Carnitas Bowls are healthy rice and pork bowls loaded with Mexican flavors and fresh vegetables. Great cook once eat twice meal.
2-3cupspre cooked carnitas see recipe below
2-3cupscilantro lime ricesee note
2cupspico de gallosee note
1cupwhole kernel cornwarmed
2largelimescut into wedges
3tablespoonsfresh cilantrofor garnish
Pre-heat the oven broiler to high and line a large, rimmed baking sheet with aluminum foil.
Place pork on the prepared baking sheet and gently shred with two forks. Drizzle with ¼ cup extra juices (or pork or chicken broth) 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.
Assemble the bowls by dividing the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn between 4 to 6 serving bowls. Serve, top with chopped cilantro and fresh lime wedges, if desired. Enjoy!
If you skipped the Tips for Preparing section above: this is a cook once eat twice meal.Prepare the carnitas for another meal (recipe below) and save the leftovers, with some cooking liquid, for this one. Or you can make it especially for this meal, just know it takes about 90 minutes. Cilantro Lime Recipe: made with leftover cooked rice or can be prepared ahead and reheated before serving.Pico de Gallo: use store bought or make this easy homemade version while the carnitas and rice are reheating.