Carnitas Protein Bowl
Recipe by
Ingredients
- For the Carnitas:
- 2 lbs pork shoulder, trimmed (900 g)
- 2 tbsp olive oil (30 ml)
- 2 tsp chili powder (6 g)
- 1 tsp cumin (3 g)
- 1 tsp smoked paprika (3 g)
- 1 tsp garlic powder (3 g)
- 1 tsp salt (6 g)
- 1/2 tsp black pepper (2 g)
- 1 orange, juiced (60 ml)
- 1 lime, juiced (30 ml)
- For the Bowl Base:
- 3 cups cooked white rice (555 g, about 1 1/2 cups dry before cooking)
- 1 1/2 cups cooked pinto or black beans (250 g)
- 2 cups shredded romaine lettuce (100 g)
- 1 cup shredded Mexican cheese blend (112 g)
- For the Toppings:
- 1 cup pico de gallo (160 g)
- 1 cup guacamole (240 g, about 2 avocados)
- 1/2 cup plain nonfat Greek yogurt or light sour cream (120 g)
- Fresh cilantro for garnish
Directions
- Cook Carnitas: Rub pork shoulder with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Place in a slow cooker with orange juice and lime juice. Cook on low for 8 hours or high for 4–5 hours until fork-tender. Shred with two forks.
- Prepare Bowl Base: Cook rice and beans if not already prepared. Fluff rice with a fork.
- Assemble Bowls: Divide rice into bowls. Add a portion of shredded pork, beans, lettuce, and cheese.
- Add Toppings: Top with pico de gallo, guacamole, Greek yogurt or sour cream, and fresh cilantro.
- Serve: Squeeze extra lime juice over bowls before eating if desired.
Tips for Meal prep
Carnitas can be cooked in bulk and frozen for later use.
Keep guacamole separate until serving to prevent browning.
Swap white rice for brown rice or cauliflower rice to adjust macros.
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