By: Julie Miguel, Food Blogger
Meal planning is a grind – I will be the first to admit that. Finding that perfect balance between convenience and quality is not always easy. Read on to figure this out together!
Convenience. I like to make meals that allow me to do a lot of the prep work the night before so its easy for me to just throw a fast and fresh meal together the next day. Today I am going to share with you one of my secret weapons – DIY Burrito Bowls. Burrito Bowls are the perfect go-to meal since they are extremely versatile – you can use a variety of proteins such as chicken, beef or pork and incorporate any of your favourite toppings.
Quality. Grocery stores are flooded with different brands of protein claiming to be the best in taste and process. I find myself rather anxious about making a choice between brands because besides packaging, how could anyone really tell the difference? I tend to go on the recommendations of other people that I trust just to make my life easier. One brand that has been highly recommended to me time and time again is LiberTerre. Just like many of us, LiberTerre strongly believes that we should know where our food comes from and they do this by managing every step of the production process so they can track their products from farm to store. Their proteins are traditionally raised, fed a healthy diet and are available at quality retailers across Ontario.
Now let’s make a meal!
For this recipe, I have used LiberTerre Pork shoulder collar butt to make pulled pork. This cut is very inexpensive and I am quite happy knowing that LiberTerre products are Canadian raised without the use of antibitoics and are free from added hormones and animal by-products. Using the pulled pork, I’ve put together a recipe for fun Pulled Pork Burrito Bowls (but like I mentioned earlier, use whichever protein you like and make this recipe your own!). The great thing about this meal is you can use it as part of a healthy meal plan as all of the ingredients are fresh and nutritious!
Here’s what you have to do:
Make the pulled pork and the bean mixture the night before and then put them in your refrigerator until you need them.
Reheat the pulled pork in its juices and also reheat the bean mixture on the stove.
Prepare the burrito rice, guacamole and prepare the other toppings.
Pulled Pork Burrito Bowls
Prep time: 30 min
Cook time: 3 hours 30 min
Total time: 4 hours
1 2-3 lb pork shoulder or pork butt
1 cup brown sugar
¼ cup sweet smoked paprika
¼ cup chipotle powder
¼ mustard powder
1 Tsp Cayenne pepper (Cayenne is very spicy so eliminate this if you don’t like spice)
3 Tbsp garlic powder
¼ cup Tbsp Olive Oil
1 bottle of beer
1 cup white rice
2 cups water
1 tablespoon butter
1/2 sweet yellow onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon chili powder, or more to taste
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon freshly cracked black pepper
1 teaspoon cayenne pepper
1 (15 ounce) can black beans, drained and rinsed
1 (8 ounce) can tomato sauce
Salt & pepper to taste
Make the pulled pork: Mix all of the spices and the oil in a bowl and incorporate into a paste with your hands. Rub the mixture into your meat very well, massaging it to make sure the spices penetrate the meat. Put the meat into an oven safe dish. Pour in a bottle of beer. Seal your dish well with foil paper.
Roast for 3-4 hours at 325°F.
Remove the dish from the oven at the 3 hour mark and check to see if the meat is coming apart from the bone easily. If it is not, roast it for a little longer. Once it is cooked and easily comes apart, let cool to a temperature that you can handle the meat with your hands. Take the pork with your hands and shred it using your fingers. Discard extra cartilage, bone and fat. Add the shredded pork back into the dish with the drippings. Reheat your meat, if needed, in the oven at 350°F for about 10-15 minutes. Keep warm until you are ready to use it or store in your refrigerator in an airtight container for up to 5 days.
Make the burrito rice: Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 15 to 20 minutes.
Melt 1 tablespoon butter in a large skillet over medium heat. Cook and stir onion and garlic in hot butter until onion is translucent, 5 to 6 minutes. Melt 1 more tablespoon butter with onions and garlic; stir chili powder, paprika, cumin, black pepper and cayenne pepper into mixture. Cook, stirring often, for 2 minutes.
Stir black beans and tomato sauce into contents of skillet; bring to a simmer, reduce heat to low, and cook until flavors blend, about 10 minutes. Remove from heat. Mix your plain cooked rice with your bean mixture until combined.
Make the tortilla bowls: Preheat the oven to 350°F. Heat the tortillas in the microwave for 30 seconds. Rub each tortilla with a little oil and gently press the tortilla around the outside of an oven safe bowl. Place the bowl on a baking sheet and put in the oven. Bake for about 10 12 minutes or until the tortilla appears browned and crisp.
Make your guacamole: Cut the avocados in half, remove the pit and spoon out the fruit into a bowl. Mash the avocados, add lime juice and stir. Season with salt and pepper to taste.
Assemble your burrito bowls: Add rice, pulled pork, guacamole, sour cream, tomatoes, cheese and cilantro to each tortilla bowl. Serve and enjoy!