Spicy pork carnitas bowls are full of flavor & spice. Not only is this a healthy dinner, it comes together so quickly!
There's no such thing as too much Mexican food. More importantly, there's no such thing as too many margaritas. Lucky for you, these bowls are healthy and will totally balance out your margarita.
The spicy pork on these bowls is to die for! The adobo sauce, along with the spices add just the right amount of spice, smoke, and heat. If you're not into spicy foods, to worries! The rice and the avocados in the bowl help balance out the heat.
Prep Once, Eat All Week
Want to make your life easier? Well then, this one's for you! The spicy pork carnitas bowls are part of our prep once, eat all week series. If you're new to this concept, go check out my Instant Pot shredded pork shoulder recipe. The basic idea is that we prep our protein on the weekend, and then use it to make three different meals throughout the week.
The spicy pork carnitas bowls are just one of the three recipes. We also have crispy pork gyros, as well as a pork & fig pizza. All three of these meals have such a unique flavor combination. You won't even be able to tell you are eating the same protein all week long. If you need more time for life, and less time in the kitchen, you're going to want to try this out!
You've Got Options
If you need to cater to picky eaters, feel free to substitute the contents of the carnitas bowls. There are lots of other options to fill your bowl: shredded cheese, sour cream/Greek yogurt, tortilla chips, green onions, salsa, guacamole, and more!
To keep the spicy pork carnitas bowls full and packed with protein, I suggest keeping two staple ingredients - rice & beans. You could opt for brown rice or cauliflower rice if you're not into white rice. As for the beans, they are going to add protein and keep you full. You could spice it up and use pico de gallo or pinto beans instead.
Assembling Your Bowl
I find it's best to start with your carbs and protein at the bottom of the bowl. So go ahead and spoon your rice, beans, and spicy pork into the bottom of a small bowl. Now it's time to top your bowl with the onions, avocado, or other toppings of your choice. Add as much, or as little, as you'd like of each topping. I like to garnish the bowls with a small wedge of lime and some cilantro.
Spicy Pork Carnitas Bowls
- 3 cups pork shoulder cooked, shredded
- 3 tablespoon adobo sauce
- 1 ½ teaspoon paprika
- 1 ½ teaspoon cumin
- 1 ½ teaspoon chili powder
- 2 red onions ½ diced, 1 ½ thinly sliced
- 1 teaspoon olive oil
- 4 cups white rice cooked
- 2 14 oz cans black beans drained and rinsed
- 2 limes cut into wedges
- 2 avocados thinly sliced
- salt and pepper
- Preheat oven to 400 °F.
- Combine shredded pork with adobo sauce, spices, salt, and pepper to taste. Place pork on one side of baking sheet.
- On the other half of the baking sheet spread the thinly sliced onion. Coat onions with olive oil, and sprinkle with a dash of salt, paprika, cumin, and chili powder. Bake for 15 minutes.
- Meanwhile, prep the other ingredients for the bowl.
- Assemble carnitas bowls starting with rice, black beans, and spicy pork. Top with onions, sliced avocado, and a lime wedge. If needed, added additional salt to taste.