Recently I went home to Panama for a visit, and met up with an old classmate for lunch. She suggested Mexican, and I quickly agreed. Well, one satisfying steak burrito bowl, and two margaritas each later, and I was totally inspired. Who wouldn't be?
Unfortunately my friend had to return to work in a food coma. I on the other hand got to enjoy a cappuccino with my sister, and do some shopping. Aah, the advantages of being on vacation.
Today's pork carnitas burrito bowl recipe is my attempt at duplicating that glorious meal my friend and I enjoyed. I know what you're thinking. How can she even remember what she ate after two Margaritas? Well, let me tell you, when it comes to delicious food I am like an elephant. I never forget.
Actually today's recipe for burrito bowls is a combo of some of my favorite foods, some of which are already on this blog. I totally love it when I can double dip. The fried green plantain on the top was sort of an afterthought, but I think it works well in many ways: color, texture, and taste of course. The plantains add a little bit of sweetness to the ensemble with a delicate crunch. We eat plantains frequently in Panama, and they do too in Mexico! Not only is it a welcome addition to this lovely meal, but it’s authentic to Mexican culture too.
The pico de gallo is almost a staple at my house. It's probably one of the healthiest appetizers around. I sometimes like to put it on top of a piece of broiled fish for a change. You can throw pico de gallo in just about anything for a quick and easy burst of vegetal brightness. Other dishes like tacos and tamales are always better with some pico de gallo to cut through the meaty flavors. You really can’t go wrong with having some pico de gallo on hand, and at its core, it contains just five simple ingredients: onion, tomato, cilantro, salt and lime juice. It’s not only delicious, but super simple. What’s not to love!
This amazing homemade pork carnitas burrito bowl recipe is a hearty meal, and not to hard to make especially if you have the pork carnitas made ahead of time. Don’t feel like you need to eat these delicious carnitas in just burrito bowl form. Wrap them in a warm flour tortilla to get the burrito experience, or throw the carnitas in a summer corn salad, Mexican style. The opportunities are endless with these pork carnitas because they’re so versatile. The recipes you can use for many dishes are my favorite. It allows you to perfect the dish you’re cooking, while also learning how to make your food go further! It certainly makes for a more creative culinary brain.
Frequently Asked Questions About Pork Carnitas
- Can I freeze the pork carnitas for later use? Yes, set aside and portion the amount you want to freeze before you get it crispy under the broiler. Allow the pork to completely cool and store in airtight freezer containers for 1-2 months. If you vacuum pack it will last over 12 months.
- How long will the pork last in the refrigerator for leftovers? If properly stored in airtight containers the pork should be used in 3-4 days.
- Can I make this in the oven? Yes, you can place all the ingredients in a roaster or large oven safe Dutch oven. Preheat the oven to 300°F and cook covered for 3 hours then flip the pork over and cook for 2 more hours. It should be fork tender and separate easily when done.
- What else can I make with the pork carnitas? Our favorite dishes to make are tacos with lettuce, cilantro, tomato and onion. You can also make quesadillas, tostadas and burritos with your choice of fillings.
- How do I adjust the recipe up or down? You can simply click on the number right next to: Servings: Change to adjust. Increase or decrease this number to your desired number of servings.
Pork Carnitas Burrito Bowl Recipe
This hearty and delicious pork carnitas burrito bowl recipe has rice, black beans, fried plantains, avocados, and tasty pico de gallo. You will love it!
- 2 plantains green
- oil for frying
- 1 tsp Kosher salt
Pico de gallo
- 2 avocados sliced
- 2 cups pork carnitas see recipe
- 2 limes cut into wedges
Place rice, broth, and tomato paste in a rice cooker. Stir until well mixed. Cook until done.
In a skillet heat oil on medium, then sauté onions and garlic until translucent. Sprinkle in the coriander, then add the cooked rice and mix thoroughly.
In a saucepan place the beans, oregano, cumin, chili powder, garlic powder coriander and salt. Mix thoroughly, and simmer on medium for about 20 minutes.
Pico de gallo
Place all the ingredients in a glass or ceramic bowl and mix thoroughly.
See recipe link.
Cut ends of the plantain, and peel.
Heat oil in a medium size skillet on medium high.
While the oil heats cut plantains 1" pieces. Fry until they begin to turn golden.
Remove from oil, and place on a cutting board lined with paper towel. Then smash with the bottom of a measuring cup. They should flatten out, and crack a bit.
Return to the oil, and fry again until golden. Remove, then place on paper towels to drain and sprinkle with salt.
Peel and slice avocados, and sprinkle with lime juice.
Evenly divide rice, beans, pork carnitas, pico de gallo, avocados and plantain into bowls.
Sprinkle with cilantro.