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PORK CARNITAS BURRITO BOWLS

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Add a new twist to Mexican night with these Pork Carnitas Burrito Bowls! Black bean cilantro lime rice is topped with flavorful slow cooker pork carnitas and your favorite toppings for a delicious.



Pork Carnitas Burrito Bowls Black bean Cilantro Lime Rice topped with flavorful slow cooker pork carnitas and your favorite toppings for a mouthwatering (and healthy) dinner! Perfect for Cinco de Mayo!

Most of the time I seem to cook with chicken, but pork carnitas are a yummy change, and they are packed with flavor. Plus I love that I can make them in the slow cooker using a good size pork butt that will last us for several meals. I usually just freeze the extra for another night. You can make burritos, tacos or even nachos with them, or as I did, turn them into a Mexican bowl dish.

PORK CARNITAS BURRITO BOWLS RECIPE



Ingredients
Pork Carnitas
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon oregano
  • 6-8 lb pork butt
  • 2 tablespoons salt
  • 4 garlic cloves, crushed
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon chili powder
  • 1 onion, chopped
  • 1/3 cup dry white wine like pinot grigio
  • 1 cup orange juice
  • 1 lime, juiced
Black Bean Cilantro Lime Rice
  • 1 cup long grain or basmati white rice
  • water per package directions
  • 3 tablespoons cilantro, chopped
  • 1 tablespoon lime juice (juice from 1/2 of a lime)
  • 1 15.5 oz can black beans, drained and rinsed
Toppings for Burrito Bowls
  • chopped avocado
  • corn
  • Chopped peppers
  • Spicy Pickled Red Onions
  • Guacamole
  • Salsa
  • Chopped cilantro
Instructions
pork Carnitas
  1. Trim the excess fats from the beef. region in slow cooker.
  2. integrate spices; rub throughout meat.
  3. top with onions, garlic, jalapeno.; then add wine, orange and lime juice to gradual cooker.
  4. prepare dinner for 10 hours on LOW*
  5. the meat may be falling off the bone while it's equipped.
  6. Shred meat and return it to the sluggish cooker.
  7. Preheat your broiler.
  8. the usage of rimmed metallic baking sheets, upload shredded meat in a unmarried layer and drizzle a bit of the juices from the sluggish cooker over the meat.
  9. Crisp meat.
Black Bean Cilantro Lime Rice
  1. Rinse rice.
  2. upload rice and water to pot, deliver to a boil, then reduce the heat to a simmer, cover and continue cooking for 15 minutes.
  3. flip warmness off, and permit rice take a seat for 5 extra minutes.
  4. mix in lime juice, chopped cilantro and black beans.
Burrito Bowls
  1. add Black Bean Cilantro Lime Rice to backside of bowl.
  2. add pork Carnitas.
  3. top along with your preferred toppings..chopped peppers, avocado, corn, highly spiced pickled red onions, guacamole, salsa, chopped cilantro.
Notes
  • Cooking time varies by the weight of your meat.
  • This recipe makes enough rice for 4 servings, which means you will have leftover meat. I suggest combining the extra meat with some of the juices and freezing it for another day. If you are making for a larger crowd, increase rice recipe accordingly. If trying to plan out the number of people a certain weight of meat will feed, keep in mind that the pork butt will lose about 40% in weight in the cooking, and you want to allot 1/4 - 1/2 of meat per person combining it with the burrito bowls.

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