I found a great recipe in People Magazine which is from Marcela Valladolid's book Fresh Mexico. It was advertised as a recipe that could feed a family of 4 for under $10, which is why I tried it. The recipe is for tacos, but I instead modified the recipe a little to make this a knockoff Chipolte Carnitas Burrito Bowl. If you would prefer tacos, skip the rice recipe and just add tortillas.
Pork Carnitas
Serves: 4
1 1/2 lbs. pork shoulder (Boston butt) cut into 1 1/2 inch pieces
1 tsp. salt
2 tsp. black pepper
2 tsp. dried oregano
1/2 large onion, cut into 4 pieces
2 garlic cloves
1/2 tsp. ground cumin
1 avocado, halved, pitted, sliced
Fresh Cilantro
Salsa
*Other Chipolte-esque toppings such as: pico de gallo, corn, beans, cheese, sour cream, etc. that you prefer
Lime Cilantro Rice
1 tsp. butter
2 tsp. fresh cilantro
2/3 C white basmati rice
1 1/2 C water
1/2 tsp. salt
2 limes
For Pork:
1) Toss pork in bowl of slow cooker with salt, black pepper, dried oregano and cumin. Place onion pieces and garlic on top of the pork. Cover the slow cooker and cook on low setting for 6 hours or until meat is very tender and falling apart.
2) Using slotted spoon, transfer pork to cutting board. Discard onion and garlic pieces. Using fingers, shred the pork. Transfer pork to platter.
For Rice:
1) In a saucepan, heat butter over low heat, stirring until it is melted.
2) Add rice and juice of 2 limes, stir for 1 minute
3) Add water and salt and bring to a boil.
4) Cover rice and simmer on low until rice is tender and water is absorbed - about 25 minutes
5) Add cilantro and fluff with a fork.
Then...Chipole-it-up; I put the rice and beans on the bottom and then pork and toppings on top. This was pretty darn similar to Chipolte and very good. I will definitely make this one again.
