Spicy Pulled Pork Burrito Bowls with Tomato Salsa and Monterey Jack

These loaded burrito bowls are a fiesta of flavor and texture, combining tender pulled pork with sautéed bell peppers and onions, all served over fluffy jasmine rice. A tangy tomato salsa adds freshness, while Monterey Jack cheese and sour cream bring creamy richness. Best of all, this satisfying dinner comes together in just 20 minutes.

The key to this dish is using pre-cooked pulled pork, which makes prep a breeze. Warm spices and a quick pan sauce elevate the pork, while the simple salsa and garnishes let everyone customize their bowl. It’s a family-friendly meal that feels like a celebration any night of the week.

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Ingredients

1 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

2 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.5 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 unit LimeView ingredient guideLike ingredientDislike ingredient

20 ounce Pulled PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 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 1½ cups water and 2 tablespoons 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 red onions; finely mince a few slices to get 4 tablespoons. Halve, core and seed the green bell peppers, then thinly slice. Dice the roma tomatoes. Finely chop the cilantro. Halve one lime and cut the other into wedges.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the sliced onions and bell peppers. Cook, stirring, until just softened, 3-4 minutes.
4. Add another drizzle of oil to the pan. Tear 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 concentrates and 1 cup water. Bring to a boil, then reduce heat to low and stir in the remaining 2 tablespoons butter. Simmer until the sauce thickens slightly, 2-4 minutes.
5. Meanwhile, in a small bowl, combine the diced tomatoes, minced onion and half the cilantro. Squeeze in the juice from the halved lime. Season with salt and pepper and toss to combine.
6. Fluff the cooked rice with a fork and season with salt and pepper. Divide the rice among plates. Spoon the pork and pepper mixture over the rice, including the sauce. Top with the tomato salsa, Monterey Jack cheese and a dollop of sour cream. Sprinkle with the remaining cilantro. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with white rice, brown rice or even cauliflower rice for a low-carb option. Adjust cooking time accordingly.

How can I make this recipe dairy-free?

Use a dairy-free butter substitute and omit the cheese and sour cream or replace them with dairy-free alternatives.

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

Yes, but you’ll need to cook the pork first. Season and sear a pork shoulder, then braise until tender, then shred. This will add significant time to the recipe.