halfbakedharvest4.7
Crockpot Carnitas Tortilla Burrito Bowl
Mexican food at its best! I slow cooked them in Mexican beer and spicy taco like seasonings. It. Is. Good.
👥 4 Servings⏱️ Prep & Cook: 10h 30m⏳ Prep: 30 min🔥 Cook: 10h👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●pot
- ●baking sheet
- ●oven
- ●microwave
📝 Preparation Steps
1
Begin with the Carnitas. Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the seasonings. Once hot, add pork and sear on all sides until golden brown (about ⏱️ 2 minutes per side).
smoked paprika2 teaspoonschipotle chili powder2 teaspoonschili powder2 teaspoonsoregano1 teaspoon
2
Add pork to the crockpot and sprinkle with remaining seasonings all over. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for ⏱️ 10-12 hours. Check once or twice if possible. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. Keep warm until ready to use.
limes (juiced)2lime (juiced)1
3
Make the tortilla bowls. Preheat the oven to 400 degrees. Combine the smoked paprika, garlic powder and a pinch of salt in a small bowl. Heat the tortillas in the microwave for ⏱️ 30 seconds. Rub each tortilla with a little olive oil or spray with cooking spray. Sprinkle each tortilla with a little bit of the seasonings. Gently press the tortilla (seasoned side down) around the outside of an oven safe bowl. Place the bowl on a baking sheet and place in the oven an bake for about ⏱️ 10 minutes or until browned and crisp. I only had 2 oven safe bowls, so I made two bowls and then made two more. If you are using only one bowl, repeat until your have four tortilla bowls. Set aside.
smoked paprika2 teaspoonspinch of salt
4
For the pico de gallo, in a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Set aside until ready to serve.
pinch of sugarjalapeno (ribs and seeds removed, finely chopped)1avocado (halved, pitted, peeled and cut into small cubes)1limes (juiced)2lime (juiced)1
5
In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine.
pinch of sugarjalapeno (ribs and seeds removed, finely chopped)1avocado (halved, pitted, peeled and cut into small cubes)1limes (juiced)2lime (juiced)1
6
Toss the rice, the cilantro and lime juice. Keep warm.
limes (juiced)2lime (juiced)1
7
To assemble divide the rice evenly among 4 individual tortilla bowls. Top with some of the pico de gallo and shredded lettuce and then add the warm carnitas. Sprinkle on the cheese, and spoon a dollop of the guacamole on top. Finish with the chopped cilantro.
Nutrition Facts
calories
2025 kcal
fat Content
38 g
serving Size
1 serving
fiber Content
9 g
sugar Content
8 g
sodium Content
723 mg
protein Content
75 g
cholesterol Content
231 mg
carbohydrate Content
64 g
saturated Fat Content
10 g
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