Al Pastor Burrito Bowl

Name: Al Pastor Burrito Bowl
Yield: 4
Ingredients: 2 1/4 cups shredded Soy-Glazed Pork Tenderloin, thawed; 2 1/3 cups chopped pineapple; 3/4 tsp. ground ancho chili powder; 2 tbsp. olive oil; 3 cups warm cooked rice; 1 avocado, diced; 1/2 cup shredded cheddar; 1/2 cup sour cream; 1 cup pico de gallo

Author:
Updated:: Jul 20, 2017
Original:: May 30, 2017

Recipe by Marge Perry and David Bonom

4Servings

Ingredients

2 1/4 cups shredded Soy-Glazed Pork Tenderloin, thawed
2 1/3 cups chopped pineapple
3/4 tsp. ground ancho chili powder
2 tbsp. olive oil
3 cups warm cooked rice
1 avocado, diced
1/2 cup shredded cheddar
1/2 cup sour cream
1 cup pico de gallo

Preparation

1. Make Big Batch Soy-Glazed Pork Tenderloin and portion out 2 1/4 cups shredded pork for this recipe.

2. In a large skillet, cook Big Batch Soy-Glazed Pork Tenderloin, pineapple and chili powder in oil over medium-high heat, stirring often, until browned and hot, about 8 minutes. Divide rice among bowls; top with pork and remaining ingredients.