Pork Carnitas BariBowl II

A bariatric pork carnitas bowl with peppers, cabbage, and a small pinto bean portion.

Image Inspiration

A top-down BariBowl II product photo with shredded pork carnitas in the large lower protein section, pinto beans inside the red cup as the carb portion, and cabbage slaw with peppers in the section to the right of the red cup as the vegetable portion.

Photo Direction

Place the finished recipe inside the BariBowl II product shown in the reference photo. Preserve the top-down angle, transparent glass container, red silicone cup, and visible portion divisions. Use the large lower section for protein, place the carb portion inside the red cup, and place the vegetables in the section to the right of the red cup. Keep the food inside the product boundaries and make the 50% protein, 20% carb, and 30% vegetable ratio visually clear.

Recipe Info

• Servings: 3 BariBowl II bowls
• Portion goal per bowl: 50% protein, 20% carbs, 30% vegetables
• Storage: Refrigerate up to 4 days.
• Reheat note: The red cup is used for the carb portion in product photos; reheat based on the specific ingredients.

Ingredients With Measurements

• 1 1/2 pounds cooked shredded pork tenderloin
• 1 tablespoon orange juice
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1 teaspoon olive oil
• 2 cups shredded cabbage
• 1 red bell pepper, sliced
• 1 poblano pepper, sliced
• 3/4 cup cooked pinto beans
• 2 tablespoons chopped cilantro
• 1/3 cup plain Greek yogurt
• 1 teaspoon lime zest

Directions

1. Toss shredded pork with orange juice, lime juice, cumin, chili powder, and salt.
2. Heat olive oil in a skillet over medium-high heat.
3. Add pork and cook for 5 to 6 minutes, until warmed with crisp edges.
4. Remove pork and add bell pepper and poblano pepper to the skillet. Cook for 5 minutes.
5. Toss shredded cabbage with the warm peppers.
6. Stir pinto beans with cilantro.
7. Mix Greek yogurt and lime zest for the condiment cup.
8. Assemble each BariBowl II with 50% pork carnitas, 20% pinto beans, and 30% cabbage-pepper vegetables.

Ingredients In Recipe Order

Pork tenderloin, orange juice, lime juice, cumin, chili powder, salt, olive oil, cabbage, red bell pepper, poblano pepper, pinto beans, cilantro, Greek yogurt, lime zest.