Quick, Easy, & Delectable Pulled Pork Burrito Bowls
If you’ve been around for awhile, you know that quick and easy meals are my favorite. Especially with a little one, sometimes I can’t spend hours in the kitchen. We just got back from a 2.5 week trip to visit our families and the first thing I did was make these bowls for lunches. The beauty of this recipe is that you can throw the pork in the instant pot and walk away to do thirteen other things while it cooks (well I guess it depends what they are). My husband and I never get tired of these bowls, the pork is cooked perfectly and has amazing flavor.
The first time I made this recipe, I wanted more pork. I only made one pork butt. The second time around, I made two pork butt’s and it was more filling and way better. I will share the doubled recipe, if you only want to make one pork butt then half all the ingredients for the pork, and cook it in the instant pot for 60 minutes, rather than 100 minutes.
This recipe will comfortably make 10 bowls for the week. If you only need 5, half the whole recipe.
Ingredients
Pulled Pork
- 2 Tbsp Brown Sugar
- 2 Tbsp Chili Powder
- 4 tsp Paprika
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 2 tsp Ground Cumin
- 1 tsp Salt
- 1 tsp Black Pepper
- 6-8 lbs Pork Butt
- 4 Tbsp Olive Oil
- 2 Cups Chicken Broth
- 2 Cups Barbecue Sauce
- 4 Tbsp Apple Cider Vinegar
- 4 Tbsp Honey (or brown sugar)
- 2 Tbsp Corn Starch
Bowl Toppings
- 5 Cups cooked Brown Basmati Rice
- 1 Bag Frozen Diced Avocado
- 1 Bag Frozen Corn
- 20 oz Black Beans
- 1/2 Red Onion
- 1/2 Cup Cherry Tomatoes
- Lime Juice to taste
- Salt to Taste
- Pepper to Taste
Equipment
- Instant Pot
- Tongs
- 2 Forks
- Large Frying Pan
- Spatula
- Measuring Cups & Spoons
- Knife
- Cutting Board
- 2 Small bowls
- Large Pot
- 10 Reusable Containers
- 10 Mini Sauce Containers
The pork will take the longest time, so lets get that cooking. In a small bowl combine the brown sugar, chili powder, paprika, garlic powder, onion powder, cumin, salt and pepper to create the rub.
Set your instant pot to saute and add the oil. Let that heat up while you evenly coat the pork with the rub. When the pot is hot, add the pork in the instant pot and brown all sides. You might have to do this in two batches. Then transfer the pork to a clean plate.
Turn off the instant pot. Pour in half the chicken broth and scrap any brown bits off the bottom of the pot. Then add the remaining broth, barbecue sauce, apple cider vinegar, corn starch, and honey (or brown sugar). Stir to combine.
Return the pork to the instant pot and make sure to coat it in all sides. Close the lid and set to high pressure for an hour and 40 minutes (or 60 minutes for 3-4 pounds of pork).
Meanwhile start cooking your rice, it will take 25-40 minutes depending on the brand. I wanted 1/2 cup of rice per bowl, so I used 2.5 cups dry to make 5 cups cooked.
You can also warm up the frying pan and cook the frozen corn. Once thawed, add the beans until warmed. Season with salt and pepper to taste. Set aside until the rice is done.
Cut the cherry tomatoes into quarters and add to a small bowl. Dice the red onion and add as well. Season with salt and pepper, and add lime juice to make a pico. Let it sit for 15-20 minutes, then drain the juice.
We are almost done! Now the fun part, assembly.
Layout the 10 reusable containers, start with the bed of rice. Top with the frozen avocado (I find this holds better during the week then fresh), corn and beans, and pico.
Once the pork is done, in batches move it to your cutting board and shred with two forks. The sauce can stain white counters and this can be messy so be prepared.
Evenly distribute the pork to the bowls. Then add the remaining sauce to the mini containers, I find 1/4 cup is perfect for them.
Refrigerate up to 5 days. When reheating, remove the mini container lid and heat everything up for about one minute. Pour the sauce over the bowl and serve.
Nutritional Facts
Keep in mind, you’ll toss some of these calories with the remaining sauce left over. Nutritional Facts are based on 1 serving with 10 servings in this recipe.
1069 Calories | 43g of Fat | 141mg of Cholesterol | 616mg of Sodium | 113.8g of Carbohydrates | 13.2g of Dietary Fiber | 34.4g of Total Sugars | 52.2g of Protein
Courtney | 20th Sep 23
I have been in need of some dinner inspiration! This looks delicious!