Make these Pork Carnita Bowls at the beginning of the week to enjoy as an easy and flavorful meal all week long!
One of my most popular posts around here is my recipe for Pork Carnitas. They’re the perfect instant pot newbie recipe and are so versatile! Whether you want them as tacos, lettuce wraps, salads or these amazing Pork Carnitas Bowls!
Pork Carnitas Bowls
These Pork Carnita Bowls are full of flavor and are so filling! It kind of reminds of me my favorite take out from Chipotle! Whenever my friends ask me for recipe ideas that feed a crowd, my go-to is a pork shoulder. It’s amazing how much you get out of a pork shoulder!
With that being said, these Pork Carnita Bowls are my new favorite make ahead meal, whether to pack for lunch or a quick dinner on a busy night. All it takes is less than an hour and you have 6 meals!
While my Pork Carnita recipe IS an Instant Pot recipe, you can change it up and cook it low and slow in the crockpot or in the oven.
What’s in these Pork Carnitas Bowls?
- Instant Pot Pork Carnitas – This highly versatile and fall-apart-tender pork recipe can be served in so many ways. For starters, this seasoned, tender pork is delicious in lettuce wraps, tacos, salads, or served over rice.
- Cilantro Lime Rice – I LOVE the flavor and taste of cilantro lime rice. It’s perfect for tacos!
- Pico De Gallo – I love a good fresh pico de gallo, especially in the summer when the tomatoes come from my garden. The difference between Pico De Gallo and Salsa? Pico De Gallo is chunky, whereas salsa is smooth. Either way, grab the tortilla chips!
Pork Carnitas Bowls
Make these Pork Carnita Bowls at the beginning of the week to enjoy as an easy and flavorful meal all week long!
Ingredients
- Cilantro-Lime Rice Ingredients:
- 1 c. uncooked rice, prepared according to package ingredients
- 3 T. fresh cilantro leaves, chopped
- 3 T. fresh lime juice, divided
- Sea salt & black pepper, to taste
- Pico de Gallo Ingredients:
- 1 pint cherry or grape tomatoes, quartered
- ¼ c. red onion, diced
- 2 T. fresh cilantro leaves, finely chopped
- 2 T. fresh lime juice
- Sea salt & black pepper, to taste
- Remaining Bowl Ingredients:
- 1 large avocado, sliced
- 1 c. black beans, warmed
- 1 c. whole kernel corn, warmed
- 2 large limes, cut into wedges
- 3 T. fresh cilantro, for garnish
Instructions
Make the Pork Carnitas
While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.
Assemble the burrito bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls.
To serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!
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