Name: Crispy Slow-Cooked Carnitas Burrito Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz pork shoulder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp ground cumin; 0.5 tsp dried oregano; 0.25 tsp garlic powder; 1 tbsp lime juice; 1 cup cauliflower rice; 0.25 cup black beans; 0.5 cup bell peppers; 2 tbsp Greek yogurt; 1 tbsp fresh cilantro

Crispy Slow-Cooked Carnitas Burrito Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Slow-Cooked Carnitas Burrito Bowl

Pork shoulder slow-cooked until tender then seared for a golden finish, served over riced cauliflower with zesty black beans and a cool dollop of Greek yogurt.

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NUTRITION

Protein

34.2g

Fat

36.6g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

5 oz pork shoulder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp ground cumin

0.5 tsp dried oregano

0.25 tsp garlic powder

1 tbsp lime juice

1 cup cauliflower rice

0.25 cup black beans

0.5 cup bell peppers

2 tbsp Greek yogurt

1 tbsp fresh cilantro

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PREPARATION

1
Rub the pork shoulder with sea salt, black pepper, cumin, oregano, and garlic powder.
2
Place the seasoned pork in a slow cooker and cook on low for 6-8 hours until it shreds easily with a fork.
3
Remove the pork from the slow cooker, shred it using two forks, and drizzle with the fresh lime juice.
4
Heat a non-stick skillet over medium-high heat and sear the shredded pork for 3-5 minutes until the edges are crispy and golden.
5
In the same skillet, briefly sauté the sliced bell peppers and cauliflower rice for 2-3 minutes until tender-crisp.
6
Assemble the bowl by layering the cauliflower rice, black beans, bell peppers, and the crispy carnitas.
7
Top the bowl with a cool dollop of Greek yogurt and a sprinkle of fresh cilantro before serving.