Smoky Tex-Mex Fiesta Burger Bowl

Allergens

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Ingredients

• 2 pounds boneless pork shoulder
• 1 cup barbecue sauce
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 4 cups shredded green cabbage and carrots
• 3 cups cooked black beans, rinsed and drained
• 2 ripe avocados, diced
• 1/2 cup fresh cilantro leaves, chopped
• 1 lime, zested and juiced
• 1 cup sour cream
• 6 servings cooked white rice or cauliflower rice

Instructions

1. Preheat your grill to medium heat (about 350°F). Season the pork shoulder with salt, pepper, smoked paprika, ground cumin, chili powder, garlic powder, and onion powder.
2. Place the seasoned pork shoulder on the preheated grill, and cook for 2 hours or until tender and pulls apart easily, basting with barbecue sauce every 30 minutes. Remove from heat and shred using two forks.
3. In a large bowl, combine the shredded green cabbage and carrots, black beans, diced avocados, lime zest, lime juice, salt, and pepper to taste. Stir in half of the chopped cilantro.
4. Prepare the lime crema by stirring together the sour cream, remaining cilantro, lime zest, and a squeeze of lime juice. Season with salt and pepper to taste. To Assemble:
5. Divide cooked white or cauliflower rice between 6 bowls.
6. Top each bowl with a generous portion of the smoky pulled pork, followed by a scoop of the zesty slaw, and a dollop of lime crema. Garnish with a lime wedge and remaining chopped cilantro leaves.

Chef’s Insight

To add more heat, include diced jalapeños or serranos in the slaw or crema.

Notes

To create an unforgettable experience, play up the sizzle and aroma of grilled meat while building anticipation for each layer of the bowl.