Tailgate Game Day Carnitas Burrito Bowl

Allergens

Dairy (Sour Cream), Gluten (Flour Tortillas)

Ingredients

• 2 lbs pork shoulder, cut into 1
• inch cubes
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup freshly squeezed orange juice
• 1/4 cup freshly squeezed lime juice
• 3 cups water
• 8 flour tortillas
• 2 cups shredded lettuce
• 2 avocados, sliced
• 1 cup sour cream
• 2 cups salsa
• 1 recipe Smoky Black Beans (see below)
• 1 recipe Tangy Slaw (see below)

Instructions

1. In a large bowl, combine the pork cubes with cumin, smoked paprika, salt, black pepper, orange juice, lime juice, and water. Mix well to coat the pork evenly. Cover and refrigerate for at least 4 hours or overnight for best results.
2. Preheat your outdoor grill or stovetop to medium high heat. Grill the marinated pork cubes until cooked through and slightly charred, turning frequently, for about 15 minutes. Remove from heat and shred the pork using two forks.
3. Warm the flour tortillas on the grill or in the oven. Assemble the burrito bowls with shredded pork, lettuce, avocado, sour cream, salsa, Smoky Black Beans, and Tangy Slaw. Serve immediately.

Chef’s Insight

Don't skip the overnight marination for the best flavor and tender carnitas.

Notes

Adjust the spice level according to your preference by adding more or less cumin and smoked paprika.