Super satisfying Pork Carnitas Burrito Bowls rely on a few flavorful components to create one memorable meal. For added ease and variety, the components can be made and enjoyed separately throughout the week–then make burrito bowls with the leftovers!
Throughout the month of April, I’ve been laying the groundwork. All of the recipes I’ve shared have earned a place in the regular meal rotation at our house. Their inherent versatility allows them to mix and match with a wide variety of meals, and their memorable flavors keep us wanting more.
Despite their knack for being the shining star of a meal, however, these recipes understand the concept of teamwork and work brilliantly together in what is one of the all-time favorite meals at la casa de Fulton! 🎉
The ideal way to reinvent leftovers! Substitutions are noted.
All of these recipes keep for at least several days in the refrigerator, and the carnitas freeze well, so you can make them over time and transform the leftovers into something special. The end result is easy to throw together on a busy weeknight yet perfect for casual entertaining.
I snapped these burrito bowls photos with my phone before a casual lunch with a friend. She popped over very last minute for lunch, and it was a case of having “a little of this and a little of that” in my fridge. Yet everything came together as if I worked hard and it was meant to be. She literally said, “You should take a picture of this!”
As with your favorite tacos or burrito bowls, you can be flexible with the components and the toppings. Use this recipe as a framework, adapting based on available time and what you have on hand. For instance, use a bag of coleslaw mix to whip up a batch of the Cumin Lime Slaw, and pair that with leftover grilled or baked chicken and plain rice. The flavorful slaw will make the comparatively bland leftovers sing. 🎶
For these bowls, I made a base of the Spanish rice, crispy pork (which I re-crisped under the broiler), and cumin lime coleslaw. I then sprinkled a few salted pepitas and diced grape tomatoes overtop and offered pickled red onions and creamy avocado lime sauce on the side. Again, everything was leftover — and look how green the avocado sauce remained!
Chopped avocado, bell pepper, romaine lettuce, and/or shredded cheese are all delicious options, too. Similarly, you could use plain rice, quinoa, or add black beans, refried beans, guacamole, salsa, etc.
Pork Carnitas Burrito BowlsYield: one or more as desired
This recipe pulls together a handful of favorite recipes to create one memorable meal. For added ease and variety, all of the components can be enjoyed individually throughout the week--and then make burrito bowls with the leftovers!
Ingredients
- Spanish Rice (may substitute plain rice or grain of choice)
- Slow Cooker Crispy Pork Carnitas (could use leftover chicken, steak or shrimp–or black beans for a vegetarian option)
- Cumin Lime Coleslaw (may use your favorite coleslaw plus a squeeze of lime and sprinkle of cumin)
- Creamy Avocado Lime Sauce (may substitute guacamole or chopped avocado)
- Pickled Red Onions
- Optional extras: thinly sliced Romaine lettuce; diced tomatoes or salsa; shredded cheese; pepitas; diced bell pepper; leftover grilled or roasted vegetables
InstructionsIf using leftovers, I gently warm the rice and meat in the microwave. For crispy pork, follow the instructions for that recipe.
Add a layer of rice to a soup, cereal, or pasta bowl. I eyeball about 3/4 cup per person; adjust up or down based on appetite. Top with the meat, about 1/2 cup or so per serving, followed by a nice spoonful of the coleslaw.
Top with the remaining ingredients, as desired. If serving a group, you may wish to serve the bowls buffet-style or simply pass the toppings at the table.
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- Spanish Rice (may substitute plain rice or grain of choice)
- Slow Cooker Crispy Pork Carnitas (could use leftover chicken, steak or shrimp–or black beans for a vegetarian option)
- Cumin Lime Coleslaw (may use your favorite coleslaw plus a squeeze of lime and sprinkle of cumin)
- Creamy Avocado Lime Sauce (may substitute guacamole or chopped avocado)
- Pickled Red Onions
- Optional extras: thinly sliced Romaine lettuce; diced tomatoes or salsa; shredded cheese; pepitas; diced bell pepper; leftover grilled or roasted vegetables
If using leftovers, I gently warm the rice and meat in the microwave. For crispy pork, follow the instructions for that recipe.
Add a layer of rice to a soup, cereal, or pasta bowl. I eyeball about 3/4 cup per person; adjust up or down based on appetite. Top with the meat, about 1/2 cup or so per serving, followed by a nice spoonful of the coleslaw.
Top with the remaining ingredients, as desired. If serving a group, you may wish to serve the bowls buffet-style or simply pass the toppings at the table.