| | CARNITAS BURRITO BOWL

Author / Rachel Koo

Prep: 2hr / Total Time: 12 hr / Servings: 12

Build your own bowl that is healthy, hearty, and fresh. Fully customizable to your individual macronutrient needs (if that’s your jam) And with every component of the bowl being made from scratch, this is a labour of love that is enjoyable experience bringing all the flavours together in one delicious bowl!

It is recommended that you begin cooking/prep with the carnitas. Once the carnitas have finished cooking in the slow cooker, it’s time to make the pico de gallo, cilantro lime rice, and brown the carnitas as you make the guacamole/prepare any other toppings of your choice. This allows the ingredients to stay as fresh as possible before eating!

The macronutrient breakdown will be included for each component of the bowl to allow an easier way to track macronutrients

Macros:

Per Serving.
Calories: 626
Protein: 33 g
Carbohydrates: 49 g
Fat: 31 g

Carnitas

Servings: 12

Calories per servings: 294

Protein: 27g

Carbohydrates: 3g

Fat: 19g

Ingredients:

  • 4lb Pork Shoulder
  • 1 onion finely chopped1 onion chopped
  • 1 jalapeno deseeded finely chopped
  • 4 cloves garlic minced
  • 1/2 cup fresh orange juice (from 2-3 oranges)
  • 1 lime – juiced

For the rub:

  • 1 tsp dried oregano
  • 2 tsp ground cumin
  • 2 1/2 tsp salt
  • 1 tsp pepper

METHOD

Step 1: Rinse and with a paper towel pat the pork shoulder dry

Step 2: Combine all ingredients for the rub, and rub all over the pork

Step 3: Place the pork in a slow cooker and spread the onion, jalapeño, garlic and top off with the orange juice

Step 4: Set the slower cooker on low for 10 hours

Step 5: Once finished remove from slow cooker and let sit for 5 min. Shred the pork using 2 forks. For the juices left in the slow cooker, skim the fat if desired and discard.

Step 6: to crisp – heat 1 tbsp of olive oil in a large pan or skillet. Place shredded pork and juices in the pan and cook until the juices evaporate and the bottom of the pork becomes golden brown and crispy, while the top remains tender and juicy

Step 7: Remove the pork from the skillet and set aside until ready to top off the bowl!

Pico De Gallo

Servings: 12

Total Calories: 11

Fat: 0 g

Carbohydrate: 2g

 Protein: 0 g

Ingredients

  • 4 large tomatoes chopped
  • 1 onion finely chopped
  • 1 jalapeno pepper de-seeded and finely chopped
  • 1/4 cup lime juice
  • 1 tsp sea salt (more/less to your own liking)
  • 1/2 cup cilantro – finely chopped

Method

Step 1: In a mixing bowl, combine the onion, jalapeño, lime juice and salt. Let the flavours come together as you chop the tomatoes and cilantro

Step 2: Add the tomatoes and cilantro and stir until fully combined

Step 3: Taste and add more salt/cilantro to your own desired liking

Step 4: Let pico de Gallo sit in the fridge for at least 30 minutes before serving!

Cilantro Lime Rice

Servings: 4

Calories: 258

 Fat: 7g

Carbohydrate: 40g

Protein: 5g

  • 1 cup white rice
  • 1.5 cup chicken broth
  • 1 lime zested and juiced
  • 1 clove of garlic – minced
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1/2 cup cilantro chopped and lightly packed

Method

Step 1: Heat a pan to medium high heat and add in the oil. Add the rice and cook until browned stirring frequently

Step 2: Once rice is browned add the garlic and cook until fragrant

Step 3: Add in chicken broth, salt, lime zest and bring to a boil. Once boiling, turn down heat to low and cover the pot until rice is cooked (check your rice package instructions)

Step 4: Once rice is fully cooked add lime juice and cilantro and stir until evenly combined

Guacamole

Servings: 12

Calories: 63

Fat: 5

Carb: 4

Protein: 1g

Ingredients

  • 2 large ripe avocados (or 4 small)
  • 1 roma tomato
  • 1/2 onion finely diced
  • 1 tsp cumin
  • 2 limes – juiced
  • 4 cloves garlic – minced
  • 1/4 cup cilantro – chopped and lightly packed
  • 1 jalapeno – de-seeded and finely chopped
  • Salt to taste

Method

Step 1: Cut avocados in half and remove pit. Scoop out the avocado into a bowl and mash with a fork until your desired texture is achieved

Step 2: Add the remaining ingredients and stir together until fully combined

Step 3: Taste test to see if any more lime juice, salt, garlic is needed

BOWL ASSEMBLY:

Scoop the desired amount of rice out as the base of the bowl. Scoop on carnitas, pico de Gallo and layer on toppings of your choice (chopped romaine lettuce, charred corn, sautéed bell peppers) 

Perfect Pairings:

This recipe pairs perfectly with our tired and tested nutrition protocols.
Leaning Protocol
Bulking Protocol

Alternatively, level-up your nutrition with our one-on-one Nutrition Coaching. Get a bespoke plan tailored to match your specific needs by one of our Power Athlete nutrition ninjas. Hit us up and we will steer you towards your goals.

Related Content

PODCAST: PA Radio Ep 559 – Just Tell Me What, When & How To Eat
BLOG: Tip The Scales In Your Favor by Rob Exline
RECIPE: One Pan Greek Style Chicken by Rachel Koo

Share this article
FacebookTwitterLinkedInShare
AUTHOR

Rachel Koo

Rachel has enjoyed sport her entire life and embarked on her coaching career in 2012. Starting as a personal trainer in various gyms, she eventually found CrossFit which lead her to CrossFit Football. In 2015 Rachel completed her CrossFit Football certification which opened up many doors of opportunity within coaching. Since then she has completed Power Athlete Methodology course, earned her Block 1 and put that knowledge into action coaching collegiate level athletes. Throughout the years training, proper nutrition and lifestyle habits have been the pillars in helping her clients and athletes achieve their true potential. Rachel currently working as a performance coach applying the Power Athlete principles with all of her clients.

RECOMMENDED READING

Leave a Comment





SUBSCRIBE TO OUR NEWSLETTER

Never miss out on an epic blog post or podcast, drop your email below and we’ll stay in-touch.