Pulled Pork Fiesta Bowls
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Pulled Pork Fiesta Bowls

Pulled Pork Fiesta Bowls

Dinner’s Just 20 Minutes Away!

We like to call these “fiesta bowls” because they know just how to stir things up at dinnertime. They’ve got all the best ingredients for making your taste buds boogie: tender precooked pulled pork, warm spices, and a tangy tomato salsa. Plus, garnishes like Monterey Jack cheese, sour cream, and herbaceous cilantro are guaranteed to keep the vibes lively. But the real story of the night might be that this dish can be on the table in as little as 20 minutes.


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

Total Time20 minutes
Prep Time


serving amount

½ cup

Jasmine Rice

1 unit


1 unit

Green Bell Pepper

1 unit

Roma Tomato

¼ ounce


1 unit


10 ounce

Pulled Pork

1 tablespoon

Fajita Spice Blend

1 unit

Chicken Stock Concentrate

¼ cup

Monterey Jack Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

Not included in your delivery

2 tablespoon


(Contains Milk)

4 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3933 kJ
Calories940 kcal
Fat62 g
Saturated Fat25 g
Carbohydrate57 g
Sugar8 g
Dietary Fiber5 g
Protein37 g
Cholesterol180 mg
Sodium1040 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.


Small pot
Large Pan
Small Bowl


Cook Rice

In a small pot, combine ¾ cup water and 1 TBSP butter. (For 4 servings, combine 1½ cups water and 2 TBSP butter.) Bring to a boil, then stir in rice. Cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.


Meanwhile, wash and dry all produce. Halve, peel, and thinly slice shallot; finely mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Halve, core, and thinly slice bell pepper into strips. Dice tomato. Finely chop cilantro. Quarter lime.

Cook Veggies

Heat a large drizzle of oil in a large pan over medium-high heat. Add sliced shallot and bell pepper. Cook, stirring, until just softened, 4-5 minutes.

Simmer Pork

Tear pulled pork into smaller pieces. Add to pan with veggies along with another large drizzle of oil. Season with salt, pepper, and Fajita Spice. Cook, stirring, until pork is warmed through, 2-3 minutes. Stir in stock concentrate and ½ cup water (1 cup for 4 servings). Bring to a boil, then reduce heat to low; stir in 1 TBSP butter (2 TBSP for 4). Simmer until saucy, 1-2 minutes.

Make Salsa

While pork simmers, in a small bowl, combine tomato, minced shallot, half the cilantro, juice from half the lime, salt, and pepper.

Finish and Serve

Fluff rice with a fork; season with salt and pepper. Divide between bowls. Top with pork mixture, salsa, Monterey Jack, and sour cream. Sprinkle with remaining cilantro. Serve with remaining lime wedges on the side.