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Pork Al Pastor Bowls

Pork Al Pastor Bowls

with Fajita Veggies, Pico de Gallo, and Cilantro Lime Rice

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Inspired by one of our favorite tacos, we ditched the tortillas and created these vibrant rice bowls, all while keeping the toppings fun and fresh. We swapped in quick-cooking ground pork for the thinly sliced pork shoulder typically found in al pastor tacos. Cooked with some sweet heat, it’s served over cilantro-lime rice. Now, get ready for a boat load of toppings! Fajita-spiced pepper and onion, Monterey jack cheese, and pico de gallo, to name a few. Plus, there’s a drizzle of spicy crema for extra richness. And it wouldn’t be al pastor without pineapple, so we top the bowls with sweet, lightly charred pineapple, as well. These bowls are an al pas-tornado of flavors!

Allergens:Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 ounce

Pineapple

1 unit

Lime

1 teaspoon

Chili Powder

1 tablespoon

Fajita Spice Blend

10 ounce

Ground Pork

½ cup

Jasmine Rice

1 unit

Roma Tomato

1 unit

Yellow Onion

¼ ounce

Cilantro

1 unit

Long Green Pepper

4 tablespoon

Sour Cream

(ContainsMilk)

1 teaspoon

Hot Sauce

¼ cup

Monterey Jack Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories820 kcal
Fat46 g
Saturated Fat18 g
Carbohydrate72 g
Sugar15 g
Dietary Fiber5 g
Protein30 g
Cholesterol145 mg
Sodium990 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Small Bowl
Paper Towel
Zester
Small pot
Large Pan
Instructionsarrow up iconarrow up icon
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1

• Wash and dry produce. • Zest and quarter lime. Drain pineapple over a small bowl, reserving juice. Pat pineapple dry with paper towels.

2

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

3

• While rice cooks, dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Roughly chop cilantro. Halve, core, and thinly slice green pepper into strips. • In a second small bowl, combine tomato, minced onion, half the cilantro, and a big squeeze of lime juice to taste. Season with salt and pepper.

4

• Heat a large, dry pan over medium-high heat. Add pineapple; cook, stirring occasionally, until lightly charred, 3-5 minutes. Transfer to a plate. • Heat a drizzle of oil in same pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until charred and softened, 7-9 minutes. • Add half the Fajita Spice (you’ll use the rest in the next step) and a splash of water; cook, stirring, until fragrant and water has evaporated, 1-2 minutes. Season with salt and pepper. Turn off heat; transfer to plate with pineapple. Wipe out pan. TIP: Tent with foil to keep warm.

5

• Heat a drizzle of oil in same pan over medium-high heat. Once pan is hot, add pork*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add chili powder, remaining Fajita Spice, reserved pineapple juice, and a big pinch of salt. Cook, stirring, until pork is coated and sauce has reduced, 1-2 minutes. Remove from heat and stir in a big squeeze of lime juice. • In a third small bowl, combine sour cream and hot sauce to taste. Add water 1 tsp a time until mixture reaches a drizzling consistency. Season with salt and pepper.

6

• Fluff rice with a fork; stir in lime zest, remaining cilantro, and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper. • Divide rice between bowls; top with pork, pineapple and veggies, and pico de gallo. Sprinkle with Monterey Jack. Drizzle with spicy crema. Serve with remaining lime wedges on the side.