Easy Carnitas Burrito Bowl
Shredded pork is easy and flavorful when you use your Pressure Cooker and Insta-Meal sauce. Great for restaurant style bowls!
2 tsp brown sugar
1 tsp kosher salt
1/2 tsp each: black pepper, garlic powder, chili powder, onion powder
1/4 tsp smoked paprika
2.5-3 lb. pork shoulder, cut into 2 inch cubes and fat trimmed
1 12 oz bottle Insta-Meal Taco Taco Sauce
juice of 1 lime
Optional** 2 bay leaves, 3 whole garlic cloves- crushed
Carnitas Burrito Bowl Toppings:
Pico De Gallo or Salsa
Avocado or Guacamole
Sour Cream or Greek Yogurt
Limes, Cilantro, Jalapenos
Mix all the Pork Rub ingredients and rub onto the cut and trimmed pork shoulder.
Place the pork into your pressure cooker. Pour the Insta-Meal Taco Taco sauce over the pork cubes. Squeeze the juice of 1 lime into the pot and add the bay leaves and crushed garlic (if using).
Put the lid on and lock the pressure valve to "seal". Set to cook on pressure mode, on high, for 40 minutes.
Let the pot do a 10 minute natural release, and then quick release the remaining pressure.
Pull all the tender pork out of the pot and place on a rimmed baking sheet. Remove the bay leaves and discard.
Use 2 forks to shred the pork into smaller pieces. You can also take a few tablespoons of the sauce from the pot and mix with the carnitas.
OPTIONAL** for a crispier carnita, set the oven to broil and pop the shredded carnitas in the oven for 4-5 minutes on a baking sheet. This will give the edges of the carnitas a crispier caramelized texture.
Serving Carnitas Burrito Bowls:
Carnitas Bowl- layer a bowl with rice, cilantro, carnitas, corn, black beans, pico de gallo, sour cream (or Greek yogurt), and avocado or guacamole.