I’ve been all about the bowls lately… but my favorite one has been these Pulled Pork Burrito Bowls!
Even Tom noticed ha! Every week, I write out our weekly dinners on this chalkboard in our kitchen and last week Tom goes… “lots of bowls this week huh?” I’VE BEEN SEEN. But… to my defense, they are just so easy to make and customize for each member of your family! So, with these pulled pork burrito bowls we’re got:
Slow cooked pork shoulder with all the taco spices and salsa
Veggie slaw complete with shredded broccoli and red bell pepper
Warm sticky white rice
Juicy pineapple chunks
Avocado #always
and lime sour cream!
Bowls are especially great when feeding a toddler since I can just divide the things he eats onto his special plate and then Tom and I can have ours! These pulled pork burrito bowls were such a hit in my house. Killian LOVED the pulled pork, avocado, and pineapple but my favorite part was definitely the veggie slaw! I just love a good crunchy element.
This recipe serves 6-8 people since I find that it’s difficult to find a chunk of pork shoulder smaller then 3-4 pounds BUT if you are only feeding 2-4 people, just make all the pork and freeze half of it then half the rest of ingredients. You could also swap the pork for chicken if you’re more into that. Also also, if you love the flavor of coconut, try swapping the water for coconut milk when making your rice >> it’s amazinggggg. Happy eating!
pulled pork burrito bowls
Ingredients
for the pulled pork:
- 3-4 lb pork shoulder
- 1 package taco seasoning
- 1 (16oz) jar of your favorite salsa
for the veggie slaw:
- 1 (12oz) bag broccoli slaw
- 2 red bell peppers cored, seeded, and thinly sliced
- 1 bunch fresh cilantro leaves minced
- 1/4 cup white wine vinegar
- 2 tbsps olive oil
- healthy pinch salt and pepper
for everything else:
- 2 cups dry white rice cooked according to package instructions*
- 1-2 (20oz) cans pineapple tidbits or chunks
- 8 oz sour cream
- 1-2 tbsps lime juice
- 2 avocados diced
Instructions
- Place the pork shoulder in the bowl of your slow cooker. Top with taco seasoning and salsa then cook on low for 8-10 hours then shred it.
- When the pork has about 1 hour left, make your slaw: Add all ingredients to a large bowl then toss to coat. Let sit until everything else is ready.
- When the pork has about 20 minutes left, make your rice according to the package instructions.
Also at this time, make your lime sour cream: Whisk together sour cream and lime juice until smooth.
- Divide cooked rice between bowls. Top with pulled pork, veggie slaw, pineapple tidbits, and avocado chunks then finally a drizzle of lime sour cream and enjoy!
Recipe Notes
* If you love the flavor of coconut… substitute the water for coconut milk when cooking your rice!
SERVING SIZE NOTE: This recipe serves 6-8 people since I find that it’s difficult to buy a chunk of pork shoulder smaller then 3-4 pounds BUT if you are only feeding 2-4 people, just make all the pork and freeze half of it then half the rest of ingredients. You could also swap the pork for chicken if you’re more into that.
Hope you enjoy this recipe! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your pulled pork burrito bowls in action. Peace!
xx ab
p.s. more “bowl” recipes here!