Mexican Burrito Bowls with Spicy Pulled Pork
Servings: 4
Prep Time: 3 hours
Ingredients
2 Tbsp. Tajín® Clásico Seasoning
2 Tbsp. brown sugar
1 boneless pork shoulder (tied, about 4 pounds)
2 cups cooked brown rice
vinaigrette (southwestern-style, store-bought)
roasted corn kernels
black beans
salsa (or pico de gallo)
crumbled feta (or cotija cheese)
avocado (cubed)
mango (or pineapple, ripe, diced)
sour cream
1. Preheat the grill to medium-high on one side; leave the other side unlit for indirect grilling.
2. Combine the Tajin seasoning and the sugar in a small bowl, then rub the mixture over the pork shoulder.
3. Place the shoulder on the unlit side of the grill and cook to an internal temperature of 170°F, turning occasionally, about 2 hours.
4. Prepare whatever toppings you desire for the bowls and set aside. When the pork has reached 170°F, cut the netting off and pull the meat apart into bite-sized pieces with forks or claws. Toss shredded pork with some of the vinaigrette.
5. To assemble, arrange some of the pork and rice in a shallow bowl and top with various toppings (other options include pickled red onions, sliced black olives, sliced cucumber, sliced jalapeños, and chopped fresh cilantro). Drizzle with additional vinaigrette if desired.
Courtesy of the National Pork Board, Des Moines, Iowa.
