Save It Experience the ultimate fusion of comfort and freshness with this Carnitas Burrito Bowl. This dish features tender, succulent pork shoulder slow-cooked with vibrant citrus and earthy spices until it melts in your mouth. Served over a bed of fluffy white rice and complemented by the crunch of fresh lettuce and the creaminess of a zesty lime crema, it is a vibrant meal that brings the bold spirit of Mexican cuisine straight to your dinner table.
Save It Whether you are hosting a festive family dinner or prepping meals for a busy week, these bowls offer a customizable and satisfying solution. The contrast between the warm, savory carnitas and the chilled, tangy lime crema creates a gourmet experience that is as beautiful to look at as it is delicious to eat.
Ingredients
Carnitas
- 1.5 lbs (700 g) pork shoulder, trimmed and cut into large chunks
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 cup (120 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 4 cloves garlic, minced
- 1 medium onion, quartered
Rice
- 1 cup (200 g) long-grain white rice
- 2 cups (480 ml) water
- 1/2 tsp salt
Bowl Components
- 1 can (15 oz/425 g) black beans, drained and rinsed
- 1 cup (160 g) corn kernels (fresh, frozen, or canned and drained)
- 2 cups (60 g) shredded romaine lettuce
- 1 cup (150 g) fresh tomato salsa
Lime Crema
- 1/2 cup (120 g) sour cream
- 2 tbsp fresh lime juice
- 1/2 tsp lime zest
- Pinch of salt
Garnish
- 1/4 cup (10 g) fresh cilantro, chopped
- Lime wedges
Instructions
- 1. Prepare Carnitas
- In a slow cooker, combine pork shoulder, salt, pepper, cumin, oregano, paprika, chili powder, orange juice, lime juice, garlic, and onion. Toss to coat.
- Cover and cook on low for 7–8 hours or high for 3–4 hours, until pork is fork-tender.
- Remove pork and shred with two forks. Optionally, crisp shredded pork under a broiler for 3–5 minutes or in a hot skillet until edges are golden.
- 2. Cook Rice
- Rinse rice under cold water. In a saucepan, bring water and salt to a boil. Add rice, reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Let stand 5 minutes, then fluff with a fork.
- 3. Prepare Lime Crema
- In a small bowl, mix sour cream, lime juice, lime zest, and salt until smooth. Chill until ready to use.
- 4. Assemble Burrito Bowls
- Divide rice among four bowls. Top each with black beans, corn, lettuce, salsa, and a generous portion of carnitas. Drizzle with lime crema. Garnish with cilantro and lime wedges.
Zusatztipps für die Zubereitung
To achieve the best texture for your carnitas, don't skip the optional crisping step. Broiling the shredded meat for just a few minutes creates those iconic golden, crunchy edges that contrast perfectly with the tender interior. Additionally, ensure you rinse the rice thoroughly before cooking to remove excess starch for a fluffier result.
Varianten und Anpassungen
For extra richness, add fresh avocado slices or a scoop of guacamole. If you prefer a bit of a bite, pickled red onions make a fantastic addition. To lighten the dish, you can easily substitute the sour cream in the lime crema with Greek yogurt without losing that signature tang.
Serviervorschläge
These bowls are a complete meal on their own, but they pair beautifully with a light Mexican lager or a citrusy white wine like a Sauvignon Blanc. Serve with extra lime wedges on the side for those who enjoy an extra burst of acidity.
Save It Dive into this colorful and savory bowl for a satisfying dinner that feels both healthy and indulgent. With every bite of tender pork and zesty crema, you'll appreciate the simple joy of well-balanced, slow-cooked flavors.
Common Questions About Recipes
- → What cut of pork works best for carnitas?
Pork shoulder is ideal for carnitas because it has the perfect marbling and connective tissue that breaks down during slow cooking, resulting in tender, juicy meat that shreds easily.
- → Can I make carnitas ahead of time?
Yes, carnitas actually develop more flavor when made ahead. Cook and shred the pork, then refrigerate for up to 3 days. Reheat gently in a skillet with a splash of liquid before serving.
- → How do I get crispy carnitas edges?
After shredding the cooked pork, spread it on a baking sheet and broil for 3–5 minutes, or cook in a hot skillet with a little oil until golden and crispy on the edges.
- → What can I use instead of sour cream for the crema?
Greek yogurt makes an excellent lighter alternative to sour cream in the lime crema, providing similar creaminess and tang while reducing calories and fat.
- → Is this bowl gluten-free?
Yes, as written this bowl is naturally gluten-free. Just ensure all packaged ingredients like seasonings and canned goods are certified gluten-free if you have celiac disease or gluten sensitivity.
- → What toppings work well with this bowl?
Sliced avocado, pickled red onions, queso fresco or cotija cheese, diced jalapeños, and radishes all make excellent additions to customize your bowl with extra flavor and texture.