Carnitas Burrito Bowls with Salsa Fresca and Lime Cilantro Rice

I loooovvveeeee me some Chipotle! If I didn't feel like crap after eating it (basically because the portion sizes are so incredibly ridiculous), I would probably eat it on a weekly basis. But since that would result in a few less than desirable consequences (like having to buy larger pants), I'll refrain.

Not that my homemade version is significantly more healthy, it does taste a lot better. I love that I can control the fat by trimming the excess off of the pork and keep the sodium levels in check. Everything tastes fresh and I didn't have to get changed out of my comfy clothes to put dinner on the table! This is pretty easy to put together and it's awesome not having to stand in line. That's a win in my book!

Carnitas Burrito Bowls with Fresh Salsa

3 lb pork shoulder roast, remove excess fat

4-5 cloves of garlic, minced.

1/2 teaspoon dried oregano

1 T ground cumin

Sea salt and pepper, to taste

1 1/2 cups orange juice

1/4 cup lime juice

1) With a sharp knife, cut several slits into the pork roast and stuff the holes with garlic. Tightly wrap with Seran Wrap and put in the refrigerator overnight.

2) In the morning, pull out the pork. Combine the remaining ingredients in the crock pot and stir.

3) Heat a large frying pan on high heat and sear the pork shoulder on each side. Once its seared, place it in the crock pot and cook on low for 8 hours. 

4) After 8 hours, remove the pork from the crock pot and using two forks shred the pork. Reserve one cup of the juices, drain the rest. Place the shredded pork back into the crock pot with the reserved juices and allow to cook for another 20 minutes, to soak up the juices.

In the meantime, prepare your fresh salsa so that flavors marry well.

 

Salsa Fresca

1 large beef steak tomato, chopped in small pieces

1/4 cup red onion, finely chopped

1/4 cup cilantro, roughly chopped

1/2 jalapeno, finely chopped

Sea Salt

Lime juice

1) Combine all measured ingredients into a bowl.

2) Add in a few cranks of sea salt from a grinder and lime juice (I usually don't measure this, but its probably the juice of a half to full lime)

 

Next .... make the Lime Cilantro Rice 

 

Lime Cilantro Rice

Jasmine Rice, prepared as directed (mine called for 1 cup of rice)

1 handful of cilantro, finely chopped

Juice of 1/2 lime

Sea Salt

1) Prepare rice as directed.

2) Once rice is done cooking, fluff with a fork.

3) Add in cilantro, lime and salt to the rice and stir.

Now its time to build your most amazing burrito bowl ever. Start with a good helping of rice, topped with a good portion of pork, then add some cut up lettuce, cheese, sour cream and top with a good spoon or two of the fresca salsa.

You're welcome!!

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Zucchini and Rice Skillet

Way back when I first stumbled upon the Pinterest world, I pinned a recipe that sparked some interest to me. Funny how when I look through all of my pins, how many of the food items I have yet to try.

This past week, I decided that I was going to add this into the mix. I changed up the originally recipe a bit because I was afraid that the original was going to lack a little flavor and would leave the stomach still wanting more. 

Our little family really enjoyed this dish. I especially liked that it was a one pot meal which meant less dishes for me!! It's really a win-win. I hope you enjoy it. I'd love to hear your feedback.

Zucchini, Beans and Beef Skillet

photo courtesy of this blog

1/2 pound beef

1 1/2 c. sliced zucchini, washed and cut in quarters
1/2 c. green bell pepper

1/2 c. red bell pepper

1/2 small onion, chopped

2 cloves garlic, minced

1-15 oz can black beans, drained and rinsed

1 - 14.5 oz can fire roasted tomatoes, diced (I used the kind seasoned with garlic) UNDRAINED

3/4 c. water

1 c . instant brown rice, uncooked

1/2 c. shredded cheddar cheese

1) In a skillet on medium-high heat, dropped your ground beef into medium sized chunks and cook until cooked through.

2) Drain most of the grease (reserving 1-2 T of drippings in the pan) and add in onions, bell peppers, zucchini and garlic. Cook until veggies are a bit soft (just about 5 minutes).

3) Add beans, undrained tomatoes and water and turn heat on high and bring to a boil.

4) Add in uncooked rice. Stir well.

5) Cover and remove from heat and let stand for about 9 minutes or until liquid is absorbed.
6) Garnish with cheddar cheese and serve. 

this recipe was adapted from this blog

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