Easy Burrito Mexican Bowl
An easy and delicious Mexican inspired bowl featuring juicy pulled pork, Mexi-rice, avocados, Mexican black beans, sweet corn, and pico de gallo. Ready in less than 45 minutes!
Equipment
- 1 Pressure Cooker (Instant Pot)
- 1 Cast iron pan
Ingredients
Carnitas (Pulled Pork)
- 4 lb pork shoulder, cubed into 2" x 1" pieces
- 3/4 cup pineapple juice sub for orange juice
- 1/4 cup BBQ sauce optional, I like that it provides some smokiness
- 1 medium onion
- 3 cloves garlic
- 1 jalapeno
- 1/8 cup brown sugar
- ½ tbsp paprika
- 1 tbsp cumin
- 1 tbsp oregano
- 2 tsp salt
- 1/4 tsp pepper
- 1 tsp olive oil
Mexican Rice
- 2 cups long grain rice
- 1 tbsp olive oil
- 1/2 medium onion, finely diced
- 2 cloves garlic, minced
- 1/4 cup diced tomatoes or tomato sauce
- 2 tsp salt
- 2 ½ cups water
Mexican Black Beans
- 1 can (16 oz) black beans (undrained)
- 1 tbsp olive oil
- 1/4 medium onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp cumin
- 1/2 tsp salt
Pico de Gallo
- 1/2 medium red onion, finely diced
- 1/4 cup cilantro, washed and finely diced
- 4 roma tomatoes, diced
- 1 medium lemon, juiced
- 1 ripe mango, pitted and cubed optional
- 1/2 tsp salt
- 1/4 tsp pepper
Toppings
- 1 avocado, sliced
- 1 can sweet corn, drained
- sour cream
Instructions
Carnitas (Pulled Pork)
- In a medium sized bowl, rub the pork with paprika, cumin, oregano, salt, and pepper.
- Using a pressure cooker or Instant Pot, set to "sauté" mode. Add in oil, onion, and pork. Sauté for 3-4 minutes until slightly browned.
- Combine pineapple juice, BBQ sauce, garlic, jalapeno, and brown sugar. Manual High Pressure for 40 minutes with 10 minutes of natural release.
Mexican Rice
- As the pork cooks, prepare the rice. Wash and rinse the rice throughly in the sink. Using a sauce pot, heat up 1 tbsp of oil and combine onion, garlic, and washed rice. Sauté together for 2-3 minutes until fragrant.
- Add in tomatoes, salt, and water. Cover with a lid and bring to a boil. Once it boils, simmer for 20 minutes. Fluff the rice with a fork.
Mexican Black Beans
- Using a cast iron pan, heat up on medium high heat with 1 tbsp of oil. Add in onion and sauté for 2-3 minutes. Combine undrained can of black beans, cumin, garlic, and salt. Cover with a lid and simmer for 20 minutes until the liquid has evaporated. The beans should be fork tender.
Pico de Gallo
- Using a mixing bowl, combine tomatoes, onion, cilantro, mango, lemon juice, salt, and pepper together. Season with salt to taste. Set aside.
Browning the Pork
- Once the pork is finished cooking. Carefully vent and let the pork cool down slightly before shredding with 2 forks. The pork should fall apart. If the pork is still tough, Manual High Pressure for another 10 minutes until it shreds easily. Set aside.
- Layer the shredded pork without the juices onto a baking tray. Broil at 400F for 3-5 minutes to help crisp up the pork.
Assembly
- In a shallow bowl, combine rice, pork, beans, Pico de Gallo, avocado, and corn together. Top with sour cream and scallion. Enjoy!