Lisa's Chipotle-Style Pork Bowl


I love the Chipotle-style bowls that the restaurant introduced us to. I don’t mind my food touching, if you do, skip to the next recipe. Or maybe skip three.

3 lbs. chopped roasted pork picnic (instructions below)

4 tbsp. olive oil or avocado oil

1 cup Ralston Family Farms basmati rice, cooked

2 cans black beans, rinsed

9 cloves garlic, minced, divided use

1 can of Dr. Pepper

1 yellow onion, chopped fine

Salt and pepper to taste

6 tsp. ground cumin, divided use

1 bunch chopped cilantro, divided use

2 cups of your favorite salsa

Pickled onions (don’t panic-I’ll teach you how)

Sour cream for serving

Shredded Monterey Jack cheese

Drizzle the pork picnic with olive oil or avocado oil. Then roast in 3 tsp. cumin, 3 minced garlic cloves, and a can of Dr. Pepper. This is similar to what the Pioneer Woman does for her pork shoulder, but I found a pork picnic from my local farmer (5 out of 5 stars on eating from your local farmers), and used it instead of the other. Are they the same thing? I really don’t get it, and I don’t care. Both are delicious. Roast the pork covered in a Dutch oven at 275 degrees for 6 hours. Check it. I remove the lid of the Dutch oven for an hour or so, because I like it to caramelize just a bit. Remove the meat from the oven, let it rest and then either chop into cubes or shred with a fork. It depends on the consistency of what you prefer.

Now onto the other items. Cook the Ralston Family Farms rice (trust me on this-there is no other rice that I use) in chicken broth or bone broth and some of the cilantro. Cook according to package directions.

Saute some garlic in olive or avocado oil. Add the black beans. Add the salsa, some chopped cilantro, salt and pepper to taste along with 3 tsp. cumin. Let this boil and then bring down to a simmer for 20-30 minutes.

Pickled onion how to:


  • 2 small red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/3 cup sugar
  • 2 tablespoons sea salt or Himalayan salt
  • Thinly slice the onions and put them in a large Mason jar with a tight-fitting lid.
  • Heat the vinegar, water, sugar and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge for about an hour. They will keep in the fridge for a long time.

Now layer this bad boy up. Start with the chopped pork, the black beans, the rice, some pickled onions (trust me on this), cheese, salsa, cilantro and sour cream.

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