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Shredded Pork Burrito Bowls

Shredded Pork Burrito Bowls

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  • Makes: 4 servings
  • Hands On 30 mins
  • Total Time 1 hr 45 mins
  • Serving Size: 1 3/4cup each
  • Carb Grams Per Serving: 40

Ingredients

  • 12 ounces boneless pork shoulder roast
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon canola oil
  • 1/2 cup chopped onion
  • 1 cup water
  • 3/4 cup uncooked brown rice
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1 cup chopped fresh pineapple
  • 1 teaspoon finely shredded lime peel
  • 1 recipe Shredded Veggie Slaw (see recipe, below)
  • 1/4 cup light sour cream
  • Snipped fresh cilantro (optional)

Directions

  1. Trim fat from meat. Cut meat into 2-inch cubes. In a medium bowl toss together meat and Cajun seasoning. In a large skillet heat oil over medium heat. Add seasoned pork and onion. Cook for 4 to 6 minutes or until meat is well browned, stirring occasionally. Remove from the heat; carefully add water. Return to heat; bring to boiling. Reduce heat. Simmer, covered, for 1 1/4 to 1 1/2 hours or until meat shreds easily with two forks. If necessary, add additional water, 1/2 cup at a time, if water in skillet evaporates.
  2. Meanwhile, cook rice with garlic and salt, according to package directions. Stir in pineapple and lime peel.
  3. Using 2 forks, shred the pork. To serve, spoon pork, rice mixture, and Shredded Veggie Slaw into four serving bowls. Top with sour cream and, if desired, additional cilantro.

Tip

  • Tip Because hot chile peppers, such as poblanos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Shredded Veggie Slaw

Ingredients

  • 2 tablespoons snipped fresh cilantro
  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 cups shredded broccoli with carrot (broccoli slaw)
  • 1 medium red sweet pepper, cut into thin bite-size strips
  • 1/2 medium poblano pepper, stemmed and cut into thin bite-size strips*

Directions

  1. In a medium bowl whisk together cilantro, vinegar, oil, garlic, salt, and black pepper. Add broccoli and peppers. Toss to coat.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 375 cal., 14 g total fat (3 g sat. fat), 55 mg chol., 493 mg sodium, 40 g carb. (4 g fiber, 7 g sugars), 21 g pro.

Diabetic Exchanges

Starch (d.e): 2; Fat (d.e): 2; Lean Meat (d.e): 2; Vegetables (d.e): 1