Carnitas Burrito Bowls

Let's Cook

1. 1Prepare the Pork Shoulder

   Start by preheating your oven to 300°F (150°C). While it’s heating, season the pork shoulder generously with salt and pepper on all sides. In a large, oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Once the oil is shimmering, carefully add the pork shoulder. Sear it for about 4-5 minutes on each side until it’s a beautiful golden brown. This step creates a flavorful crust which locks in moisture and enhances the overall taste of your carnitas. Once seared, remove the pork from the skillet and set it aside for a moment.

   💡

   For extra flavor, add cumin or smoked paprika to the seasoning.

2. 2Braise the Pork

   After searing the pork, use the same skillet to create a braising liquid. Add a cup of water or chicken broth, scraping up any browned bits left in the skillet. Return the pork shoulder to the skillet, cover it tightly with a lid or foil, and transfer it to the preheated oven. Let it braise for about 60 minutes, until the pork is fork-tender and an instant-read thermometer pushed into a chunk reads around 195°F (90°C) — far past the 145°F pork needs to be safe, and the point where the connective tissue has finally given up and it will shred. This slow cooking process allows the flavors to meld while rendering down the fat, resulting in succulent, juicy carnitas.

   💡

   Check periodically and add more liquid if needed to prevent burning.

3. 3Prepare Ingredients

   While the pork is braising, you can prepare the other ingredients for your burrito bowls. Rinse the black beans under cold water to remove excess salt and preservatives, and set them aside to drain. In a separate bowl, combine the corn kernels, and chop the cilantro roughly. For garnishing, cut the lime into wedges and slice the avocado in half, discarding the pit and scooping out the flesh before cutting it into thick slices. This preparation step helps ensure a smooth assembly of your burrito bowls once the pork is done.

   💡

   To prevent the avocado from browning, consider adding a sprinkling of lime juice over the slices.

4. 4Shred the Pork

   Once the pork shoulder is tender and cooked through, remove it from the oven and let it rest for about 10 minutes. After resting, shred the pork using two forks, pulling it apart into bite-sized pieces. If desired, you can return the shredded pork to the skillet and let it cook for an additional 5 minutes on the stovetop to get crispy edges, which adds extra texture and flavor. Taste and adjust the seasoning with salt and pepper as needed. Shredding while it's warm makes the process much easier and ensures moisture is retained in the meat.

   💡

   Store any leftovers in an airtight container for up to three days.

5. 5Cook the Cilantro Lime Rice

   While the pork rests, cook the long-grain white rice. Rinse it until the water runs nearly clear, then simmer with 3 cups water and a big pinch of salt, covered, on the lowest heat for 18 minutes. Pull it off the heat and leave the lid on for 10 minutes — it is done when you tilt the pot and see no standing water. Fluff with a fork, then stir in half the chopped cilantro and the juice of the lime. Season with salt to taste.

   💡

   Feel free to customize your bowls with more or less of any topping to suit your taste.

6. 6Assemble the Bowls

   Build the bowls. Start with a base of the cilantro lime rice, then pile on the shredded pork shoulder, drained black beans, and corn kernels. Top with a generous scoop of pico de gallo and the avocado, sliced or roughly mashed. Sprinkle with shredded Mexican cheese blend, add a dollop of sour cream, and finish with sliced jalapeños and the remaining cilantro. Squeeze over more lime for brightness and serve with tortilla chips alongside.

   💡

   For extra flavor, cook the rice in chicken broth instead of water.