Street-Side Carnitas Burrito Bowl

Allergens

Wheat (gluten), dairy (sour cream), eggs (if using in salsa fresca), tree nuts (potential cross-contamination)

Ingredients

• 2 lbs pork shoulder, cut into large chunks
• 1 cup orange juice
• 1 cup lime juice
• 1/2 cup white vinegar
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 3 cups cooked white rice
• 2 avocados, sliced
• 1 cup black beans, cooked
• 2 cups shredded lettuce
• 1 cup salsa fresca
• 1 cup sour cream
• 6 flour tortillas, warmed

Instructions

1. In a large bowl, combine the pork chunks with orange juice, lime juice, white vinegar, chili powder, cumin, oregano, paprika, garlic powder, salt, and pepper. Mix well and let marinate for at least 4 hours or overnight for best results.
2. Preheat a grill or stovetop griddle to medium high heat. Grill the marinated pork chunks until cooked through and slightly charred on the outside, about 10 12 minutes per side. Once cooked, shred the pork with two forks and set aside.
3. Assemble the burrito bowls: start with a base of cooked white rice, followed by shredded carnitas, black beans, sliced avocado, lettuce, salsa fresca, and sour cream. Serve with warmed flour tortillas on the side.

Chef’s Insight

Add your favorite hot sauce for an extra kick or serve with a side of Mexican rice for added satisfaction.

Notes

Feel free to customize the toppings according to personal preference or dietary restrictions.