Name: BBQ Pulled Pork Bowls
Prep time: 20 min
Total time: 20 min
Ingredients: 2 cups leftover pork roast; 1/2 cup BBQ sauce; 4 servings cooked brown rice; 1 cup queso fresco cheese or shredded cheese of choice; 15 oz can black beans (drained, rinsed, and heated); 1 cup sweet corn (fresh or frozen-thawed) (heated); 2 tomatoes (diced); 1 cup shredded lettuce; pickled red onion or scallions; hot sauce; 1 fresh avocado; 1/2 ripe avocado; 3/4 cup Greek yogurt or sour cream; 1 tbsp lime juice; 1/4 tsp garlic powder; 1/4 tsp cumin; pinch of salt

Another delicious use of leftovers from my All Purpose Pork Roast are these BBQ Pulled Pork Bowls. So easy, versatile, and just plain yummy! I love making a simple pork shoulder roast in the slow cooker no matter the season. It’s a great recipe for a busy weekend OR a sizzling summer day when you don’t want to turn on the oven, or even be outside to grill.

The Original Roast

The roast is seasoned with a handful of dried spices, cooked in apple cider and onions on low for about 8+ hours. You’re left with tender, pull apart, flavorful pork that can be made into SO MANY delicious dishes. I’ll link up my favorites below!

I love making an avocado crema for buritto bowls, tacos, nachos…yum! It really adds the perfect cool and creamy texture to these BBQ Pulled Pork Bowls. It’s so easy to make, dump everything in a food processor and blend until smooth. It lasts in the fridge for a few days as well.

These bowls can be as simple or complex as you like. My must haves are sweet corn, brown rice, queso fresco, and fresh veggies like lettuce, tomato, and tangy pickled red onions! You can use any bbq sauce you like, whatever your favorite is. I used some homemade sauce I had leftover from Cookbook Club.

These make awesome lunch prep bowls too if you’re a meal-prepper! You could also wrap all of these goodies up in a tortilla and have yourself a real tasty burrito!

I like to finish it off with a hearty drizzle of the avocado crema of course, and sriracha for a little kick! Here are my other favorite recipes for leftover pork roast, enjoy!

Pulled Pork Eggs Benedict

BBQ Pulled Pork Naan Pizzas

Pulled Pork Street Tacos

Cuban Melts

Pulled Pork Topped Sweet Potatoes

5 from 1 vote

BBQ Pulled Pork Bowls

Course Main Course

Prep Time 20 minutes

Total Time 20 minutes

Servings 4

Author Laura Doerr

Ingredients

2 cups leftover pork roast
1/2 cup BBQ sauce
4 servings cooked brown rice
1 cup queso fresco cheese or shredded cheese of choice
15 oz can black beans drained, rinsed, and heated
1 cup sweet corn (fresh or frozen-thawed) heated
2 tomatoes diced
1 cup shredded lettuce
pickled red onion or scallions
hot sauce
1 fresh avocado

For the Avocado Crema

1/2 ripe avocado
3/4 cup Greek yogurt or sour cream
1 tbsp lime juice
1/4 tsp garlic powder
1/4 tsp cumin
pinch of salt

Instructions

Add all of the avocado crema ingredients into a food processor. Process until smooth.
Mix the leftover pulled pork roast with the BBQ sauce, and re-heat through (stove-top or microwave).
Heat up the drained and rinsed black beans. You can microwave or heat over the stove (add a splash of water). If you have hot fresh steamed brown rice, you can stir the beans in with the steamed rice and cover to heat through.
Assemble bowls with desired ingredients. I like to start with rice and beans on the bottom, corn, pork, cheese, lettuce, tomatoes, pickled red onions and drizzle the crema and hot sauce over the top. Yum! Would also be good mixed up and scooped up with chips, or wrapped in a burrito!