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Lunch / Carnitas Burrito Bowl: The Ultimate Guide to Making It at Home

Carnitas Burrito Bowl: The Ultimate Guide to Making It at Home

July 6, 2025 by JannaLunch

Carnitas burrito bowl: Prepare to embark on a culinary adventure that will transport your taste buds straight to the heart of Mexico! Imagine tender, juicy, slow-cooked pork, bursting with flavor, nestled atop a bed of vibrant rice, beans, and all your favorite burrito fixings. This isn’t just a meal; it’s an experience.

Carnitas, meaning “little meats,” has a rich history rooted in Mexican tradition. Originally, it was a way to utilize the entire pig, ensuring no part went to waste. The slow cooking process, often in lard, creates an incredibly succulent and flavorful pork that’s been enjoyed for generations. While traditionally served in tacos, the modern twist of a burrito bowl allows for endless customization and a healthier, deconstructed approach to this classic dish.

What makes a carnitas burrito bowl so irresistible? It’s the perfect combination of textures and tastes. The crispy edges of the carnitas contrast beautifully with the soft rice and creamy guacamole. The savory pork is balanced by the fresh salsa and tangy lime. Plus, it’s incredibly convenient! You can prep the carnitas ahead of time and assemble your bowls whenever hunger strikes. Whether you’re looking for a satisfying weeknight dinner or a crowd-pleasing party dish, this recipe is sure to become a new favorite. Get ready to experience the magic of authentic Mexican flavors in a convenient and customizable bowl!

Carnitas burrito bowl this Recipe

Ingredients:

  • For the Carnitas:
    • 3-4 lbs pork shoulder, cut into 2-inch chunks
    • 1 large orange, quartered
    • 1 large onion, quartered
    • 4 cloves garlic, smashed
    • 2 bay leaves
    • 1 tablespoon dried oregano
    • 1 teaspoon ground cumin
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup water
    • 2 tablespoons lard or vegetable oil (for searing, optional)
  • For the Cilantro Lime Rice:
    • 1 cup long-grain rice
    • 2 cups water
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/4 cup chopped cilantro
    • Juice of 1 lime
  • For the Black Beans:
    • 1 tablespoon olive oil
    • 1/2 onion, chopped
    • 2 cloves garlic, minced
    • 1 (15-ounce) can black beans, rinsed and drained
    • 1/2 teaspoon cumin
    • 1/4 teaspoon chili powder
    • Salt and pepper to taste
  • For the Pico de Gallo:
    • 2 medium tomatoes, diced
    • 1/2 small onion, finely chopped
    • 1 jalapeño, seeded and minced (optional)
    • 1/4 cup chopped cilantro
    • Juice of 1 lime
    • Salt to taste
  • For the Guacamole:
    • 2 ripe avocados
    • 1/4 small onion, finely chopped
    • 1 jalapeño, seeded and minced (optional)
    • 1 tablespoon chopped cilantro
    • Juice of 1/2 lime
    • Salt to taste
  • Optional Toppings:
    • Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
    • Sour cream or Greek yogurt
    • Hot sauce
    • Shredded lettuce

Preparing the Carnitas:

  1. Sear the Pork (Optional): While this step isn’t strictly necessary, searing the pork adds a beautiful color and deeper flavor. Heat the lard or vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the pork chunks on all sides until browned. Remove the pork from the pot and set aside.
  2. Combine Ingredients: In the same pot, place the seared pork (or unseared pork if you skipped the searing step), orange quarters, onion quarters, smashed garlic, bay leaves, oregano, cumin, salt, pepper, and water.
  3. Braise the Pork: Bring the mixture to a simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and let it braise for 3-4 hours, or until the pork is incredibly tender and easily shreds with a fork. Check the liquid level occasionally and add a little more water if needed to prevent the pork from drying out. The goal is to have the pork cooking in its own rendered fat and juices.
  4. Shred the Pork: Once the pork is tender, remove it from the pot with a slotted spoon and place it in a large bowl. Discard the orange quarters, onion quarters, garlic, and bay leaves. Use two forks to shred the pork into bite-sized pieces.
  5. Crisp the Carnitas (Important Step!): This is what makes carnitas truly special! There are a few ways to achieve this:
    • Oven Method: Preheat your oven to 400°F (200°C). Spread the shredded pork in a single layer on a baking sheet. Drizzle some of the rendered fat from the pot over the pork. Bake for 15-20 minutes, or until the edges are crispy and golden brown.
    • Skillet Method: Heat a tablespoon or two of the rendered fat in a large skillet over medium-high heat. Add the shredded pork and cook, stirring occasionally, until crispy and golden brown. This method is faster but requires more attention to prevent burning.
    • Broiler Method: Spread the shredded pork on a baking sheet and drizzle with rendered fat. Broil for a few minutes, watching very carefully to prevent burning. This method is the quickest but also the easiest to burn the pork.

