Crispy Carnitas Burrito Bowls

Photo: Mike McCune · CC BY 2.0 · source

Pork shoulder slow-roasted with orange and lime until meltingly tender, then crisped under the broiler and piled over cilantro-lime rice with beans, corn, salsa and guac.

Ingredients

• 3 lb boneless pork shoulder, in 2-inch chunks
• 2 oranges
• 4 limes
• 6 garlic cloves, smashed
• 1 onion, quartered
• 2 cups rice
• 1 bunch cilantro
• 2 cans black beans
• 1½ cups corn
• 16 oz salsa
• 3 avocados
• 1 cup sour cream

From your pantry: 2 tsp cumin, 2 tsp dried oregano, 1 tbsp salt, 2 bay leaves.

Instructions

1. Heat the oven to 325°F. Toss the pork with the salt, cumin and oregano in a Dutch oven. Squeeze in the oranges and 2 limes, then add the squeezed halves, garlic, onion and bay leaves.
2. Cover and roast 2½ to 3 hours, until the pork falls apart. Shred it right in its juices and fat.
3. Spread the pork on a sheet pan with a ladle of the juices and broil 5 to 8 minutes, until the edges are browned and crispy.
4. Meanwhile cook the rice and stir in chopped cilantro and the juice of 1 lime. Warm the beans and corn. Mash the avocados with lime and salt.
5. Build bowls: rice, beans, corn, carnitas, salsa, guacamole and sour cream.

Tip: Leftover carnitas crisp up perfectly in a hot skillet. Use them for tacos or breakfast hash later in the week.

Nutrition per serving

Good for

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