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This Chipotle copycat Whole30 carnitas bowl is a take on the Whole30 Chipotle favorite and is a fantastic Whole30 dinner, especially for warmer weather! I just can't think of a better way to eat Whole30 Mexican food. Sorry, Chipotle!

Chipotle Copycat Whole30 Carnitas Bowl

This Chipotle copycat Whole30 carnitas bowl is a take on the Whole30 Chipotle favorite and is a fantastic Whole30 dinner, especially for warmer weather! I just can't think of a better way to eat Whole30 Mexican food. Sorry, Chipotle!

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people

Ingredients

  • drizzle olive oil
  • 1 small head romaine lettuce, cut into about 1-inch wide strips, washed, and dried
  • 2 cups carnitas, my Crockpot paleo carnitas recipe in notes

Guacamole

  • 4 avocados, peeled and diced
  • 1/2 cup red onion, chopped
  • 1 lime, juice of
  • salt, to taste
  • 1/4 teaspoon ground cumin

Toppings

  • roasted tomatillo salsa find recipe in notes or store-bought
  • smoky guajillo salsa find recipe in notes or favorite compliant store-bought salsa
  • 1/2 cup red onion, chopped, for garnish

Instructions

  1. Make guacamole: combine all guacamole ingredients and mash, if desired, until desired consistency. Season with salt.

  2. Heat your carnitas: Heat a drizzle of olive oil in a medium skillet over medium heat. Add enough carnitas to cover the surface without crowding and ladle a little of the carnitas juice over. Cook until juice has evaporated and bottom of carnitas is crispy and browned. Flip and cook briefly, but not until too brown.

  3. Layer your bowls: place a handful or two of romaine in the bottom of each serving bowl. Top with carnitas, guacamole, roasted tomatillo salsa, smoky guajillo salsa, and red onion. Serve immediately.

Recipe Notes

Paleo carnitas (pork tenderloin, Whole30, Crockpot) recipe.

Roasted salsa verde recipe.

Smoky guajillo salsa recipe.

Pico de gallo recipe.