Keto Carnitas Burrito Bowls
Burrito bowls are a genius way to get a variety of nutrition in one meal! You can load up on protein, play around with healthy fats, and get an assortment of vitamins from the veggie toppings! Carnitas is slow roasted pulled pork with a savory mixture of spicy and sweet. You can serve your carnitas burrito bowl hot, but you’ll ideally want to make this recipe for meal prepping. You’ll end up with a lot of pork!
How to Make It
Step 1
Preheat an oven to 300 degrees and lightly spray a baking dish or deep sheet tray with pan spray. Prepare your pork shoulder (you’ll end up with extra for future recipes) by setting it on your baking pan. Rub it down with the olive oil, salt, pepper, oregano, cumin, and onion powder. Smash the garlic cloves and push them into the pork shoulder.
Step 2
Slice the jalapeno into rings and place them around the pork shoulder in your baking pan. Pour the broth in the bottom of the pan. Cover the pan in foil. Bake the pork shoulder for 4 hours, or until it can be easily pulled apart. Use two forks to shred the pork into strips. Bake the pork for an additional 10 minutes, uncovered, to brown the meat.
Step 3
To meal prep, fill each meal prep container with 4 oz of prepared cauliflower rice. Top each container with 3 oz of carnitas, a ¼ c. of shredded lettuce, 1 TB chopped red onion, 1 tsp chopped cilantro, and a wedge of lime for squeezing.
Ingredients
- Pork Shoulder 9 oz, boneless, raw
- Olive Oil 1 tablespoon
- Salt ½ teaspoon
- Black Pepper 1 tsp
- Spices Oregano Dried ¾ tsp, ground
- Spices Cumin Seed 1 tsp
- Spices Onion Powder ¼ tsp
- Garlic 3 clove
- Jalapeno Peppers 1 pepper
- Beef Broth ¼ cup
- Cauliflower Rice 12 ounce