My Chipotle Grill Carnitas Burrito Bol

The Chipotle Mexican Grill near my work is one of my favorite lunchtime hotspots. It's super delicious and depending on what you get, fairly healthy fare. Unfortunately, the one close to me has no parking! It's cutthroat-mall-parking-lot-at-Christmastime-vicious competition for any spot, let alone one close to the door. I have seen arguments over parking spots in the small lot that also serves the also popular Jamba Juice. Rather than risk my sanity on a daily basis if the lot is too crowded, I just find somewhere else for lunch. This lack of parking and an extreme craving for my favorite Chipotle combo led me to this creation:

2-3 lbs pork tenderloin
1 small onion, sliced
1/2 cup tequila
1/4 cup chicken stock
2-3 limes, juiced
1 tsp cumin
1/2 tsp cayenne pepper
Salt/Pepper to taste

Pat the tenderloin dry and season with cumin, cayenne, salt and pepper. Place in the crockpot with the onion and pour in the tequila and lime juice. Cook on low for 5-6 hours. If I am leaving it for more than 6 hours I will add an additional 1/4 cup of water or chicken stock to make sure the pork does not dry out. If you don't want to use the tequila* you could also use all chicken stock. I use forks to pull the meat apart and then let it sit in the juice while I prepare the rest of the dish.

*Don't be concerned about this tasting like alcohol - the alcohol cooks off throughout the day and you get a sweet-spicy meat.

2 cups cooked white or brown rice
2 cups shredded romaine lettuce
2 cups grated cheddar/jack cheese
Corn Salsa
Sour Cream

The corn salsa is really simple to make: I combine one regular size can of corn, one regular size can of black beans, 1/2 a small chopped red onion, 1 small chopped jalepeno pepper. Stir it all up, pour the juice from a lime over it and let sit for 15 minutes.

To assemble the "bol:" Take 2 scoops of rice and top with pork, corn salsa, cheese, sour cream and top with shredded romaine lettuce. If you are watching your carbs, skip the rice and put the lettuce down first instead.

Ole!

As always, thanks go out to Gayle from The Grocery Cart Challenge who hosts an awesome recipe swap every week. I always enjoy seeing what others are cooking - a great inspiration for trying new meals!