Description
Caramelized pork carnitas are served over beans and rice, and topped with a fresh pico de gallo to make a burrito bowl that will rival the local take out joint!
Scale
Ingredients
Pork Carnitas
- 2 pounds boneless pork shoulder
- salt and pepper
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 onion, coarsely chopped
- 4 cloves garlic, minced
- 1 jalapeño, ribs and seeds removed, chopped
- 1 orange, cut in half
- 3 tablespoons vegetable oil
Easy Pico de Gallo
- salt
- pinch of sugar
- 2 medium tomatoes, seeds removed and chopped
- 1/2 medium sweet onion, chopped
- 1 jalapeño, ribs and seeds removed, chopped
- 1 lime, juiced
- 3 tablespoons chopped fresh cilantro
Burrito Bowls
- 3 cups cooked white rice
- 2 cups cooked black beans
- 1 1/2 to 2 cups Easy Pico de Gallo
- 2 cups Pork Carnitas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 green onions, chopped
- diced avocado
Instructions
Make the Pork Carnitas:
- Rinse and dry the pork shoulder. Season with salt and pepper. In a small bowl, mix together the oregano, cumin and olive oil. Rub the mixture all over the pork. Place the pork in a slow cooker and top with the onion, garlic, jalapeño and orange halves. Cover and cook on low for 8 to 10 hours or high for 4 hours. When it is tender, remove from the slow cooker and allow to cool enough to handle it. Pull apart with a fork.
- Heat the vegetable oil in a large sauté pan. Press the shredded pork into the oil and fry until crusty on one side.
Make the Pico de Gallo:
- In a bowl, mix together some salt with the sugar. Add in the tomatoes and toss gently. Add the onions and jalapeño. Squeeze lime juice over the top. Sprinkle on the cilantro and stir to combine.
Make the Burrito Bowls:
- Divide the rice among 4 bowls. Top with the black beans and half of the pico de gallo. Add the warm carnitas, and top with the remaining pico de gallo. If desired, sprinkle with the cheese, sour cream, green onions and avocado.
Recipe Notes:
Slightly adapted from $10 Dinners