Chipotle Burrito Bowl Copycat (Printer-friendly)

A vibrant bowl featuring juicy carnitas, zesty rice, beans, creamy queso, fresh salsa, sour cream, and guacamole.

# Ingredient List:

→ Carnitas

01 - 2 lbs pork shoulder, trimmed and cut into large chunks
02 - 1 tbsp olive oil
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tsp ground cumin
06 - 1 tsp dried oregano
07 - 1/2 tsp smoked paprika
08 - 4 cloves garlic, minced
09 - 1 small onion, quartered
10 - 1 orange, juiced
11 - 1 lime, juiced
12 - 1 cup chicken broth

→ Cilantro Lime Rice

13 - 1 1/2 cups long grain white rice
14 - 3 cups water
15 - 1 tbsp olive oil
16 - 1 tsp salt
17 - 1/2 cup fresh cilantro, chopped
18 - 1 lime, juiced

→ Beans

19 - 1 can (15 oz) black beans, drained and rinsed
20 - 1/2 tsp ground cumin
21 - 1/4 tsp garlic powder
22 - Salt and pepper, to taste

→ Queso

23 - 1 cup shredded Monterey Jack cheese
24 - 1 cup shredded cheddar cheese
25 - 3/4 cup whole milk
26 - 1 tbsp cornstarch
27 - 1 tbsp butter
28 - 1 jalapeño, minced (optional)

→ Tomato Salsa

29 - 2 medium tomatoes, diced
30 - 1/4 cup red onion, finely chopped
31 - 1 jalapeño, seeded and diced
32 - 1/4 cup fresh cilantro, chopped
33 - 1 lime, juiced
34 - Salt, to taste

→ Guacamole

35 - 2 ripe avocados
36 - 1/4 cup red onion, finely chopped
37 - 1 small tomato, diced
38 - 1 lime, juiced
39 - Salt and pepper, to taste
40 - 2 tbsp fresh cilantro, chopped

→ For Serving

41 - 1 cup sour cream

# How-To Steps:

01 - Season pork with salt, pepper, cumin, oregano, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat. Brown pork on all sides. Add garlic, onion, orange juice, lime juice, and chicken broth. Bring to a simmer. Cover and cook on low heat for 2 hours until pork is tender and shreds easily. Remove pork, shred with forks. Return to pot and simmer uncovered for 10 minutes to thicken.
02 - Rinse rice until water runs clear. In a saucepan, combine rice, water, olive oil, and salt. Bring to a boil, reduce to low, cover, and cook for 18 minutes. Remove from heat and let stand for 5 minutes. Fluff with a fork, then stir in cilantro and lime juice.
03 - In a small saucepan, combine black beans, cumin, garlic powder, salt, and pepper. Heat over medium until warmed through.
04 - Melt butter over medium heat in a saucepan. Stir in cornstarch and cook for 1 minute. Slowly whisk in milk, cooking until slightly thickened. Add cheeses and jalapeño, stir until melted and smooth. Keep warm.
05 - Combine tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a bowl. Mix well.
06 - In a bowl, mash avocados. Stir in red onion, tomato, lime juice, cilantro, salt, and pepper.
07 - Layer cilantro lime rice, beans, carnitas, queso, salsa, sour cream, and guacamole in each serving bowl. Serve immediately.

# Expert Advice:

01 -
  • The carnitas are tender, juicy, and taste even better than the fast-casual version because you control the spices.
  • You can prep components ahead and assemble in minutes, making weeknight dinners feel less chaotic.
  • Homemade queso tastes creamier and less thick than the bottled stuff, and the guac is never brown because you just made it.
02 -
  • Carnitas are forgiving—even if your pork doesn't shred as easily as you'd hoped, it's still delicious; what matters is that slow, low heat that renders the fat and tenderizes the meat.
  • Don't skip the simmering step after shredding; that's what transforms plain shredded pork into carnitas that taste like they belong in this bowl.
  • Queso breaks and separates if you use low-quality cheese or skip the cornstarch, so invest in the good stuff and follow the emulsification process exactly.
03 -
  • If your carnitas aren't crispy enough, remove them with a slotted spoon, spread them on a baking sheet, and run them under a hot broiler for three minutes until the edges char and crisp.
  • Make extra queso and freeze it in ice cube trays—you'll have single-serving portions ready for nachos, taco Tuesday, or whenever someone texts asking what you're making for dinner.
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