Pulled Pork Burrito Bowl with Beans
Tender, slow-cooked pulled pork tossed with BBQ sauce layered over rice, black beans, and fresh toppings for satisfying weeknight prep bowls.
Ingredients (serves 4)
- 2 lbs pork shoulder
- 1 cup BBQ sauce
- 2 cups rice
- 1 can black beans
- 1 onion
- 1 cup corn
- 2 tbsp apple cider vinegar
- 1 tsp smoked paprika
- salt
- black pepper
- cilantro
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Save this recipeInstructions
- 1
Season pork shoulder with salt, pepper, and smoked paprika. Place in a large pot with 1 cup water.
- 2
Cover and simmer over medium-low heat for 45 minutes until pork is very tender and shreds easily.
- 3
Meanwhile, cook rice in a pot with 4 cups water and salt, covered, until tender, 18 minutes.
- 4
Shred pork with two forks. Stir in BBQ sauce and apple cider vinegar, simmer 5 minutes.
- 5
Dice onion. Drain beans and warm with corn in a pot, season with salt and pepper.
- 6
Divide rice into four containers. Top with BBQ pulled pork, beans and corn, diced onion, and fresh cilantro.
