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Home Burrito bowl met pulled pork

Mexican Pulled pork Rice Meal prep Family Weekend

A burrito bowl brings together everything you want: tender, spiced meat, crisp vegetables and rice that’s cooked just right. For that rice, the best tool is a rice cooker, because it gives you perfect long-grain rice every time without having to watch it. Make the pulled pork in the oven ahead of time and shred it with two forks. That way you have a complete, flavorful meal that’s easy to bring to the table for the family or a group of friends.

x_ckl_recipe_markerBurrito bowl met pulled pork A hearty burrito bowl with slow-cooked pulled pork, fluffy rice and fresh toppings. Easy to prepare ahead and perfect for sharing. How do you make a burrito bowl with pulled pork? Main course Mexican 4 people 30 min 4 hours 30 min 10 min 7 hours 10 min

Mix the smoked paprika, ground cumin, garlic powder, onion powder, chili powder, salt, pepper and brown sugar in a bowl. Rub this spice mix all over the pork. Cover and refrigerate for at least 2 hours, preferably overnight. This allows the flavours to penetrate deeply into the meat.
Preheat the oven to 150°C (conventional oven). Place the meat in a roasting dish and add the apple cider vinegar and chicken stock. Cover the dish well with aluminium foil. The liquid keeps the meat moist as it slowly cooks and prevents the exterior from drying out.
Slide the dish into the oven and let the meat cook for 4 to 4.5 hours. It’s done when the meat is so tender you can easily pull it apart with two forks. Pierce the thickest part with a fork to check: if the meat falls apart with no resistance, it’s ready. Remove the dish from the oven and let the meat rest for 10 minutes with the foil still on.
Shred the meat into strands with two forks. Spoon some of the cooking juices back over the meat so it stays nice and juicy. Taste and adjust seasoning with extra salt or a splash of apple cider vinegar for brightness.
Rinse the long-grain rice under cold water until the water runs clear. This removes excess starch and gives looser grains. Put the rice with the correct amount of water in the rice cooker using a 1:1.5 ratio (rice:water). Turn the rice cooker on and let it automatically finish and switch to warm when the rice is done.
While the rice cooks, make the pico de gallo. Dice the roma tomatoes and mix with the finely chopped red onion, chopped cilantro and lime juice. Season with salt and pepper. Let the pico sit for a bit so the flavours can meld.
Cut the avocados in half, remove the pit and peel. Slice or cube the flesh and immediately sprinkle with some of the lime juice so they don’t brown.
Rinse and drain the black beans. Warm them briefly in a small pan over medium heat with a pinch of cumin and salt. This gives them more flavour and makes them less watery in the bowl.
Divide the rice between deep bowls. Top with the pulled pork and arrange the black beans, pico de gallo, avocado, grated cheddar and sour cream alongside. Finish with a few drops of chili sauce and a lime wedge on the side. Serve immediately.

Mexican Pulled pork Rice Meal prep Family Weekend 1.2 kg pork shoulder (or pork butt) 2 tsp smoked paprika 1 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder 1 tsp chili powder 1 tsp salt 0.5 tsp black pepper 1 tbsp brown sugar 3 tbsp apple cider vinegar 100 ml chicken stock 400 g long-grain rice 600 ml water (for the rice) 1 can black beans (400 g), drained 4 roma tomatoes 1 red onion, finely chopped 1 handful fresh cilantro, roughly chopped juice of 2 limes 2 avocados 100 g grated cheddar 4 tbsp sour cream 2 tbsp chili sauce Rice cooker Roasting dish Aluminium foil Oven Two forks Cutting board Sharp knife Small pan Mixing bowl Rice Cooker rice-cooker Frying Pan frying-pan Mixing Bowl mixing-bowl Chopping Board chopping-board Burrito bowl met kip foodies-burrito-bowl-met-kip Thai coconut rice with chicken and mango foodies-thaise-kokosrijst-met-kip-en-mango Kleverige teriyaki rijst met kip en sesam foodies-kleverige-teriyaki-rijst-met-kip-en-sesam Fried rice with egg and vegetables foodies-gebakken-rijst-met-ei-en-groenten

Recipe

Burrito bowl met pulled pork

A hearty burrito bowl with slow-cooked pulled pork, fluffy rice and fresh toppings. Easy to prepare ahead and perfect for sharing.

