Dutch Oven Carnitas Burrito Bowls

Name: Dutch Oven Carnitas Burrito Bowls
Prep time: 30 min
Cook time: 5 h
Total time: 4 h
Yield: 6
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; onion; 6 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; 0.50 onion; 2 cloves garlic; 1 tsp cumin; 2 cans black beans; water; salt; pico de gallo; avocado

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.

3.5 hours cook 30 minutes prep 4 hours total 6 servings

main pork mexican dutch-oven braise meal-prep mealprep

Scale

Units

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

recipe.cook

---
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."
rating: 4.5
---

== 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.