Carnitas for Burrito Bowls

Ingredients

• 1 lb pork shoulder (boneless), trimmed
• 1 tsp kosher salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• 3 cloves garlic, minced
• 1 tbsp chipotle in adobo sauce, minced(optional)
• 1 cup orange juice
• 1 tbsp lime juice
• 1 bay leaf
• 1/2 cup water
• 3/4 cup long-grain white rice (uncooked)
• 1 tbsp olive oil(optional)
• 1/2 cup black beans, drained and rinsed(optional)
• 1/2 cup shredded lettuce(optional)
• 1/2 cup pico de gallo(optional)
• 2 tbsp sour cream or plain Greek yogurt(optional)

Instructions

1. 1

   Prep (15 minutes): Pat pork dry and season with salt, cumin, and oregano; mince garlic and chipotle (if using). Stir orange juice, lime juice, minced garlic, chipotle, and bay leaf together.

2. 2

   Instant Pot cook (about 50 minutes): Place pork in the Instant Pot. Pour in the orange juice mixture and add water. Cook on High Pressure for 35 minutes, then let natural release for 10 minutes and quick-release any remaining pressure.

3. 3

   Crisp the edges (about 10 minutes): Transfer pork to a bowl and shred. If desired, heat olive oil in a skillet and cook shredded pork for 5–10 minutes, stirring occasionally, until browned and slightly crisp.

4. 4

   Serve: Cook rice according to package directions (or use your Instant Pot rice method). Assemble burrito bowls with rice, carnitas, and toppings (black beans, lettuce, pico de gallo, and sour cream/Greek yogurt).