Mexican Burrito Bowl

When I visited Mexico a couple years ago – I feel in love with the food. I mean – who wouldn’t? Mexican food is packed full of flavour, uses the freshest ingredients and truly is the best combination of flavour and texture in one meal. Whenever I’m in the mood for something easy for dinner, this is a perfect option. Delicious and juicy pulled pork paired with Mexican rice, black beans, fresh pico de gallo, avocado, and sweet corn.

What is in a Burrito Bowl?

A burrito bowl is pretty much exactly what it sounds like – items you would normally put in a Burrito wrap but instead in a bowl form. I prefer to eat it this way so that I can incorporate more items into my customizable bowl. You can add a variety of toppings: sliced avocado, black beans, fresh pico de gallo, guacamole, sweet corn, or even freshly chopped lettuce.

What are Carnitas?

Carnitas are a staple and popular protein option Mexico. It is Mexico’s version of pulled pork. Traditionally it is made from braising pork in lard or oil until the meat is tender. Carnitas are typically made with pork shoulder or pork butt. Although this recipe is a shortcut to the traditional version, the flavours are still immaculate. This is my go-to recipe that has fusion flavours of Texas style BBQ as well with the hit of BBQ sauce and paprika- optional of course if you’d prefer to remove it and go the traditional classic flavour. This recipe is extremely easy to make and ready in 40 minutes using a pressure cooker. It is fall-off-the-bone delicious.

Easy Burrito Mexican Bowl

Christina Chow

An easy and delicious Mexican inspired bowl featuring juicy pulled pork, Mexi-rice, avocados, Mexican black beans, sweet corn, and pico de gallo. Ready in less than 45 minutes!

5 from 1 vote

Print Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine American, Mexican

Servings 6 people

Equipment

• 1 Pressure Cooker (Instant Pot)
• 1 Cast iron pan

Ingredients

  

Carnitas (Pulled Pork)

• 4 lb pork shoulder, cubed into 2" x 1" pieces
• 3/4 cup pineapple juice sub for orange juice
• 1/4 cup BBQ sauce optional, I like that it provides some smokiness
• 1 medium onion
• 3 cloves garlic
• 1 jalapeno
• 1/8 cup brown sugar
• ½ tbsp paprika
• 1 tbsp cumin
• 1 tbsp oregano
• 2 tsp salt
• 1/4 tsp pepper
• 1 tsp olive oil

Mexican Rice

• 2 cups long grain rice
• 1 tbsp olive oil
• 1/2 medium onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup diced tomatoes or tomato sauce
• 2 tsp salt
• 2 ½ cups water

Mexican Black Beans

• 1 can (16 oz) black beans (undrained)
• 1 tbsp olive oil
• 1/4 medium onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp cumin
• 1/2 tsp salt

Pico de Gallo

• 1/2 medium red onion, finely diced
• 1/4 cup cilantro, washed and finely diced
• 4 roma tomatoes, diced
• 1 medium lemon, juiced
• 1 ripe mango, pitted and cubed optional
• 1/2 tsp salt
• 1/4 tsp pepper

Toppings

• 1 avocado, sliced
• 1 can sweet corn, drained
• sour cream

Instructions

 

Carnitas (Pulled Pork)

• In a medium sized bowl, rub the pork with paprika, cumin, oregano, salt, and pepper.
• Using a pressure cooker or Instant Pot, set to "sauté" mode. Add in oil, onion, and pork. Sauté for 3-4 minutes until slightly browned.
• Combine pineapple juice, BBQ sauce, garlic, jalapeno, and brown sugar. Manual High Pressure for 40 minutes with 10 minutes of natural release.

Mexican Rice

• As the pork cooks, prepare the rice. Wash and rinse the rice throughly in the sink. Using a sauce pot, heat up 1 tbsp of oil and combine onion, garlic, and washed rice. Sauté together for 2-3 minutes until fragrant.
• Add in tomatoes, salt, and water. Cover with a lid and bring to a boil. Once it boils, simmer for 20 minutes. Fluff the rice with a fork.

Mexican Black Beans

• Using a cast iron pan, heat up on medium high heat with 1 tbsp of oil. Add in onion and sauté for 2-3 minutes. Combine undrained can of black beans, cumin, garlic, and salt. Cover with a lid and simmer for 20 minutes until the liquid has evaporated. The beans should be fork tender.

Pico de Gallo

• Using a mixing bowl, combine tomatoes, onion, cilantro, mango, lemon juice, salt, and pepper together. Season with salt to taste. Set aside.

Browning the Pork

• Once the pork is finished cooking. Carefully vent and let the pork cool down slightly before shredding with 2 forks. The pork should fall apart. If the pork is still tough, Manual High Pressure for another 10 minutes until it shreds easily. Set aside.
• Layer the shredded pork without the juices onto a baking tray. Broil at 400F for 3-5 minutes to help crisp up the pork.

Assembly

• In a shallow bowl, combine rice, pork, beans, Pico de Gallo, avocado, and corn together. Top with sour cream and scallion. Enjoy!

Keyword Mexi Bowl, Mexican Bowl, Pulled Pork

Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!

xx, CWC