Pulled Pork Burrito Bowl
Makes approximately: 6 servings
Total time: 7hrs
A tasty mexican inspired recipe for the whole family. Lovely on a summer evening when fresh corn is in season. If you have a slow cooker at home, pop the pork in to cook in the morning and by the time you are home in the evening, it will be ready to go!
Ingredients:
- 2kg pork shoulder, string removed
- 1 ½ tablespoons paprika
- 1 tablespoon cumin
- 2 teaspoons ground coriander
- 1 cup red cabbage, shredded
- 1 punnet cherry tomatoes, chopped in halves
- 1 cup corn kernals
- ¼ cup lime juice + extra wedge to garnish
- ½ bunch fresh coriander
- 1 small fresh chill, thinly sliced
- White organic rice or quinoa
Method:
- Add all spices to a bowl and stir to combine. Rub spice mix all over pork. Place pork in a slow cooker, pour 2/3 cup water around pork and cook for 6-7 hours on low setting or until tender. Discard skin.
- When pork is tender, cook rice or quinoa according to package directions.
- Divide rice and pork evenly across serving bowls. Top with red cabbage, tomatoes, corn, lime juice, coriander & chilli.
- Serve with a side salad
- Be sure to keep your rice or quinoa carb portion to just ¼ of your meal.