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Carnitas Lunch Bowls (Meal Prep)

Carnitas Lunch Bowls (Meal Prep) | Carnitas Lunch Bowls (Meal Prep) are the perfect way to way to prep for the week with these healthy lunch bowls! Healthy, high protein and so nutritious! | Pack Momma | https://www.awickedwhisk.com
Carnitas Lunch Bowls (Meal Prep) | Carnitas Lunch Bowls (Meal Prep) are the perfect way to way to prep for the week with these healthy lunch bowls! Healthy, high protein and so nutritious! | A Wicked Whisk | https://www.awickedwhisk.com
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Ingredients

  • Carnitas
  • 5 lb boneless pork butt
  • 2 large oranges , quartered
  • 6 large garlic cloves , smashed
  • 2 tbl canola oil + 1/4 cup canola oil
  • Spice Rub
  • 1 tbl salt
  • 1 tbl dried oregano
  • 1 tsp cumin
  • 1 tsp red pepper powder (cayenne)
  • 1 tsp chipotle pepper powder
  • 1/2 tsp black pepper
  • Remaining Ingredients
  • 15 oz can black beans , rinsed and drained
  • 15 oz can corn , drained
  • 32 oz chicken broth
  • 3 cups instant brown rice
  • 1 large avocado
  • 8 oz crumbled feta cheese
  • 1/3 large red onion , diced
  • 1 small carton cherry or grape tomatoes , quartered
  • 2 limes , quartered (for squeezing)
  • 4 tbl cilantro , diced

Instructions

  • Preheat your oven to 250 degrees.
  • Start with a 5lb boneless pork butt.
  • Remove the excess layer of fat from your pork butt.
  • Slice your pork butt into large, thick slices and then then cut your slices into large chunks.
  • Pour 2 tbl canola oil over the meat and using your hands, rub all of the meat together to ensure that all sides of each piece has been coated in the oil.
  • Set aside.
  • In a small bowl, combine the salt, oregano, cumin, chili powder, pepper and chipotle powder together.
  • In batches, pour over your meat chunks and rub together until all of the seasoning has been rubbed over each side of each chunk.
  • Smash each piece of garlic with the back of your knife to release the garlic from it's paper exterior.
  • Do not chop up the garlic clove but so make sure it has a nice 'smash' to it.
  • Mix in the garlic pieces with the meat.
  • Cut up two oranges into large pieces and place in a casserole cooking container that will be just big enough to hold all of the ingredients.
  • Pour the meat / garlic over the oranges and arrange everything to fit nicely and then press down gently to compact the meat and oranges together.
  • Drizzle the remaining 1/4 cup canola oil on top of the meat and then cover your dish tightly with foil.
  • Cook in your oven at 250 degrees for two hours. After two hours, increase the heat to 275 degrees for the next hour and a half.
  • Remove your carnitas from the oven and check for doneness.
  • Remove the meat to a large cutting board. Using two forks, shred the meat and remove any lingering fat pieces from the meat.
  • Set your oven to broil.
  • Pour out the oranges and most of the juices left from the cooking process.
  • Return the meat to the casserole dish and move your oven rack up to just under the broiler. When your broiler is red hot and ready, slide the carnitas under the broiler and babysit the process.
  • The edges will start to darken and get crispy.
  • Once a nice char has been achieved, remove the meat, stir the meat and then return it to the broiler one last time. This whole process should only take a couple of minutes.
  • Bring chicken broth to boil in large saucepan and add in brown rice. Stir, cover and remove from the heat. Let sit approximately 20 minutes, stirring occasionally.
  • Separate all other prepared (already diced, rinsed, etc) ingredients into their own space and when rice and carnitas are done, assemble your lunch containers with a little of each ingredient into each container.
  • Refrigerate and take one each day for lunch.