Preparing the Cilantro Lime Rice:

  1. Rinse the Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky.
  2. Cook the Rice: In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring the mixture to a boil over medium-high heat.
  3. Simmer and Steam: Once boiling, reduce the heat to low, cover the saucepan tightly, and let it simmer for 18-20 minutes, or until all the water is absorbed and the rice is tender. Do not lift the lid during this time!
  4. Fluff and Flavor: Remove the saucepan from the heat and let it sit, covered, for 5-10 minutes. This allows the rice to steam and finish cooking. Fluff the rice with a fork. Stir in the chopped cilantro and lime juice.

Preparing the Black Beans:

  1. Sauté Aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
  2. Add Beans and Seasonings: Add the rinsed and drained black beans, cumin, and chili powder to the saucepan. Stir to combine.
  3. Simmer and Mash (Optional): Simmer the beans for 10-15 minutes, stirring occasionally, to allow the flavors to meld. If you prefer a creamier texture, you can mash some of the beans with the back of a spoon.
  4. Season to Taste: Season the black beans with salt and pepper to taste.

Preparing the Pico de Gallo:

  1. Combine Ingredients: In a medium bowl, combine the diced tomatoes, chopped onion, minced jalapeño (if using), and chopped cilantro.
  2. Add Lime Juice and Salt: Add the lime juice and salt to the bowl. Stir to combine.
  3. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more lime juice or salt to your preference. Let the pico de gallo sit for at least 15 minutes to allow the flavors to meld.

Preparing the Guacamole:

  1. Mash the Avocados: In a medium bowl, mash the avocados with a fork until smooth or slightly chunky, depending on your preference.
  2. Add Aromatics and Seasonings: Add the chopped onion, minced jalapeño (if using), and chopped cilantro to the bowl.
  3. Add Lime Juice and Salt: Add the lime juice and salt to the bowl. Stir to combine.
  4. Adjust Seasoning: Taste and adjust the seasoning as needed. Add more lime juice or salt to your preference. To prevent browning, press plastic wrap directly onto the surface of the guacamole if you’re not serving it immediately.

Assembling the Carnitas Burrito Bowl:

  1. Base Layer: Start with a base of cilantro lime rice in a bowl.
  2. Add Protein: Top the rice with a generous portion of the crispy carnitas.
  3. Add Beans: Add a scoop of the black beans next to the carnitas.
  4. Add Fresh Toppings: Add a spoonful of pico de gallo and a dollop of guacamole.
  5. Optional Toppings: Add any additional toppings you like, such as shredded cheese, sour cream or Greek yogurt, hot sauce, or shredded lettuce.
  6. Enjoy! Serve immediately and enjoy your delicious and customizable carnitas burrito bowl!

Carnitas burrito bowl

Conclusion:

This isn’t just another recipe; it’s your express ticket to a fiesta of flavor, right in your own kitchen! The Carnitas Burrito Bowl is a must-try because it delivers that authentic, slow-cooked carnitas taste without the all-day commitment. We’ve streamlined the process, making it weeknight-friendly without sacrificing any of the rich, savory goodness you crave. The tender, juicy pork, combined with the vibrant toppings, creates a symphony of textures and tastes that will have you coming back for more. Forget bland lunches and boring dinners – this bowl is a flavor explosion waiting to happen!

But the best part? It’s incredibly versatile! While I’ve outlined my favorite combination of ingredients, feel free to get creative and customize your bowl to your liking. Craving a little extra heat? Add a few slices of jalapeño or a dash of your favorite hot sauce. Want to lighten things up? Swap out the rice for cauliflower rice or add extra greens. For a vegetarian option, consider using seasoned jackfruit or grilled portobello mushrooms in place of the carnitas. The possibilities are truly endless!

Here are a few serving suggestions to get you started:

Serving Suggestions:

* Classic Bowl: Follow the recipe as written for a traditional and satisfying experience.
* Spicy Kick: Add diced jalapeños, a drizzle of sriracha mayo, or a pinch of cayenne pepper to the carnitas while cooking.
* Guacamole Galore: Double the guacamole recipe (or even triple it – I won’t judge!) for an extra creamy and flavorful bowl.
* Fiesta Platter: Serve the carnitas and toppings buffet-style, allowing everyone to create their own personalized burrito bowl masterpiece.
* Taco Tuesday Transformation: Use the carnitas as a filling for tacos instead of a bowl! Warm tortillas and your favorite taco toppings will complete the meal.
* Carnitas Salad: Skip the rice altogether and serve the carnitas over a bed of crisp lettuce with all the toppings for a lighter, healthier option.

I truly believe that this Carnitas Burrito Bowl recipe will become a staple in your household. It’s easy to make, incredibly delicious, and endlessly adaptable to your personal preferences. It’s the perfect solution for busy weeknights, casual gatherings, or even a satisfying solo meal.

