Dutch Oven Carnitas Burrito Bowls
Rich braised pork shoulder with crispy broiled edges, cilantro lime rice, seasoned black beans, and fresh toppings. The broil step is essential — it transforms braised pork into carnitas.
Nutrition
Estimates per serving (recipe yields 6).
- Calories
- 108
- total 650
- Protein
- 7g
- total 42g
- Carbs
- 8.3g
- total 50g
- Fat
- 5g
- total 30g
- Fiber
- 1.3g
- total 8g
Ingredients
- 4 to 5 lb pork shoulder
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 2 tbsp neutral oil
- 1.50 onion
- 8 cloves garlic
- — jalapeño
- 2 tbsp tomato paste
- — orange
- 2 limes
- 1 tbsp soy sauce
- 1 cup chicken stock
- 2 cups long-grain white rice
- 3 cups water
- 1 tbsp butter
- 1 tsp salt
- — lime
- 0.25 cup chopped cilantro
- 1 tbsp oil
- 1 tsp cumin
- 2 cans black beans
- — water
- — salt
- — pico de gallo
- — avocado
- — romaine
- — pickled red onions
- — sour cream or crema
- — cotija or Monterey Jack cheese
- — lime wedges
Equipment
- dutch oven
- oven
- sheet pan
- saucepan
- bowls
About
The broil step is the difference between carnitas and braised pork. Don't skip it. Carnitas also get better made a day ahead — braise, chill overnight, reheat and broil before serving.
Instructions
Carnitas
Pat 4 to 5 lb pork shoulder , cut into 2-inch chunks, dry with paper towels. Toss with 2 tsp kosher salt , 1 tsp black pepper , 2 tsp ground cumin , 2 tsp dried oregano , and 1 tsp smoked paprika .
Heat 2 tbsp neutral oil in a dutch oven over medium-high heat. Sear the pork in batches until browned on several sides, 8 minutes per batch. Do not crowd or you'll steam instead of sear. Remove pork and lower heat to medium.
Add onion , roughly sliced, 6 cloves garlic , smashed, and jalapeño , split open. Cook 3 minutes until slightly softened. Stir in 2 tbsp tomato paste and cook 1 minute .
Add juice of orange , juice of 2 limes , 1 tbsp soy sauce , and 1 cup chicken stock . Scrape up the browned bits. Return pork to the pot.
Cover and braise in oven at 300 °F for 3-3.5 hours until the pork shreds easily.
Remove pork and shred into chunky pieces. Skim excess fat from braising liquid, then simmer uncovered 10-15 minutes until reduced and punchy.
Toss shredded pork with some reduced braising liquid. Spread on a sheet pan and broil 4-8 minutes , tossing halfway and spooning over more liquid, until edges are crispy.
Cilantro Lime Rice
Rinse 2 cups long-grain white rice until water runs mostly clear.
Bring rice, 3 cups water or stock, 1 tbsp butter , and 1 tsp salt to a boil in a saucepan . Cover, reduce to low, cook 15 minutes . Rest 10 minutes off heat.
Fluff with juice of lime and 0.25 cup chopped cilantro .
Black Beans
Heat 1 tbsp oil in a saucepan over medium. Cook 0.50 onion , finely chopped, 4 minutes . Add 2 cloves garlic , minced, and 1 tsp cumin for 30 seconds .
Add 2 cans black beans , drained and rinsed, with a splash of water . Simmer 7 minutes , season with salt . Mash a few beans for creamier texture.
Bowls
Layer in bowls : cilantro lime rice, black beans, crispy carnitas.
Top with pico de gallo , diced avocado , shredded romaine , pickled red onions , sour cream or crema , cotija or Monterey Jack cheese , and lime wedges . Serve with hot sauce.
View Cooklang Source
---
title: Dutch Oven Carnitas Burrito Bowls
description: Rich braised pork shoulder with crispy broiled edges, cilantro lime rice, seasoned black beans, and fresh toppings. The broil step is essential — it transforms braised pork into carnitas.
servings: 6
total time: 4 hours
prep time: 30 minutes
cook time: 3.5 hours
tags: [main, pork, mexican, dutch-oven, braise, meal-prep, mealprep]
cuisine: Mexican
difficulty: easy
nutrition-calories: 650
nutrition-protein: 42g
nutrition-carbs: 50g
nutrition-fat: 30g
nutrition-fiber: 8g
long_description: "The broil step is the difference between carnitas and braised pork. Don't skip it. Carnitas also get better made a day ahead — braise, chill overnight, reheat and broil before serving."
---
== Carnitas ==
Pat @pork shoulder{4 to 5%lb}, cut into 2-inch chunks, dry with paper towels. Toss with @kosher salt{2%tsp}, @black pepper{1%tsp}, @ground cumin{2%tsp}, @dried oregano{2%tsp}, and @smoked paprika{1%tsp}.
Heat @neutral oil{2%tbsp} in a #dutch oven{} over medium-high heat. Sear the pork in batches until browned on several sides, ~{8%minutes} per batch. Do not crowd or you'll steam instead of sear. Remove pork and lower heat to medium.
Add @onion{1}, roughly sliced, @garlic{6%cloves}, smashed, and @jalapeño{1}, split open. Cook ~{3%minutes} until slightly softened. Stir in @tomato paste{2%tbsp} and cook ~{1%minute}.
Add juice of @orange{1}, juice of @limes{2}, @soy sauce{1%tbsp}, and @chicken stock{1%cup}. Scrape up the browned bits. Return pork to the pot.
Cover and braise in #oven{} at 300°F for ~{3-3.5%hours} until the pork shreds easily.
Remove pork and shred into chunky pieces. Skim excess fat from braising liquid, then simmer uncovered ~{10-15%minutes} until reduced and punchy.
Toss shredded pork with some reduced braising liquid. Spread on a #sheet pan{} and broil ~{4-8%minutes}, tossing halfway and spooning over more liquid, until edges are crispy.
== Cilantro Lime Rice ==
Rinse @long-grain white rice{2%cups} until water runs mostly clear.
Bring rice, @water{3%cups} or stock, @butter{1%tbsp}, and @salt{1%tsp} to a boil in a #saucepan{}. Cover, reduce to low, cook ~{15%minutes}. Rest ~{10%minutes} off heat.
Fluff with juice of @lime{1} and @chopped cilantro{1/4%cup}.
== Black Beans ==
Heat @oil{1%tbsp} in a #saucepan{} over medium. Cook @onion{1/2}, finely chopped, ~{4%minutes}. Add @garlic{2%cloves}, minced, and @cumin{1%tsp} for ~{30%seconds}.
Add @black beans{2%cans}, drained and rinsed, with a splash of @water{}. Simmer ~{7%minutes}, season with @salt{}. Mash a few beans for creamier texture.
== Bowls ==
Layer in #bowls{}: cilantro lime rice, black beans, crispy carnitas.
Top with @pico de gallo{}, diced @avocado{}, shredded @romaine{}, @pickled red onions{}, @sour cream or crema{}, @cotija or Monterey Jack cheese{}, and @lime wedges{}. Serve with hot sauce.
> **Quick crema**: Mix 1/2 cup sour cream, 1 tbsp lime juice, 1 small grated garlic clove, pinch of salt, and a splash of hot sauce. Drizzle over the top.
> **Flavor upgrades**: Add a cinnamon stick to the braise for depth. Substitute 1/2 cup Mexican cola for stock for a taqueria-style sweetness. Mix orange zest into shredded pork before broiling. Add chipotle in adobo to the braise for smoky heat.