Mexican · Rice Bowl
Carnitas Burrito Bowls
Tender seasoned pork with rice, black beans, corn, salsa, and lime.
20 minutes prep · 360 minutes cooking · 6 servings
Ingredients
- 2.5 lb Pork shoulder
- 3 cup White rice
- 2 can Black beans
- 2 cup Frozen corn
- 1 cup Salsa
- 2 item Limes
- 0.5 cup Cilantro
- 2.25 tsp Chili powder
- 1.5 tsp Ground cumin
- 1.5 tsp Paprika
- 1.5 tsp Garlic powder
- 1.125 tsp Onion powder
- 0.75 tsp Dried oregano
- 0.375 tsp Cayenne pepper
- 0.75 tsp Kosher salt
Directions
- Season pork and slow-cook with a small amount of water until fork-tender and easy to shred; confirm 145°F in the thickest part, then rest the pork for at least 3 minutes.
- Shred pork and broil briefly if crisp edges are desired.
- Cook rice and warm the drained beans and corn.
- Set out the purchased salsa, cut limes into wedges, and chop cilantro.
- Build bowls with rice, beans, corn, pork, salsa, lime, and cilantro; portion leftovers promptly.
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