Pulled Pork Burrito Bowl
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Pulled Pork Burrito Bowl

Pulled Pork Burrito Bowl

with Cilantro-Lime Rice and DIY Salsa

In the midst of takeout temptations and low and slow cooking, this 20 min meal will be your weeknight hero! Tender pulled pork, herbed rice and fresh DIY salsa top this hearty Mexican-inspired burrito bowl. Customize yours with a dollop of sour cream and a sprinkle of Monterey jack cheese!

Allergens:
Milk
Mustard

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

300 g

Pulled Pork

¾ cup

Basmati Rice

113 g

Baby Tomatoes

2 unit

Green Onion

7 g

Cilantro

113 g

Corn Kernels

56 g

Hot Pepper

1 unit

Lime

½ cup

Monterey Jack Cheese, shredded

(Contains Milk)

½ cup

BBQ Sauce

(Contains Mustard)

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Calories850 kcal
Energy (kJ)0 kJ
Fat27 g
Saturated Fat11 g
Carbohydrate111 g
Sugar29 g
Dietary Fiber5 g
Protein50 g
Cholesterol125 mg
Sodium1530 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
8x8" Baking Dish
Zester
Large Non-Stick Pan
Measuring Spoons
Medium Bowl

Instructions

COOK RICE
1

Before starting, preheat the oven to 450°F. Wash and dry all produce. In a medium pot, add 1 1/4 cups warm water (dbl for 4ppl). Cover and bring to a boil over high heat. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

BAKE PULLED PORK
2

While the rice cooks, place pork and BBQ sauce in an 8x8-inch baking dish and stir to combine. Bake in the middle of the oven until warmed through, 10-12 min.**

PREP
3

While the pulled pork bakes, quarter tomatoes. Thinly slice green onions. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl). Cut any remaining lime into wedges.

COOK VEGGIES
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then corn and poblano peppers. Cook, stirring often, until tender-crisp, 5-6 min.

MAKE SALSA
5

Stir together corn, poblano peppers, tomatoes, half the cilantro, half the green onions and 1/2 tbsp lime juice (dbl for 4 ppl) in a medium bowl. Season with salt and pepper.

FINISH & SERVE
6

Fluff rice with a fork, then stir in lime zest and remaining cilantro. Season with salt. Divide rice between bowls. Top with BBQ pulled pork, salsa and cheese. Sprinkle over remaining green onions. Squeeze over a lime wedge, if desired.