Carnitas Burrito Bowl – Barefeet in the Kitchen

• Carnitas Bowl
• Ingredients and Substitutions
• Notes on Equipment
• How to Make Carnitas Bowls
• Expert Tip
• Serving Suggestions
• Make Ahead & Storage
• More Carnitas-Inspired Recipes

Piled high with crispy pork, rice, black beans, corn, crunchy cabbage, and a generous squeeze of lime, this Carnitas Bowl is everything I want in one simple package. Twenty minutes. That’s all it takes. How can I say no?

If you’ve been around here for any length of time, you already know how I feel about carnitas. I have been making them on repeat for well over a decade, and that shows no signs of slowing down. My slow cooker carnitas are the set-it-and-forget-it version for busy days, and these traditional Dutch oven pork carnitas are what I make when I want to go all out. Both are fantastic. And, both leave me with a fridge full of pork that I’m happy to use in new in delicious ways each time we have leftovers.

Carnitas Bowl

Growing up in the Southwest, I’ve eaten my fair share of burritos and tacos. And, I will never turn them down. But, every now and then I crave something a little different. And a bowl satisfies that craving perfectly by letting each ingredient shine on its own.

This carnitas bowl recipe is what happens when leftover pork carnitas meet a really good bowl. Rice on the bottom, all the good stuff piled on top, lime squeezed over everything. It just works.

Wait, you didn’t make carnitas yesterday, or last week, or pull them out of the freezer this morning? That’s ok. Don’t sweat it. Just make them now!

Ingredients and Substitutions

Rice – I like to use Jasmine rice for this recipe.

Corn – If I don’t happen to have fresh corn at my fingertips, canned corn is the move, here. I have also used frozen corn before, but you will have to warm it up, first. Canned corn and fresh corn, they can get added to the bowl straight from the can or the cob. (And yes, I love raw corn. If you haven’t tried it, you’re missing out!)

Black beans – I rinse and drain the canned black beans. But, you do you. Maybe you like eating gritty beans? Because that’s what you’ll get if you don’t rinse them.

Carnitas – If you are like my family, you have this ready to go in the freezer. You will need about three cups of prepared pork carnitas, chopped bite size.

Cabbage – Green cabbage is doing some heavy lifting in this recipe! You’re going to love the texture it adds. But, it needs to be very finely sliced, almost shredded.

Red onion – Sliced as thin as you possibly can and then roughly chopped. A little of this punchy root vegetable goes a looong way.

Cilantro – Half a cup, chopped. If you’re one of those people who thinks cilantro tastes like soap, leave it out. No judgment. (But, maybe try it again because I used to have that problem, and about 10 years ago it just went away so now I’m able to enjoy it!)

Limes – Don’t skip the generous squeeze of lime juice. It absolutely makes the bowl.

How to Make Carnitas Bowls

Warming the Components: I warm the rice, beans, and corn together in a skillet or the microwave.

Crisping the Carnitas: You want them to be able to spread out and re-crisp those edges. So, don’t toss them in with the rest. I use my skillet, but you can also toss them on a sheet pan under the broiler.

Building the Bowls: Divide the rice, beans, and corn between four bowls. Layer the carnitas over the top. Don’t be shy about it.

Adding the Fresh Stuff: I typically will serve these bowls with the cabbage, red onion, cilantro, and lime wedges on the side. That way everyone gets to build the exact bowl they want.

Serving: Set out the fresh stuff and whatever other extra toppings you want. Salsa, guac, and queso make a regular appearance at our table. And, we always put out the Cholula.

Serving Suggestions

I have two go-to rice recipes that I like to use when making carnitas bowls, if I have the time. Cilantro lime rice and chipotle lime rice both lend fantastic flavors to the finished dish.

And, if you really want to go all out, make a batch of elote to serve on the side. All the flavors just work together. It’s one of the things I make most frequently to serve with carnitas meat, no matter how I’m using it!

Make Ahead & Storage

Make Ahead: This is practically a make-ahead meal by design. The carnitas are already cooked. The rice can be made days in advance. The beans and corn come from cans. All you’re really doing is chopping a few fresh toppings and warming things up.

How to Store: Keep the warm components and the fresh toppings in separate containers in the fridge. The rice, beans, corn, and carnitas will keep for 3-4 days. The cabbage and onion will keep about the same, but chop the cilantro fresh.

How to Reheat: You can warm everything in the microwave if you’re in a hurry. But, again, don’t skip the skillet. The carnitas are so much better in the skillet!

More Carnitas-Inspired Recipes