Pulled Pork Burrito Bowl

Pulled Pork Burrito Bowl

with Cilantro-Lime Rice and DIY Salsa

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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!


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

Preparation Time20 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

300 g

Pulled Pork

¾ cup

Basmati Rice

113 g

Baby Tomatoes

2 unit

Green Onions

7 g


113 g

Corn Kernels

56 g

Poblano Pepper, chopped

1 unit


½ cup

Monterey Jack Cheese, shredded


½ cup

BBQ Sauce


Not included in your delivery

½ tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories850 kcal
Fat27 g
Saturated Fat11 g
Carbohydrate111 g
Sugar29 g
Dietary Fiber5 g
Protein50 g
Cholesterol125 mg
Sodium1530 mg
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
8x8" Baking Dish
Large Non-Stick Pan
Measuring Spoons
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.


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.**


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.


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.


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.


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.