Kitchen Adventures || Carnitas Taco Bowls
Meal prepping is all about making life easier, right? Well, part of that for me is packing things in a way that allows an easy heat and eat for me at the gym! There is some assembly required with these because I like a lot of ‘stuff’ on my bowls, but it’s still a pretty simple lunch!
The carnitas recipe I’m sharing is an instant pot version because my life basically revolves around my instant pot now, but you could also go with a basic crockpot version using the same spices and ingredients!
INGREDIENTS – This made 4 bowls for us
Olive Oil for browning meat
3-4 lbs pork shoulder chopped into smaller chunks
1 TBSP garlic powder
1 TBSP cumin
1 tsp coriander
1 tsp smoked paprika
1 tsp pink salt
1 tsp black pepper
2 tsp chili powder
2 tsp dried oregano
2 tsp coconut sugar (optional, but tasty)
2-3 cinnamon sticks – 3-4 inches long
2 oranges, halved
1 cup water
2 cups cooked brown rice
1/2 yellow onion – diced
1 bell pepper – diced
1/2 cup corn – I used frozen corn and just defrosted it
1/2 tsp salt
1/2 tsp pepper
1/4 cup chopped cilantro
1/8 tsp cayenne for heat – optional
juice from 1 lime
Plain Greek Yogurt
Mix the spices together in a small bowl and rub evenly over the pork pieces. Heat instant pot on saute’ setting and add 1-2 tbsp of olive oil.
Once hot, add meat. Brown meat for a couple minutes per side, completing in batches if necessary. Remove and set aside.
Change the instant pot setting to manual pressure cook and add the water, scraping up any brown bits on the bottom from browning the meat.
Add the meat back in and squeeze the juice from both oranges and the lime over top. Toss the cinnamon sticks in and give everything a quick stir.
Secure the lid and make sure the venting valve is closed. Set the timer on high pressure for 40 minutes. Allow to naturally release for another 15 and then vent the lid.
While the pressure is releasing, turn the oven to high broil and line a baking sheet with aluminum foil. Spray lightly with cooking spray.
Remove the meat from the instant pot and shred in a bowl. Then add the meat to the prepared baking sheet. Place under the broiler for 3-5 minutes or until the edges begin to get crispy. Remove, sprinkle with a little more salt if you prefer and squeeze lime juice on top!
Cook rice according to the package. You’ll need about 2 cups cooked.
In a large pan, heat a little olive oil over medium high heat. Add the onion and bell pepper and saute’ for 3-5 minutes or until it begins to soften. Lower the heat and add the corn, cilantro, salt, pepper, and rice. Stir well to combine. Squeeze lime juice on top. Adjust seasoning as desired!
Divide the rice into 4 bowls. I used rectangle pyrex containers and did half rice, half meat and put the lid on. I prep all the toppings as well (except for the avocado – I cut that fresh 🙂 )
Reheat, top it with your favorite goodies, and serve with tortillas or chips to your liking!