Shredded Pork Burrito Bowls

15 minutes
Serves 4-6
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!


    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


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.
  • 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.