Pulled Pork Buddha Bowl
A composed grain bowl featuring slow-cooked pulled pork shoulder with roasted vegetables and swappable grains, served warm with sauce. Protein and vegetables vary to create multiple distinct bowls from one base formula.
Ingredients
Method
Trim pork shoulder and cut into 3-inch chunks. Quarter the onion and smash garlic cloves. Measure paprika, cumin, salt, and black pepper.
Add pork chunks, onion, garlic, vegetable broth, paprika, cumin, salt, and black pepper to slow cooker. Stir to combine.
Cover and cook on low for 8 hours (or high for 5 hours) until pork shreds easily with a fork.
While pork cooks, cube sweet potato and slice bell pepper. Toss with olive oil, salt, and pepper. Spread on a sheet pan.
Roast at 425°F for 25–30 minutes, stirring halfway, until caramelized and tender.
Remove pork from slow cooker and shred using two forks. Discard cooking liquid or save for reheating. Optional: toss shredded pork with BBQ sauce.
Prepare basmati rice (or alternative grain) according to package directions. Chop red cabbage and fresh cilantro.
Divide cooked rice among bowls. Top with shredded pulled pork, roasted vegetables, raw red cabbage, and cilantro. Drizzle with lime juice and serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →