Go Back

Chipotle Pork Carnitas Burrito Bowls - Smoky, Tender, and Easy

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Pork shoulder (2.5–3 lb), trimmed and cut into large chunks
  • Chipotle peppers in adobo (2–3 peppers) plus 2 tablespoons adobo sauce
  • Orange juice (1/2 cup) and lime juice (2 tablespoons)
  • Garlic (4 cloves), minced
  • Onion (1 medium), sliced
  • Chicken broth or water (1/2 cup)
  • Spices: 2 teaspoons ground cumin, 2 teaspoons dried oregano, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Olive oil (1 tablespoon)
  • For the bowls: cooked rice or cilantro-lime rice, black beans, corn, shredded lettuce or cabbage, pico de gallo or salsa, sliced avocado, cilantro, lime wedges, sour cream or Greek yogurt, and shredded cheese (optional)

Method
 

  1. Season the pork: Pat pork dry. Toss with salt, pepper, cumin, oregano, and smoked paprika until well coated.
  2. Blend the sauce: In a blender, combine chipotle peppers, adobo sauce, orange juice, lime juice, garlic, and broth. Blend until smooth.
  3. Sear (optional but recommended): Heat olive oil in a large pot or Dutch oven over medium-high. Sear pork on all sides until browned, 6–8 minutes total. Remove excess fat if needed.
  4. Add aromatics: Scatter sliced onion over the pork. Pour the chipotle-citrus sauce on top.
  5. Cook low and slow: Stovetop/Dutch oven: Cover and simmer on low for 2.5–3 hours, until fork tender.
  6. Slow cooker: 6–8 hours on low or 4–5 on high.
  7. Instant Pot: 45 minutes on High Pressure, natural release 15 minutes.
  8. Shred and crisp: Heat broiler. Shred pork with two forks, spread on a sheet pan, drizzle with a few spoonfuls of cooking liquid, and broil 4–6 minutes until edges crisp. Toss and broil 2–3 minutes more for extra texture.
  9. Cook your bases and toppings: Warm beans and corn. Prep rice, chop lettuce, slice avocado, and set out salsa, cilantro, limes, and dairy if using.
  10. Assemble bowls: Add rice or greens, top with carnitas, beans, corn, salsa, avocado, and a squeeze of lime. Finish with cilantro and a dollop of sour cream or Greek yogurt.
  11. Adjust heat: For more kick, spoon on extra adobo or add sliced jalapeños.