Pork Carnita Lunch Bowl

Taco Tuesday. Heck, taco any day! There are so many way to change this recipe up, so have fun with it. I didn’t have time on this one, but to TRULY be a carnita the pork should be browned/charred a bit after cooking. If you are going for authenticity in your food prep, feel free to add that step and let me know how it goes!

  • 2-3 lb pork tenderloin
  • 1 yellow onion, chopped
  • 6 cloves garlic
  • 1/2 c lemon juice
  • 1/2 c lime juice
  • 2 t salt
  • 4 T ground cumin
  • 1 T red pepper flakes
  • 1 head romaine lettuce
  • 1 bunch cilantro, chopped
  • 6 vine ripe tomatoes chopped and lightly salted
  • 2 yellow peppers
  • 1 red onion
  • 1-2 avocados
  • Plain greek yogurt (optional)

Cut tenderloin into approximately 2” chunks. Place in InstantPot (this can also be done in a crock pot or on the stove top) with chopped onion, garlic cloves, lemon and lime juice, salt, pepIMG_1582per, cumin, and red pepper flakes. If using the pressure cooker, set for 40 minutes. If using the slow cooker or stove top, you’ll want to cook this on low until it’s very “shreddable”. When mine was done, I literally just used a fork to shred it all and mixed in the juice.

While this is cooking, chop all the rest of your veggies up and separate into containers. This is one that you don’t want to completely assemble too far in advance. I like to keep the meat mixture separate from the veggiIMG_1597es, so that I can heat that up and mix it into the salad when I’m ready to eat. It takes less than a minutes to assemble the salad in the morning if you keep all the ingredients separate, and that keeps everything as fresh and tasty as possible. This makes 6-8 carnita bowls, depending on the size.

You can increase the fat content in this by adding olives or cheese. You can make this vegan by substituting beans, rice, mushrooms or a textured vegetable protein for the pork.

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