Carnitas Burrito Bowl
Slow-oven pork carnitas over cilantro rice with pickled jalapeños, black beans, crema, and salsa verde
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🛒 Ingredients
- 2.5 lbs pork shoulder
- 3 cups cooked cilantro lime rice
- 1 can canned black beans
- 1 orange
- 5 cloves garlic
- 2 tsp cumin
- 1 tsp chili powder
- 1 cup salsa verde
- 1/2 cup Mexican crema
- 4 tbsp pickled jalapeños
- 2 avocado
- 1/4 cup fresh cilantro
👨🍳 Instructions
- 1Season pork shoulder all over with cumin, chili powder, garlic, salt, and pepper
- 2Place in a Dutch oven with orange juice and garlic; cover and roast at 325°F for 1.5 hours
- 3Remove lid for last 15 minutes to crisp the top
- 4Shred pork and broil on a sheet pan 5 minutes for extra crispy edges
- 5Warm black beans with cumin and salt
- 6Build bowls: rice, beans, carnitas
- 7Drizzle salsa verde and crema over the top
- 8Add avocado, pickled jalapeños, and fresh cilantro
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