Pork Carnitas Burrito Bowls

• 1 pound pork shoulder, cut into 1-inch cubes
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 2 cups cooked rice
• 1 cup pico de gallo
• 1/2 cup shredded lettuce
• 1/4 cup crumbled queso fresco or feta cheese
• 2 tablespoons lime crema
• 1/4 cup chopped cilantro
• Juice of 1 lime

Steps

1. 1 In a bowl, mix pork with cumin, oregano, chili powder, smoked paprika, salt, and pepper.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add pork and cook until browned and crispy, about 10 minutes.
3. 3 Transfer pork to a plate lined with paper towels.
4. 4 Divide cooked rice among four bowls.
5. 5 Top each with crispy pork, pico de gallo, shredded lettuce, queso fresco, lime crema, cilantro, and a squeeze of lime juice.

Nutrition

Tips

• For a vegetarian option, substitute jackfruit or crispy chickpeas for the pork.
• Prepare components ahead of time for a quick assembly later.
• Adjust spice levels by tweaking the amount of chili powder.

Storage

Store in airtight containers in the fridge for up to 3 days. Reheat individual components separately for best texture.

Serving Suggestions

• Pair with a refreshing Mexican agua fresca or a cold beer.
• Add a side of warm tortillas for wrapping up leftovers.

FAQ