High Fructose Corn Syrup Free Pickled Jalapeño Pork Burrito Bowls with Cilantro Slaw
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Learn more →Ingredients
4 servings
For the pork
- 2 lb boneless pork shoulder, cut into 2-inch chunks
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp neutral oil (such as canola oil or avocado oil)
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, smashed
- 1 can (14.5 oz) diced tomatoes
- 1 cup low-sodium chicken broth
- 1 chipotle pepper in adobo sauce, minced
For the pickled jalapeños
- 4 fresh jalapeños, thinly sliced into rounds
- ½ cup white wine vinegar
- ½ cup water
- 1 tsp sugar
- ½ tsp kosher salt
For the cilantro slaw
- 3 cups green cabbage, thinly shredded
- ½ cup fresh cilantro leaves, roughly chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp olive oil
- ¼ tsp kosher salt
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ½ tsp kosher salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro leaves, roughly chopped
For serving
- 1 can (15 oz) black beans, drained and rinsed
- 2 ripe avocados, sliced
- ½ cup sour cream
- 1 tsp adobo sauce (from the chipotle can)
- lime wedges, for serving (optional)
Instructions
- 1
Make the pickled jalapeños: combine the white wine vinegar, water, sugar, and 1/2 tsp kosher salt in a small saucepan over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. Pour the hot brine over the sliced jalapeños in a small jar or heatproof bowl and let them sit at room temperature while you prepare the rest of the dish, at least 20 minutes.
- 2
In a large bowl, toss the pork shoulder chunks with the cumin, chili powder, smoked paprika, dried oregano, 1 tsp kosher salt, and black pepper until evenly coated.
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