Here in Pittsburgh, we’ve been stuck in 90+ degree heat and humidity for too long. Truth be told, I’m over summer and ready for fall! (Don’t tell that to my husband – he lives for summer, despite my attempts to make a convincing case for why fall is the best season!) I could easily forgo the extremes of winter and summer and live in a world of perpetual spring and fall. Crisp air, bonfires, pretty flowers, colorful leaves… I want it all. Sigh…
Though I’d be a happy girl if fall came early, I will admit that summer grilling is hard to beat! (Along with fresh summer fruits, thunderstorms, and extra daylight.)
So, in honor of the summer grilling season, I created another recipe for your grilling pleasure! Feast your eyes on Grilled Pork Burrito Bowls: tender country pork ribs over a bowl of cauliflower rice and black beans, grilled peppers and onions, topped with loads of Easy Mango Guacamole and Simple Blender Salsa!
This Grilled Pork Burrito Bowl recipe came together after I took a chance buying boneless country pork ribs. They made me a little nervous since they are an inexpensive cut of meat. I had also never cooked them before, so I wasn’t exactly sure what the best method was.
It turns out that they are AMAZING on the grill after a good soak in some spicy dry rub and olive oil. I love that the ribs are boneless, so you’re getting a ton of juicy meat without the hassle of the bones.
Since we fired the grill up for our pork ribs, why not load it up with veggies, too? I chopped up some red onions and red peppers and Mark grilled those alongside the meat. So many good things happening at once!
To make our burrito bowls grain-free, I opted for cauliflower rice. This time, to spice things up a bit, I created a dirty rice with black beans, cumin, and chili powder. (You could easily leave out the black beans to keep this dish strictly Paleo.)
While I don’t eat beans often, I LOVED the black beans in this cauli rice! If you can handle them, I recommend using them!
Mark and I are both sort of obsessed with my Easy Mango Guacamole, so we knew that had to be a component of our burrito bowls. The sweetness from the mango and richness from the avocado just made for an incredible topping to the pork!
And what better to go with guac than salsa? I had just made a batch of fresh Simple Blender Salsa, so we piled that onto our Grilled Pork Burrito Bowls to complete the meal.
I know there are quite a few components to this dish, but don’t let that overwhelm you! The great thing is, you can make the salsa and the cauliflower rice ahead of time! I like to prepare my guac the day of, to prevent brown avocados. Other than that, all that’s left is the grilling, which is super easy!
These Grilled Pork Burrito Bowls are a healthy, allergy-friendly, and cost-effective alternative to buying Mexican takeout. I’d say they give Chipotle a run for its money! 🙂 Did I mention the flavor explosion that happens when you eat this? We love this dish so much that it’s on a regular rotation for our dinner menus.
Hope you love eating my Grilled Pork Burrito Bowls as much as we do! They are so incredible that they can almost make me forget all about my dreams for fall and just savor the summer! Almost. 😉
- 1.5 lbs country pork ribs (boneless)
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 teaspoons minced garlic
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon cayenne
- ¼ teaspoon pepper
- 1 head of cauliflower
- 1 (15 ounce) can of black beans, drained & rinsed (omit for Paleo)
- 1 tablespoon olive oil
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- sea salt and pepper to taste
- 1 red onion, sliced into rings
- 1 red pepper, sliced into strips
- Easy Mango Guacamole
- Simple Blender Salsa
- chopped fresh cilantro
- Place pork ribs in a large ziploc bag. Add in olive oil, lime juice, garlic, and spices, then seal bag. Massage the bag until spices and oil have evenly coated the pork. Marinate overnight (ideally) or for several hours in the refrigerator.
- Make Simple Blender Salsa and Easy Mango Guacamole. Keep in the refrigerator until ready to use.
- Chop cauliflower into florets and then food process them into rice-like texture. Add cauliflower rice to a skillet with olive oil and cook for 5-7 minutes over medium heat, stirring occasionally. Add black beans and spices and cook for a few more minutes. Keep warm.
- Light grill to medium/high heat and grill marinated pork with the lid closed for 12-15 minutes, turning every few minutes to cook evenly. Grill onion and pepper for about 8-10 minutes, stirring occasionally.
- Allow pork to rest for a few minutes, then slice each rib.
- Fill serving bowls with cauliflower rice & beans, then top with sliced pork, grilled veggies, Easy Mango Guacamole, Simple Blender Salsa, and cilantro. Dig in!
Leave a Reply