Recipe Copy-Cat: Chipotle Burrito Bowls

Good morning! I hope everyone had a relaxing and wonderful weekend! Last day of January, here we are…bring on spring!

Mr. Prevention and I are pretty good about eating at home and keeping dining out to a minimum. We eat out consistently once a week, and often times two — almost always on Friday and Saturdays nights. Occasionally, he will throw me for a loop and request a Thursday dinner out, but it’s not too common since we both work Monday through Friday.

When I dine out, I like to order something I either wouldn’t or couldn’t make at home, or that Mr. Prevention doesn’t like (i.e. coconut anything, polenta, etc.). And then there’s other restaurants that I love and adore for their simplicity and healthfulness…one of those restaurants being Chipotle. While there are nutrition pit-falls on Chipotle’s menu (i.e. 290 calorie tortillas, 1/2 cup portions of sour cream, and handfuls of cheese), the overall quality is there — plenty of lean meats, vegetables, and fiber (beans!).

In perusing Chipotle’s menu online one day, I saw that the Barbacoa pork offered a few less calories than the chicken, carnitas, and steak options. Curiosity got the best of me, and so that’s what I ordered in my burrito bowl (hold the sour cream and cheese, please!). The meat was so tender, juicy, and perfectly seasoned. I’m a Barbacoa convert…I get it every time!

When I saw a slow-cooked Barbacoa recipe land in my inbox from Skinny Taste, it went onto this week’s menu with no hesitation. Chipotle at home? Yes please! This is a dish I do want to make at home…on the regular!

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Slow Cooked Sweet Barbacoa Pork from Skinny Taste originally from Favorite Family Recipes

Marinade:
2.5 lbs pork loin roast, all fat trimmed
salt and pepper, to season
garlic powder, to season
6 oz Coke Zero
1/4 cup brown sugar (unpacked)
1/4 cup water

Step 2:
8 oz Coke Zero
6 oz can sliced green chilies
8 oz tomato sauce
1 3 chipotle chile in adobo sauce
1/8 tsp garlic powder
1/8 tsp cumin
1/8 tsp chipotle chili powder (to taste)
salt and pepper to taste
1/3 cup brown sugar (unpacked)

Directions:

Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of brown sugar. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating.

Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks.

Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar.

Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more. Yield: 10 servings (4 oz. each).

Nutrition Information (per 4 oz): 213 calories; 7.1 g. fat; 69 mg. cholesterol; 342 mg. sodium; 13.2 g. carbohydrate; 0.8 g. fiber; 25.7 g. protein

Result: Mmmm! This was EXCELLENT! Certainly one of my favorite crock pot recipes. I was pleasantly surprised as to how LEAN this cut was. All of the fat was easily removed by trimming and it was overall extremely lean and flavorful — oh, and MOIST! Enjoy!

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To go along with the Barbacoa, I made a pico de gallo consisting of 2 Roma tomatoes, 1/4 cup diced onion, 1/4 cup chopped cilantro, 1 teaspoon of olive oil, 1 clove mined garlic, and salt and pepper to taste. Perfection!

Recap: Cilantro-Lime Rice (rice with chopped cilantro and a squeeze of fresh lime juice), black beans, Barbacoa pork, lettuce, corn, pico de gallo, and a dollop of low-fat sour cream. Heavenly!

Have I mentioned how much I love Mexican food?!

Question: What would go in your burrito bowl?

Have a great (and tasty!) week,

Share With Your Friends!

31 Comments

  1. January 31, 2011 / 7:32 am

    Mmmm Chipotle at home. I could go for that any day. The combo of flavorful pork and lemon cilantro rice sounds like a winning combo.

    Hope you have a great Monday Nicole!

  2. January 31, 2011 / 8:30 am

    Looks awesome!! I am starving and missing my mexican fixes.

  3. January 31, 2011 / 8:36 am

    The pork sounds AMAZING. I love Chipotle burrito bowls (but rarely have them). Your copy-cat bowl looks and sounds great!

    In my burrito bowl I like lettuce, lots and lots and lots and lots of salsa/pico de gallo, a little avocado or guacamole, black beans, and fat-free Greek yogurt. Just thinking of it makes me hungry… I’ll have to put burrito bowls on my menu soon!

  4. January 31, 2011 / 8:38 am

    Mmm….this looks good. I’ve only had Chipotle once, and it was a long time ago. I’ve heard it’s really good and healthy for fast Mexican. As for my bowl? Um, yours looks so good I think I’ll copy it!

