Say "hello" to the best fast food "copycat" recipe that comes together in minutes. These are my Better Than Chipotle Carnitas Bowls, and they're made from tender, homemade pork carnitas that are assembled in a classic Chipotle-style bowl. This reicpe is perfect to serve as an easy weeknight dinner, or for a simple meal-prep recipe that the whole family will love!
Equipment
- Instant Pot an Instant Pot is essential for making these juicy pork carnitas in a fraction of the time!
Ingredients
For the Pork Carnitas:
- 4 - 4 ½ Pounds Boneless Pork Shoulder with the excess fat trimmed and cut into 3-inch chunks
- 1 Tablespoon Avocado Oil
- 1 ½ Cups Chicken Broth or broth of choice
- ¾ Cup Orange Juice freshly squeezed
- ⅓ Cup Lime Juice freshly squeezed
- 6 Cloves Garlic minced
- 1 Tablespoon Dried Oregano
- 2 Teaspoon Chili Powder
- 2 Teaspoon Ground Cumin
- 2 Teaspoon Kosher Salt
- 1 Teaspoon Ground Black Pepper
For the Chipotle Bowls:
- 2 Cups White Rice cooked - I like using jasmine rice
- 1 Cup Fresh Pico De Gallo shredded
- 1 Cup Fresh Guacamole
- ½ Cup Quick Marinated Red Onions grab my easy recipe here!
Instructions
For the Pork Carnitas:
- To make these Perfect Pork Carnitas, start by turning the Instant Pot on to the sauté setting.
- Add the avocado oil to the Instant Pot and allow it to heat.
- While the pot is heating, prepare the pork shoulder by trimming away the fat and cutting it into cubes, approximately 3-inches in size (tip: you can also ask your buter to do this for you and skip this step!)
- Once the pot is hot, add the pork shoulder to it and allow it to cook evenly, for 5-6 minutes. You may need to work in batches to ensure that the pork cooks evenly.
- Once the meat has browned, add in the chicken broth, orange juice, lime juice, garlic, dried oregano, chili powder, ground cumin, kosher salt, and ground black pepper. Stir until the meat is fully coated in the seasonings.
- Then, place the cover on the Instant Pot. Turn the settings on to "Manual Pressure," set to "high," and cook for 30 minutes with quick release.
- Once the pork has finished cooking, remove it from the Instant Pot and transfer it to a baking sheet.
- Shred the meat with two forks.
- Then, turn your oven on to broil high and transfer the meat to the oven.
- Allow the carnitas to broil for approximately 3 minutes, until the edges are browned and crispy.
- Once they're done, remove them from the oven and prepare the bowls.
For the Chipotle Bowls:
- Prepare the Better Than Chipotle bowls by making the white rice. Cook the rice according to your desired method.
- Once the rice is done, divide it evenly amongst four bowls.
- Add the carnitas on top of the rice, followed by the fresh pico de gallo, fresh guacamole, and a scoop of my quick marinated red onions.
- Garnish with some fresh chopped cilantro, if desired, then serve and enjoy!
Calories: 1066kcal | Carbohydrates: 84g | Protein: 123g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 308mg | Sodium: 1790mg | Potassium: 2246mg | Fiber: 3g | Sugar: 5g | Vitamin A: 438IU | Vitamin C: 31mg | Calcium: 117mg | Iron: 7mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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