When you are a chef and working in restaurants, almost every meal turns into a burrito bowl, that's what I always equated it to anyway. Throw a bunch of stuff in a bowl and eat it! But with this Shredded Pork Burrito Bowl, I'm making it something you'd want to present to the dinner table.

Customizing your Burrito Bowls
It's fun to set up a custom bar for those in the family that may be picky eaters. Maybe dad wants more meat, and the kids don't want any pico. It is a quick and easy way to make quick work of special orders.
That said, it's also a great way to get kids, or anyone for that matter, involved in making their own plate and giving them creative freedom over it. I set everything out on the counter and let them go to town. It usually leaves everyone satisfied and it's fun!
Feel free to add or take away from this list with your favorite toppings. That is the great part about cooking at home. You can make it just the way YOU or your family likes it.
Think of this as a guide to get you started and you can go from there. Just a jumping-off point and a great way to cook your meat and beans. I love doing it this way because it leaves no waste and builds on all the yummy flavor left in the pot.
Preparing your Burrito Bowl
I begin with the pork roasts. Season them with salt and pepper, sear them off in your instant pot or electric pressure cooker and cook on manual high pressure for 25 minutes. After the initial cooking, remove the roasts from the pot and cook the beans in the drippings.
This gives them the BEST flavor, and there is no waste. This is the hardest part of this recipe, which really isn't that hard in the end.
While all that is going down I shred some cheese and make pico de gallo. I also prepare my rice as the beans finish. My favorite rice is basmati, it has the lowest levels of arsenic of all kinds of rice and is my favorite to cook.
Cooking the Rice
Basmati is great because it cooks so quickly and doesn't get very sticky. Rinse the rice a few times before cooking, cover with water, bring to a boil for 5 minutes, then turn the heat off and cover. Let stand 5 more minutes and you have perfectly cooked fluffy rice.
It is the only rice I keep around these days and has become a fast favorite!
More Tex-Mex Inspiration!
Jalapeño, Apple, and Carrot Slaw
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📖 Recipe
Shredded Pork Burrito Bowl
This is a great recipe for creating personalized burrito bowls for everyone in the house. Add or take away from the toppings list and make it your own!
Ingredients
for the Pork and Black Beans:
- 4 lb Pork Sirloin Tip Roast
- 2 teaspoons Ghee or Olive Oil
- 1 cup Hatch Chilis
- 2 cups dry Black Beans
- ½ cup Pico de Gallo
for the Rice:
- 2 cups Basmati Rice, rinsed
- 4 cups Water
- ½ teaspoon Kosher Salt
- 2 tablespoons Unsalted Butter
for topping:
- Pico de Gallo
- Pepper Jack Cheese, Shredded
- Avocado
- Lime Wedges
Instructions
for the Pork and Black Beans:
- Season the pork roasts generously with salt and pepper and set the pressure cooker to "Brown" and brown the roasts in the bottom of the pot on two sides. After you flip the roasts put the lid on the cooker and set to manual high pressure for 25 minutes. Let the cooker release its pressure naturally. Remove the roasts from the pot and cut each into 4 smaller pieces. Return them to the pot and pressure cook 15 more minutes. Place a towel over the steam valve and release the pressure when the cycle finishes. Remove the roast pieces from the pot.
- Add the black beans and pico de gallo to dripping left in the pot and cook on manual high pressure for 30 minutes. When that cycle finishes, add the roast pieces back to the pot and cook on manual high pressure 15 minutes longer.
- Shred the pork into the beans when that cycle finishes and serve over rice. Top with pico, cheese, avocado, and lime juice as desired.
for the Rice:
- Rinse the rice 2-3 times in cool water until it gets clear. Add the rice, water, salt, and 1 tablespoon of butter to a saucepot. Cook over medium heat until the water boils. Reduce heat by half and simmer for 5 minutes. Turn off the heat and cover the pot and let stand 5 minutes. Add the remaining butter and fluff the rice with a fork.
Notes
If you don't have an instant pot or electric pressure cooker, the meat can be slow-cooked until completely tender, about 8 hours, and you can use canned black beans, rinsed, drained, and mixed with some pico de gallo.
Get my Pico de Gallo recipe here!
Nutrition Information:
Yield:
10Serving Size:
1 gramsAmount Per Serving: Calories: 577Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 168mgSodium: 365mgCarbohydrates: 39gFiber: 8gSugar: 2gProtein: 69g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Lori says
All about a burrito bowl! This recipe looks like a win!
Kendell says
I am notorious for turning everything into a burrito bowl, but this one is pretty exceptional!