Keto Carnitas Burrito Bowls

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    4 h 10 min

  • ready time

    ready time

    4 h 20 min

Keto Carnitas Burrito Bowls

22 ratings

Burrito bowls are a genius way to get a variety of nutrition in one meal! You can load up on protein, play around with healthy fats, and get an assortment of vitamins from the veggie toppings! Carnitas is slow roasted pulled pork with a savory mixture of spicy and sweet. You can serve your carnitas burrito bowl hot, but you’ll ideally want to make this recipe for meal prepping. You’ll end up with a lot of pork!

- Jessica L

  • Net Carbs

    5.1 g

  • Fiber

    4 g

  • Total Carbs

    9.2 g

  • Protein

    17.6 g

  • Fats

    18.7 g

270 cals

Keto Carnitas Burrito Bowls

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Pork Shoulder

    Pork Shoulder

    9 oz, boneless, raw

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Salt


    ½ teaspoon

  • Black Pepper

    Black Pepper

    1 tsp

  • Spices Oregano Dried

    Spices Oregano Dried

    ¾ tsp, ground

  • Spices Cumin Seed

    Spices Cumin Seed

    1 tsp

  • Spices Onion Powder

    Spices Onion Powder

    ¼ tsp

  • Garlic


    3 clove

  • Jalapeno Peppers

    Jalapeno Peppers

    1 pepper

  • Beef Broth

    Beef Broth

    ¼ cup

  • Cauliflower Rice

    Cauliflower Rice

    12 ounce

  • Romaine Lettuce

    Romaine Lettuce

    ¾ cup, shredded

  • Red Onions

    Red Onions

    3 tablespoon

  • Cilantro


    3 teaspoon

  • Lime


    3 wedge or slice

Recipe Steps

steps 3

4 h 20 min

  • Step 1

    Preheat an oven to 300 degrees and lightly spray a baking dish or deep sheet tray with pan spray. Prepare your pork shoulder (you’ll end up with extra for future recipes) by setting it on your baking pan. Rub it down with the olive oil, salt, pepper, oregano, cumin, and onion powder. Smash the garlic cloves and push them into the pork shoulder.
    Step 1
  • Step 2

    Slice the jalapeno into rings and place them around the pork shoulder in your baking pan. Pour the broth in the bottom of the pan. Cover the pan in foil. Bake the pork shoulder for 4 hours, or until it can be easily pulled apart. Use two forks to shred the pork into strips. Bake the pork for an additional 10 minutes, uncovered, to brown the meat.
    Step 2
  • Step 3

    To meal prep, fill each meal prep container with 4 oz of prepared cauliflower rice. Top each container with 3 oz of carnitas, a ¼ c. of shredded lettuce, 1 TB chopped red onion, 1 tsp chopped cilantro, and a wedge of lime for squeezing.

Comments 30

  • Karen

    Karen 3 years ago

    Do the jalapeños make it spicy hot??

    • IncredibleKale401335

      IncredibleKale401335 a year ago

      Depends on the jalapenos - some are frightfully hot, others almost like a green pepper.

    • recipewriter

      recipewriter 3 years ago

      Cooking the carnitas with jalapenos will make a slow heat that builds up, but it should not be extremely spicy. You can omit the jalapenos or remove some to alter the spice level.

  • GorgeousAvocado956585

    GorgeousAvocado956585 3 years ago

    I’m confused. It yields 4 bowls but is that one serving? Or is one bowl = one serving? Is it 9oz of pork per bowl? Is it 9oz split among 4 bowls?

    • Mrs Eames

      Mrs Eames 2 years ago

      In the servings box just delete the 4 and put a 1 and it will give you the serving size amount of each ingredient

    • recipewriter

      recipewriter 3 years ago

      One bowl = one serving. The original recipe here makes three servings. The pork would be distributed amongst all the bowls.

    • RousingAvocado613392

      RousingAvocado613392 3 years ago

      I played around with the settings above, it's 3oz per bowl.

  • Tammy

    Tammy 3 years ago

    For those of you asking about instant pot, I cook mine 45-50 mins with quick release and broil in the oven on a sheet pan for about 5-10 mins to brown

    • GorgeousAvocado956585

      GorgeousAvocado956585 3 years ago

      I cooked 4 lbs for 90 mins, sealing natural release for 25 mins, moved to baking sheet, fell apart like butter and lo-broiled for 10 mins to crisp ends. Unbelievably good.

  • sbkeller119

    sbkeller119 4 years ago

    Oh, my goodness! Made this today and used a large roast to have extra to freeze for later. Had to taste it the pulled pork and it is sooooo good!

    • Michele

      Michele 4 years ago

      Can i cook this in my instapot ?!

      • recipewriter

        recipewriter 4 years ago

        Yes, but you will need to adjust your cooking time for the instapot.

    • Abur8704

      Abur8704 4 years ago

      I'm new to the idea of food prepping, how long will this last in the fridge thank you it sounds delicious

      • recipewriter

        recipewriter 4 years ago

        You can store the cooked shredded pork for 5-7 days in your refrigerator. You may want to refrain from adding the fresher ingredients to your meal prep container, like the lettuce and lime, until the day you are going to eat them.

    • Allybenmom

      Allybenmom 4 years ago

      Can i make this in the crock pot instead?

      • recipewriter

        recipewriter 4 years ago


    • AKW123

      AKW123 4 years ago

      Good for weekly meal prep! Delicious! I got a larger piece of meat and cooked for 6 hours.

      • Chingona

        Chingona 4 years ago

        Love it!!!!! Looks like this is going to be my meal prep Sunday recipe.

        • ticeatrons6774

          ticeatrons6774 4 years ago

          So delicious. Nice variety of protein and veggies in one meal

          • MJ

            MJ 5 years ago

            my favorite so far, I have it scheduled for lunch all week the roast I got was so big it made plenty!

            • Kace10393

              Kace10393 5 years ago

              How are you supposed to make the Cauliflower rice? It just says prepare it? Like prepare it how exactly??

              • ExcellentCauliflower503125

                ExcellentCauliflower503125 3 years ago

                They have. A recipe for cauliflower rice that they refer to if you just search cauliflower rice separately under premium

              • MJ

                MJ 5 years ago

                I stir fry it with a little olive oil and salt and pepper it’s very good.

              • recipewriter

                recipewriter 5 years ago

                Cauliflower rice can be consumed as is. However, you can prepare it to your liking. You may lightly cook the rice with olive oil and your favorite spices or another way that you like.

            • Jess

              Jess 5 years ago

              Can u just put the meat in the Crock-Pot?

              • recipewriter

                recipewriter 5 years ago

                Yes! You can let it roast on Low heat all day long if you like! I would suggest leaving out the beef broth, since a lot more liquid will collect in the crock pot.

            • KimberlyJean

              KimberlyJean 5 years ago

              Was a great choice for my first attempt at food preping and starting the keto died!! So simple, yet so delicious!!

              • Amy65

                Amy65 5 years ago

                I couldn't get my pork to shred - if I make this again, I'll try it in the slow cooker

                • Clayberg

                  Clayberg 5 years ago

                  Try it in an Instant Pot!!

                • Anonymous

                  Anonymous 5 years ago

                  If it isn't shredding the internal temp hasn't risen high enough, more time in the oven will fix that. If you are worried about it drying out you can wrap it in foil. 190-195 internal temp is when it pulls apart easily.