Carnitas Burrito Bowls (Chipotle copycat!) | Get Inspired Everyday! (2024)

These Carnitas Burrito Bowls are just like Chipotle, but even better! They’re perfect for meal prepping ahead for burrito bowls all week long. Or you can prep ahead a few things to make family dinner easier during the work week. Either way you go, these burrito bowls are a crowd-pleaser and extra easy if you have the carnitas prepped ahead and in the fridge/freezer. You’ll find all my make-ahead tips down below along with how to make these bowls dairy-free or paleo.

We’re back with another burrito bowl this time featuring tender and juicy pulled pork! We simply can’t get enough of these Chipotle copycat burrito bowls, and we hope you love them too. They’re my favorite thing to meal prep for busy work weeks where we can just warm up and assemble a burrito bowl at a moment’s notice.

Watch how to make Carnitas Burrito Bowls

Ingredients & Substitutions

• Instant Pot Carnitas – super savory, slightly sweet with citrus flavor from the orange juice, carnitas will become a household favorite in no time! It’s also another great way to use tough cuts of meat like pork shoulder. The meat is braised in spices, (like chili powder & cumin) and broth until it’s fall-apart tender and easily shredded with 2 forks. Traditionally they’re spread out on a baking sheet and lightly browned in the oven with a broiler or high heat, but we skip that for simple burrito bowls.
  Cilantro Lime Rice – is worth trying for sure if you’re used to plain rice in burrito bowls. The cilantro-lime combo is so good, you’ll want to eat spoonfuls of rice all by itself.
  Fajita Veggies – a simple combination of onion and peppers with just a touch of extra flavor added with oregano and cumin.
  Black beans, cheese, and sour cream – are all standard in a burrito bowl, but definitely optional. Pick and choose any or all toppings here, or leave them out and there’s still more than enough flavor to go around. We also like a squeeze of fresh lime juice over the top sometimes.
  Pico de Gallo – is fresh salsa traditional at different ‘build your bowl’ Mexican restaurants like Chipotle. You can also use my Easy Fire Roasted Blender Salsa in this recipe when tomatoes aren’t in season.
  The Best Guacamole – is an absolute must in a burrito bowl as I mentioned. Extra guacamole is always a thing in our house with Mexican-inspired bowls. But you can also serve these bowls with sliced/diced avocado when you’re pressed for time.
  Lettuce or greens – We like piling all the works on top of greens. Everything from chopped romaine lettuce to spring mix works here. The firmer the lettuce the more it will stand up to the heat. When we start getting local spring mix from Farmer’s Market, I pile it on top because it’s so delicate. You can also use either red or green leaf lettuce.

Step 1: Start by making each of the recipes that make up this burrito bowl, it really helps to meal prep the Carnitas ahead of time. I don’t always make everything listed. Instead, you can pick and choose what you/your family would like and build a bowl from there.

Be sure to check out the tips section below for all my shortcuts. I started making a carnitas burrito bowl by layering lettuce followed by cilantro lime rice.

Step 2: After the rice, it’s time to add the shredded Carnitas. From there, I like to add Fajita Veggies along with some black beans.

Step 3: And finally keep adding as many toppings as you’d like from corn and cheese to sour cream.

You’ll find both my dairy-free and paleo options in the dietary section below.

Step 4: Finally add as much guacamole or diced avocado along with Pico de Gallo as you’d like.

Tip: When tomatoes aren’t in season try my Restaurant Style Salsa which uses canned tomatoes. It can also be meal prepped and frozen which is a huge bonus.

Ways to serve this

• More Pico de Gallo or Blender Salsa and Guacamole along with extra grated cheese too if you’re using it.
• Mix things up and use my Fresh Mango Salsa or this Caramelized Pineapple Salsa. Both of these salsa recipes are sweet and pair perfectly with Carnitas.
• Make sure to add salt to taste to each part of the recipe. Properly salted rice, carnitas, etc. is the key to a flavorful burrito bowl.
• These bowls are a meal unto themselves and are also great for entertaining. Try adding myCoconut Lime TartorCoconut Lime Ice Creaminto your meal plan for dessert if you’re having people over.

Storing leftovers

• To store –store each component of these burrito bowls separately in airtight containers for 3-4 days.
• Make ahead –the rice, salsa, and avocado are best fresh. However, the carnitas are the perfect thing to make ahead. The carnitas can be frozen in an airtight container for up to 3 months. I love meal prepping it to have on hand to make easier burrito bowls. My Restaurant Style Salsa can be stored for 4-5 days or even frozen ahead of time.
• Reheating –add some rice, meat, veggies, beans, and corn to a small skillet and reheat over medium heat stirring constantly (adding water as necessary) until heated through. Pile the warmed-up mixture into a bowl with your fresh toppings.
• To freeze –the carnitas, black beans, and corn can all be frozen for up to 3 months. The restaurant-style salsa can also be frozen, but the Pico de Gallo needs to be fresh if you make that salsa.

Dietary Options & Substitutions

• Dairy-free – use dairy-free cheese and sour cream. Or you can use my Paleo/Vegan Queso, it freezes really well for meal prep. I also like using my Cilantro Lime Dressing which is a touch creamy and super flavorful.
• Paleo – Roasted Sweet Potatoes in place of the rice, Instant Pot Paleo Queso as an extra topping instead of the cheese & omit all dairy and black beans.

Recipe Inspiration

• Barbacoa Burrito Bowls
• Chipotle Chicken Burrito Bowls
• Slow Cooker Salsa Beef
• Sheet Pan Chicken Fajitas
• Shrimp Fajitas

Carnitas Burrito Bowls

Yield: 6 servings

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