Protein from beans and zestily seasoned pork? Check. Avocado for good fats, and tomato for vitamins A and C? Check! This burrito bowl’s healthy, and dare we say not as fussy—or fattening—as a gigantic burrito!
Ingredients
2
tbsp chili powder
1
tbsp dried oregano
1
tbsp kosher salt
1
tsp garlic powder
1
tsp cumin
1
cup water
For the bowls
4
cups cooked white rice*
3
tbsp, fresh lime juice
2
tbsp cilantro, chopped
1
can black beans, drained and rinsed
For the pork
5
pound boneless pork shoulder (also called “Boston butt”)
¼
tsp salt
1
tomato, diced
1
avocado, pitted and sliced
Directions
For the pork
1
With a knife, create slits in pork.
2
In a bowl, mix to combine chili powder, oregano, salt, garlic powder, and cumin. Rub mixture evenly over the pork shoulder. Place the pork shoulder in a large Ziploc® brand bag, seal, and refrigerate for 2 hours to overnight for best results.
In a bowl, mix to combine chili powder, oregano, salt, garlic powder, and cumin. Rub mixture evenly over the pork shoulder. Place the pork shoulder in a large Ziploc® brand bag, seal, and refrigerate for 2 hours to overnight for best results.
3
Remove the bag and place in a slow cooker with water. Cover and cook on
high for 4 hours or low for 8 hours. This can also be cooked in the oven
covered for 3 hours at 350°F. Once tender, remove the pork shoulder to a
cutting board and shred meat using two forks. Reserve 2 cups of
shredded pork for BBQ Cornbread Muffins.
For the bowls
1
To cook rice: Bring 3 cups of water to a boil with a heavy pinch of salt and a splash of olive oil; add 1 ½ cups white rice. Cover, reduce heat to a simmer, and cook for 20 minutes until water is absorbed.
2
In a large bowl, mix to combine rice, lime juice, cilantro, black beans, and salt. Equally divide into 6 serving bowls. Top with shredded pork, diced tomatoes, and avocado. Serve.
In a large bowl, mix to combine rice, lime juice, cilantro, black beans, and salt. Equally divide into 6 serving bowls. Top with shredded pork, diced tomatoes, and avocado. Serve.
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