Carnitas Burrito Bowls

Servings: 3
Calories: 270.1kcal (per serving)
Fat: 18.7g (per serving)
Carbs: 9.2g (per serving)
Protein: 17.6g (per serving)

About

Burrito bowls are a genius way to get a variety of nutrition in one meal! You can load up on protein, play around with healthy fats, and get an assortment of vitamins from the veggie toppings! Carnitas is slow roasted pulled pork with a savory mixture of spicy and sweet. You can serve your carnitas burrito bowl hot, but you’ll ideally want to make this recipe for meal prepping. You’ll end up with a lot of pork!

– Jessica L

Ingredients

9 oz, boneless, raw (yield after cooking) pork shoulder
1 tablespoon olive oil
½ teaspoon salt
1 teaspoon black pepper
¾ tsp, ground spices oregano dried
1 teaspoon spices cumin seed
¼ teaspoon spices onion powder
3 clove garlic
1 pepper jalapeno peppers
¼ cup beef broth
12 ounce cauliflower rice
¾ cup, shredded romaine lettuce
3 tablespoon red onions
3 teaspoon cilantro
3 wedge or slice (1/8 of one 2 in. dia lime) lime

Instructions

Preheat an oven to 300 degrees and lightly spray a baking dish or deep sheet tray with pan spray. Prepare your pork shoulder (you’ll end up with extra for future recipes) by setting it on your baking pan. Rub it down with the olive oil, salt, pepper, oregano, cumin, and onion powder. Smash the garlic cloves and push them into the pork shoulder.
Slice the jalapeno into rings and place them around the pork shoulder in your baking pan. Pour the broth in the bottom of the pan. Cover the pan in foil. Bake the pork shoulder for 4 hours, or until it can be easily pulled apart. Use two forks to shred the pork into strips. Bake the pork for an additional 10 minutes, uncovered, to brown the meat.
To meal prep, fill each meal prep container with 4 oz of prepared cauliflower rice. Top each container with 3 oz of carnitas, a ¼ c. of shredded lettuce, 1 TB chopped red onion, 1 tsp chopped cilantro, and a wedge of lime for squeezing.