  5. Alexa
    January 31, 2011 / 8:55 am

    I had bookmarked this recipe from Skinny Taste for later this month, I can’t wait to try it!

  6. January 31, 2011 / 9:26 am

    YUMMY!!!! I have never had the pork at chipolte…to be honest, I have only eaten there a handful of times…but this looks soooooo good, esp when you made the copy cat burrito

  7. January 31, 2011 / 9:44 am

    Looks DEEEELICIOUS!! I actually tell clients that Chipotle is one of my favorite places for good, healthy food, as long as they a) stay away from the chips, and b) don’t get the tortilla! I actually suggest getting the bowl (with loads of beans and veggies) and taking it home to put in a whole wheat tortilla. That’s what Nick does, I get stick with the bowl. Your own adaptation looks even better though, I’ll take yours over theirs any day! I love their pork, but your addition of Coke Zero is intriguing!

  8. January 31, 2011 / 9:51 am

    Great take on the burrito bowl. I would fill mine with veggies and black beans or maybe some grilled tilapia or shrimp. Darn, now I am getting hungy. We usually eat out 2 times a week. Ryan usually gets meat because I don’t cook it at home.

  9. January 31, 2011 / 10:59 am

    Wow–I love the sounds of anything that’s on a restaurant menu that can be served at home!! And this is easy too, which is a plus. I am intrigued by the Coke Zero–I’ll have to get some so I can try this recipe out. Have a great week Nicole!

  10. January 31, 2011 / 11:15 am

    YUM! I love Chipotle’s Burrito Bowls. I usually just get beans and no meat, but now I want to try the pork…or use this recipe and make it at home! 🙂

  11. January 31, 2011 / 11:21 am

    This looks excellent! I love Chipotle! I really should attempt to make my own. I think the rice would be the only thing I wasn’t sure how to season so thanks for that!
    Hope you had a great weekend, Nicole!

  12. January 31, 2011 / 1:22 pm

    I’ve been craving Mexican anything for days now. This looks SO good, and I might actually have enough of the ingredients to make it. Except I would skip the pork because Im not a meat fan.

  13. January 31, 2011 / 2:00 pm

    Okay, not sure the hubs would accept this as a dinner, so this is going on my lunch menu next week – love the flavors and nutrition stats! 😀

  14. Michelle
    January 31, 2011 / 4:18 pm

    Oooooo chipotle…my favorite! I actually just recently tried the barbacoa for the first time, too (just on a fluke) and loved it! I usually get the vegetarian bowl though…only because I love guacamole on it, and I’m cheap (must run in the family…) and don’t want to pay the additional $1.80 they charge for guacamole on all the bowls except the vegetarian.

    I’ve got my order down to a science…vegetarian burrito bowl with rice, pinto beans, fresh tomato and corn salsas, cheese, guac and lettuce….mmmm 🙂

    • Nicole
      Author
      February 1, 2011 / 1:36 pm

      I agree! I love me some guac but $1.80 is ridiculous for how much they give you!

  15. kate
    January 31, 2011 / 4:37 pm

    Chipotle’s Barbacoa is Beef, not pork. The carnitas are pork. Though obviously you can make barbacoa flavored pork, what you’re eating in the restaurant is beef.

    • Nicole
      Author
      February 1, 2011 / 1:36 pm

      Thanks for the correction!

  16. Becca
    March 9, 2011 / 6:21 pm

    Had this tonight, duh winning!!! Thanks for sharing!

    • Nicole
      Author
      March 9, 2011 / 8:07 pm

      So glad you liked it 🙂

  17. December 5, 2011 / 10:49 am

    Woah this weblog is magnificent i really like reading your articles. Keep up the good work! You understand, a lot of individuals are looking round for this info, you could aid them greatly.

  18. Lacey
    August 30, 2012 / 10:30 am

    My future hubs LOVES the barbacoa from Chipotle, so this is a must try in our kitchen. I see your recipe calls for 2.5 lbs of meat. Is that a serving size for 2 people, with left overs for the next day? I am thinking of cutting it down to 1.5 lbs to feed the both of us dinner, then left overs for lunch. I don’t like too many left overs sitting around at our house because they will go bad!

    • Nicole, RD
      Author
      August 30, 2012 / 10:48 am

      I would halve the recipe entirely for something closer to 4 servings. I hope that helps!!

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