Thursday, August 14, 2014

Burrito Bowls

Burrito Bowls
Recipe courtesy of Melissa d'Arabian photos are my own. 

This recipe is so good that I made it two weeks in a row. Once for our family and once when friends came for dinner. This is so easy because you throw it in a crock pot, make your pico de gallo and you cook your rice and then set out toppings. My kids love this as well because then they can build their bowls with what they want. So what do you need? 

For the crock pot pork
1 boston butt roast - around 2 lbs. 
1/2 tsp Oregano
1 tsp cumin
salt and pepper
1 medium onion chopped
1 jalapeno diced (the seeds and white ribs inside of the jalapeno are where the spiciness comes from, so if you want flavor and very little spice just remove them, or add a little for a bit of spice) 
1 medium orange, cut in half. 
olive oil
5 cloves of garlic (cut in half) 

For the Pico de Gallo
2 medium tomatoes
1 jalapeno (again remove as much spiciness as you want) 
1 small onion
1/3 cup cilantro
1 avocado
1 lime
olive oil
pinch of sugar

For the Rice
1 cup brown rice cooked in a rice cooker or on the stove (cook 1 cup of rice for 4 people) 
1/3 cup cilantro
1 can of black beans rinsed 

green onioins
plain greek yogurt in place of sour cream
cheddar or montery jack cheese
lime slices if wanted

The first thing you want to do is get your pork into the crock pot. Rub 1 teaspoon of olive oil on all sides of the boston butt. Next use 1/2 tsp of oregano and 1 tsp of cumin and rub into the meat on all sides. Lightly salt and pepper and place into the crock pot. 
Next you are going to chop the onion, jalapeno and garlic and place them over the meat. 
Slice the orange and squeeze the juice over everything. Throw the pieces of orange into the crock pot, put the lid on it and let it cook on low for 8-10 hours. If on high cook 4-6 hours depending on the size of the meat. Your house is going to smell SO GOOD!
About 1 hour before you are ready to eat, you can get your rice cooking (I used a rice cooker) 
Then you will want to make your Pico de Gallo- 
finely dice your onion and place into a bowl. 
next slice your tomatoes and remove the seeds, then dice the tomato and place into the bowl
Dice the jalapeno as well and add to the bowl. Add a pinch of sugar (it helps bring out the sweetness of the tomatoes) and season with salt and pepper. Add 1 teaspoon of olive oil. 
Dice the avocado and add it to the rest of the mixture in the bowl. 
Add in the cilantro and then squeeze the juice of 1/2 a lime over it and give it all a good mix. Put it in the fridge until ready to eat. 
Once the meat is done it is going to pull apart really easily. Put it onto a plate, leaving the juice and shred it with a fork so it is all broken apart. 
 Place 1 Tablespoon of oil into a pan and let it get hot. Medium high is a good temperature.
 Add the shredded meat to the pan and spread it out. You are not going to stir it. You want it to get nice and crispy brown on one side. 
 You can see here how it is nice and crisp on one side. This is typically called carnitas.
 Once it is nice and crispy, you are ready to start building your burrito bowl. 
Add cilantro into your rice (you can also add in the black beans if you want to) 

Now lets build our bowl. 
 Place 1 yellow container of rice and beans into a bowl. 
 Add 1 blue container of cheese
 Fill 1 green container with Pico de Gallo and put half of it over the cheese. 
 Top with 1 red container of meat
 add the rest of the green container of pico de gallo then top with a spoonful of greek yogurt. 
This meal is really filling, and seriously DELICIOUS!!
 So what containers do you count this as:

 1 Yellow,1 Blue, 1 Green, 1 Red  1 Tsp


  1. This meal was absolutely delicious! I used chicken and my entire family loved it. Thanks for sharing!!!