Carnitas Burrito Bowl with Cilantro Rice

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Tex-mex · 170 min · Pork · gluten-free, high-protein

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Ingredients

• 3/4 lb pork shoulder, cut in 2-inch cubes
• 1 orange
• 1 lime
• 1 white onion
• 2 garlic cloves
• 1 bay leaves
• 1/2 tsp ground cumin
• 1/2 tsp Mexican oregano
• 1/2 cup long-grain white rice
• 1 bunch cilantro
• 1 15 oz can black beans, drained
• 1 head romaine lettuce
• 1/2 cup pico de gallo
• 1 oz cotija cheese

Method (tap to check — screen stays awake)

1. Put the pork in a Dutch oven with the quartered onion, smashed garlic, bay, cumin, oregano, 2 tsp salt, the juice and spent halves of the orange, and water to come halfway up. Bring to a simmer.
2. Cover and braise at 300F for 2 hours 15 minutes, until a fork twists in the meat with no resistance — about 200F internal, well past the 145F safe point, because carnitas is about collagen rather than doneness.
3. Lift the pork out, discard the aromatics, and boil the remaining liquid down to a few spoonfuls of fat and juice.
4. Shred the pork into large pieces, return it to the pot, and crisp under the broiler 8 to 10 minutes, tossing once halfway, until the edges are lacquered and brown. Squeeze over one lime.
5. Meanwhile rinse the rice, cook it with 3 cups water and 1 tsp salt, covered, 18 minutes, rest 10 off the heat, then fork through chopped cilantro and the juice of the second lime.
6. Warm the beans with a pinch of cumin. Build bowls with rice, beans, carnitas, shredded romaine, pico and cotija, and a wedge of the last lime.
7. For the week, pack rice, beans and pork in containers and keep the lettuce and pico separate until serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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