YOUR SOLIN GENERATED RECIPE
Smoky Pulled Pork Burrito Bowls
Slow-roasted pork shoulder shredded into succulent strands and served over a vibrant bed of cauliflower rice and zesty black beans.
INGREDIENTS
6 oz pork shoulder
0.5 tsp smoked paprika
0.5 tsp ground cumin
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp olive oil
1 cup cauliflower rice
0.5 cup black beans
0.5 cup bell pepper
0.25 cup red onion
1 tbsp lime juice
2 tbsp fresh cilantro
2 tbsp salsa
PREPARATION
Rub the pork shoulder with smoked paprika, cumin, garlic powder, onion powder, sea salt, and black pepper.
Slow cook or roast the pork until it is tender enough to shred easily with two forks.
In a skillet, heat the olive oil over medium heat and sauté the diced bell peppers and red onions until softened.
Add the cauliflower rice and black beans to the skillet, cooking for 3-5 minutes until the cauliflower is tender.
Stir in the lime juice and chopped cilantro to the cauliflower rice mixture.
Assemble the bowls by layering the cauliflower rice and bean mixture at the bottom, then topping with the shredded pork.
Finish with a dollop of fresh salsa before serving.