If you love Chipotle, but you're tired of paying extra for guac, this is for you. These carnitas bowls are delicious and packed with all the same goods you know and love. One of the best parts about making these Chipotle style burrito bowls is that you can control what goes in and they're great for meal prepping too. Cook once, eat twice - that's a win-win in my books. I hope you love these carnitas bowls as much as I do!
Don't be intimidated by the long list of ingredients, most are spices that you probably have already. And some like the tomatoes, cheese and corn are optional add-ins. I personally love all the toppings and variety, but feel free to add or adjust as needed. These burrito bowls are super versatile.
To make these carnitas bowls even simpler, I love using my Instant Pot to cook the pork. By using a pressure cooker, you cut down on the time it takes to make these. Plus, while it's cooking in there, it's completely hands-off and you can focus on other things, like making a margarita ;)
Place the cubed pork into the Instant Pot and add all remaining ingredients, toss to combine.
Place the lid on and turn the vent to "sealing." Cook on high pressure for 40 minutes. Let the pressure release naturally for ten minutes and then do a quick release.
Remove the pork and shred with forks in the Instant Pot itself or in a large bowl.
This can all be prepped ahead of time to keep things efficient. Once the pork is cooked, you just need to broil it in the oven to get it crispy.
When you're ready to assemble the bowls, turn your oven to broil on high. Working in batches, add the pork to a pan lined with parchment paper, spreading it out evenly and toss with some of the juice from the Instant Pot. Cook for three minutes, then remove, toss with more juices and broil for three more minutes or until crispy.
For me, it's really all about the other toppings. They'll enhance the deliciousness of the carnitas and add even more flavour and nutrients.
While the pork is cooking, make the rice. Rinse the rice well and then add to a medium sized pot with water. Cook according to package directions. When the rice has finished cooking, season with salt.
Cook the frozen corn in boiling water for two to three minutes. Drain and season with salt.
In a medium sized bowl, combine the beans with the tajín, lime juice and zest and stir to combine. Season with salt.
When ready to assemble, add rice to a bowl along with the romaine, tomatoes, corn, crispy pork, beans, avocado, cilantro and cotija or feta if using.
These carnitas bowls are super versatile, so feel free to use what you have on hand, swap things out as needed or omit anything you don't like.
If you don't have an Instant Pot, you can slow cook the pork shoulder on low for about seven to eight hours.
If you prefer to have these carnitas as tacos, check out my other recipe for making those over here.
They're delicious either way you make them.
If you make these Chipotle Style Carnitas Bowls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!
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No need to hit up Chipotle when you can easily make your own chipotle style carnitas bowl at home! Not only is this version super easy to make (hint - the Instant Pot is your BFF here), it's also much more cost effective.
Cook the pork ahead of time to make things go quicker.
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