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Burrito Bowl

This recipe crafts a flavorful Burrito Bowl featuring tender, crispy Pork Carnitas as its centerpiece. It combines aromatic cilantro-orange zest rice, hearty black beans, vibrant fresh pico de gallo, and creamy avocado, all generously topped with shredded Cheddar, sour cream, and green onions for a satisfying and customizable meal.
Prep Time 40 minutes
Cook Time 7 hours
Total Time 7 hours 40 minutes
Course lunch/dinner
Cuisine Mexican
Servings 4 people
Calories 2268.6 kcal

Equipment

  • 1 Slow Cooker or Dutch Oven Essential for tender carnitas
  • 1 Large Skillet For searing pork and crisping carnitas
  • 1 Cutting Board
  • 1 Chef's knife
  • 4 Individual Serving Bowls

Ingredients
  

Main

  • 3 cups cooked white rice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon orange zest
  • 2 cups cooked black beans
  • 1 1/2 to 2 cups Simple Fresh Pico de Gallo recipe follows
  • 2 cups Pork Carnitas recipe follows
  • 1 cup shredded Cheddar
  • 1/2 cup sour cream
  • 2 green onions chopped
  • Salt
  • Pinch of sugar
  • 2 medium tomatoes seeds removed, and chopped
  • 1/2 medium sweet onion finely chopped
  • 1 jalapeno ribs and seeds removed, finely chopped
  • 1 avocado halved, pitted, peeled and cut into small cubes
  • 1 lime juiced
  • 3 tablespoons chopped fresh cilantro
  • 2 pounds boneless pork shoulder or 2 1/2 pounds bone-in
  • Salt and freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion coarsely chopped
  • 4 cloves garlic minced
  • 1 jalapeno seeded and ribs removed, chopped
  • 1 orange cut in half
  • 3 tablespoons vegetable oil

Instructions
 

  • In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream on top. Finish with the chopped green onions.

Notes

For truly authentic carnitas, don't skip the crucial step of crisping the shredded pork in a hot skillet with a touch of its own rendered fat after slow-cooking; this creates an irresistible texture contrast. The orange in the carnitas not only tenderizes but also imparts a subtle, bright note that cuts through the richness. For the pico de gallo, ensure all ingredients are finely and uniformly chopped for balanced flavor in every bite. Adjust jalapeƱo to your preferred spice level. Layering the ingredients in the bowl is key for presentation and allows for a harmonious blend of flavors and textures in each spoonful. A final squeeze of fresh lime juice can brighten the entire dish.