Happy Thursday ya’ll! This week has felt incredibly short since Monday was a holiday, and I can’t believe tomorrow is Friday already. I woke up with a cold today and just feel sort of out of it, so this post will probably be short since I feel super foggy.
I’m really excited to share these pulled pork bowls with you guys, though! They are perfect for fall since many people are pulling out their crock pots again for easy, hearty weeknight meals, and the pork recipe makes so much and is great for leftovers.
I used a pork roast I got from ButcherBox, but you should be able to find a similar roast at your local grocery store or farmers market. Look for a pork butt or shoulder roast – they’re the same!
After you create your simple spice rub and sauce for your roast, set your crock pot to low, go to work or hang out at home and you’ll have dinner 8 hours later. Crock pots are just the best. I know I mentioned the leftovers already, but I was so happy to have them all week long after making this dinner. It made healthy lunches so easy and I love having protein ready to go in the fridge.
You can use the pork however you want, but these bowls are a fun healthy way to eat it. I used quinoa because it’s quicker than making rice (and rice spills on my stove top are the worst – anyone!?), black beans (mine were made in my Instant Pot – recipe to come soon – but use canned refried beans or canned black beans), tomato and avocado. A squeeze of lime on top pulls everything together and makes it even more flavorful. So good!
- For the Pork
- 1 3-4 lb pork roast (shoulder or butt, same cut of meat)
- 2 onions - sliced thin
- 4 cloves garlic
- 2 tsp salt (1 tsp for rub, 1 tsp for lime mixture)
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp pepper
- Juice of 2 limes
- 1 tbsp coconut aminos (or soy sauce - if using soy sauce, omit the salt)
- 1 tsp honey
- 1/4 tsp red pepper flake
- For the Bowls
- 1 cup quinoa - dry
- 1 avocado
- 1 tomato
- For the Black Beans
- 1 can blackbeans, or refried beans
- 1 tsp cumin
- 1/2 tsp salt
- For the Pork
- Combine the 1 tsp salt, pepper, cumin, paprika and chili powder in a small bowl, then rub evenly over both sides of the roast and place in the crock pot
- Layer the onion and whole garlic cloves over the top of the roast
- Combine the lime, honey, salt (if using coconut aminos) and coconut aminos, then pour over the roast
- Cook on low for 8-10 hours then shred with a fork
- For the Bowls
- Cook the quinoa according to package instructions
- Heat the canned black beans or the refried beans on the stove and mix with the salt and the cumin
- Assemble the bowls - quinoa, black beans, pork, tomatoes, avocado
- Garnish with fresh lime wedges - squeeze with fresh lime juice
- Enjoy!
Leave a Reply