Burrito Bowls

     I got this great recipe off the food network one day when I was bored and just watching the TV.  The recipe is by Melissa d'Arabian  and it is so delicious.  This recipe is really like 3 recipes in one....I will have all the recipes for it in this post!

BURRITO BOWL INGREDIENTS
3 cups cooked white rice
2 tablespoons chopped fresh cilantro
1 tablespoon orange zest
2 cups black beans
1 1/2 to 2 cups Simple Fresh Pico de Gallo (recipe follows)
2 cups Pork Carnitas (recipe follows)
1 cup shredded cheddar
1/2 cup sour cream
2 green onions, chopped

MAKE IT
1.  In a medium bowl, toss the rice with the cilantro and the orange zest. Divide the rice evenly among 4 individual serving bowls. Top with the black beans and half of the pico de galls. Add warm carnitas and top with the rest of the pico de gallo. Sprinkle with cheese, and spoon a dollop of the sour cream on top.  Finish with the chopped green onions.

EASY PICO DE GALLO RECIPE
salt
pinch of sugar
2 medium tomatoes, seeds removed, and chopped
1/2 medium sweet onion, finely chopped
1 jalapeno , ribs and seeds removed, finely chopped
1 avocado halved, pitted, peeled and cut into small cubes
1 lime juiced
3 tablespoons chopped fresh cilantro

MAKE IT
1. In a small bowl, mix 1 teaspoon salt with the pinch of sugar.  In a medium bowl, toss the tomatoes gently with the salt mixture.  Add onion and jalapeno and combine.  Place the avocado on top of the tomato mixture and squeeze with lime juice to coat the avocado.  Sprinkle on the cilantro, and stir to combine. Serve.

PORK CARNITAS RECIPE
2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoons ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped
1 orange, cut in half
3 tablespoons vegetable oil

MAKE IT
1. Rinse and dry the pork shoulder.  Salt and pepper liberally.  Mix the oregano and the cumin with olive oil and rub all over pork.  Place the pork in a slow cooker and top with the onion, garlic, and jalapeno.  Squeeze over the juice of the orange and add the two halves.  Cover and cook on low for 8 to 10 hours or on high for 4 hours.  Once the meat is tender, remove from the slow cooker and let cool slightly before pulling apart with a fork.  In a large saute pan, heat the vegetable oil over high heat.  Press the carnitas into the oil and fry until crusty on one side. Serve.