Course	Main course
Kitchen	Mexican
Servings	4 people

Preparation time

Preparation time	30 min
Time in oven	4 hours 30 min
Stiffen up min.	10 min
Total	7 hours 10 min

Equipment

Rice cooker
Roasting dish
Aluminium foil
Oven
Two forks
Cutting board
Sharp knife
Small pan
Mixing bowl

Ingredients

1.2 kg pork shoulder (or pork butt)
2 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp chili powder
1 tsp salt
0.5 tsp black pepper
1 tbsp brown sugar
3 tbsp apple cider vinegar
100 ml chicken stock
400 g long-grain rice
600 ml water (for the rice)
1 can black beans (400 g), drained
4 roma tomatoes
1 red onion, finely chopped
1 handful fresh cilantro, roughly chopped
juice of 2 limes
2 avocados
100 g grated cheddar
4 tbsp sour cream
2 tbsp chili sauce

How do you make a burrito bowl with pulled pork?

Mix the smoked paprika, ground cumin, garlic powder, onion powder, chili powder, salt, pepper and brown sugar in a bowl. Rub this spice mix all over the pork. Cover and refrigerate for at least 2 hours, preferably overnight. This allows the flavours to penetrate deeply into the meat.
Preheat the oven to 150°C (conventional oven). Place the meat in a roasting dish and add the apple cider vinegar and chicken stock. Cover the dish well with aluminium foil. The liquid keeps the meat moist as it slowly cooks and prevents the exterior from drying out.
Slide the dish into the oven and let the meat cook for 4 to 4.5 hours. It’s done when the meat is so tender you can easily pull it apart with two forks. Pierce the thickest part with a fork to check: if the meat falls apart with no resistance, it’s ready. Remove the dish from the oven and let the meat rest for 10 minutes with the foil still on.
Shred the meat into strands with two forks. Spoon some of the cooking juices back over the meat so it stays nice and juicy. Taste and adjust seasoning with extra salt or a splash of apple cider vinegar for brightness.
Rinse the long-grain rice under cold water until the water runs clear. This removes excess starch and gives looser grains. Put the rice with the correct amount of water in the rice cooker using a 1:1.5 ratio (rice:water). Turn the rice cooker on and let it automatically finish and switch to warm when the rice is done.
While the rice cooks, make the pico de gallo. Dice the roma tomatoes and mix with the finely chopped red onion, chopped cilantro and lime juice. Season with salt and pepper. Let the pico sit for a bit so the flavours can meld.
Cut the avocados in half, remove the pit and peel. Slice or cube the flesh and immediately sprinkle with some of the lime juice so they don’t brown.
Rinse and drain the black beans. Warm them briefly in a small pan over medium heat with a pinch of cumin and salt. This gives them more flavour and makes them less watery in the bowl.
Divide the rice between deep bowls. Top with the pulled pork and arrange the black beans, pico de gallo, avocado, grated cheddar and sour cream alongside. Finish with a few drops of chili sauce and a lime wedge on the side. Serve immediately.

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Good pulled pork needs low temperature and enough time. At 150°C the connective tissue in the pork shoulder breaks down slowly, giving you meat that almost falls apart on its own. Short on time? Increase the temperature to 170°C and allow about 3 hours, but the result will be slightly less tender. Rice works best in a rice cooker: always rinse until the water runs clear and use a ratio of 1 part rice to 1.5 parts water. That gives you airy, separate grains that make the perfect base for the bowl.

Pulled pork is ideal for meal prep. You can keep the meat in the fridge for up to 4 days or freeze portions with some cooking juices so it stays juicy when reheated. Store the rice separately in a sealed container. Want a lighter version? Use cauliflower rice or a mix of rice and quinoa as the base. No black beans on hand? Kidney beans work just as well. For extra colour, add roasted corn. And if you want a sweet twist to the pico de gallo, stir in a ripe mango. It pairs surprisingly well with the spiced meat.