Shredded Pork Burrito Bowls with Veggie Slaw
Date: Oct. 14th, 2019 - 1:00 PM
Ingredients
Veggie Slaw
2 tablespoons chopped fresh cilantro
2 tablespoons cider vinegar
1 tablespoon canola oil
2 cloves garlic, minced
¼ teaspoon salt
¼ teaspoon ground pepper
1½ cups shredded broccoli with carrot (broccoli slaw)
1 medium red bell pepper, cut into thin bite-size strips
½ medium poblano pepper, stemmed and cut into thin bite-size strips
Shredded Pork
12 ounces boneless pork shoulder roast
2 teaspoons Cajun seasoning
1 tablespoon canola oil
½ cup chopped onion
1 cup water
¾ cup uncooked brown rice
2 cloves garlic, minced
¼ teaspoon salt
1 cup chopped fresh pineapple
1 teaspoon finely shredded lime peel
¼ cup light sour cream
Chopped fresh cilantro (optional)
Preparation
- For slaw, whisk together cilantro, vinegar, oil, garlic, salt, and ground pepper in a medium bowl. Add broccoli slaw, bell pepper, and poblano pepper. Toss to coat; set aside.
- For pork, trim fat from meat. Cut the meat into 2-inch cubes. Toss together the meat and Cajun seasoning in a medium bowl. Heat oil over medium heat in a large skillet. Add the seasoned pork and onion. Cook for 4 to 6 minutes or until the meat is well browned, stirring occasionally. Remove from the heat; carefully add the water. Return to the heat; bring to boiling. Reduce the heat. Simmer, covered, for 1¼ to 1½ hours or until the meat shreds easily with two forks. If necessary, add additional water, ½ cup at a time, if the water in the skillet evaporates.
- Meanwhile, cook rice with garlic and salt, according to package directions. Stir in pineapple and lime peel.
- Using 2 forks, shred the pork. To serve, spoon the pork, the rice mixture, and the slaw into four serving bowls. Top with sour cream and, if desired, additional cilantro.
