Meal Prep Pork Carnitas Bowls With Rice

Carnitas burrito bowls in bowls with forks.

Meal Prep Pork Carnitas Bowls With Rice

Course: Main Course

Cuisine: Mexican

Prep Time: 1

Cook Time: 6

Total Time: 7

Servings:

Calories: 309kcal

Author: Lauren

These Meal Prep Pork Carnitas Bowls With Rice are made with lean, tender, juicy pork! They're easy to make and paired with fresh, citrusy cilantro lime rice! Topped with tangy pickled red onions and seasoned fajita peppers, this bowl will fill you up and leave your taste buds dancing!

Print Recipe

Equipment

Crock-pot

Ingredients

For the Carnitas:

2.5 lb. pork tenderloin
1/2 cup fresh squeezed orange juice
1 Tbsp fresh squeezed lime juice
2 tsp each: cumin and chili powder
1 tsp each: salt and oregano
1/2 tsp each: black pepper, onion powder and garlic powder
2 Tbsp cilantro freshly chopped

For All The Bowls:

12 oz. romaine or shredded green leaf lettuce or greens of choice
Pork Carnitas
2 cups LFF Cilantro Lime Rice (280g) or microwaved rice
1 (11-oz.) can Mexican corn drained
1 (15-oz.) can black beans rinsed and drained
Optional for topping: pickled red onions, sliced avocado, cotija cheese

Instructions

For Carnitas:

Place pork tenderloins in Crock-Pot. Add fresh squeezed orange and lemon juice, and sprinkle with spices. Toss around.
Cook on low heat for 6-8 hours or high for about 4 hours. Pork should be easily shreddable when done. Use two forks to shred pork then simmer for another 30 minutes to allow pork to soak up the juices.
Preheat the broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Transfer shredded pork to the sheet and spread out in an even layer. Leave remaining juices in the Crock-Pot.
Broil on low for about 5 minutes, until it starts to get crisp but is not burnt or dried out. Remove pork and toss with reserved cooking liquid to moisten. Stir in fresh cilantro, then enjoy! (Carnitas make 8 servings so you have extra for tacos, sandwiches, burritos, etc!)

To Assemble Bowl:

Add romaine lettuce to a large bowl (about 1-2 cups or as much or as little as you wish). Then top with 1 cup Pork Carnitas (111g), 1/4 cup cooked rice, 1/3 cup corn and 1/3 cup black beans. Top with pickled red onions, sliced avocado, cotija cheese if using and enjoy!
You can store ingredients separately and assemble each bowl when ready to eat, or go and assemble all the bowls. If making bowls for meal prep, store the lettuce in a separate bag/container or add on top of everything instead of the bottom.

Notes

To make Pickled Red Onions: follow Pickled Red Onion recipe here.

To prep for meal prep: Add carnitas, cilantro lime rice and sautéed peppers to a container. Keep romaine in a separate Ziplock bag and add on top after the rest of meal is heated and ready to eat.

Nutrition