BBQ Pulled Pork Burrito Bowl

BBQ Pulled Pork Burrito Bowl

In our home, we can pretty much make a burrito bowl out of anything. One of our favorite things to make it out of is pulled pork. Yummy and perfect for leftovers.


  • 2 1/2 pounds trimmed, boneless pork shoulder
  • 1/2 cup brown rice
  • 1/2 cup romaine lettuce, chopped
  • 1/4 cup corn, cooked and drained (you can also grill corn and shave it)
  • 1/4 cup roma tomatoes, chopped
  • 1/4 cup black beans, drained
  • 1/4 cup shredded cheese
  • 1/4 cup red onion, chopped
  • 1/2 avocado
  • 1 tbsp green onion, sliced
  • garlic salt
  • BBQ sauce (I use Sweet Baby Ray’s)
  • Tapatio (optional)
  • crushed red pepper flakes (optional)


  1. Season pork shoulder as desired and place in crockpot. Cover and cook for 4-6 hours on high or 8 hours on low turning every 2 hours.
  2. Once pork is cooked, place in a large bowl and shred with two forks. Remove and discard any excess fat. Set pulled pork aside.
  3. Cook brown rice and corn set aside.
  4. In a strainer, drain black beans of excess juice and set aside.
  5. Chop lettuce, tomatoes, red onion, green onion, and set aside.
  6. Slice the avocado and season with a sprinkle of garlic salt and crushed red pepper flakes.
  7. In a small bowl, add 1/2 cup pulled pork and 1 tbsp desired BBQ sauce and mix until pulled pork is coated.
  8. To arrange bowl, spoon 1/4 cup rice, BBQ pulled pork, lettuce, tomato, black beans, corn, red onion, shredded cheese, avocado, and green onions as pictured. Add Tapatio (optional).
  9. Feel free to add more or less of a specific ingredient. Enjoy!


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