Pork Carnitas Burrito Bowl

Pork Carnitas Burrito Bowl


1 pound pork loin (option to use chicken breast instead)
1 tablespoon minced garlic
1 tablespoon orange juice
⅓ cup lime juice
3 teaspoon cumin
2 teaspoons smoked paprika
salt and pepper, to taste
¼ cup green chiles

For the Street Corn
1 can yellow sweet corn
2 tablespoons lime juice
½ tablespoon apple cider vinegar
2 tablespoons chopped cilantro
⅓ cup red onion, finely chopped
⅓ cup cheese, crumbled
½ teaspoon paprika
salt and pepper, to taste

Brown Rice
Other Ingredients
Black beans
4-8 cups Romaine
Lime wedges


1. Place pork loin and minced garlic into your crock-pot and turn to high. Cook for 2-4 hours. Or turn to low and slow cook for 6-8 hours (for more tender pork!). Remove pork loin and shred with 2 forks. Place shredded pork into a large bowl and add in the rest of the carnitas ingredients and mix.

2. For the Street Corn, mix all ingredients together in a bowl.

3. Mix together all ingredients in a medium-size bowl.

4. To Assemble Bowls, place about 2 cups of romaine lettuce on the bottom of your bowl. Then add ¼ of the meat (4 oz.), about ¾ cups brown rice, ½ cup street corn, and ¼ cup black beans.

5. Serve with fresh lime and more cheese!


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