Burrito Bowl
This Burrito Bowl recipe features succulent pork carnitas, fresh homemade pico de gallo, and zesty cilantro-orange rice. Layered with black beans, cheese, and sour cream, it offers a harmonious blend of textures and bold Mexican flavors for a hearty and satisfying meal.
Equipment
- 1 Large Pot or Dutch Oven For braising the pork carnitas
- 1 Heavy Skillet For crisping the shredded carnitas
- 1 Chef's knife For chopping vegetables and pork
- 1 Cutting Board For ingredient preparation
- 4 Serving bowls For individual assembly
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 perfectly tender and crispy carnitas, ensure the pork is braised until it's easily shredded – this develops deep flavor. The crisping step afterwards is crucial for texture, so don't rush it; achieve a nice golden-brown crust. When preparing the Pico de Gallo, removing the seeds and ribs from the jalapeno will reduce heat, allowing the fresh flavors of the tomato, onion, and cilantro to shine. A squeeze of lime at the end brightens the entire dish. Don't underestimate the orange zest in the rice; it adds a subtle, fragrant lift that complements the pork beautifully.