20-Minute Pulled Pork Burrito Bowls with Fresh Tomato Salsa

These loaded burrito bowls are the ultimate quick-fix dinner. Tender pulled pork is seasoned with a warm fajita spice blend, then simmered with bell peppers and onions in a savory sauce. A bright tomato salsa, creamy Monterey Jack cheese and a dollop of sour cream finish each bowl for a fiesta of flavors and textures.

Best of all, this satisfying meal comes together in about 20 minutes-perfect for busy weeknights when you want something hearty without spending hours in the kitchen. Serve over fluffy jasmine rice and garnish with fresh cilantro and lime wedges for an extra pop of freshness.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView 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 ¾ cup water and 1 tablespoon butter. Bring to a boil, then stir in the rice. Cover, reduce heat to low and cook until tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. Meanwhile, wash and dry all produce. Halve, peel and thinly slice half the onion; mince a few slices to get 2 tablespoons. Halve, core and thinly slice the bell pepper into strips. Dice the tomato. Finely chop the cilantro. Quarter the lime.
3. Heat a large drizzle of oil in a large pan over medium-high heat. Add the sliced onion and bell pepper. Cook, stirring, until just softened, 4-5 minutes.
4. Tear the pulled pork into smaller pieces. Add to the pan with the veggies and another drizzle of oil. Season with fajita spice, salt and pepper. Cook, stirring, until the pork is warmed through, 2-3 minutes.
5. Stir in the chicken stock concentrate and ½ cup water. Bring to a boil, then reduce heat to low; stir in 1 tablespoon butter. Simmer until saucy, 1-2 minutes.
6. In a small bowl, combine the diced tomato, minced onion, half the cilantro, juice from half the lime, salt and pepper.
7. Fluff the rice with a fork; season with salt and pepper. Divide the rice between bowls. Top with the pork mixture, salsa, Monterey Jack cheese and sour cream. Sprinkle with remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use leftover pulled pork from another recipe?

Absolutely! This recipe is a great way to use up leftover pulled pork. Just skip the initial cooking steps and warm it with the spices and stock as directed.

What can I substitute for Monterey Jack cheese?

Cheddar, pepper jack or a Mexican blend cheese work well in place of Monterey Jack.

Is this recipe gluten-free?

Yes, all the ingredients listed are naturally gluten-free. Just double-check your fajita spice blend and stock concentrate to ensure they are certified gluten-free.