Feed Me: Burrito Bowl con Carnitas!

Sooo remember on Monday when I told you about my new obsession with The Webster well this recipe is what started it all. I have to say Sunday was a pretty great day. I got some awesome new threads and had my face melt off from how awesome these burritos turned out.  I must warn it does take a long to for everything to cook if you are like me and tend to watch the time tick down ever-so-slowly. Also there are three parts to this recipe. However it is soooooooooooooo worth the wait.

Part 1 Pork Carnitas

Ingredients:

  • 2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
  • Salt and freshly ground black pepper
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1 onion, coarsely chopped
  • 4 cloves garlic, minced
  • 1 jalapeno, seeded and ribs removed, chopped
  • 1 orange, cut in half- I really like the flavor of citrus so I used two also zest one to use for the burrito bowl later
  • 3 tablespoons vegetable oil

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork.

Place the pork in a slow cooker and top with the onion, garlic, and jalapeno. Squeeze over the juice of the orange and add the two halves.

Cover and cook on low for 8 to 10 hours or on high 4 hours. Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat (I opted out of this because I was foaming at the mouth). Press the carnitas into the oil and fry until crusty on one side.

Part 2 Easy Pico de Gallo

Ingredients:

  • Salt
  • Pinch of sugar
  • 2 medium tomatoes, seeds removed, and chopped
  • 1/2 medium sweet onion, finely chopped- I used Vidalia onions
  • 1 jalapeno, ribs and seeds removed, finely chopped
  • 1 avocado, halved, pitted, peeled and cut into small cubes-I didn’t use this because of their tendency to brown
  • 1 lime, juiced- I used two
  • 3 tablespoons chopped fresh cilantro
In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine.
Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine.
Part 3 The Bowl

Ingredients:

  • 3 cups cooked white rice- I opted for brown rice
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon orange zest
  • 2 cups cooked black beans
  • 1 1/2 to 2 cups Simple Fresh Pico de Gallo, recipe follows
  • 2 cups Pork Carnitas, recipe follows
  • 1 cup shredded Cheddar
  • 1/2 cup sour cream
  • 2 green onions, chopped

In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de gallo. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle on the cheese, and spoon a dollop of the sour cream (ewww) on top. Finish with the chopped green onions.

I LOVE MEXICAN FOOD!!!

Jessica

1 comment

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

KATE WANDERS

Fashion.Beauty.Travel.Thoughts

DC Daybook

A DC diary

nest design studio { blog }

our everyday life as designers

Hollis and Prince

"it’s a new era in fashion - there are no rules. it’s all about the individual and personal style, wearing high-end, low-end, classic labels, and up-and-coming designers all together" — alexander mcqueen

BLISS AT HOME

by Kristin Cadwallader

That's SO Jenn!

Confessions of a Foodie

sixty six days of sarah

Time to make life a little more Awesome!

O R B I L I N I A

A painting installation by DEBORAH BARLOW

My Life is My Style

photography, fashion, travel

Costa Kitchen

California Comfort Food from the Santa Barbara "Costa's" (Coast)

%d bloggers like this: