If you love Chipotle, but you're tired of paying extra for guac, this is for you. These carnitas bowls are delicious and packed with all the same goods you know and love. One of the best parts about making these Chipotle style burrito bowls is that you can control what goes in and they're great for meal prepping too. Cook once, eat twice - that's a win-win in my books. I hope you love these carnitas bowls as much as I do!

Ingredients

Don't be intimidated by the long list of ingredients, most are spices that you probably have already. And some like the tomatoes, cheese and corn are optional add-ins. I personally love all the toppings and variety, but feel free to add or adjust as needed. These burrito bowls are super versatile.

• boneless pork shoulder, cut into chunks
• chicken broth (low sodium)
• fresh orange juice (or bottled)
• lime juice (fresh)
• dried oregano
• ground cumin
• smoked paprika
• ancho chili powder
• kosher salt
• serrano pepper
• garlic
• jasmine rice (dry)
• frozen corn
• 1 15 oz can black beans
• tajín seasoning (or chili powder)
• romaine lettuce
• cherry tomatoes
• avocado
• cilantro
• crumbled cotija cheese (or feta)

How to Make Carnitas in your Instant Pot

To make these carnitas bowls even simpler, I love using my Instant Pot to cook the pork. By using a pressure cooker, you cut down on the time it takes to make these. Plus, while it's cooking in there, it's completely hands-off and you can focus on other things, like making a margarita ;)

Place the cubed pork into the Instant Pot and add all remaining ingredients, toss to combine.

Place the lid on and turn the vent to "sealing." Cook on high pressure for 40 minutes. Let the pressure release naturally for ten minutes and then do a quick release.

Remove the pork and shred with forks in the Instant Pot itself or in a large bowl.

This can all be prepped ahead of time to keep things efficient. Once the pork is cooked, you just need to broil it in the oven to get it crispy.

When you're ready to assemble the bowls, turn your oven to broil on high. Working in batches, add the pork to a pan lined with parchment paper, spreading it out evenly and toss with some of the juice from the Instant Pot. Cook for three minutes, then remove, toss with more juices and broil for three more minutes or until crispy.

How to Make the Best Carnitas Bowls

For me, it's really all about the other toppings. They'll enhance the deliciousness of the carnitas and add even more flavour and nutrients.

While the pork is cooking, make the rice. Rinse the rice well and then add to a medium sized pot with water. Cook according to package directions. When the rice has finished cooking, season with salt.

Cook the frozen corn in boiling water for two to three minutes. Drain and season with salt.

In a medium sized bowl, combine the beans with the tajín, lime juice and zest and stir to combine. Season with salt.

When ready to assemble, add rice to a bowl along with the romaine, tomatoes, corn, crispy pork, beans, avocado, cilantro and cotija or feta if using.

Tips for Making An Easy Chipotle Carnitas Bowl

• Prep ahead: the pork and the rice can be cooked ahead of time. When you're ready to assemble, you just need a quick broil on the pork and to cook the corn.
• Flavour as you go: don't forget to season things as you go. Season all the add-ins with salt. I also like adding lime juice and tajín to the beans, corn and even the tomatoes.
• Spread the pork out: when you are broiling the shredded pork, spread it out evenly so it can get crispy.
• Meal prep: if you plan on making extra for meal prep, keep things in separate containers in the fridge to avoid things getting soggy.
• Storage: keep things in separate sealed containers in the fridge for up to three days and assemble right before eating.
• Coconut rice: I also love making these carnitas bowls with coconut jasmine rice. You can see how I make that over here!

Substitutions

These carnitas bowls are super versatile, so feel free to use what you have on hand, swap things out as needed or omit anything you don't like.

• No rice: omit and use all romaine.
• No pork: use shredded chicken or beef. Or keep it vegetarian and use black beans (or pulled jackfruit), although this wouldn't be a carnitas bowl anymore ;)
• Cotija cheese: use feta or omit.
• Frozen corn: feel free to use fresh corn instead if it's in season. Grilling it would be a great idea!
• Tajín seasoning: I love this on so many things, but if you don't have any tajín, feel free to use chili powder and lime zest.
• Ancho chili powder: use regular chili powder.
• Chicken broth: use water.
• No fresh orange juice: use the bottled kind. I do recommend using fresh lime juice over the bottled stuff, the taste doesn't even come close.

No Instant Pot?

If you don't have an Instant Pot, you can slow cook the pork shoulder on low for about seven to eight hours.

Prefer Carnitas Tacos Instead

If you prefer to have these carnitas as tacos, check out my other recipe for making those over here.

They're delicious either way you make them.

More Mexican and Tex-Mex Inspired Recipes

• Mexican Inspired Chicken Wings (Air Fryer)
• Instant Pot Carnitas
• Smashed Jalapeño Popper Potatoes
• Cilantro Lime Chicken Bowls with Spicy Jalapeño Sauce
• Juicy Jalapeño Turkey Burgers
• One Skillet Chicken Fajitas with Feta Jalapeño Sauce
• Salmon Tacos with Mango Salsa
• Air Fryer Jalapeño Poppers
• Sweet Potato Breakfast Hash with Chorizo
• Healthy Chicken Tortilla Soup

If you make these Chipotle Style Carnitas Bowls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.