This is such a great little recipe! Its just pure good ness and deliciousness all rolled into one little bowl. A little while back we posted our recipe for Carnita tacos, but we wanted to give you another way to eat that tender, fall off the bone, flavorful meat. Our Carnita bowls are made with a base of cilantro rice and quinoa, chopped fresh tomatoes, black beans, creamy avocado, homemade spicy salsa, chopped cilantro, a sprinkle of salty cojita cheese and a drizzle of spicy mayo. Good for you and tastes amazing with a little bit of all of that in every single bite!
I do love my tacos. Debbie and I both do. Fish tacos, flank steak tacos, and these other carnita tacos. The only thing is that if you want more than one, it’s easy to start filling up on the tortilla bit and not getting as much of the fillings (a.k.a. the best parts) as you would like. This way, in a bowl, you can add how ever much or little of the rice base and more of the fillings and toppings as you like. Debbie and I both like just a little bit of rice and the rest of the bowl filled with the meat, veggies and cheese. The spicy mayo is definitely not a traditional taco topping, but I never want to eat a taco or these rice bowls without it. Just gives it that extra special je ne sais quoi…
Of course you don’t have to make your own salsa or spicy mayo for these. You can use whatever you have, but fresh salsa is way better than any stuff you will buy in the store and its so dang easy. But this is totally up to you.
I am dying to show you guys pictures of my new house and kitchen. It is very very close to being done so you have to wait just a little longer. Only some baseboards to paint, backspash to install, lights need to go in, a couple doors to paint… these kinds of things. We have done an awful lot in the last 4 weeks and we have worked our tails off to get here, but we are pretty happy with the results! I am especially in love with my new gas range. I have never had a gas stove before and I love it already. Instant heat!
Finally cooking in my new kitchen = one happy girl!
- 1 2 kg pork butt roast (shoulder)
- 2 tbsp salt and pepper each
- 1 tbsp cumin
- 2 tbsp coconut oil or other oil
- 1 small onion, cut into quarters or eighths
- 5 cloves garlic, smashed
- 1 beer (whatever you have)
- ¼ cup apple cider vinegar
- 2 oranges, juiced
- 2 limes, juiced
- 2 tbsp palm (or brown) sugar
- 1 or 2 chipotles in adobo
- 2 tomatoes, roughly chopped
- 1 dried Mexican chili, rehydrated in water
- ½ onion, roughly chopped
- 2 cloves garlic
- Handful of cilantro
- 1 lime juiced
- 1 tsp salt
- ½ cup mayo
- 1 lime, juiced
- 1 tbsp siracha sauce (or other hot sauce)
CILANTRO LIME RICE
- 1½ cups white or brown rice
- 2 cups water
- 1 tbsp lime juice
- ½ cup chopped cilantro
RICE BOWL INGREDIENTS
- ½ cup cilantro lime rice
- ⅓ cup carnita meat
- ½ tomato chopped
- ½ avocado, chopped
- ⅛ cup black beans
- few spoons of fresh salsa
- sprinkle of cojita cheese
- drizzle of spicy mayo
- Rinse your pork roast quite well and pat dry. Season the roast with salt, pepper and the cumin all over. Be generous with the salt and pepper.
- Turn your oven on to 350 degrees.
- Get out a big oven proof pot with a lid and put it on high heat on the stove. Put the couple tbsps of coconut oil in, let it get hot, and then brown the roast well on all sides. Turn the heat off.
- Add the onion, garlic, and chipotle pepper to the pot. Pour in the beer, apple cider vinegar and squeeze in the lime and orange juice. You can put in the peel as well, but I found that the lime peel gave a tiny hint of a bitter flavor that I didn’t care for.
- Cover the pot with the lid and slide it in the oven. Cook for 3 hours or until the roast is fall apart tender.
- When its ready, remove the roast from the pot, let it cool for a bit and shred the meat, removing most of the fat at the same time. Place the shredded meat on a foil or parchment lined baking sheet.
- Turn your oven on to broil and place the tray of meat under the broiler for a few mins or until the meat starts to get crispy and caramelized in some places. If your tray is quite full, you might want to stir the meat a bit so that some other parts can get crispy. Be careful not to let it burn.
- Set the meat aside or store in a big tuperware.
- Place all the ingredients for the salsa in a blender or food processor and whiz it up good till it becomes a thick sauce. Give it a taste and make sure it doesn’t need more salt, lime, or cilantro.
- Set aside or store in a mason jar or Tupperware.
- Mix the mayo , lime juice and hot sauce in a bowl or shake it in a jar. Add a little more lime if it needs to get a little thinner consistency. I like to keep it in a squeeze bottle so its easy to squirt on the tacos.
CILANTRO LIME RICE
- Bring the water and lime juice to a boil in a medium pot. When its boiling add the rice, cover and turn down the heat to low.
- Cook until the rice is almost cooked but the water is not quite absorbed yet. Add the chopped cilantro and give it a stir. Cover the rice again and cook until the rice absorbs all the water and rice is nice and fluffy.
- Remove from the heat and let it sit covered until you are ready to put the rice bowls together.
ASSEMBLE THE BOWLS
- Chop up the tomatoes, open and drain the black beans, peel and dice your avocado.
- Place your desired amount of rice in a bowl, add some carnita meat, tomato, black beans and avocado. Pour a few spoonfuls of salsa on top followed by a sprinkle of cheese and cilantro. Finish with a drizzle of spicy mayo on top.
- Dig in!