If you haven’t dined at Chipotle, it’s one of the few restaurants I know I can eat out at without finding myself worried that I’ve failed on my Whole30. Their meat is ethically raised, their produce is delivered fresh everyday and there are no GMO’s and/or additives. I recently dined out there with friends and knew that I could recreate their famous burrito bowl.
This recipe is very similar to my Cuban Pork Tacos recipe; the difference that it serves half and the serving instructions is the secret to making it like Chipotle’s meat. You can add whatever you like to your burrito bowl, some even like to include rice (for their Food Freedom).
This meal would be great for Taco Tuesday, football games or date night.
Prep Time: 15 minutes
Cook Time 90 minutes
Servings – 6
Recipe adapted from: 40 Aprons
- 2-pound pork shoulder
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 1 jalapeño, chopped (omit for kids)
- 2 teaspoons salt
- Juice of one lime
- Juice of one navel orange
Pork Shoulder Rub
- 2 Tablespoons dried oregano
- 4 teaspoons ground cumin
- 2 Tablespoons olive oil
Serving Condiments (Optional)
- Romaine lettuce, roughly chopped
- Tomatillo salsa
- Pico de Gallo
- Pickled jalapeno
- ¼ chopped red onion
- Pat dry pork tenderloin with paper towels. Combine rub ingredients and rub all over tenderloin then place in your Instant Pot.
- Top with remaining ingredients, cover, and cook on manual, high pressure for 90 minutes. Slow or quick release, doesn’t matter, whatever you got time for.
- When done, the meat will be cooked through and very tender, easily separated with a fork.
- Remove the tenderloin from the Instant Pot and shred the meat with two forks. Do not discard juices.
- Heat medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.
- Remove from skillet and drizzle with a little more juice.
- Serve in a bowl over a bed of lettuce, with generous amounts of tomatillo salsa, pico de gallo, red onion, cilantro and/or guacamole.
Wait until you’re ready to serve to sear the meat in the skillet. Keep in the refrigerator in an airtight container with juices drizzled over until ready to serve.
MAKE IT KID-FRIENDLY