Carnitas Burrito Bowl with Red Pepper Salsa
This burrito bowl combines juicy, slow-cooked pork carnitas with fluffy rice, fresh toppings, and a bright red pepper salsa. It’s a wholesome, customizable meal that you can serve as a bowl for a lighter version or wrap in a tortilla for a classic burrito.
⏱ Time
Prep: 25 minutes
Cooking (Carnitas): 2–3 hours (slow cooker) or 1.5 hours (oven/Instant Pot)
Assembly: 10 minutes
Total: about 2.5–3 hours (mostly hands-off)
Ingredients
For the Carnitas:
2 lbs pork shoulder (boneless, cut into large chunks)
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
2 cloves garlic, minced
1 onion, quartered
1 orange (juice + spent halves)
1 lime (juice)
1 cup chicken broth
For the Red Pepper Salsa:
2 large roasted red bell peppers (jarred or freshly roasted)
1 small tomato, chopped
½ small red onion, chopped
1 garlic clove
1 tbsp olive oil
1 tbsp red wine vinegar (or lime juice)
Salt & pepper, to taste
1 small fresh chili (optional, for heat)
For the Burrito Bowl Base:
2 cups cooked rice (white, brown, or cilantro-lime rice)
1 cup black beans (cooked or canned, rinsed)
1 cup corn (grilled or steamed)
1 avocado, sliced or mashed
½ cup shredded lettuce
½ cup shredded cheese (optional)
Lime wedges, cilantro, and sour cream for garnish
Instructions
1. Make the Carnitas:
Slow Cooker Method (recommended):
Rub pork with salt, pepper, cumin, smoked paprika, and oregano.
Heat olive oil in a skillet, sear pork chunks on all sides until browned.
Transfer to slow cooker. Add garlic, onion, orange juice + halves, lime juice, and chicken broth.
Cook on LOW 7–8 hours or HIGH 4–5 hours until tender and shred easily.
Shred with forks, then broil shredded pork on a baking sheet for 5–8 minutes to crisp edges.
Oven/Instant Pot Method:
Oven: Cover with foil, bake at 325°F (160°C) for 2.5–3 hours until tender.
Instant Pot: Cook on high pressure for 60 minutes, quick release, then shred and broil.
2. Make the Red Pepper Salsa:
Blend roasted red peppers, tomato, onion, garlic, olive oil, vinegar/lime juice, salt, and pepper until smooth but slightly chunky.
Adjust seasoning (add chili for spice or more lime for brightness).
3. Assemble the Burrito Bowl:
In each bowl, add rice as the base.
Top with shredded carnitas, black beans, corn, avocado, lettuce, and cheese (if using).
Spoon red pepper salsa generously over the top.
Garnish with cilantro, lime wedges, and a dollop of sour cream.
Serving Suggestions
Swap rice for quinoa for a lighter base.
Add pickled red onions for extra zing.
Serve salsa warm or chilled depending on your preference.
Wrap everything in a tortilla for a carnitas burrito.
Tips & Notes
Make extra carnitas — they freeze well and are great for tacos, nachos, or salads.
Use jarred roasted peppers to save time.
Crisping the shredded pork under the broiler makes a huge flavor difference.
Nutrition information
Calories: 610
Protein: 38g
Carbs: 48g
Fat: 28g
Fiber: 9g
Sugars: 7g