I have an addiction to burrito bowls. It started with Chipotle, it continued with Qdoba, and now it’s in my kitchen at home.
When I realized I wanted to eat burrito bowls more often than I wanted to spend $12 per bowl, I decided to just make my own. Originally I wanted to make barbacoa, because that’s my favorite order at Chipotle, but when I couldn’t get a chuck roast and pork was on sale, I decided to make a really good pulled pork and go from there.
While I literally never associate burrito bowls with pulled pork, I happened to try it one day at Qdoba and was sold.
My heart still belongs to barbacoa, but this chipotle pulled pork burrito bowl is still excellent in it’s own right.
The recipe makes enough pulled pork for approx. 10 burrito bowls, but there are so so so many different ways you can eat the pulled pork instead of having it exactly the same everyday (in case you’re someone who gets bored of leftovers).
I’ll be back with a post for alternative ways to use this chipotle pulled pork, but for now, eat on burrito bowl lovers. I’m right here with you.
- FOR THE PORK:
- 3lb pork tenderloin or pork shoulder
- 2 tbsp neutral oil, divided
- 1 medium yellow onion, diced
- 4 large cloves of garlic, minced
- 1 tbsp ground cumin
- 2 tsp Mexican oregano or regular oregano
- 2-3 chipotle peppers in adobo, chopped
- 2 tbsp adobo sauce (from the can of chipotles)
- 1 C beef broth + more to your liking
- 2 tbsp apple cider vinegar or white wine vinegar
- juice of 1 lime
- salt and pepper, to taste.
- FOR THE BOWLS:
- Cooked white or brown rice
- pinto or black beans
- romaine lettuce
- pico de gallo
- guacamole or avocado
- shredded cheddar or cheese of choice
- sour cream or greek yogurt
- sauteed veggies
- ETC, make it yours!
- FOR THE PULLED PORK:
- Season pork tenderloins or shoulder with salt and pepper and set aside.
- Heat 1 tbsp oil in large skillet and saute onion and garlic for 2-3 minutes, or until onion becomes soft. Add the spices and chipotle peppers + adobo sauce and stir for about 30 seconds to toast the spices. Add ½ cup beef broth to deglaze the pan then carefully pour everything from the skillet in to a blender. Add another ½ cup beef broth, the vinegar and lime juice to the blender, leave a spout open (to let steam out) and cover loosely with a towel and blend on high until smooth. Set aside.
- Add remaining oil to skillet and place back on the heat. Once hot, add the pork and sear on all sides for 2 minutes on each side.
- Remove meat and place in to your slow cooker. Deglaze the skillet with additional beef broth and pour in to slow cooker followed by all of the sauce.
- Ensure all of the meat is covered in the sauce, cover with the lid and set to low for 6-8 hours or high for 3-4 hours, or until meat easily shreds.
- Once the meat is done, shred with 2 forks in the pot and allow meat to soak up the juices, tossing to ensure it's all evenly combined. You may add more broth if you want extra moisture.
- Taste, season with extra salt/pepper to your liking.
- FOR THE BOWLS:
- Assemble with whatever you'd like in each bowl. I go with literally all of it. ALL OF IT. But you do you boo boo.
Just for fun, this is what it really looks like when I eat the burrito bowls. Food blogger’s food is messy too.