Crockpot Carnitas Tortilla Burrito Bowl

PREP TIME: 30 MINUTES

COOK TIME: 10 HOURS

TOTAL TIME: 10 HOURS, 30 MINUTES

YIELD: 4 BURRITO BOWLS + EXTRA CARNITAS

INGREDIENTS

Carnitas
5-6 pounds pork shoulder roast (or butt)
1 tablespoons canola oil
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 tablespoons smoked paprika
1/2 tablespoon cumin
1 1/2 teaspoons onion powder
2 teaspoons chipotle chili powder
1 teaspoon oregano
1/4 teaspoon cayenne
2 teaspoons chili powder
1/2 teaspoon garlic powder
1 (12 ounce) mexican beer
1/2 cup orange juice
2 limes, juiced
1 large or 2 small chipotle chiles in adobo, minced

Rice
3 cups cooked rice
2 tablespoons chopped fresh cilantro
1 lime, juiced

Tortilla Bowls
4 (6-8 inch) whole wheat tortillas
2 teaspoons smoked paprika
1/2 teaspoon garlic powder

Pico De Gallo
2 cups tom tom or cherry tomatoes, chopped
1/2 medium sweet onion, finely chopped
1 jalapeno, ribs and seeds removed, finely chopped
1 avocado, halved, pitted, peeled and cut into small cubes
1 lime, juiced
3 tablespoons chopped fresh cilantro
pinch of sugar
pinch of salt

For serving shredded lettuce, pico de gallo, shredded cheddar cheese, guacamole, fresh cilantro

INSTRUCTIONS

• Begin with the Carnitas. Combine seasonings (salt, pepper, smoked paprika, cumin, onion powder, chipotle chili powder, oregano, cayenne, chili powder, garlic powder) together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Rub the pork all over with a about 1/3 of the seasonings. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side).
• Add pork to the crockpot and sprinkle with remaining seasonings all over. Pour in beer, orange juice, lime juice and chipotle chilies, then cook on low for 10-12 hours. Check once or twice if possible. Before serving, use forks or kitchen tongs to shred pork in the crock pot. Mix to combine with the remaining liquid in the crockpot. Keep warm until ready to use.
• Make the tortilla bowls. Preheat the oven to 400 degrees. Combine the smoked paprika, garlic powder and a pinch of salt in a small bowl. Heat the tortillas in the microwave for 30 seconds. Rub each tortilla with a little olive oil or spray with cooking spray. Sprinkle each tortilla with a little bit of the seasonings. Gently press the tortilla (seasoned side down) around the outside of an oven safe bowl. Place the bowl on a baking sheet and place in the oven an bake for about 10 minutes or until browned and crisp. I only had 2 oven safe bowls, so I made two bowls and then made two more. If you are using only one bowl, repeat until your have four tortilla bowls. Set aside.
• For the pico de gallo, in a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine. Set aside until ready to serve.
• In a small bowl, mix 1 teaspoon salt with the pinch of sugar. In a medium bowl, toss the tomatoes gently with the salt mixture. Add onion and jalapeno and combine. Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado. Sprinkle on the cilantro, and stir to combine.
• Toss the rice, the cilantro and lime juice. Keep warm.
• To assemble divide the rice evenly among 4 individual tortilla bowls. Top with some of the pico de gallo and shredded lettuce and then add the warm carnitas. Sprinkle on the cheese, and spoon a dollop of the guacamole on top. Finish with the chopped cilantro.

Source: http://www.halfbakedharvest.com/crockpot-carnitas-tortilla-burrito-bowl/