Carnitas Burrito Bowl
Carnitas Burrito Bowl: Slow-cooked pork seasoned with chili, cumin, and oregano, plus great ingredients like fresh lime and orange juice! Also perfect on tacos or burritos! Better than restaurant-style, and now you can make them at home! This recipe calls for a 7-pound pork shoulder! Enough for a Fiesta party, or freeze some for later and get multiple meals out of one! ENJOY this copycat version of Chipotle’s Carnitas Burrito Bowl!
One Roast TWO Flavor Options
Carnitas Four Ways
- Sprinkle cooked meat on top of a pizza for a Mexican-style pizza.
- Add the carnitas to a pile of tortilla chips and create the most amazing nachos.
- Add slices of meat to bread along with sliced pickles, ham, cheese, and mustard. Heat and serve up a Pork Cuban.
- Split a large baked potato, then add onion, sour cream, salsa, jalapeño, and shredded pork for a wonderful Mexican-stuffed baked potato.
- Create the most delicious carnitas tacos.
Slow Cooker—Instant Pot—Slow Roasting Pork Carnitas—THREE COOKING OPTIONS
HOW TO MAKE CARNITAS IN A SLOW COOKER: FOR A 3-5 POUND PORK ROAST: Cut into four pieces, cook on high 4-5 hours, cook on low 8 hours
HOW TO MAKE CARNITAS IN AN INSTANT POT: FOR A 3-5 POUND PORK ROAST: Cut into four pieces, cook on high pressure 40 minutes. Let the cooker naturally release for 10 minutes, then turn the valve to release all the pressure.
HOW TO MAKE SLOW ROASTED CARNITAS IN THE OVEN: FOR A 7 POUND PORK ROAST: Preheat oven to 400°. Place pork in a roasting pan. Add broth/stock, onion, garlic, lime juice, orange juice, chili powder, cumin, and oregano. Cover and bake 2 1/2 hours or until tender enough to shred.
BURRITO BOWL—TACO OR BURRITOS BAR
Here is a selection of meat options to help you put together the BEST bowl, taco, or burrito-making bar.
CINCO DE MAYO FIESTA PARTY FREE PRINTABLE COLLECTION
Carnitas Burrito Bowl
Slow cooked pork with seasoning of chili, cumin and oregano along with great ingredients like fresh lime and orange juice! Also perfect on tacos or burritos!
Ingredients
- 1 (7-pound) pork shoulder roast
- 2 tablespoons salt
- 58 ounces chicken broth
- 2 large white onions, chopped
- 6 garlic cloves, minced
- 4 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried Mexican oregano
- Assorted toppings: tomato, lettuce, avocado, sour cream, and cheese
- One recipe for Mexican Rice (link below)
- One recipe for refried beans (recipe below)
Instructions
For the Slow Roasted Method:
- Preheat oven to 400°.
- Place pork in a roasting pan.
- Add broth/stock, onion, garlic, lime juice, orange juice, chili powder, cumin, and oregano.
- Cover and bake for 2 1/2 hours or until tender enough to shred.
- Remove pork from pan and shred.
- Return to the pan with the juices for a moister roast.
Serve with Mexican Rice and Refried Beans. Layer with meat and toppings like tomato, lettuce, avocado, sour cream, and cheese.
For Slow Cooker Method:
- FOR A 3-5 POUND PORK ROAST: Cut into four pieces, cook on high for 4-5 hours, cook on low for 8 hours.
For the Instant Pot Method:
- FOR A 3-5 POUND PORK ROAST: Cut into four pieces, cook on high pressure for 40 minutes. Let the cooker release naturally for 10 minutes, then turn the valve to release all pressure.
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