Pulled Pork Rice Bowls
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Transform your leftovers with these easy Pulled Pork Rice Bowls!
Made with our fabulous slow cooker pulled pork, these bowls are loaded with fresh vegetables, sweet corn, pickled veggies, and a creamy avocado dressing for a satisfying meal that’s packed with flavor.
Pulled Pork Rice Bowls
Table of Contents
Since Chipotle hit the restaurant scene 30 years ago (I KNOW!), bowl-style eating has become hugely popular for all types of cuisines, from Asian salmon sushi bowls to Mexican Fish Taco Bowls to Mediterranean gyro bowls and everything in between.
I mean, who doesn’t love a DIY situation, where you can mix and match meats, veggies, and sauces to create your own perfect combination?
It’s so satisfying to tuck into a big bowl where every bite brings a little something different to the party. You can have warm and comforting foods right up next to crunchy tangy foods. If you struggle to pick just one thing from the menu like I do, it’s the ideal situation.
These Pulled Pork Rice Bowls came out of my love for a good restaurant bowl and a somewhat ridiculous amount of leftover Sweet and Spicy Pulled Pork. Why not transform the leftovers into a Pulled Pork Burrito Bowl full of veggies and a creamy cilantro sauce that pulls it all together?
Below we’ll share everything you need to make the Tex-Mex inspired bowls you see pictured here, but we’ll also share lots of variations to make it your own! This is the perfect meal to help you clear out the produce drawer or use that random can of corn or beans.
Because the pork is already made, these bowls come together quickly and make for an easy weeknight meal. We decided to put a Tex-Mex spin on them with pickled onions, sauteed peppers, corn, and an avocado dressing, but you can change them up based on the season, your mood, or what you have in the fridge.
We think you’re going to love these hearty pulled pork bowls that are absolutely PACKED with flavor!
Key Ingredients
- Rice– We used white rice as the base for our bowls, but you could choose another base if you prefer! Brown rice is an excellent option, as is Creamy Mashed Potatoes or baked potatoes.
- Pulled pork– We used leftover pulled pork, but you can buy pre-made pulled pork at the grocery store if you’re pinched for time.
- Pickled things– We always recommend adding something crisp and tangy to a bowl. Here, we used our Quick Pickled Cabbage and Onions, but pickled jalapeno or banana pepper could also be great.
- Sweet corn– When corn is in season, we love to use fresh corn cut off the cob, but you can also use frozen sweet corn.
- Sauteed or roasted veggies– In the version you see pictured here, we used sauteed peppers and onions, which worked well with the avocado and sweet corn. But pulled pork bowls are also a great way to use up leftover roasted veggies, like roasted broccoli and cauliflower or roasted carrots and parnsips.
- Cheese– We didn’t feel like the bowls needed cheese, but you could certainly add it if you want. Queso fresco, shredded cheddar, or Mexican blend are all great options.
Let’s Talk Sauce for Pulled Pork Bowls
You can go a lot of different directions with the sauce or dressing for your pulled pork bowls! Since our toppings had a Tex-Mex flavor profile, we decided to top ours with the creamy avocado lime dressing from this Shrimp Taco Salad and had zero regrets about that choice!
The cilantro ranch from this Sweet Corn Salad would also be fabulous!
You could also use your favorite store bought BBQ sauce or Cilantro Ranch Dressing.
How to Make Pulled Pork Bowls
Step 1: Prepare the base. Make the rice according to the package directions. You can use a minute rice or make white rice on the stove top.
Step 2: Prepare your toppings. Saute or roast any veggies you’d like to use, and chop vegetables like avocado or red onion.
Step 3: Make the sauce. If you’re making a homemade sauce, prepare it now, or just grab your favorite dressing or sauce from the fridge.
Step 3: Put it together. Divide the rice among four bowls, then top with pulled pork and all of your toppings. Drizzle with the sauce of your choice.
Make Ahead and Storage Instructions
- Pulled pork, rice, and roasted and sauteed veggies can all be prepared in advance and stored in the fridge.
- Reheat any meats or veggies in the microwave before serving.
- Leftovers will keep well in the fridge for another 2-3 days.
Pulled Pork Bowl Variations to Try
Make your bowl extra cozy with additions like roasted sweet potatoes and pair it with a fall inspired dressing like this Maple Balsamic Dressing or Maple Miso Dressing.
Take a page out of KFC’s book, and try using creamy mashed potatoes for the base, then topping your bowls with corn, cheddar cheese, and BBQ sauce.
Lean into the sweetness of the pork and try adding pineapple to your bowls (grilled pineapple would be especially fabulous!). Pair it with an Asian vinaigrette, like this Asian Sesame Dressing, and add some cucumbers and wonton strips to the top!
Use our 4 Cheese Mac and Cheese or Stove Top Creamy Mac and Cheese as the base of your bowl, then load it up with pulled pork and finish with pickled onions and BBQ sauce.
Psst…You can use our Shredded Beef to make bowls like this, too!
More Bowl Recipes to Try
- Spicy Tuna Sushi Bowls
- Salmon Sushi Bowls
- Summer Vegetable Polenta Bowls
- Skillet Sausage and Rice
- Ground Beef Bulgogi
Pulled Pork Rice Bowls
Ingredients
For the avocado dressing:
- 1 avocado (peeled and pitted)
- ½ cup sour cream
- 2 Tablespoons mayonnaise
- ½ cup cilantro (leaves and stems)
- 1 jalapeno (chopped)
- 2 cloves garlic (minced)
- Juice of 1 lime
- 2-3 Tablespoons water
- Salt and pepper (to taste)
For the bowls:
- Olive oil (to coat)
- 1 cup sliced mini mixed bell peppers (or 1 sweet bell pepper, chopped)
- ½ yellow onion (chopped)
- Kosher salt (to taste)
- 4 cups cooked rice
- 2 cups pulled pork (heated)
- 1/2 cup pickled cabbage and onions
- 1 avocado (peeled, pitted, and sliced)
- 1 cup sweet corn
Instructions
For the dressing:
- In a food processor, combine the avocado, sour cream, mayonnaise, cilantro, jalapeno, and garlic and pulse until smooth.
- Add the lime juice and the water, a Tablespoon at a time, until the desired consistency is reached. Taste and season with salt and pepper to your preference. Refrigerate.
For the bowls:
- Heat the oil in a large skillet over medium high heat. Add the bell peppers and onions and saute, stirring occasionally, until softened, about 6-7 minutes. Sprinkle with salt to taste, then remove from heat.
- Divide the rice evenly among four bowls. Top with pulled pork, pickled onions, avocado, sweet corn, and sauteed peppers and onions. Drizzle with avocado dressing and serve.
Notes
- You can use leftover white rice, traditional white rice, or minute rice. You can also substitute brown rice or another grain if you prefer. Here’s a great tutorial on cooking rice on the stove top.
- If you’re pinched for time, feel free to skip the homemade dressing and try a store bought Cilantro Ranch or Green Goddess dressing.
- You will most likely have leftovers of the dressing. It’s also a great with Ground Beef Quesadillas, Mexican Grilled Chicken, and Marinated Skirt Steak.
- See the post above for variation ideas.