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Carnitas Burrito Bowl

Yields 7 pounds     adjust servings



  • 7 pound pork shoulder roast
  • 2 tablespoons salt
  • 58 ounces chicken broth
  • 2 large white onions, chopped
  • 6 garlic cloves, minced
  • 4 tablespoon 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 avocade, sour cream, and cheese
  • One recipe Mexican Rice (link below)
  • One recipe Refried Beans (recipe below)


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.  Remove pork from pan and shred.  Return back to the pan with the juices for a more moist roast.

Serve with Mexican Rice and Refried Beans.  Layer with meat and toppings like tomato, lettuce, avocado, sour cream and cheese.

Recipe Notes