Easy Pork Carnitas Burrito Bowls Recipe

If you have a slow cooker, try this Easy Pork Carnitas Burrito Bowls recipe. The combination of juicy pork carnitas, cilantro-lime rice, and Pico de Gallo is delicious and also makes great leftovers.

We have affiliate relationships which means we may earn a small referral commission at no additional cost to you if you shop using our links.

Supplies:

Instant Pot 

Prep time: 20 minutes
Sauté time: 30 minutes
Cooking time: 30-40 minutes (+ time to come to pressure)
Natural release time: 20 minutes
Serves: 4-6

Tip: Prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the meat is cooking in the Instant Pot to save time. 

Dry Rub Ingredients

• ½ T. chili powder
• ½ T. unsweetened cocoa powder
• 1 t. garlic powder
• 1 t. ground cumin
• ½ t. smoked paprika
• ½ t. chipotle powder
• 1 t. dried Mexican oregano
• 1 t. sea salt
• ½ t. ground black pepper
• 3 T. extra virgin olive oil, divided 

Tender Pork Carnitas Ingredients

• 3½ – 4½ lbs. pork shoulder roast, trimmed and cut into 6-8 chunks
• 3 T. extra virgin olive oil, divided
• 1 medium red onion, diced
• 1 medium jalapeno, diced
• ¾ c. chicken broth, organic
• ¾ c. fresh orange juice 
• 3 T. lime juice

Cilantro-Lime Rice Ingredients

• 1 c. uncooked rice, prepared according to package ingredients 
• 3 T. fresh cilantro leaves, chopped
• 3 T. fresh lime juice, divided
• Sea salt & black pepper, to taste 

Pico de Gallo Ingredients

• 1-pint cherry or grape tomatoes, quartered
• ¼ c. red onion, diced
• 2 T. fresh cilantro leaves, chopped
• 2 T. fresh lime juice
• Sea salt & black pepper, to taste 

Remaining Pork Carnitas Bowls Ingredients

• 1 large avocado, sliced
• 1 cup black beans, warmed
• 1 cup whole kernel corn, warmed
• 2 large limes, cut into wedges
• 3 T. fresh cilantro, for garnish

How to cook Easy Pork Carnitas Burrito Bowls

#1. Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is covered. Press well to adhere. 

#2. Select the saute function button on Instant Pot and set it to high. Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side. 

Note: DO NOT move or touch the lid while using the “Sauté” function on an Instant Pot.

#3. Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot and set aside.

#4. Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes. 

#5. Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts). 

#6. While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use. 

#7. When the Instant Pot cook time is complete, allow the pressure to release naturally for 20 minutes. Do this before doing a quick release of any remaining steam. 

Optional Steps for Crispier Carnitas

• Pre-heat the 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. Season with more salt and black pepper, if desired.
• Place pork under the broiler for 4-5 minutes, then remove from the oven. Add a little more juice before turning the meat to brown the other side. Place back under the broiler for another 4-5 minutes or until the pork is nice and crispy edges. 
• When finished broiling, remove the baking sheet from the oven. Divide the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn into serving bowls. To serve, top with chopped cilantro and fresh lime wedges if desired. Enjoy!

Looking for a different Instant Pot Carnitas recipe to try out next time? Check out my Carnitas Tacos recipe.

Click this link to view more delicious recipes on my site.

Easy Pork Carnitas Burrito Bowls

Lori

If you have a slow cooker, try this Easy Pork Carnitas Burrito Bowls recipe. The combination of juicy pork carnitas, cilantro-lime rice, and Pico de Gallo is delicious and also makes great leftovers.

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 40 mins

Sauté time 30 mins

Total Time 1 hr 30 mins

Course Main Course

Cuisine American

Servings 4 to 6

Ingredients

  

Dry Rub Ingredients

• 1/2 T. chili powder
• 1/2 T. unsweetened cocoa powder
• 1 t. garlic powder
• 1 t. ground cumin
• 1/2 t. smoked paprika
• 1/2 t. chipotle powder
• 1 t. dried Mexican oregano
• 1 t. sea salt
• 1/2 t. ground black pepper
• 3 T. extra virgin olive oil , divided

Tender Pork Carnitas Ingredients

• 3 1/2 to 41/2 lbs pork shoulder roast , trimmed and cut into 6-8 chunks
• 3 T. extra virgin olive oil , divided
• 1 medium red onion , diced
• 1 medium jalapeno , diced
• 3/4 c. chicken broth (organic)
• 3/4 c. fresh orange juice
• 3 T. lime juice

Cilantro-Lime Rice Ingredients

• 1 c. uncooked rice prepared according to package ingredients
• 3 T. fresh cilantro leaves , chopped
• 3 T. fresh lime juice , divided
• Sea salt & black pepper (to taste)

Pico de Gallo Ingredients

• 1- pint cherry or grape tomatoes , quartered
• 1/4 c. red onion , diced
• 2 T. fresh cilantro leaves , chopped
• 2 T. fresh lime juice
• Sea salt & black pepper (to taste)

Remaining Pork Carnitas Bowls Ingredients

• 1 large avocado , sliced
• 1 cup black beans , warmed
• 1 cup whole kernel corn , warmed
• 2 large limes , cut into wedges
• 3 T. fresh cilantro (for garnish)

Instructions

 

• Combine dry rub ingredients in a small bowl and stir to combine. Rub mixture onto pork until each piece is covered. Press well to adhere.
• Select the saute function button on Instant Pot and set it to high. Add 1 tablespoon olive oil and half the seasoned pork shoulder pieces to the container. Sear until pork is browned on all sides, approximately 2-3 minutes per side.
• Once browned, transfer seared pork to a plate and repeat this process with another tablespoon of olive oil and the remaining pork. Remove browned pork from the Instant Pot and set aside.
• Add remaining tablespoon olive oil to the container, along with red onion and jalapeño. Sauté, stirring occasionally, until soft and translucent, approximately 3-4 minutes.
• Add browned pork back to the pot and pour chicken broth, orange juice, and lime juice on top. Add lid and lock into place. Set the steam vent to “Sealing.” Press the “Manual” button and adjust to the “High” setting, if necessary. Adjust cook time to 30 minutes. (Select 40 minutes for 4+ pound roasts).
• While the pork is cooking, prepare the Cilantro-Lime Rice and Pico de Gallo by combining the ingredients for each in medium bowls. Stir to combine and set aside until ready to use.
• When the Instant Pot cook time is complete, allow the pressure to release naturally for 20 minutes. Do this before doing a quick release of any remaining steam.

Optional Steps for Crispier Carnitas

• Pre-heat the 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 1/4 cup juices from the Instant Pot® and toss to combine before spreading into a thin, even layer. Season with more salt and black pepper, if desired.
• Place pork under the broiler for 4-5 minutes, then remove from the oven. Add a little more juice before turning the meat to brown the other side. Place back under the broiler for another 4-5 minutes or until the pork is nice and crispy edges.
• When finished broiling, remove the baking sheet from the oven. Divide the shredded pork, Cilantro-Lime Rice, Pico de Gallo, sliced avocado, black beans, and corn into serving bowls. To serve, top with chopped cilantro and fresh lime wedges if desired. Enjoy!

Notes

1. DO NOT move or touch the lid while using the “Sauté” function on an Instant Pot.
2. Prepare the Cilantro-Lime Rice and fresh Pico de Gallo once the meat is cooking in the Instant Pot to save time.

Keyword Dinner

Pin this for later: 

Don’t forget to share this Easy Pork Carnitas Burrito Bowls recipe with your friends and loved ones!

Sharing is caring!