Free Shipping from 149,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 149,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Burrito bowl with pulled pork

Burrito bowl with pulled pork

Mexican Pulled pork Rice Meal prep Family Weekend

A burrito bowl combines everything you want: tender, spiced meat, fresh vegetables and rice that's properly cooked. 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 then shred it with two forks. That way you have a complete, flavorful meal that's easy to put on the table for the whole family or a group of friends.

x_ckl_recipe_markerBurrito bowl with pulled pork A hearty burrito bowl with slow-cooked pulled pork, fluffy rice and fresh toppings. Easy to prep ahead and perfect for sharing. How to make a burrito bowl with pulled pork? Main course Mexican 4 servings 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, black pepper and brown sugar in a bowl. Rub the pork all over with this spice mix. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight. This allows the flavors to penetrate deeply into the meat.
Preheat the oven to 150°C (conventional heat). Place the meat in a roasting pan and add the apple cider vinegar and chicken stock. Cover the pan tightly with aluminum foil. The liquid keeps the meat moist as it slowly cooks and prevents the outside from drying out.
Slide the pan 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. Test by poking the thickest part with a fork: if the meat falls apart with no resistance, it's ready. Remove the pan 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 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 and the correct amount of water into the rice cooker using a 1:1.5 ratio (rice:water). Turn on the rice cooker and let it automatically do its job until the rice is cooked and it switches to keep-warm mode.
While the rice cooks, make the pico de gallo. Dice the roma tomatoes and mix with the finely chopped red onion, cilantro and lime juice. Season with salt and pepper. Let the pico sit for a while so the flavors can meld.
Halve the avocados, remove the pits and peel them. 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 firms them up slightly in flavor and prevents them from being watery in the bowl.
Divide the rice among 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, coarsely chopped juice of 2 limes 2 avocados 100 g grated cheddar 4 tbsp sour cream 2 tbsp chili sauce Rice cooker Roasting pan Aluminum 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 with chicken foodies-burrito-bowl-with-chicken Thai coconut rice with chicken and mango foodies-thai-coconut-rice-with-chicken-and-mango Sticky teriyaki rice with chicken and sesame foodies-sticky-teriyaki-rice-with-chicken-and-sesame Fried rice with egg and vegetables foodies-fried-rice-with-egg-and-vegetables

Recipe

Burrito bowl with pulled pork

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

Course	Main course
Kitchen	Mexican
Servings	4 servings

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 pan
Aluminum 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, coarsely chopped
juice of 2 limes
2 avocados
100 g grated cheddar
4 tbsp sour cream
2 tbsp chili sauce

How to make a burrito bowl with pulled pork?

Mix the smoked paprika, ground cumin, garlic powder, onion powder, chili powder, salt, black pepper and brown sugar in a bowl. Rub the pork all over with this spice mix. Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight. This allows the flavors to penetrate deeply into the meat.
Preheat the oven to 150°C (conventional heat). Place the meat in a roasting pan and add the apple cider vinegar and chicken stock. Cover the pan tightly with aluminum foil. The liquid keeps the meat moist as it slowly cooks and prevents the outside from drying out.
Slide the pan 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. Test by poking the thickest part with a fork: if the meat falls apart with no resistance, it's ready. Remove the pan 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 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 and the correct amount of water into the rice cooker using a 1:1.5 ratio (rice:water). Turn on the rice cooker and let it automatically do its job until the rice is cooked and it switches to keep-warm mode.
While the rice cooks, make the pico de gallo. Dice the roma tomatoes and mix with the finely chopped red onion, cilantro and lime juice. Season with salt and pepper. Let the pico sit for a while so the flavors can meld.
Halve the avocados, remove the pits and peel them. 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 firms them up slightly in flavor and prevents them from being watery in the bowl.
Divide the rice among 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.

Cooking mode Prevents your screen from going to sleep

Good pulled pork calls for low temperature and enough time. At 150°C the connective tissue in the pork shoulder slowly breaks down, 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 way you get airy, separate grains that are perfect as the base for the bowl.

Pulled pork is ideal for meal prep. You can keep the meat for up to 4 days in the fridge or freeze in portions with some cooking juices so it stays juicy when reheated. Always 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 color add roasted corn. And if you want to give the pico de gallo a sweet twist, stir in a ripe mango. That pairs surprisingly well with the spiced meat.

Related categories

Rice Cooker

Frying Pan

Mixing Bowl

Chopping Board

Related recipes

Burrito bowl with chicken

A burrito bowl with juicy seasoned chicken, perfect rice and fresh toppings. Easy to make, great for the whole family and ready in under an hour.

View post

Thai coconut rice with chicken and mango

A colorful Thai dish with velvety coconut rice, marinated chicken and sweet mango. Quick to the table and perfect for the whole family.

View post

Sticky teriyaki rice with chicken and sesame

Juicy pieces of chicken in a homemade teriyaki sauce, served on velvety soft white rice. This dish is quick, flavorful and perfect for weeknights.

View post

Fried rice with egg and vegetables

Fried rice with egg and crunchy vegetables: a classic dish that's always easy when you use a rice cooker. Perfect for weeknights or when you want to surprise friends.

View post

Bao buns with halloumi and spicy gochujang slaw

Homemade steamed bao buns filled with golden-fried halloumi and a fresh, spicy gochujang slaw. A dish that impresses but is completely achievable at home.

View post

Brioche Black Angus Burger

A juicy Black Angus burger on a soft brioche bun, finished with homemade sauce and fresh toppings. This is the burger you’ll never forget.

View post

Burrito with pulled pork and rice

A hearty burrito filled with slow-cooked pulled pork, spiced rice and fresh toppings. This recipe is worth the effort and will guaranteedly deliver a table full of satisfied faces.

View post

Burrito with shredded beef and rice

A hearty burrito filled with slow-braised shredded beef, fluffy rice and fresh toppings. Perfect for a weeknight or a convivial table with friends.

View post

Chocolate vanilla muffins with an autumn twist

Moist muffins with a rich chocolate base and a soft vanilla topping, warmly spiced with cinnamon and nutmeg. Exactly the kind of bake that makes your home smell like autumn.

View post

Crêpes with Nutella

These classic crêpes with Nutella are ready in no time and always a hit. Perfect for a weekend breakfast or a festive dessert.

View post

Crispy Beer Can Chicken with Baby Potatoes

Beer can chicken is the most impressive thing you can put on the barbecue. The chicken cooks slowly on a can of beer, becoming meltingly tender inside while getting a deliciously crispy skin. Add baby potatoes and you have a celebratory meal.

View post