked pork carnitas are piled high over cilantro lime rice with pico de gallo and guacamole for a restaurant-quality burrito bowl at home. It is rich, savory, and layered with bold Mexican spices that make every bite unforgettable.
Juicy slow-cooked carnitas served in a fully loaded burrito bowl with all the best toppings.
Nutrition per serving
Ingredients
Protein
Base
Spice
Toppings
Sauce
Instructions
Season and Sear the Pork
Rub the pork shoulder pieces generously with cumin, garlic powder, salt, and pepper on all sides. Sear in a hot Dutch oven with a little oil for 3 to 4 minutes per side until a deep golden crust forms.
Slow Cook the Carnitas
Add a splash of orange juice and chicken broth to the pot, cover tightly, and cook in the oven at 160 degrees Celsius for 3 hours. The pork should be fall-apart tender when done.
Crisp the Carnitas
Shred the cooked pork using two forks and spread it on a baking sheet. Broil for 5 to 7 minutes until the edges become crispy and caramelized for authentic carnitas texture.
Build and Serve the Bowls
Layer the cilantro lime rice in each bowl and top with generous portions of crispy carnitas, pico de gallo, guacamole, and a dollop of sour cream. Finish with a squeeze of fresh lime juice.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.