Keto Carnitas Burrito Bowls with Cauliflower Rice

Why You’ll Love This Recipe

• Classic carnitas flavor made keto with bright cilantro-lime cauliflower rice.
• Ultra-crispy pork edges plus juicy, reduced pan juices for maximum savoriness.
• Customizable bowls: adjust heat, toppings, and portions to your taste.
• Great for meal prep—components hold well and assemble in minutes.

Grocery List

• Produce: Garlic, limes, orange (for zest), cilantro, jalapeño, tomatoes, red onion, avocados, cauliflower (or pre-riced)
• Dairy: Shredded Monterey Jack or cheddar, sour cream
• Pantry: Boneless pork shoulder, low-sodium chicken broth, avocado oil, kosher salt, black pepper, ground cumin, dried oregano, smoked paprika, ground cinnamon, bay leaves

Full Ingredients

Carnitas

• 3 lb boneless pork shoulder (pork butt), cut into 2-inch chunks
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp smoked paprika
• 1/8 tsp ground cinnamon (optional but tasty)
• 6 garlic cloves, smashed
• 2 bay leaves
• 1 cup low-sodium chicken broth
• 1/4 cup fresh lime juice (about 2 limes)
• 1 tsp orange zest (no juice; keeps carbs low but adds classic aroma)
• 1 tbsp avocado oil, plus more for broiling if needed

Cilantro-Lime Cauliflower “Rice”

• 2 lb riced cauliflower (about 8 cups; fresh or frozen)
• 2 tbsp avocado oil
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh lime juice
• 1 tsp lime zest
• 1/3 cup chopped fresh cilantro

Pico de Gallo

• 1 cup diced ripe tomatoes (Roma or cherry)
• 1/3 cup finely diced red onion
• 1 small jalapeño, seeded and minced
• 2 tbsp chopped cilantro
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt

For Serving

• 2 medium avocados, sliced
• 1.5 cups shredded Monterey Jack or cheddar (6 oz)
• 6 tbsp sour cream
• Lime wedges and extra cilantro (optional)

Step-by-Step Instructions

Step 1: Make the spice mix and prep the pork

Preheat the oven to 300°F with a rack in the center. In a large Dutch oven (5–6 quarts), combine the pork chunks with kosher salt, pepper, cumin, oregano, smoked paprika, and cinnamon. Add the smashed garlic, bay leaves, chicken broth, lime juice, and orange zest. Drizzle in the avocado oil and toss to coat. Spread the pork out evenly; liquid should come about halfway up the meat.

Step 2: Braise low and slow

Cover the pot and transfer to the oven. Braise until the pork is very tender and shreds easily with a fork, 2 hours 45 minutes to 3 hours. Avoid opening the lid too often; steady heat keeps the pork juicy.

Step 3: Reduce the juices and shred

Using tongs, transfer the pork to a large bowl and discard the bay leaves. Place the pot on the stovetop over medium-high heat and simmer the braising liquid until reduced to about 1/2 cup and glossy, 5–8 minutes. Meanwhile, shred the pork into bite-size pieces. Spoon 2–3 tablespoons of the reduced jus over the pork and toss to coat. Reserve the remaining jus for finishing.

Step 4: Broil for crispy edges

Line a rimmed sheet pan with foil. Spread the shredded pork in a loose, even layer and drizzle with 1 tablespoon avocado oil (or some rendered fat from the pot). Broil on the top rack until the edges are browned and crisp, 4–5 minutes. Toss and broil 3–4 minutes more. Immediately spoon over another 2–3 tablespoons of the reduced jus to keep the carnitas succulent.

Step 5: Stir together a quick pico

In a small bowl, combine the tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir and let sit 10 minutes to marry flavors. If it looks watery, drain off excess liquid so it doesn’t sog out the bowls. For lower carbs per serving, plan on about 2 tablespoons per bowl.

Step 6: Cook the cilantro-lime cauliflower “rice”

Heat a large skillet over medium-high. Add 2 tablespoons avocado oil, then the riced cauliflower. Sauté, stirring occasionally, until just tender with a little bite, 5–7 minutes. Season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and fold in the lime juice, lime zest, and cilantro. Taste and adjust salt or lime as needed.

Step 7: Assemble the burrito bowls

Divide the cauliflower rice among 6 bowls (about 1 1/3 cups each). Top with 4–5 ounces crispy carnitas. Add 2–3 tablespoons pico de gallo, a few avocado slices, 1/4 cup shredded cheese, and a 1 tablespoon dollop of sour cream. Garnish with extra cilantro and lime wedges.

Pro Tips

• For maximum crisp, don’t pile the pork too thick on the sheet pan; broil close to the element.
• Reduce the braising liquid until syrupy; tossing the pork with a little concentrated jus keeps it juicy without sogging the crisp edges.
• Use high heat and a wide skillet for cauliflower rice so it sautés instead of steaming.
• Short on time? Use good-quality store-bought pico and pre-riced cauliflower.
• Salt varies by brand; start with the listed amounts and adjust to taste at the end.

Variations

• Instant Pot carnitas: Combine pork and seasonings in the pot with broth, lime, zest, garlic, and bay. Pressure cook on High for 60 minutes; natural release 10 minutes. Reduce juices, then broil to crisp.
• Slow cooker: Cook on Low 7–8 hours or High 4–5 hours until tender. Reduce juices on the stovetop and broil to crisp.
• Dairy-free: Skip cheese and use unsweetened coconut yogurt in place of sour cream, or add extra avocado.

Storage & Make-Ahead

Refrigerate carnitas and reduced jus separately for up to 4 days or freeze up to 3 months (thaw overnight in the fridge). Re-crisp pork under the broiler 3–4 minutes, then splash with warm reduced jus. Cauliflower rice keeps 3–4 days refrigerated; reheat in a dry skillet over medium heat. Pico is best within 24–48 hours; drain before using. Cut avocados just before serving to prevent browning.

Nutrition (per serving)

Approximate: 650 calories; 50 g fat; 38 g protein; 16 g total carbs; 7 g fiber; 9 g net carbs; 840 mg sodium. Values will vary with brands and exact portions.