Carnitas Burrito Bowls #glutenfree #caseinfree

Carnitas Burrito Bowls

Carnitas Burrito Bowls have become one of our absolute favorite dinners! The pork shoulder takes a while to cook (2.5 hours) but it is worth it. And there is always leftover meat because we roast 2-3 lbs of pork shoulder (or pork butt) so we can use it to make another burrito bowl that week, or BBQ pork sandwiches or tostadas with cabbage slaw. Or tacos.

I originally started out making the carnitas meat for tacos and never really thought to make burrito bowls until I got lucky with our weekly menu plan. There was just enough leftover cilantro lime rice, black beans, avocado verde sauce and salsa. I used all the leftovers and other veggies in the fridge to make a wicked delicious burrito bowl! Yummo! Now it’s a staple in the dinner rotation. What a fun, nutritious and delicious way to #EatTheRainbow!Ā šŸŒˆ

And I love that this recipe is a healthier version than traditional carnitas since we don’t cook the pork in lard. It was adapted from an episode of Diners, Drive-Ins and Dives.

Seasoned Salt:
4 tbsp kosher salt
4 tsp raw cane sugar
1 tsp paprika
1/2 tsp turmeric
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp GF cornstarch
2 tsp sumac (optional)

Mix together the seasoned salt ingredients and store in an airtight spice container.

Park Shoulder Carnitas

For the carnitas (pork shoulder) recipe:
2-3 tbsp seasoned salt
2-3 lb pork butt
1 cup filtered water
1 tsp liquid smoke
1 medium sweet onion, quartered (or a few shallots)
5 cloves garlic

Preheat the oven to 350 degrees F.

Rinse the pork butt, which usually comes in several pieces. Remove most of the fat and cut into 2-inch pieces. In a bowl, mix the pork pieces with the seasoned salt (1 tablespoon seasoned salt per pound of pork) and make sure they are all well coated.

Place a roasting grate or baking rack inside a roasting or baking dish. Fill with the water and liquid smoke. Carefully, place the seasoned pork pieces onto the grate. Place the onion quarters and garlic cloves over the meat. Cover with foil and bake in the oven for 1 1/2 hours. Remove the foil and bake for 1 hour. Let cool enough to handle then shred the pork.

Avocado Verde Sauce:
2 medium tomatillos, husked and quartered
1 small clove garlic, roughly chopped
1 medium jalapeƱo, deseeded and chopped
1/4 cup cilantro
1 large avocado
Kosher salt

To make the avocado verde sauce, add the tomatillos, garlic and jalapeƱo to a mini-prep or food processor with a blade. Pulse until pureed. Add the cilantro and pulse. Then add the avocado flesh and blend until smooth. Add salt to taste.

When organic jalapeƱos and tomatillos aren’t in season, we use a jar of Muir Glen organic tomatillos – mix together 1 cup of the tomatillo sauce, 2 avocados and a handful of cilantro. This should be enough for at least two burrito bowls. Since the tomatillos come in a large, jar freeze the remaining tomatillo sauce in 1-cup containers to use next time you want to make avocado verde sauce.

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Carnitas Burrito Bowls:
Iceberg lettuce, chopped
Cilantro lime rice
Cooked black beans
Sweet Corn
Carnitas Meat
Red Cabbage
Avocado verde sauce
Red salsa
Specialty tomatoes, deseeded and sliced
Fresh cilantro leaves
Pickled JalapeƱos

Layer the ingredients in a big bowl and hit it with your favorite hot sauce then devour!

Burrito Bowls

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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