Carnitas Burrito Bowls (Instant Pot)

These Carnitas Burrito Bowls begin with your Instant Pot.  Pork is well seasoned with a homemade spice rub, cooked perfectly tender in the Instant Pot, and then broiled for that traditional crispy texture.  Serve bowl style with homemade cilantro lime rice and homemade pico de gallo.  Add corn, black beans, and avocado slices for the best pork carnitas bowl recipe ever!

Carnitas are one of the tastiest and most popular Mexican pork dishes. Pork Carnitas are delicious eaten in a taco shell or as a burrito but they are out of this world served in a bowl with this delicious rice and beautiful vegetables. 

Perfect for Meal Prep

Bowl recipes are always a popular choice for meal prep because they're kinda fun to put together!  Besides that, everyone can build their own bowl with the ingredients they like best.  For instance, with this recipe some people may want more pico de gallo and some people may want less corn. 

Meal prep also saves time because you only have to do the cooking once (love!). Build your burrito bowls, place them in the fridge, and voila, you've got enough meals for several days.

You can also eat healthier with meal prep. For this recipe, everything is homemade! From the carnitas' seasoning, to the rice, and the pico de gallo. You know exactly what you are eating, and each bowl is perfectly proportioned. Gotta love that!

Carnitas Ingredients

The pork carnitas are made with a pork shoulder roast cooked in your instant pot with fresh red onion, jalapeno, chicken broth, orange juice, and lime juice.  While the pork carnitas are cooking in the instant pot, we'll go ahead and make the rice and pico de gallo. Alternatively, you can prepare rice and pico de gallo a day in advance.

Cilantro-Lime Rice Ingredients

For the homemade cilantro-lime rice, we'll combine 1 cup of cooked rice with fresh cilantro leaves, fresh lime juice, and salt & pepper to taste.  You can prepare the cilantro-lime rice a day in advance if you prefer.

Pico de Gallo Ingredients

I love this fresh pico de gallo recipe!  Cherry or grape tomatoes are mixed with red onion, fresh cilantro leaves, fresh lime juice, and salt & pepper to taste. You can prepare the pico de gallo a day in advance if you prefer.

Additional Bowl Ingredients

Serve your pork carnitas bowls with some avocado slices, black beans, whole kernel corn, lime wedges, and fresh cilantro. Delicious!

What's the Best Cut of Pork for Carnitas?

The best meat for this carnitas recipe is a boneless pork shoulder (or pork butt), however, if all you can find is a bone-in then get that.  You can cut it off the bone before cooking it in the instant pot; or remove the bone after it has cooked.  Easy enough 🙂 

Have you been thinking about buying an Instant Pot but just haven't yet? Wait no longer, my friend! You can find this Instant Pot on Amazon right now! Now isn't that simple?

How to Make Pork Carnitas Burrito Bowls

Step 1: In two batches, saute (sear) the pork on high heat until the pork is browned on all sides. Transfer the pork to a plate.

Step 2: Saute the red onion and jalapeño in olive oil.

Step 3: Return the pork to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Cook on high for 30 minutes. (Select 40 minutes for 4+ pound roasts).

Step 4: While the pork is cooking, put together the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in bowls.

Step 5: Once the cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.

Step 6: 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.

Optional Steps for Crispy Carnitas

1) Turn your oven to high broil, and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired.

2) Place pork under broiler for 4-5 minutes and keep an eye on it since some broilers may get hotter than others, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.

3) When finished broiling, remove baking sheet from oven and 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.  Yum!

Make Ahead Options

To save some time, we'll prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the pork is in the Instant Pot.  Alternatively, you can prepare the dry rub, rice, and pico de gallo the day before.

We use the freshest ingredients to make the best pork carnitas, rice, and pico de gallo.  I'm sure it may sound time-consuming and somewhat complicated, however, there's nothing hard about preparing this recipe.  Sure, there are many ingredients and steps but certainly doesn't require a chef to prepare!

Recipe

Carnitas Burrito Bowls (Instant Pot)

These Pork Carnitas Burrito Bowls begin with your Instant Pot.  The pork is perfectly tender and well seasoned, then broiled for that traditional crispy texture.  Serve bowl style with homemade cilantro lime rice, and homemade pico de gallo.  Add corn, black beans, and avocado slices.  The best pork carnitas recipe ever! Makes 4-6 servings.

