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

These loaded burrito bowls are the ultimate weeknight dinner solution. Tender pulled pork is quickly sautéed with bell pepper and warm fajita spices, then simmered in a savory broth until saucy. A bright tomato salsa with shallot and cilantro adds freshness, while Monterey Jack cheese and sour cream bring creamy richness.

Best of all, this entire meal comes together in just 20 minutes. Serve it over fluffy jasmine rice with a squeeze of lime for a fiesta of flavors that will liven up any dinner table.

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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; finely mince a few slices to get 2 tablespoons. Core, deseed and thinly slice the bell pepper. Dice the tomato. Finely chop the cilantro. Cut the lime into quarters.
3. Heat a large 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 it 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. Let simmer until the sauce thickens slightly, 1-2 minutes.
5. In a small bowl, combine the diced tomato, minced shallot, half the cilantro, juice from 2 lime wedges and a pinch of salt and pepper.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice between bowls. Top with the pork mixture, tomato 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 leftover pulled pork from a roast?

Absolutely! This recipe is designed for pre-cooked pulled pork, so any leftover shredded pork works perfectly.

What can I substitute for Monterey Jack cheese?

Cheddar, pepper jack or a Mexican blend cheese are great substitutes.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just ensure your fajita spice blend and stock concentrate are certified gluten-free if needed.