Chipotle Bowl w/ Carnitas and Roasted Corn Salsa

There’s nothing quite like a burrito bowl from Chipotle. Sitting down with a warm bowl of rice, beans and all the toppings is truly magical. Ok I may be exaggerating a little bit but the point is this – Chipotle is great. I’ve wanted to replicate a burrito bowl for a while and modify this classic Mexican fare to create a recipe that is delicious but not over the top with your daily supply of calories in one meal. I chose carnitas because although they are delicious, they can often be really high in fat because they’re made from pork shoulder. Today I decided to change things up a bit and make carnitas with pork loin, a much leaner cut of meat.

I made this recipe in an Instant Pot but I assume that you could achieve the same shredded, tender texture using a slow cooker over 6-8 hours. From a lot of my recipes you’ve probably realized that I LOVE my InstantPot. I bought it a couple years ago when I moved to Michigan and I use it almost every week for meal prep. I’ve also convinced both my sisters to buy one and their lives have been changed for the better.

Cooking grains, meat and soups is so much faster. I can now make brown rice in under 15 minutes, something that used to take me an hour or more to prepare in my rice cooker. Although at first I was afraid my Instant Pot would explode, I have come to learn that as long as you read the instructions and don’t stick your face in front of the vent, you’ll be just fine. But back to the point, if you don’t have an Instant Pot, I’d highly encourage you consider getting one in the future. It is such a staple in my kitchen and makes cooking a lot faster. Previously when I forgot to thaw out chicken the night before I was stuck with blocks of frozen meat. My Instant Pot makes it possible for me to still cook that chicken without it taking an hour and a half in the oven. Take home point – Instant Pot’s are life.

But back to this recipe… after making the carnitas, I decided to create a roasted corn salsa to top off this meal. In the end you can add whatever toppings you like including sour cream, shredded cheese, guacamole or salsa. At the end of the day, this burrito bowl is entirely customizable. Don’t love pork? Use Top Round Beef to make Barbacoa or Chicken Breast to make shredded chicken. You can use the same marinade/seasonings and end up with an equally as delicious meal!

chipotle burrito bowl with roasted black bean and corn salsa served in blue bowl

Shredded Pork Carnitas


  • 2.5 lbs. pork loin, cut into 3″ chunks
  • 1 tablespoon canola oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne
  • 1 teaspoon oregano
  • 2 tablespoons Worcestershire
  • 2 tablespoons ketchup
  • 1 Tablespoon hot sauce (optional)
  • 1/2 can (14 oz.) diced tomatoes
  • 1/4 cup water


  1. Chop onion and garlic. Cut pork loin into 3″ chunks
  2. Heat oil in Instant Pot and add onion and garlic. Cook for 5 minutes
  3. Add pork loin and brown for 5 minutes
  4. After pork loin is browned, add cumin, chili powder, paprika, cayenne, oregano, Worcestershire, ketchup, hot sauce, diced tomatoes and water
  5. Put lid on Instant Pot and cook on Manual High for 40 minutes
  6. Once Instant Pot is done, let it vent naturally
  7. When pressure is released, remove chunks of pork and place on a cutting board. Use two forks to shred the pork.
  8. In a large container add shredded pork and a ~ 1 cup of the liquid from the Instant Pot. Mix to combine.
  9. Serve with rice on the bottom, topped with carnitas, roasted corn salsa and any other toppings of your choice.
    • A cilantro cream sauce is also delicious on top which is just 1/2 cup mayo + 1 cup cilantro (stems are ok to include) + 2 garlic cloves + 1 lime + salt/pepper to taste blended together until smooth.

Roasted Corn Salsa


  • 1 bag of frozen corn OR 2 cans of corn rinsed and drained
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 Tablespoon oil
  • 1 teaspoon salt
  • 1 (14 oz.) can black beans, rinsed and drained
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped onion
  • Juice of 1 lime


  1. Preheat oven to 425 F
  2. On a sheet pan covered with parchment paper, add corn (if frozen, add straight from the bag OR if in the can rinse and drain it)
  3. Add cumin, chili powder and oil to corn. Mix to combine and roast in oven for 20 minutes
  4. Meanwhile, rinse and drain beans, chop cilantro and onion
  5. Turn broiler on after corn has cooked for 20 minutes. Crack the oven when broiling the corn as it can burn quickly. You will broil the corn for ~5 minutes on HIGH to add some char
  6. Remove corn from oven after 5 minutes and add to a large bowl. Add cilantro, beans, salt and onion with lime juice to bowl.

Cilantro Lime Rice


  • 4 cups cooked rice (brown or white)
  • Juice of 1 lime
  • 1/4 cup chopped cilantro
  • 1 teaspoon salt


  1. Cook rice according to package instructions.
  2. Once cooked fluff rice with a fork and cover again while you make the roasted corn salsa
  3. Once the corn salsa is done, add salt, lime juice and cilantro to the rice. Mix to combine