So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to experience the magic of homemade carnitas. I’m confident that you’ll love this recipe as much as I do. And most importantly, don’t be afraid to experiment and make it your own!

Once you’ve tried it, I’d absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Share your photos and stories in the comments below! Let’s create a community of carnitas burrito bowl enthusiasts and inspire each other with our culinary creations. Happy cooking! I can’t wait to see what delicious variations you come up with!


Carnitas Burrito Bowl: The Ultimate Guide to Making It at Home

Tender, crispy pork carnitas served in a bowl with cilantro lime rice, black beans, fresh pico de gallo, and creamy guacamole. Customize with your favorite toppings!

Prep Time45 minutes
Cook Time3 hours 30 minutes
Total Time255 minutes
Category: Lunch
Yield: 6-8 servings
Save This Recipe

Ingredients

  • 3-4 lbs pork shoulder, cut into 2-inch chunks
  • 1 large orange, quartered
  • 1 large onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup water
  • 2 tablespoons lard or vegetable oil (for searing, optional)
  • 1 cup long-grain rice
  • 2 cups water
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and pepper to taste
  • 2 medium tomatoes, diced
  • 1/2 small onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup chopped cilantro
  • Juice of 1 lime
  • Salt to taste
  • 2 ripe avocados
  • 1/4 small onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1 tablespoon chopped cilantro
  • Juice of 1/2 lime
  • Salt to taste
  • Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • Sour cream or Greek yogurt
  • Hot sauce
  • Shredded lettuce

Instructions

  1. Prepare the Carnitas:
  2. (Optional Searing): Heat lard or oil in a large pot over medium-high heat. Sear pork chunks in batches until browned on all sides. Remove and set aside.
  3. Combine Ingredients: In the same pot, place pork (seared or unseared), orange quarters, onion quarters, garlic, bay leaves, oregano, cumin, salt, pepper, and water.
  4. Braise: Bring to a simmer, then reduce heat to low, cover tightly, and braise for 3-4 hours, or until pork is very tender. Check liquid level and add water if needed.
  5. Shred: Remove pork with a slotted spoon and discard aromatics. Shred pork with two forks.
  6. Crisp:
  7. Oven: Preheat oven to 400°F (200°C). Spread pork on a baking sheet, drizzle with rendered fat, and bake for 15-20 minutes, or until crispy.
  8. Skillet: Heat rendered fat in a skillet over medium-high heat. Add pork and cook, stirring occasionally, until crispy.
  9. Broiler: Spread pork on a baking sheet, drizzle with rendered fat, and broil for a few minutes, watching carefully.
  10. Prepare the Cilantro Lime Rice:
  11. Rinse: Rinse rice under cold water until clear.
  12. Cook: Combine rice, water, olive oil, and salt in a saucepan. Bring to a boil over medium-high heat.
  13. Simmer: Reduce heat to low, cover tightly, and simmer for 18-20 minutes, or until water is absorbed. Do not lift the lid.
  14. Fluff: Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork. Stir in cilantro and lime juice.
  15. Prepare the Black Beans:
  16. Sauté: Heat olive oil in a saucepan over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute.
  17. Add Beans: Add rinsed black beans, cumin, and chili powder. Stir to combine.
  18. Simmer: Simmer for 10-15 minutes, stirring occasionally. Mash some beans for a creamier texture (optional).
  19. Season: Season with salt and pepper to taste.
  20. Prepare the Pico de Gallo:
  21. Combine: Combine diced tomatoes, onion, jalapeño (if using), and cilantro in a bowl.
  22. Add Lime: Add lime juice and salt. Stir to combine.
  23. Adjust: Taste and adjust seasoning. Let sit for 15 minutes.
  24. Prepare the Guacamole:
  25. Mash: Mash avocados in a bowl.
  26. Add Aromatics: Add onion, jalapeño (if using), and cilantro.
  27. Add Lime: Add lime juice and salt. Stir to combine.
  28. Adjust: Taste and adjust seasoning. Press plastic wrap onto the surface to prevent browning.
  29. Assemble the Burrito Bowl:
  30. Base: Start with cilantro lime rice in a bowl.
  31. Protein: Top with carnitas.
  32. Beans: Add black beans.
  33. Fresh: Add pico de gallo and guacamole.
  34. Optional: Add cheese, sour cream, hot sauce, or lettuce.
  35. Enjoy! Serve immediately.

Notes

  • Searing the pork adds color and flavor but is optional.
  • Crisping the carnitas is essential for the best texture.
  • Adjust the amount of jalapeño in the pico de gallo and guacamole to your spice preference.
  • To prevent browning of the guacamole, press plastic wrap directly onto the surface.
  • Feel free to customize the burrito bowl with your favorite toppings.

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