Burrito Bowl Recipe
Summer is salad time, but let’s face it, any time is salad time when I’m serving carnitas on the salad. This meat is so good and easy to use in almost any dish that I often make a bunch and freeze it. In the summer, I switch as much of my cooking from the oven to a slow cooker, microwave or use no-cook dishes. It makes a much more refreshing meal for a searing hot day. That’s why I decided to change from my usual bake carnitas recipe to one that worked using a slow cooker.
It takes a lot longer, but the meat is so good, I’m considering making it this way all the time. I’ve combined the refreshing flavor of a taco salad with the yummy carnitas topping and some cilantro rice with lime juice. To make it even more special, I made my burrito bowls. They’re easy, or I wouldn’t have done it.
I had to start the slow cooker ahead of time since it takes at least 10 hours to cook the pork to perfection. Besides the normal ingredients, such as chili powder, cayenne, garlic and onion, I added a can of Mexican beer, chopped chilis and orange juice to give it a bit more flavor.
It’s not mandatory, in fact, I’ve made carnitas with far fewer ingredients when I wasn’t well prepared, just using garlic cloves, onions and seasoning salt with a little bit of liquid smoke for extra flavor. It’s all good. That’s what’s great about this dish; you can make it your own with a variety of seasoning.
As for the burrito bowl, it’s so easy you’ll wonder why you ever bought them in a store. You can even spice it when you make it yourself, which adds extra flavor to the dish. I microwave the burrito to soften it, then spray the top with cooking spray and sprinkle with the seasoning if I use them. I invert a safe oven bowl and press the burrito shell onto it to create the bowl. It only takes 10 minutes to crisp them up in a preheated 400-degree oven.