Dinner · 245 min · mexican

Copycat Carnitas Bowl (Chipotle’s style)

A Mexican dinner built around pork loin and orange juice — on the table in 245 minutes. Each serving lands at 440 calories with 46g of protein, so it eats like a much heavier meal. Naturally high-protein and gluten-free, it scales cleanly if you are cooking for more than one.

Ingredients

• 12 oz Pork loin
• 1/4 cup Orange juice
• 2 tbsp Lime juice
• 1/2 cup Chicken broth
• 1 cup Brown rice
• 1/2 cup Black beans
• 1/2 cup Corn salsa
• 2 tbsp Shredded light Monterey jack
• 1/4 cup Plain Greek yogurt
• 2 cups Romaine lettuce
• 1 tsp Cumin
• 1 tsp Dried oregano
• 1 Bay leaf

Steps

1. Rub the pork with salt, cumin, and oregano; the citrus goes in the braising liquid, not the rub.
2. Braise 3.5 hours in broth, orange juice, lime juice, and the bay leaf until the pork collapses under a fork.
3. Shred the pork, spread it on a sheet pan, and broil 4 minutes until the edges crisp — that caramelized edge is carnitas, not the braise alone.
4. Reduce a ladle of the braising liquid into a glaze and spoon it over the crispy pork.
5. Build the bowl: cilantro-lime rice, black beans, carnitas, corn salsa, cheese, yogurt, lettuce.
6. Finish with a squeeze of fresh lime over the whole bowl — acid wakes up slow-cooked pork like nothing else.

Build my plan

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like