It’s no secret that I love Mexican cuisine. The spicy peppers, rich use of toasted spices and blend of fresh, vibrant flavors keep my tummy super happy! One of my favorite places for on the go Mexican flavors is Chipotle, but when Brian and I were on Whole30, most of the menu items were off limits. We really missed our burrito bowls and tacos from Chipotle and definitely had massive cravings for them. So I put together this carnitas burrito bowl one night and absolutely fell in love with this recipe!
It’s so easy to make and tastes like my favorite Chipotle menu item!!! So fire up the slow cooker because you are definitely going to want to try this recipe!
Carnitas Burrito Bowls
Makes 6 servings
- 2 pounds pork loin
- 1 onion, chopped
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 3 cloves garlic, minced
- 1 jalapeno, chopped
- 1/2 cup orange juice
- 1 lime, juiced
- 1 cup chicken broth
- 1 tablespoon oregano
- 2 teaspoons ground cumin
- 1 cinnamon stick
- 1 package cauliflower rice
- 1 avocado, sliced
- 2 tablespoons fresh cilantro, chopped
Place pork loin and all other ingredients except for the cauliflower rice, avocado and cilantro in a large Crockpot. Cook on low for 6-8 hours or on high for 4-6. When the meat is done, it will shred easily with a fork. Once pork is shredded remove from Crockpot and set aside.
Cook cauliflower rice according to package directions and divide evenly between 6 bowls.Top with shredded pork, avocado and fresh cilantro. I also like to add a drizzle of the cooking liquid from the Crockpot and a dash of hot sauce as well. Enjoy!