Carnitas Burrito Bowl (Chipotle Copycat)

Kelley Simmons

Updated June 25, 2025
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Skip the expensive takeout and make this homemade Carnitas Burrito Bowl instead! This Chipotle copycat is packed with all your favorites: tender, slow-cooked shredded carnitas, zesty cilantro lime rice and all of the tasty, fresh toppings. It’s a flavor-packed meal perfect for weeknight dinners!

If you love burrito bowls, you’ll love my Chicken Burrito Bowls too!

Carnitas burrito bowl packed with fresh toppings.

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Kelley’s Tips

Before You Get Started

Make it a meal prep win. Prep components like the rice, carnitas, and salsa the day before. Store everything separately in airtight containers in the fridge. Then everything is ready to go when you’re ready to serve!
Don’t be afraid to use store-bought shortcuts. If you’re short on time, there’s no shame in keeping things easy, like picking up pre-made pico or guac from the store.
Create the perfect hot-cold balance. Warm your rice and beans before assembling, but leave the toppings (pico, guac, sour cream) cold for that perfect balance.

Ingredients

Cilantro lime rice – This rice has the perfect amount of zesty flavor, it works so good as the base layer for all the toppings.
Carnitas – Juicy, slow-cooked pork shoulder that’s shredded and crisped for those golden, flavorful edges. Try my Instant Pot Carnitas or Slow Cooker Carnitas!
Pico de gallo – You can’t have a burrito bowl without pico de gallo!
Guacamole – Adds richness and balances out the bold flavors in the bowl.
Corn salsa – Adds bright color and a slightly tangy layer of flavor.
Shredded Monterey Jack cheese – Mild and melty, this cheese adds a smooth creaminess.
Black beans – Adds a subtle earthy flavor and hearty protein.
Pickled onions – These onions cut through the richness and add a pretty pop of color.
Sour cream (for drizzling) – Cool and creamy to balance the heat and richness in the bowl.

Fajita Peppers
Olive oil – Used to sauté the peppers.
Bell peppers – Sliced thin and sautéed until just tender. They add natural sweetness and a satisfying texture.

How to Make Carnitas Burrito Bowl

Saute the Peppers: Heat olive oil in a large skillet over medium high heat. Add in bell peppers and saute for 4-5 minutes or until they start to caramelize a bit on the outside and are tender. Season with salt and pepper and set aside.

Sauted peppers, black beans, and shredded cheese in glass containers.

Put the Bowls Together: Start by layering the cilantro lime rice on top then adding carnitas, beans, cheese, pico, corn salsa, guacamole, pickled onions and sour cream.

Burrito bowl ingredients in a white bowl.

Serving Suggestions

Prep the rest of the toppings for the burrito bowls using the recipes linked below.

Pouring vinegar into mason jar with sliced red onions.

Frequently Asked Questions

What kind of rice should I use?

Long grain white rice works best, but jasmine or basmati are also great options too! For a low-carb version, try my Cilantro Lime Cauliflower Rice.

How should I store leftovers?

Store each component separately in airtight containers in the fridge. Most ingredients will keep for up to 4 days in the fridge.

Is this bowl spicy?

Not unless you want it to be! Most of the ingredients used are mild. Add jalapeños, spicy salsa, or hot sauce to customize the heat.

What’s the best way to reheat carnitas?

For the best texture, reheat carnitas in a skillet over medium heat until warmed through and slightly crisp. You can also microwave it, but it won’t get as crispy.

Carnitas burrito bowl topped with fresh toppings.

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Kelley Simmons

With over 15 years of culinary experience, Kelley has worked in various restaurants over the years and graduated from culinary school back in 2009. Since 2014, she has been sharing her family's favorite recipes with over 1 million people every month!

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