5 from 1 vote

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 6

Calories: 441kcal

Author: Anne Clark | My Kitchen Serenity

Equipment

• ▢
  Instant pot

Ingredients

DRY RUB INGREDIENTS

• ▢ ½ tablespoon chili powder
• ▢ ½ tablespoon unsweetened cocoa powder
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon ground cumin
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon chipotle powder
• ▢ 1 teaspoon dried Mexican oregano
• ▢ 1 teaspoon sea salt
• ▢ ½ teaspoon ground black pepper

PORK CARNITAS INGREDIENTS

• ▢ 3-½ to 4-½ lbs pork shoulder roast, trimmed and cut into 6-8 chunks
• ▢ 3 tablespoon extra virgin olive oil, divided
• ▢ 1 medium red onion, diced
• ▢ 1 medium jalapeno, diced
• ▢ ¾ cup chicken broth
• ▢ ¾ cup fresh orange juice
• ▢ 3 tablespoon lime juice

CILANTRO LIME RICE INGREDIENTS

• ▢ 2 cups cooked rice
• ▢ 3 tablespoon fresh cilantro leaves, chopped
• ▢ 3 tablespoon fresh lime juice, divided
• ▢ sea salt and black pepper, to taste

PICO DE GALLO INGREDIENTS

• ▢ 1 pint cherry or grape tomatoes, quartered
• ▢ ¼ cup red onion, diced
• ▢ 2 tablespoon fresh cilantro leaves, finely chopped
• ▢ 2 tablespoon lime juice
• ▢ sea salt and black pepper, to taste

ADDITIONAL BOWL INGREDIENTS

• ▢ 1 cup black beans
• ▢ 1 large avocado, sliced
• ▢ ¼ cup red onion, diced
• ▢ 2 tablespoon fresh cilantro leaves, chopped
• ▢ 2 tablespoon lime juice

Cook ModePrevent your screen from going dark

Instructions

• Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is thoroughly covered. Press well to adhere.
  ½ tablespoon chili powder, ½ tablespoon unsweetened cocoa powder, 1 teaspoon garlic powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon chipotle powder, 1 teaspoon dried Mexican oregano, 1 teaspoon sea salt, ½ teaspoon ground black pepper, 3-½ to 4-½ lbs pork shoulder roast, trimmed and cut into 6-8 chunks
• Push the “Saute” button on Instant Pot and set to “High.” Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.
  
  Note: DO NOT use lid while using the “Sauté” function on an Instant Pot.
• Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot and set aside.
• Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
  1 medium red onion, diced, 1 medium jalapeno, diced
• Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
  ¾ cup chicken broth, ¾ cup fresh orange juice, 3 tablespoon lime juice
• 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.
  2 cups cooked rice, 3 tablespoon fresh cilantro leaves, chopped, 3 tablespoon fresh lime juice, divided, sea salt and black pepper, to taste, 1 pint cherry or grape tomatoes, quartered, ¼ cup red onion, diced, 2 tablespoon fresh cilantro leaves, finely chopped, 2 tablespoon lime juice, sea salt and black pepper, to taste
• When the Instant Pot cook time is complete, allow the pressure to release naturally for 20 minutes before doing a quick release of any remaining steam.
• Optional Steps for Crispier Carnitas:
  Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil. Transfer pork to the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup juices from the Instant Pot and toss to combine before spreading into a thin, even layer. Season with additional salt and black pepper, if desired. Place pork under broiler for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Place back under broiler for another 4-5 minutes or until the pork is nice and crispy on the edges.
• When finished broiling, remove baking sheet from oven and 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.

Notes

Nutrition Information:  This recipe makes about 6 large servings.  The nutritional information provided is for 1 prepared pork carnitas bowl (pork carnitas, cilantro-lime rice, and pico de gallo).  Does not include additional toppings. 

Storage:  Leftovers will stay fresh for up to 3 days in the refrigerator.  Store in airtight containers.  I like to use BPA-free glass containers with locking lids. 

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Nutrition

Serving: 18oz | Calories: 441kcal | Carbohydrates: 37g | Protein: 20g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 47mg | Sodium: 578mg | Potassium: 875mg | Fiber: 7g | Sugar: 7g | Vitamin A: 895IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 3mg