Spicy Pork and Plantain Burrito Bowl

If you like burritos as much as we do, we’ve got the recipe for you! This fresh, delicious burrito bowl is full of goodness and packed with flavor! We took the liberties of spinning it with a unique twist. The pulled pork carnitas and baked plantains add a complimentary sweet and spicy element that makes this dish a keeper.

And we aren’t even talking about the purple rice! We used dried butterfly pea flowers soaked in water for 1 minute and then added a squeeze of lime. Viola! The water becomes purple and you use that as the liquid to cook white rice. It works perfectly so give it a try. You can always use the rice of your choice otherwise.

So ditch the burrito wrap, grab the instant pot, our Something to Taco ‘Bout spice blend, the ingredients and get cooking!


Makes 4 servings

Spicy Pork Carnitas

  • 2 lbs
    pasture-raised pork shoulder/butt with bone-in
  • 2 tbsp
    olive oil
  • 1 tbsp
    apple cider vinegar
  • 1 cup
    fresh orange juice
  • 1 medium
    onion, diced
  • 6 cloves
    garlic, chopped
  • 2 tbsp
  • ½ tsp
    cayenne pepper or more depending on spice level preference
  • 2
    bay leaves
  • 1
    cinnamon stick
  • kosher salt
  • fresh garnishes: shredded cabbage, sliced cherry tomatoes, diced avocados, cilantro, crumbled queso fresco Mexican cheese, assorted lettuce leaves

Baked Plantains

  • 2 medium
    ripe plantains
  • olive oil or coconut oil spray

Pea Flower Rice

  • 2 cups
    white rice
  • 3 cups
    or a little more water depending on what the rice packaging requires for the amount of rice
  • 2  tbsp
  • 1 tsp
    fresh lime juice

Make the Spicy Pork

  1. First, you will need an Instant Pot or a pressure cooker.
  2. Season the pork on both sides with salt and 1 tbsp of the Something to Taco 'Bout spice blend.
  3. Set the sauté mode on your Instant Pot, add olive oil. When hot, add the seasoned pork.
  4. Brown the pork for 8 minutes per side, then remove from the Instant Pot and set aside on a large plate.
  5. While still in sauté mode, add the onions and saute for 3-5 minutes until softened. Then add the garlic and stir well for another 1-2 minutes.
  6. Add the orange juice and vinegar to the pot. Stir in well, scraping up the brown bits on the bottom of the pan. Cook for 3-5 minutes more.
  7. Add in the bay leaf, cinnamon stick, the remaining tablespoon of Something to Taco 'Bout and season to taste with salt.
  8. Add pork back in. The liquid should just cover the pork, if not add more orange juice or water to cover.
  9. Cancel the sauté mode, put the lid on and set it to pressure cook for 45 minutes and allow to decompress for at least 30 minutes.

Make the Plantains

  1. Preheat the oven to 375 F° and prepare a 9x13 baking sheet with parchment paper.
  2. Peel and slice the ripe plantains into ½ inch rounds.
  3. Spray the baking sheet with oil and add the plantain slices evenly with no overlapping.
  4. Spray the top of the plantains with more oil before adding to the oven. Bake for 15-18 minutes until the sugars carmelize and they are golden brown.
  5. Remove from the oven and set aside.

Make the Pea Flower Rice

  1. Add the butterfly pea flowers to the water, stir well and add the lime juice. The color should change from blue to purple. The longer it sits, the deeper the coloring.
  2. Measure out the required 3 cups of pea flower water to cook the rice.
  3. Rinse the rice and add to a medium 4-quart saucepan.
  4. Add the pea flower water and a pinch of salt to the rice and bring to a boil. Reduce the heat to low and cook per the package instructions.

Put the Burrito Bowl Together

  1. When the Instant Pot depressurizes, open and skim the fat from the top of the liquid and discard. Using two forks, shred the meat and remove the bone. If there is too much water, return the pot to sauté mode and cook with the lid off for another 10 minutes. Taste and adjust seasoning if needed.
  2. Add the rice to the bowl first, then continue to build all around it with the lettuce leaves, plantains, shredded cabbage, tomatoes, avocados and then add the meat last.
  3. Sprinkle with cilantro and the crumbled fresco cheese.
Samantha Binkley