Carnitas Burrito Bowls (Instant Pot)

White bowl filled with pork carnitas, black beans, corn, salsa, garnished with lime slices and avocado wedges.

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.

Course Main Course

Cuisine American, Mexican

Prep Time 20

Cook Time 40

Servings

Calories 441kcal

Author Anne Clark

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

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.

Nutrition