Carnitas Burrito Bowls - Olivia Mack McCool
Maybe only second to my fried chicken sandwiches, this meal is my husband and father’s favorite thing I make. They are my consummate taste testers. It’s outrageously delicious and surprisingly easy. I homemake the beans and pico de gallo. But you don’t have to! I’m giving you the full recipe for all of it, but you choose what you want to make from scratch and what you want to buy at the store or in a can. Read through the recipe at least 1 day before you plan to make this. Because there are elements that take time, not hands on time, but time none the less. There are also plenty of elements that can be made ahead… you know I love that.
Steamed White Rice
Carnitas (mine’s not super traditional FYI, but none the less ridiculously delicious)
Black Beans
Pico de Gallo
Avocado Crema
Pickled Red Onions
Shredded Lettuce
you should add hot sauce for sure!
Here are the recipes for all the elements. This will make enough to feed 4 adults.
2 1/2 pounds boneless pork shoulder, cut into approx. 1” cubes (you can ask your butcher to do this for you)
4 garlic cloves, chopped
4 teaspoons kosher salt
2 teaspoons taco seasoning (I really like Trader Joe’s version)
Heat the oven to 325°F.
Combine all the ingredients in a roasting pan, and massage the seasoning into the meat. Cover tightly with foil. Roast for 3 hours. The meat will fall apart when you squeeze it with tongs and be deeply golden on the outside.
That’s it, really!
Note: you can do this the day before or just earlier in the day. Simply reheat the carnitas in the oven when you’re ready to eat.
1 pound bag of dry black beans
3-4 garlic cloves, left whole
1 onion ,peeled and halved
1 heaping tablespoon kosher salt
optional: I added some of the rendered fat from the carnitas before simmering- because i made it the day before- It adds SO much flavor. You could also add rendered duck fat, chicken fat or pork lard. I’ve also simmered them with a pork bone. Animal fat or bones gives the beans a real depth of flavor.
Soak the beans in plenty of water: you could do this overnight OR 1 hour before cooking, combine the beans and water, bring to a boil and let sit for 1 hour. Discard the soaking water.
Pour enough water over the beans to cover by about 2-3 inches. Add the garlic, onion and salt. Bring to a boil, then reduce to a pale simmer and cook for 1 hour - 1.5 hours, until the beans are tender and creamy on the inside but not falling apart. Just keep testing them after 1 hour.
Tip: If the water is simmering too rapidly, it will make the beans fall apart. During the cooking, the water should be just bubbling ever so gently. And try to avoid stirring the beans too much. This will ensure the beans get tender but stay intact. You can also make these beans the day before.
1 red onion, thinly sliced (i use a mandoline to get them even)
1 cup white vinegar
1 cup hot water
2 tablespoons granulated sugar
1 tablespoon kosher salt
Place the sliced onion in a jar or container. Top with the rest of the ingredients, fit with a lid and shake to combine. Let them pickle for anywhere from 1 hour to 1 week in the refrigerator.
1 pint cherry or grape tomatoes
1/4 of a medium red onion, finely chopped
1/4 of a jalapeno, minced (more if you want heat)
1 large garlic clove, halved
small bunch of cilantro, chopped
1 lime
1 teaspoon kosher salt
optional: some fresh mint, chopped
Place the cherry tomatoes in the bowl of food processor. pulse until the tomatoes are chopped. If there is a lot of liquid, you can drain the tomatoes in a fine mesh sieve. Alternatively you can chop the tomatoes with a knife. Place the chopped tomatoes in a medium bowl.
Add the remaining ingredients to the bowl, and stir well. Let sit, giving the garlic time to infuse it’s flavor into the pico, for 30 minutes-a few hours. Remove the garlic cloves before serving.
Add all of the following to a blender and blend until smooth:
Rinse the rice in a colander set in a bowl. Run water over it, while swishing it around, until the water runs clear. This vastly improves the texture of the rice.
Place the rice in a pot with a tight fitting lid. Add the water and salt. Bring to a boil and immediately turn down to the lowest simmer setting. Cover and cook for 17 minutes. Turn off the heat, fluff the rice, cover and let stand or 5 minutes.
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