Shredded Pork Burrito Bowls with Veggie Slaw

Shredded Pork Burrito Bowls with Veggie Slaw

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From: Diabetic Living Magazine

This burrito recipe may lack a tortilla but it doesn't lack anything in taste. Spicy shredded pork, crisp and vibrant veggie slaw, and warm pineapple-lime rice combine to deliver a beautiful presentation in your bowl.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • Veggie Slaw
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons cider vinegar
  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1½ cups shredded broccoli with carrot (broccoli slaw)
  • 1 medium red bell pepper, cut into thin bite-size strips
  • ½ medium poblano pepper, stemmed and cut into thin bite-size strips (see Tip)
  • Shredded Pork
  • 12 ounces boneless pork shoulder roast
  • 2 teaspoons Cajun seasoning
  • 1 tablespoon canola oil
  • ½ cup chopped onion
  • 1 cup water
  • ¾ cup uncooked brown rice
  • 2 cloves garlic, minced
  • ¼ teaspoon salt
  • 1 cup chopped fresh pineapple
  • 1 teaspoon finely shredded lime peel
  • ¼ cup light sour cream
  • Chopped fresh cilantro (optional)


  • Prep

  • Ready In

  1. For slaw, whisk together cilantro, vinegar, oil, garlic, salt, and ground pepper in a medium bowl. Add broccoli slaw, bell pepper, and poblano pepper. Toss to coat; set aside.
  2. For pork, trim fat from meat. Cut the meat into 2-inch cubes. Toss together the meat and Cajun seasoning in a medium bowl. Heat oil over medium heat in a large skillet. Add the seasoned pork and onion. Cook for 4 to 6 minutes or until the meat is well browned, stirring occasionally. Remove from the heat; carefully add the water. Return to the heat; bring to boiling. Reduce the heat. Simmer, covered, for 1¼ to 1½ hours or until the meat shreds easily with two forks. If necessary, add additional water, ½ cup at a time, if the water in the skillet evaporates.
  3. Meanwhile, cook rice with garlic and salt, according to package directions. Stir in pineapple and lime peel.
  4. Using 2 forks, shred the pork. To serve, spoon the pork, the rice mixture, and the slaw into four serving bowls. Top with sour cream and, if desired, additional cilantro.
  • 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.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 375 calories; 14 g fat(3 g sat); 4 g fiber; 40 g carbohydrates; 21 g protein; 34 mcg folate; 55 mg cholesterol; 7 g sugars; 2,218 IU vitamin A; 123 mg vitamin C; 71 mg calcium; 2 mg iron; 493 mg sodium; 592 mg potassium
  • Nutrition Bonus: Vitamin C (205% daily value), Vitamin A (44% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 2 lean protein, 2 starch, 1 vegetable

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