These Carnitas Bowls are a delicious cook once eat twice meal. You can prepare the carnitas for burritos or tacos one night and serve these bowls on another night.
Instead of spending $10 dollars at a fast food place for a burrito bowl, make your own with simple fresh ingredients.
These bowls are great for Cinco de Mayo, Mexican Independence Day (which is in September!) or anytime you get the craving for a flavorful but healthy meal.
Tips for Preparing Carnitas Bowls on Weeknights
Carnitas are traditionally made by simmering pork in lard for hours until it becomes tender then turning up the heat to crisp the outside.
While the pressure cooker does make it faster the carnitas take about 90 minutes to sauté, come to pressure cook and then wait for a natural release.
I highly recommend preparing it for another meal and saving a few cups of the meat and some of the cooking juices before broiling it for these. It is all hands off time though, so if you have the time to spare, make it specially for this meal and prep everything else while waiting for the pressure to release.
Same for the Cilantro Lime Rice. You can use the pressure cooker to steam up rice for this dish, or you can use leftover rice to make the Cilantro Lime Rice.
Store bought salsa or pico de gallo would be fine, but it is really easy to chop up and make your own while the pork and rice are cooking.
More Cinco de Mayo Recipes from #OurFamilyTable
When it is time for a fiesta, we have you covered with plenty of Mexican inspired recipes from apps and drinks to sides and mains.
Celebrate Cinco de Mayo!
- 30 Minute Easy Cheese Enchiladas from Kathryn's Kitchen Blog
- 7 Layer Dip from Magical Ingredients
- Caldo de Queso from Pandemonium Noshery
- Carnitas Bowls from That Recipe
- Classic Paloma from Books n' Cooks
- Easy Pico de Gallo from Jen Around the World
- Instant Pot Vegetarian Lentil Tortilla Soup from Cheese Curd In Paradise
- Mango Agua Fresca from Art of Natural Living
- Margarita Sangria from Family Around the Table
- Mexican Red Rice from Karen's Kitchen Stories
- Southern Fried Chicken Tacos from Palatable Pastime
- Steak Street Tacos from Blogghetti
- Taco Dip from Devour Dinner
- Tacos Americano from A Kitchen Hoor’s Adventures
- White Chicken Enchiladas from Hezzi-D's Books and Cooks
- 2-3 cups pre cooked carnitas (see recipe below)
- 2-3 cups cilantro lime rice (see note)
- 2 cups pico de gallo (see note)
- 1 cup black beans (warmed)
- 1 cup whole kernel corn (warmed)
- 1 large avocado (sliced)
- 2 large limes (cut into wedges)
- 3 tablespoons fresh cilantro (for 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!
Pressure Cooker Pork Carnitas
- ¾ cup chicken broth (preferably organic)
- ¾ cup fresh orange juice (approximately 2 large oranges)
- 3 tablespoon lime juice
- 1 tablespoon chili powder
- ½ teaspoon smoked paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- salt and pepper (to taste)
- 2-3 tablespoon extra virgin olive oil (divided)
- 3½ - 4 pounds pork shoulder roast (trimmed and cut into 6-8 chunks)
- 1 medium red onion (diced)
- 1 medium jalapeno (diced)
- 2-3 cloves garlic (peeled and chopped)
- In a medium bowl, whisk together chicken broth, fresh orange juice, and lime juice with the chili powder, smoked paprika, Mexican oregano, and ground cumin. Season with salt and black pepper, to taste, and set aside.
- Add one tablespoon olive to the pressure cooker and heat to medium (press "saute" button for electric cookers). Brown half of the pork pieces at a time, about 1-2 minutes per side.
- Once browned, transfer seared pork to a plate and repeat with additional olive oil and the rest of pork. Remove browned pork from the pressure cooker and set aside.
- Add remaining tablespoon olive oil to the container, along with red onion, jalapeno, and fresh garlic. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
- Add browned pork back to the pot and pour chicken broth/orange juice mixture over top. Add lid and seal.
- Cook for 30 minutes on HIGH pressure. Allow 20 minutes for a “natural release” of the steam inside the pressure cooker. Do a quick release to vent any remaining pressure.
- A few minutes before the steam is fully released, preheat 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.
- Broil for 4-5 minutes, then remove from oven and add a little more juice before turning the meat to brown the other side. Broil for another 4-5 minutes or until the pork is crispy on the edges.
- While the pork is broiling reduce the cooking liquid by one half by cooking over medium high heat ("saute" in an electric pressure cooker).
- Serve the carnitas with the reduced cooking liquid as a sauce.
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Until next time, happy eating!