20-Minute Pulled Pork Burrito Bowls with Tomato Salsa and Monterey Jack

These burrito bowls are packed with bold flavors and come together in a flash. Tender pulled pork is seasoned with a fajita spice blend and simmered in a savory sauce, then served over fluffy jasmine rice. A bright tomato salsa, creamy Monterey Jack cheese, and a dollop of sour cream add the perfect finishing touches.

Whether you’re looking for a quick weeknight dinner or a fun meal to customize at the table, these bowls deliver. The best part? You can have them on the table in about 20 minutes, thanks to pre-cooked pulled pork and simple ingredients.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine 3/4 cup water and 1 tablespoon butter. Bring to a boil, then stir in the rice. Reduce heat to low, cover, and simmer until tender, about 15 minutes. Remove from heat and keep covered until ready to serve.
2. While the rice cooks, prepare the vegetables: halve, peel, and thinly slice the shallot; mince 2 tablespoons of the sliced shallot for the salsa. Core, deseed, and thinly slice the bell pepper. Dice the tomato. Finely chop the cilantro. Cut the lime into wedges.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the sliced shallot and bell pepper. Cook, stirring, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan. Break the pulled pork into smaller pieces and add to the pan. Season with salt, pepper, and the fajita spice blend. Cook, stirring, until the pork is warmed through, 2-3 minutes. Stir in the chicken stock concentrate and 1/2 cup water. Bring to a boil, then reduce heat to low and stir in 1 tablespoon butter. Simmer until the sauce thickens slightly, 1-2 minutes.
5. While the pork simmers, make the salsa: in a small bowl, combine the diced tomato, minced shallot, half the cilantro, juice from 2 lime wedges, salt, and pepper.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice between plates. Top with the pork mixture, salsa, and Monterey Jack cheese. Dollop with sour cream and sprinkle with the remaining cilantro. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white basmati or long-grain rice. Adjust cooking time according to package directions.

How can I make this dish dairy-free?

Omit the cheese and sour cream, or use dairy-free alternatives. Use oil instead of butter.

Can I use fresh pork instead of pre-cooked pulled pork?

This recipe is designed for pre-cooked pulled pork to keep prep time short. If using raw pork, you’ll need to cook and shred it first, which will increase total time.